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1
Mix up the brioche dough from ABin5, adding in the herbs.
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2
Follow the instructions for the dough, allowing it to rest a whole day in the fridge.
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3
When your dough is ready, chop up a few pieces of ham and/or turkey.
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4
You can use whatever kind of thickly sliced ham or turkey you want, just dice it nicely so that it will go into the dough easily.
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5
Dice your Havarti so that its roughly the same size.
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6
Flour your hands well, and keep some on hand for the sticky dough.
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7
Dont over flour the dough, but keep your hands floured enough so that it doesnt stick.
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8
Take a 3 ounce piece of dough, roll it in your hands into a ball, and then make an indentation to hold the ham and Havarti.
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9
Pull the dough around the filling and pinch to seal.
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10
Place in a well-greased muffin pan, pinched side up.
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11
Repeat until you have filled two muffin tins (or halve the ham and Havarti and make only 12).
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12
Once youre done with the muffin tins, take a 1 ounce piece of dough, roll it into a smaller ball, and place on top of the brioche to create a little topknot.
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13
Allow your dough to rest in a warm place for about 20-30 minutes.
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14
You dont want it to double in size, but you want it to puff up a bit.
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15
Whisk the egg and water together, and brush over the brioche.
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16
Bake for about 30 minutes, or until nicely golden brown.
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17
Allow to cool for a few minutes, then pop out of the tins and serve warm.
