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.
- 30.7g (14.3g saturated)
- 20.9g (2g sugars)
Put the brioche in a large bowl, so it has space to rise. Next time use parma ham instead of bacon and a different cheese. Comté and gruyère would work well. To see how to make brioche dough by hand see deliciousmagazine.co.uk/stories/how-to-beat-butter-into-brioche-dough-by-hand.
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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