Savoury Brioche

Make the Tangzhong

1. In a small saucepan, combine the flour, milk and water. Cook over medium heat, stirring constantly for 3-5 minutes or until thick and paste-like. Remove from the heat and allow to cool slightly.

Make the Dough

1. Add the flour, sugar, salt, yeast, milk, eggs and tangzhong to a large mixing bowl.
2. Knead for 5-8 minutes, then gradually add the softened butter. Continue kneading for a further 8-10 minutes, or until the dough is smooth and elastic.

First Proof

1. Transfer the dough to a lightly greased bowl. Cover and leave in a warm place for 1-1.5 hours, or until doubled in size.

Add the Filling

1. Turn the dough onto a lightly floured surface and roll into a large rectangle.
2. Spread over the pesto and onion jam, then top with spinach, sun-dried tomatoes, feta, grated cheese and a generous grind of black pepper.

Shape the Brioche

1. Starting from the long edge, roll the dough tightly into a log.
2. Loaf: place the log into a greased loaf tin.
3. Brioche rolls: Cut the log into 10-12 equal pieces and arrange them in a greased baking dish.

Second Proof

1. Cover and leave to proof for 45-60 minutes, or until the dough is puffy and risen.

Bake

1. Preheat the oven to 180°C (170°C fan).
2. Bake: the brioche is ready when golden brown and cooked through
   • Large loaf: 30-35 minutes
   • Individual rolls: 20-25 minutes

Cool and Serve

Allow your brioche to cool for 15-20 minutes before slicing and serving.