Sausage and taleggio brioche roll
- December 2017
- Serves 10
- Hands-on time 50 min, oven time 40 min, plus proving
An impressive centrepiece filled with a gooey, cheesy sausagemeat filling and encased in a soft and slightly sweet brioche dough – indulgence at its finest.
For a meat-free alternative, try our butternut, mushroom and chestnut brioche-crust wellington.
- 30.7g (14.3g saturated)
- 20.9g (2g sugars)
- 3g fast-action dried yeast
- 5g caster sugar
- 200g strong white bread flour, plus extra to dust
- Generous ½ tsp salt
- 35ml milk, warmed
- 2 large free-range eggs, beaten, plus
- 1 extra egg, lightly beaten, for the glaze
- 125g unsalted butter, cut into cubes, at room temperature
For the filling
- Glug olive oil for frying
- 6 shallots, finely sliced
- 200g smoked bacon lardons
- 3 sausages, casings removed
- 100g young leaf spinach
- 50g drained sun-dried tomatoes, coarsely chopped
- 50g fresh breadcrumbs
- Bunch fresh basil, chopped
- 100g mature cheddar, grated
- 100g taleggio, sliced
- To make the brioche dough, combine the yeast, sugar, flour and salt in a stand mixer. Make a well in the centre and pour in the milk and the 2 beaten eggs, then use the dough hook attachment on the mixer to knead the dough for 8-10 minutes until smooth and stretchy. (Or mix the dough by hand in a large bowl, then use the stretch-and-fold kneading method).
- Once the dough has reached the right consistency, start adding the butter, a piece at a time, mixing well to incorporate each piece before adding the next. You should end up with a very soft, glossy dough. Cover and leave to rise in a warm place for 1 hour or longer until the dough has doubled in size.
- For the filling, heat a glug of oil in a large frying pan, add the shallots and gently fry for 5 minutes, then add the bacon and sausagemeat and fry for 10-15 minutes more, stirring with a wooden spoon and breaking up the sausagemeat, until browned. Turn off the heat.
- Boil a kettle of water. Put the spinach in a colander in the sink and pour over the whole kettle of boiling water to wilt it. Leave it to cool for a few minutes, then squeeze out as much water as possible from the spinach by pushing it to the side of the colander with a wooden spoon. Put the spinach in a clean J-Cloth or muslin square and squeeze again to remove any remaining liquid. Put in a mixing bowl with the bacon/sausage mixture, sun-dried tomatoes and breadcrumbs. Mix thoroughly, then add the basil and both cheeses. Season with black pepper.
- Gently knead the brioche dough for a few seconds to remove any large air bubbles, then roll out on a lightly floured surface to a rough 35cm square about 1cm thick. Lift onto a sheet of non-stick baking paper. Tip the filling onto the bottom third of the brioche, leaving a 3-4cm border at the bottom and sides, then shape the filling into a fat sausage. Roll up the dough to encase the filling, tucking in the edges so it’s sealed inside the brioche. Then, using the baking paper, carefully transfer the brioche roll to a baking tray, still with the paper underneath. Brush all over with half the remaining beaten egg, then put in the fridge to prove for 40 minutes. Heat the oven to 180°C/160°C fan/gas 4.
- Once the brioche has slightly puffed and feels firm, glaze again with the remaining beaten egg. Bake for 40 minutes until the brioche is deep golden and crisp. Remove from the oven, leave to cool for 5 minutes, then slice to serve.
Put the brioche in a large bowl, so it has space to rise. Read our guide on how to beat butter into brioche.
NEXT TIME Use parma ham instead of bacon and a different cheese. Comté and gruyère would work well.
The brioche dough can be left to rise and prove slowly overnight. Make the dough as in the recipe, then leave to rise in a covered bowl in the fridge for up to 12 hours. Take the dough out of the fridge to let it come back to room temperature at least 1 hour before continuing with the recipe.
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