Cheesy Garlic Brioche

Serves 1
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Directions

  1. 1In a bowl, combine milk, sugar, and yeast.
  2. 2In a bowl, combine milk, sugar, and yeast.
  3. 3In a bowl, combine milk, sugar, and yeast.
  4. 4Stir until the yeast dissolves, then add the egg and mix well.
  5. 5Stir until the yeast dissolves, then add the egg and mix well.
  6. 6Stir until the yeast dissolves, then add the egg and mix well.
  7. 7Add the flour, salt, basil, oregano and garlic powder, then mix until a shaggy dough forms.
  8. 8Add the flour, salt, basil, oregano and garlic powder, then mix until a shaggy dough forms.
  9. 9Add the flour, salt, basil, oregano and garlic powder, then mix until a shaggy dough forms.
  10. 10Gradually knead in the softened butter until the dough becomes smooth and elastic (about 8–10 minutes by hand or 5–6 minutes using a stand mixer).
  11. 11Gradually knead in the softened butter until the dough becomes smooth and elastic (about 8–10 minutes by hand or 5–6 minutes using a stand mixer).
  12. 12Gradually knead in the softened butter until the dough becomes smooth and elastic (about 8–10 minutes by hand or 5–6 minutes using a stand mixer).
  13. 13Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
  14. 14Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
  15. 15Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
  16. 16Prepare the garlic butter filling: In a bowl, mix together the softened butter, salt, basil, oregano, parsley, and minced garlic.
  17. 17Prepare the garlic butter filling: In a bowl, mix together the softened butter, salt, basil, oregano, parsley, and minced garlic.
  18. 18Prepare the garlic butter filling: In a bowl, mix together the softened butter, salt, basil, oregano, parsley, and minced garlic.
  19. 19Transfer to a piping bag (optional).
  20. 20Transfer to a piping bag (optional).
  21. 21Transfer to a piping bag (optional).
  22. 22Once the dough has risen, punch it down and divide it into 6 portions (75g each) and shape each into a ball.
  23. 23Once the dough has risen, punch it down and divide it into 6 portions (75g each) and shape each into a ball.
  24. 24Once the dough has risen, punch it down and divide it into 6 portions (75g each) and shape each into a ball.
  25. 25Roll out each ball into a rectangle.
  26. 26Roll out each ball into a rectangle.
  27. 27Roll out each ball into a rectangle.
  28. 28Pipe the garlic butter filling down the center and spread using spatula.
  29. 29Pipe the garlic butter filling down the center and spread using spatula.
  30. 30Pipe the garlic butter filling down the center and spread using spatula.
  31. 31Add 2–3 tablespoons of mozzarella cheese over the filling, then fold the dough over to enclose it.
  32. 32Add 2–3 tablespoons of mozzarella cheese over the filling, then fold the dough over to enclose it.
  33. 33Add 2–3 tablespoons of mozzarella cheese over the filling, then fold the dough over to enclose it.
  34. 34Seal the edges tightly.
  35. 35Seal the edges tightly.
  36. 36Seal the edges tightly.
  37. 37Using a knife, cut the bottom part of the dough into thin strips, then wrap toward the top to form a braided effect.
  38. 38Using a knife, cut the bottom part of the dough into thin strips, then wrap toward the top to form a braided effect.
  39. 39Using a knife, cut the bottom part of the dough into thin strips, then wrap toward the top to form a braided effect.
  40. 40Pinch both ends to keep the filling sealed.
  41. 41Pinch both ends to keep the filling sealed.
  42. 42Pinch both ends to keep the filling sealed.
  43. 43Arrange the rolls on a lined baking pan, cover, and let them rise again for 30–45 minutes, or until puffy.
  44. 44Arrange the rolls on a lined baking pan, cover, and let them rise again for 30–45 minutes, or until puffy.
  45. 45Arrange the rolls on a lined baking pan, cover, and let them rise again for 30–45 minutes, or until puffy.
  46. 46Brush the tops with egg wash, then bake in a preheated oven at 180°C (350°F) for 18–20 minutes, or until golden.
  47. 47Brush the tops with egg wash, then bake in a preheated oven at 180°C (350°F) for 18–20 minutes, or until golden.
  48. 48Brush the tops with egg wash, then bake in a preheated oven at 180°C (350°F) for 18–20 minutes, or until golden.
  49. 49Melt any leftover garlic butter filling and brush it over the warm rolls.
  50. 50Melt any leftover garlic butter filling and brush it over the warm rolls.
  51. 51Melt any leftover garlic butter filling and brush it over the warm rolls.
  52. 52Sprinkle with parsley and enjoy while warm!
  53. 53Sprinkle with parsley and enjoy while warm!
  54. 54Sprinkle with parsley and enjoy while warm!

Ingredients

  • 100 ml warm milk
  • 100 ml warm milk
  • 100 ml warm milk
  • 15 g granulated sugar
  • 15 g granulated sugar
  • 15 g granulated sugar
  • 3 g instant dry yeast
  • 3 g instant dry yeast
  • 3 g instant dry yeast
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 250 g all purpose flour
  • 250 g all purpose flour
  • 250 g all purpose flour
  • 1 -2 tbsp all purpose flour extra
  • 1 -2 tbsp all purpose flour extra
  • 1 -2 tbsp all purpose flour extra
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.125 tsp basil
  • 0.125 tsp basil
  • 0.125 tsp basil
  • 0.125 tsp oregano
  • 0.125 tsp oregano
  • 0.125 tsp oregano
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 50 g unsalted butter, softened
  • 50 g unsalted butter, softened
  • 50 g unsalted butter, softened
  • 75 g unsalted butter, softened
  • 75 g unsalted butter, softened
  • 75 g unsalted butter, softened
  • 0.5 clove garlic, minced
  • 0.5 clove garlic, minced
  • 0.5 clove garlic, minced
  • 0.125 tsp basil
  • 0.125 tsp basil
  • 0.125 tsp basil
  • 0.125 tsp oregano
  • 0.125 tsp oregano
  • 0.125 tsp oregano
  • 1 Pinch salt
  • 1 Pinch salt
  • 1 Pinch salt
  • 0.5 tsp parsley
  • 0.5 tsp parsley
  • 0.5 tsp parsley
  • mozzarella cheese
  • mozzarella cheese
  • mozzarella cheese
  • parsley
  • parsley
  • parsley

Equipment

bowlpiping bagspatulaknifelined baking panoven