Author Notes
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
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Ingredients
- for the dough:
-
250 grams
AP wheat flour + some for kneading
-
1 teaspoon
dry yeast
-
2-3 pinches
salt
-
1 teaspoon
sugar
-
100 milliliters
buttermilk
-
50 grams
butter, melted and at room temperature
-
2
eggs
-
1
egg yolk for glaze
-
some sea salt / fleur de sel to sprinkle
-
1 handful
sesame seeds to cover buttered baking tray (optional)
- for the filling:
-
250 grams
meat from raw coarse pork sausage
-
1/2-1
pear (ripe, but firm)
-
1 tablespoon
balsamico bianco vinegar
-
1 tablespoon
finely chopped fresh rosemary
-
2
spring onions, chopped
-
2
slices bacon or other raw ham, finely chopped
-
10 grams
pistaccios, coarsely chopped
-
1
egg
Directions
-
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.
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