Ham and Cheese Brioche Pockets

Ham and Cheese Brioche Pockets

Give your weekend brunch a fun spin.

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.

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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

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


The brioche:
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:
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.


how to make Ham and Cheese Sandwiches

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.

tutorial Ham and Cheese Sandwiches-
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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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