Fontina and Prosciutto Brioche


Fontina and Prosciutto Brioche
Print Recipe
Servings Prep Time
6 3 hours for levitation
Cook Time
40
Servings Prep Time
6 3 hours for levitation
Cook Time
40
Fontina and Prosciutto Brioche
Print Recipe
Servings Prep Time
6 3 hours for levitation
Cook Time
40
Servings Prep Time
6 3 hours for levitation
Cook Time
40
Ingredients
  • 2 cups flour 00
  • 9 tablespoons Butter softend
  • 3 large eggs
  • 1 cup fontina cheese cut in small cubes
  • 10 slices prosciutto cotto sliced thin
  • 1 envelope dry yeast instant works well
  • 4 tablespoons milk warm
  • 1/4 teaspoon salt
  • 1 large egg for shine
Servings:
Units:
Instructions
  1. In a Kitchen-aid fitted with a blade mix the butter, flour, eggs and salt, combine well.
  2. Activate the yeast in the warm milk. Add to the dough and mix.
  3. Butter and line a medium size oven proof baking dish. Spread half of the dough in it with the help of the blade of a knife. It's a very sticky dough so be patient and makes sure to reserve half of the dough to cover the top.
  4. Sprinkle with a layer of the fontina cheese cubed and lay the prosciutto slices on top. Cover with the remaining dough. Spread it even. Beat the remaining egg with a fork to make a wash, you can add teaspoon of water. With a brush paint the whole brioche evenly.
  5. Leave the brioche to raise in a warm place for 3 hours. Cover loosely with a canvas.
  6. Bake in a preheated oven at 350F for about 40 minutes. Slice and eat warm.
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