Savoury Brioche with Pesto and Ricotta
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/savoury-brioche-with-pesto-and-ricotta
Total time
2 Hours
40 Minutes
Baking/cooking time
20 Minutes
Rest time
1 Hours
45 Minutes
Difficulty
easy
Ingredients
Ingredients for 14 savoury brioche
| For the dough: | ||
| 500 | g | Mix Spelt pizza |
| 270 | g | warm milk |
| 50 | g | extra virgin olive oil |
| 15 | g | sugar |
| 1 | egg | |
| For the filling: | ||
| 125 | g | mozzarella |
| 250 | g | ricotta |
| 180 | g | basil pesto |
| 1 | courgette | |
| q.s. | salt | |
| q.s. | pepper | |
| To brush: | ||
| 1 | egg |
Preparation
- To prepare the savoury brioche with pesto and ricotta, place the spelt pizza mix, sugar, warm milk and egg into the bowl of a stand mixer. Knead for 2–3 minutes until a smooth dough forms.
- Then pour in the olive oil and knead for a further 8 minutes, until the dough comes away from the sides of the bowl.
- Shape the dough into a ball, place it in a bowl, cover, and leave to rise until doubled in size – about 1 hour and 15 minutes.
- Once the dough has risen, divide it into 14 equal pieces. Roll each piece into a ball and place them on a baking tray lined with baking paper.
- Cover with a clean tea towel and leave to rise for another 30 minutes.
- Meanwhile, prepare the filling. Drain the mozzarella and cut it into small cubes.
- In a bowl, mix the ricotta with 150 g of pesto and the mozzarella until smooth. Season with salt if needed.
- Wash the courgette, slice it lengthwise into thin strips, and grill on a griddle pan. Season with salt and set aside.
- After the second rise, lightly flour the base of a glass slightly smaller than the dough balls.
- Gently press it into the centre of each ball to create an indentation, leaving a border of about 1 cm.
- Brush the brioche with the beaten egg.
- Spoon the ricotta and pesto filling into the centre of each brioche.
- Bake in a preheated oven at 180°C (static) for 18–20 minutes, until lightly golden.
- Once baked, top each brioche with a slice of grilled courgette, a grind of black pepper, a little of the remaining pesto, and serve warm or at room temperature.
In collaboration with @passionecooking
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