Savory Buttermilk Brioche With A Pear, Rosemary & Meat Filling Recipe

Name: Savory Buttermilk Brioche With A Pear, Rosemary & Meat Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large bowl, mix flour, yeast, buttermilk and eggs with a fork and let stand for 15 min.
2
Melt butter and let cool. Butter baking tray, dust with flour and/or sesame seeds.
3
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.
4
Prepare the filling while the dough is rising: marinade diced and peeled pear with rosemary and balsamic bianco vinegar for 15 minutes.
5
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.
6
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.
7
Bake in the preheated oven at 175u00b0C for 40 minutes. Best served fresh from the oven, but also lukewarm or cold.

1081

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: for the dough:, 250 grams AP wheat flour + some for kneading, 1 teaspoon dry yeast, 2-3 pinches salt, and more.

Yes, Savory Buttermilk Brioche With A Pear, Rosemary & Meat Filling falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Savory Buttermilk Brioche With A Pear, Rosemary & Meat Filling

How did you like this recipe?

Frequently Asked Questions