Ham and Cheese Brioche Pockets

Give your weekend brunch a fun spin.

Nina L. Palmer

Cheesy goodness inside a brioche bun—Incredibly light and flaky, these ham and cheese brioche pockets feature a slightly sweet dough filled with savory ham and melted swiss cheese. Read through for the full recipe if you’re ready to give your weekend brunch a fun spin.

Ham and Cheese Pockets

Ingredients list for the ham and cheese brioches

Makes 8

For the buns

  • 3 3/4 cups (380g) all-purpose flour
  • 1 cup (240ml) whole milk, lukewarm
  • 1 packet active-dry yeast
  • 1/3 cup (80ml) vegetable oil
  • 1/3 cup (60g) granulated sugar
  • A pinch (5g) salt
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For the bechamel sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup (240ml) warm milk
  • Salt
  • Freshly cracked pepper
  • Ground nutmeg (optional)

The filling

  • 4 slices ham
  • 1/2 cup (60g) grated swiss cheese

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Ham and Cheese pockets

Directions

The brioche:
1.
Place the lukewarm milk in a measuring cup, sprinkle with the yeast, and set aside for 5-10 minutes.
2. In a large mixing bowl, combine flour, sugar and salt. With the mixer running, add the milk/yeast mixture. Mix until dough comes together.
3. Add oil progressively, 2 tablespoons at a time. Mixing well after each addition. Continue to mix for 3-5 minutes or until the dough is smooth and elastic. Form the dough into a ball and place in a buttered bowl. Cover and allow to rise for 1 hour. Meanwhile, prepare the bechamel sauce.

The bechamel sauce:
1.
Melt butter over medium heat in a saucepan. Add flour and salt; cook, stirring frequently, until the mixture becomes pale golden with slightly nutty aroma.
2. Pour milk in 2 steps, stirring constantly and whisk until smooth. Cook the mixture, stirring constantly along the bottom of the saucepan, until boiling, about 7 minutes.
3. Reduce heat to low. Simmer gently until sauce thickens, about 10 minutes. If you still have lumps, use your immersion blender! Set aside.

Baking:

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1. After 1 hour, punch the dough down over a floured surface and reshape into a smooth ball. Spread to make a large rectangle approx 12 x 16-inch (30 x 40cm).

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2. Spread bechamel sauce on half the surface, lengthwise. Top with ham slices and sprinkle with grated swiss cheese.

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3. Fold the dough over the filling, sealing the edges by pressing a little bit. Then cut into 8 equal parts.

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4. Transfer the brioches on a baking sheet lined with parchment paper. Cover with a wet cloth (make sure the cloth doesn’t make contact with the dough, because it can stick very badly). Let rise for 1 hour more in a warm place.

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Ham and Cheese Pockets recipe

5. Preheat your oven to 350°F (180°C). Brush the buns with milk or a beaten egg yolk and sprinkle with grated cheese. Bake for 20-25 minutes or until the loaves are golden brown. Remove the loaves from the baking sheet and place on a cooling rack. Serve warm with a green salad, enjoy!

Ham and Cheese pocket recipe

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Ham and Cheese Brioche Pockets