For a picnic, I prefer something that is an all-in-one-meal, doesn´t need plate nor cutlery, and tastes good warm and cold. This brioche is a rich, flavorful bread bun with a meat filling and a hint of fruit and herbaceous flavors from pear and rosemary. —Sabine
1 loaf 25x8 cm
for the dough:
AP wheat flour + some for kneading
butter, melted and at room temperature
egg yolk for glaze
some sea salt / fleur de sel to sprinkle
sesame seeds to cover buttered baking tray (optional)
for the filling:
meat from raw coarse pork sausage
pear (ripe, but firm)
balsamico bianco vinegar
finely chopped fresh rosemary
spring onions, chopped
slices bacon or other raw ham, finely chopped
pistaccios, coarsely chopped
In This Recipe
In a large bowl, mix flour, yeast, buttermilk and eggs with a fork and let stand for 15 min.
Melt butter and let cool. Butter baking tray, dust with flour and/or sesame seeds.
Form dough to a rough rectangle and fold all sides towards the middle, to obtain a smaller rectangle. Folded sides down, place into the bowl again and let prove for another hour.
Prepare the filling while the dough is rising: marinade diced and peeled pear with rosemary and balsamic bianco vinegar for 15 minutes.
In a medium pan, fry sliced ham and chopped spring onions in a teaspoon of butter at high heat, for about 3 minutes, until golden and crispy. Remove from heat, add sausage meat (skin removed), incorporate well with a fork or your hands. Fold in egg, pistaccios, and marinated pear.
Roll the dough in rectangular shape to fit your baking tray. Place filling into the middle and seal with your hands. Let prove again in the baking tray for 45-60 minutes. Glaze with egg yolk, sprinkle with salt.
Bake in the preheated oven at 175°C for 40 minutes. Best served fresh from the oven, but also lukewarm or cold.