Stuffed Brioche Braid

The stuffed brioche braid is a rich and indulgent leavened bread, ideal for a tasty breakfast or snack. Here is the recipe for a stuffed brioche braid, with an Italian touch: we could, for example, opt for a filling with Italian hazelnut cream or locally produced apricot jam.

Ingredients

• 500 g Manitoba flour
• 130 ml lukewarm milk
• 70 g sugar
• 2 eggs
• 100 g softened butter
• 1 teaspoon honey
• 1 vanilla pod or 1 teaspoon vanilla extract
• 10 g fresh brewer’s yeast
• 1 pinch of salt
• Filling of choice (hazelnut cream, jam, chopped chocolate, etc.)
• 1 egg for brushing
• Powdered sugar for decoration (optional)

Preparation

1. In a bowl, mix the lukewarm milk with the crumbled brewer’s yeast and honey until completely dissolved.
2. In a larger bowl, sift the Manitoba flour and make a well in the center, add the sugar, lightly beaten eggs and start kneading.
3. Add the milk and yeast mixture and continue working the dough.
4. Split the vanilla pod and scrape the seeds into the dough or add the vanilla extract.
5. Add the softened butter in pieces, a pinch of salt, and knead until you obtain a smooth and elastic mixture. The dough should come away from the sides of the bowl.
6. Form a ball with the dough, place it in a lightly greased bowl, cover it with a damp cloth and let it rise in a warm place away from drafts for about 2 hours or until it doubles in volume.
7. When the dough has risen, take it back and deflate it with your fists. Divide it into three equal parts.
8. Roll out each piece into a rectangle on a lightly floured surface and distribute the filling of your choice, leaving a free border all around.
9. Roll up each rectangle of dough on itself, starting from the long side, to form cylinders.
10. Braid the three filled cylinders together to form the braid, sealing the ends well.
11. Transfer the braid to a baking tray lined with parchment paper, cover it with a cloth and let it rise again for about 1 hour.
12. Preheat the oven to 180 °C.
13. Brush the surface of the braid with a beaten egg to give it a nice golden color.
14. Bake for about 25-30 minutes or until the brioche braid turns golden.
15. Let cool on a wire rack before sprinkling with powdered sugar, if desired.

Curiosities

The brioche is a dessert of French origin that is very versatile. In Southern Italy, especially in Sicily, it is often used as a base for ice cream, while in some regions it is also offered in a savory version. The brioche braid, with its beautiful appearance and the possibility of varying the fillings, is perfect for surprising guests during holidays or Sunday brunches.