Mother’s Day is almost here! And this buttery Prosciutto and Gruyere Brioche is so tender, puffy and flaky with a deep golden crust that’s totally irresistible and perfect for Sunday brunching.
If you happened to see my Instagram stories a couple weeks ago, I shared a few highlights of our trip to Paris, which was the inspiration for this brioche. I became immediately enamored with all the bread, cheese, and of course, wine. I’m sure it sounds cliche but it is for good reason!
I’d have to say croissants were my favorite with classic French brioche following right behind. (Crepes are in another fabulous category of their own!) Since I consider myself a much better cook than baker, I haven’t quite summoned the courage to attempt the illustrious croissant, but figured I could tackle brioche. And, these golden, buttery beauties even exceeded the fam’s expectations.
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How to Make Prosciutto and Gruyere Brioche
There are a gazillion brioche recipes out there and decided to make individual size rather than a loaf. So then the discussion turned into, “what do I call them?” Are they muffins or rolls? I thought muffins but more of my gang said rolls. But in the end do they really need a label? Brioche stands out enough on its own so I left it at that. Let me know what you think in the comments!
Now, you may have noticed I described these baby brioches as buttery at least twice so far. That’s because there’s a lot of it. But that’s what makes the dough so smooth and silky and yields that tender, melt-in-your-mouth texture.
Because it is such a soft, sticky dough, it’s best to refrigerate it at least two hours and even better overnight. When ready, roll out the cold dough on a lightly floured surface to about 1/2-inch thick.
I tend to choose savory over sweet when it comes to fillings. The prosciutto and gruyere go so well together, and in hindsight a thin layer of pesto would’ve been a great complement as well. There are countless filling combinations, both savory and sweet, to let your imagination go deliciously wild.
Assembling Prosciutto and Gruyere Brioche
Once you’ve spread your filling around, fold the dough into thirds as you would a letter about to get stuffed in an envelope. That way the filling stays put for the most part and it’ll be distributed throughout the brioche.
Then simply cut the filled dough into 1-inch strips, cut each strip into thirds and roll into balls with your palms.
Three pieces go into each cup and let them rise for about an hour. I found it best to use a couple muffin tins and fill every other cup so they weren’t overcrowded and there was room for them to puff to their fullest potential.
Brush them with an egg wash before popping in the oven to ensure a glorious golden crust. In less than twenty minutes you’ll be pulling apart lustrous brioche swirled with melted cheese and tasty prosciutto. In addition to being a brunch staple, they’re a great grab n’ go breakfast and coveted after-school snack. Enjoy!!
And, wishing all the beautiful mamas out there a blessed Mother’s Day!! xoxo, Kim
And more delicious brunch ideas!
- Cheesy Veggie Brunch Casserole
- Asparagus Mushroom & Goat Cheese Pastry Tarts
- Blistered Cherry Tomato & Grape Galette
- Sweet Potato Hash with Baked Eggs
- Broccoli Mushroom Frittata Muffins
- Mocha Chocolate Chip Banana Bread
- Poached Eggs Garlicky Mushrooms & Spinach over Brioche
- Strawberry Shortcake Buttermilk Waffles
- Baked Zucchini Bites
- Cucumber Lime Bloody Marys
Prosciutto and Gruyere Brioche
- ¼ cup warm water, 110°F to 115°F
- ¼ cup warm whole milk, 110°F to 115°F
- 3 teaspoons active dry yeast
- 2 ¾ cups (412 grams) all-purpose flour
- 1 ½ teaspoons salt
- 3 large eggs, room temperature
- 3 tablespoons sugar
- 12 tablespoons (1 ½ stickunsalted butter), room temperature
- 1 tablespoon butter to coat bowl
- 6 ounces freshly grated gruyere cheese
- 4 ounces diced prosciutto
- 1 large egg beaten with 1 teaspoon water, for glaze
- Combine warm water and milk in a bowl of a stand mixer fitted with paddle attachment.
- Sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes.
- In a medium bowl, combine flour and salt. Add to the yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes.
- Add eggs one at a time beating until blended after each addition.
- Beat in sugar. Increase mixer speed to medium and beat until dough is smooth, about 3 minutes.
- Reduce speed to low and add butter, one tablespoon at a time, until blended after each addition. This will take 4-5 minutes. Dough will be soft and silky.
- Increase speed to medium-high and beat until dough pulls away from sides of bowl and gathers around the paddle, about 3 minutes.
- Lightly butter a large bowl. Scrape dough into bowl. Cover with plastic wrap and let dough rise in a warm, draft-free area until almost doubled in volume, 1 hour 30 minutes to 2 hours.
- Gently deflate dough by lifting around edges, and letting dough fall back into bowl. Cover bowl tightly with plastic wrap and chill, deflating dough in the same way every 30 minutes until it stops rising, about 2 hours. Chill overnight. (Dough can be used to make 12 brioche rolls or 1 loaf of bread.)
- Butter or line 12 muffin cups, every other one on two standard muffin pans.
- Roll out dough on a lightly floured surface to a 9 x 12-inch rectangle and about ½-inch thick.
- Spread cheese and prosciutto evenly over the dough and press slightly to adhere.
- From the long edge, fold the dough into thirds (like you’re mailing a letter). Roll gently again to about a 5 x 13-inch rectangle. Trim the ends if needed and cut into 12 1-inch strips.
- Cut each strip into thirds. Roll each piece between palms into ball.
- Place 3 balls in each prepared cup. The dough will fill cup.
- Place muffin pan in warm draft-free area covered with plastic wrap or parchment that allows room for dough to rise. Let dough rise until nearly doubled, 50 to 60 minutes. It will be an inch or so above the muffin pan.
- Preheat oven to 400°F and position rack in the center.
- Brush egg wash over risen dough. Bake brioches until golden brown, covering with foil if browning too quickly, 16-18 minutes.
- Transfer pans to cooling racks. Let stand 10 minutes. Carefully remove brioches from pan. Serve warm or at room temperature. Enjoy!
*Recipe adapted from Epicurious
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