Cheesy Garlic Brioche

• 총 시간: 2 hours 11 minutes

재료

100ml warm milk

15g granulated sugar

3g instant dry yeast

1 large egg

250g all purpose flour + extra 1-2 tbsp if still sticky

1/2 tsp salt

1/8 tsp basil

1/8 tsp oregano

1/4 tsp garlic powder

50g unsalted butter, softened

Garlic butter filling:

75g unsalted butter, softened

Half clove garlic, minced

1/8 tsp basil

1/8 tsp oregano

Pinch of salt

1/2 tsp parsley

Mozzarella cheese

Parsley for toppings

방향

In a bowl, combine milk, sugar, and yeast. Stir until the yeast dissolves, then add the egg and mix well.

Add the flour,salt, basil, oregano and garlic powder, then mix until a shaggy dough forms.

Gradually knead in the softened butter until the dough becomes smooth and elastic (about 8–10 minutes by hand or 5–6 minutes using a stand mixer).

Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.

Prepare the garlic butter filling: In a bowl, mix together the softened butter, salt, basil, oregano, parsley, and minced garlic. Transfer to a piping bag (optional).

Once the dough has risen, punch it down and divide it into 6 portions (75g each) and shape each into a ball.

Roll out each ball into a rectangle. Pipe the garlic butter filling down the center and spread using spatula. (You can also spread the filling directly without using a piping bag.)

Add 2–3 tablespoons of mozzarella cheese over the filling, then fold the dough over to enclose it. Seal the edges tightly.

Using a knife, cut the bottom part of the dough into thin strips, then wrap toward the top to form a braided effect. Pinch both ends to keep the filling sealed.

Arrange the rolls on a lined baking pan, cover, and let them rise again for 30–45 minutes, or until puffy.

Brush the tops with egg wash, then bake in a preheated oven at 180°C (350°F) for 18–20 minutes, or until golden.

Melt any leftover garlic butter filling and brush it over the warm rolls. Sprinkle with parsley and enjoy while warm!