Mushroom Brioche

Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb.

Mushroom Brioche
Yields 12
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Prep Time
2 hr 20 min
Cook Time
10 min
Prep Time
2 hr 20 min
Cook Time
10 min
For Mushroom Filling
  1. 35 g salted butter
  2. 300 g button mushrooms, finely chopped
  3. 1 onion, finely chopped
  4. 50 ml white wine
For Brioche
  1. 1 tbsp dried yeast
  2. 85 ml whole milk, warm
  3. 350 g plain flour
  4. 3 tbsp caster sugar
  5. 2 tsp salt
  6. 1 large egg
  7. 80 g unsalted butter, softened
  1. Melt the butter in a frying pan. Fry the mushrooms and onion until soft.
  2. Add white wine and continue to cook until all the liquid has evaporated.
  3. Dissolve the dried yeast in the warm milk and set aside for 10 minutes.
  4. Place the flour, sugar and salt in the bowl.
  5. Crack the egg and add the yeast mixture.
  6. Using the dough hook attachment, knead for 10 minutes until the dough is elastic.
  7. Gradually add the butter piece by piece until it is incorporated completely.
  8. Add a little bit more flour if required. Cover and leave in a warm place for 1 hour to rise.
  9. Knead the dough again for 1-2 minutes.
  10. Roll the dough into a rectangular shape roughly 3 mm thick.
  11. Pop in the freezer for 15 minutes (this will allow to work with it).
  12. Remove from the freezer and spread the mushroom mixture over the length of the dough, leaving an empty end without any mixture on it.
  13. Roll the dough towards the empty end, brush it with a little water and seal.
  14. Cut into 12-14 slices and lay them flat on a baking tray, leaving space around each. Leave in a warm place for 1 hour.
  15. Half an hour before the end, preheat the oven to 160C fan and bake for 10-12 minutes.
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