Stuffed brioche bread ring

Stuffed brioche bread ring

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Main dishes


Calories: 451

  1. Remove the paddle from the bowl.
  2. Prepare the brioche bread and allow it to rise in a lightly floured bowl covered with plastic wrap for about an hour.
  3. When finished rising, roll out the dough into a thin rectangle. Add a layer of ham and then a layer of cheese on top, leaving about 2 mm free around the entire edge.
  4. Roll it up into a cylinder cut into 2 cm slices and put them in the tray lined with greaseproof paper, laying one next to the other in order to make a ring.
  5. Allow it to rise for another hour before cooking. Brush the entire surface with an emulsion of warm water and oil and sprinkle with poppy seeds
  6. Close the lid, set the thermostat dial to position 2, press the bottom heating element button and press the on/off button.
  7. Cook for 40 min.


  • Manitoba flour: 250 gr
  • all-purpose flour (00): 250 gr
  • warm milk: 200ml
  • warm water: 100ml
  • olive oil: 50 ml
  • fresh yeast: 25gr
  • sugar: 1 tablespoon
  • fine salt: 1 teaspoon
  • cooked ham: 250 gr
  • Emmenthal cheese: 8 slices
  • poppy seeds: to taste
  • water: 1 tablespoon
  • olive oil: lev. 2

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