Pan brioche is tasty and soft and can be used in thousands of ways. It is used not just for sweet recipes but for savoury ones as well; all you need to do is reduce the amount of sugar (which is not much in any case). This recipe is very simple but it gives great results.
You will need:
150ml milk
1 egg and a yolk for glazing
30 grams soft butter
2 spoonfuls sugar
450 grams plain flour
half a square of brewer’s yeast or a packet of brewer’s yeast
a pinch of salt
For the filling: 150 grams ham
100 grams mild cheese, cut into pieces
Thoroughly knead all of the ingredients for the dough until they form a nice smooth, fragrant dough ball. Put the dough into a deep dish, cover it with cling film and leave it to rise at room temperature for at least an hour and a half.
Now it’s time to make your stuffed twist. Cut the dough in half. Shape one half of the dough into a rectangle, taking care not to make it too thin, and arrange the cheese and ham (chopped) on top. Leave about one centimetre free at the edges. Lengthen the other half of the dough, place it on top of the other half and seal the edges completely The only thing left to do now is to create your twist. Cut the rectangle in three, cutting parallel to the long side of the rectangle but leaving a join along one of the short sides. Seal the edges that you have just cut to enclose the filling in the dough, then weave the three pieces together. Now place your twist on a baking tray and glaze it well with the egg yolk. You can also decorate it with poppy seeds if you wish to. Place the twist in an oven heated to 180 degrees and bake until it is golden all over. After removing the twist from the oven, let it rest for a few minutes before serving. You can also enjoy your twist cold.
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