Roasted Garlic, Tomato and and Ricotta Brioche Knot

Fluffy Brioche filled with Roasted Garlic, Tomato and Ricotta Pesto. Rolled up and twisted into a knot, and baked to golden, puffy perfection.

Bread Dough
1 envelope (2 1/4 tsp) active dry yeast
200g (200ml) whole milk, lukewarm
2 Tbsp sugar
545g (3 2/3 cups) all-purpose flour
1 tsp salt
2 Tbsp Fresh Basil, finely chopped
2 eggs, at room temperature
90g (6 tbsp) unsalted butter, at room temperature

1 head of garlic
130g Filippo Berio Tomato and Ricotta Pesto
2 Tbsp Ricotta

Egg wash - 1 egg beaten with 1 Tbsp water
Flaky Sea salt or Pretzel Salt, to finish

In a small bowl, combine the yeast, milk and 1 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, remaining 1 Tbsp sugar, and basil. Mix briefly to combine. Add the eggs and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. If it is not coming together, add extra milk a teaspoon at a time. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.

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