Savory brioche

• 250 g of Manitoba flour
• 300 g of 00 flour
• 250 ml of warm milk
• 15 g of fresh yeast
• 1 egg
• 60 ml of extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon sugar

INGREDIENTS (for the filling)

• I used:
• mushrooms
• cooked ham
• white scamorza.
• To brush the brioche:
• a yolk
• 2 tablespoons of milk

• Warm the milk. Take a little and dissolve the crumbled yeast in it.
• Use the planetary mixer with the hook (you can also do it by hand). In the large bowl mix the flours, then add the salt, sugar and dissolved yeast.
• Then add the egg, the oil and the rest of the warm milk: Knead for about 10 minutes until the dough forms around the hook.
• Turn the dough out onto the pastry board and shape it into a round. Place it in a bowl and cover with cling film.
• Let it rise for 3 hours, I do it in the oven with the 'rising' function or in the oven turned off with the light on, in any case until it doubles in volume.
• Take the dough and roll it out with a rolling pin to form a rectangle.
• For the filling I used (have fun with your favorite ingredients):
• I cooked some fresh mushrooms with extra virgin olive oil and garlic. I soaked some dried mushrooms and added them to the fresh ones to give more flavor.
• Cut all the ingredients for the filling into small cubes.
• Take the leavened dough and divide it into 9 balls of similar weight (about 90/100 g each).
• Roll out one ball at a time with a rolling pin, fill it and close it to give it a spherical shape (leave the seal seam underneath). Do this for 8 balls.
• The ninth ball should be rolled out very thinly with a rolling pin and shaped like a disc the size of the mould.
• Make a cross-shaped incision with the wheel and then divide again to create 8 wedges WITHOUT REACHING THE EDGE (see photo).
• Place the balls with the closure touching the edge of the dough and fold the triangle, from the inside out, making sure it adheres to the surface of the ball.
• Using the dough scraps and the leaf-shaped cookie cutters, I made some leaves to place on the surface (decorative only).
• Let it rise for another 45/50 minutes.
• Brush the surface with egg yolk beaten with milk.
• Bake at 180°, in a preheated oven, for approximately 30 minutes.
• Enjoy it warm with stringy cheese... also excellent at room temperature