Savory Pesto Brioche (Print Version)
# Ingredients:
→ For the brioche dough
01 -
150 g buckwheat flour
02 -
350 g all-purpose wheat flour (type T65)
03 -
4 eggs
04 -
150 g cold unsalted butter
05 -
80 g plant-based milk (soy milk)
06 -
1 teaspoon salt
07 -
2 teaspoons white sugar
08 -
5 g dry baker's yeast
→ For the pesto & topping
09 -
Your choice of pesto (wild garlic, broccoli, or classic herb)
10 -
Toasted buckwheat
# Instructions:
01 -
In a small bowl, mix the dry yeast with lukewarm soy milk. Stir gently with a spoon until the yeast fully dissolves.
02 -
Combine the all-purpose flour, buckwheat flour, sugar, and salt in the stand mixer. Toss in the eggs and knead on low. After a couple of minutes, pour in the milk and keep mixing until the dough pulls away from the bowl. Add small pieces of cold butter, then continue kneading until it all combines. Tip: The dough's ready when it stops sticking to the sides.
03 -
Shape the dough into a ball, dust it lightly with flour, and leave it near a warm spot for two hours. Tip: Want to save time? Make the dough the night before, then let it rest in the fridge overnight before shaping it.
04 -
Preheat the oven to 180°C. Roll out the dough on a parchment paper sheet to about 0.5 cm thick, forming a rectangle. Spread the pesto evenly over the dough and sprinkle toasted buckwheat on top.
05 -
Roll the dough lengthwise into a long, thin log. Slice the log down the middle to create two strands, then braid them together. Transfer the braid into a large loaf pan and bake for 50 minutes. Cool the loaf before enjoying warm or cold.
# Notes:
01 -
Leave the dough in the fridge overnight for a richer flavor.