A warm slice of brioche, fresh from the oven, is one of life’s simple pleasures, and what if we add a special ingredient to turn it into a delectable appetizer? This stuffed brioche is inspired by a classic of French cuisine: The sweet and fluffy texture of the freshly baked brioche finds an unexpected balance with the smoky, savory sausage. Choose a good-quality kielbasa sausage with a smoky flavor to garnish the loaf. Try a green salad as an appetizer or a quick lunch.
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Ingredient list for the smoked sausage brioche Loaf
- 5 cups (500g) all-purpose flour
- 3 tablespoons (50g) sugar
- 2 teaspoons salt
- 1 tablespoon (10g) active-dry yeast
- 1 egg
- 0.8 cup (190 ml) warm milk
- 2 tablespoons (30g) softened butter
- Kielbasa or other smoked sausage
Photo credit: © Eatwell101.com
Directions
1. Combine milk, sugar, and yeast in a large bowl, or the bowl of a free-standing mixer. Mix for 5 minutes until the mixture is creamy and starts to froth.
2. Add the egg and beat well until it’s completely incorporated and the mixture is light and creamy.
3. Slowly add the flour and salt while mixing until the flour has been incorporated. Knead for one minute more.
4. Slowly add butter and knead for another 3 minutes. The dough will begin to pull away from the sides of the bowl. Remove and transfer into a buttered bowl. Cover with cling wrap and allow to rise for 2 hours.
5. Place into the refrigerator and allow to stand overnight.
6. The next day, remove the dough from the fridge and allow to come to room temperature. Separate the dough into 2 equal parts.
7. Line the bottom of a buttered loaf pan with one part of the dough. Place the sausage on top (skin removed), then cover with the second part of the dough.
8. Cover with a cloth and allow to rise for another 2 hours. Meanwhile, preheat your oven to 360°F (180°C).
9. Brush the brioche loaf with a beaten egg. Bake for 30-40 minutes until the loaf is golden brown and sounds hollow when tapped. Remove from oven and allow to cool.
(Photography On Mange)
Sausage Brioche Loaf
A warm slice of brioche, fresh from the oven is one of life's simple pleasures, and what if we add a special ingredient to turn it into a delectable appetizer?
Ingredients
- 5 cups (500g) all-purpose flour
- 3 tablespoons (50g) sugar
- 2 teaspoons salt
- 1 tablespoon (10g) active-dry yeast
- 1 egg
- 0.8 cup (190 ml) warm milk
- 2 tablespoons (30g) softened butter
- Kielbasa or other smoked sausage
Instructions
- Combine milk, sugar, and yeast in a large bowl, or the bowl of a free-standing mixer. Mix for 5 minutes until the mixture is creamy and starts to froth.
- Add the egg and beat well until it's completely incorporated and the mixture is light and creamy.
- Slowly add the flour and salt while mixing until the flour has been incorporated. Knead for one minute more.
- Slowly add butter and knead for another 3 minutes. The dough will begin to pull away from the sides of the bowl. Remove and transfer into a buttered bowl. Cover with cling wrap and allow to rise for 2 hours.
- Place into the refrigerator and allow to stand overnight.
- The next day, remove the dough from the fridge and allow to come to room temperature. Separate the dough into 2 equal parts.
- Line the bottom of a buttered loaf pan with one part of the dough. Place the sausage on top (skin removed), then cover with the second part of the dough.
- Cover with a cloth and allow to rise for another 2 hours. Meanwhile, preheat your oven to 360°F (180°C).
- Brush the brioche loaf with a beaten egg. Bake for 30-40 minutes until the loaf is golden brown and sounds hollow when tapped. Remove from oven and allow to cool.
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