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.
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The Dough
I described these baby brioches as buttery for a good reason. 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.
TIP: 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 ½-inch thick.
The Filling
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
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.
How long do they bake?
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!! xo, Kim
More Delicious Brunch Ideas!
- Asparagus Mushroom & Goat Cheese Pastry Tarts
- Broccoli Mushroom Frittata Muffins
- Poached Eggs Garlicky Mushrooms & Spinach over Brioche
- Strawberry Shortcake Buttermilk Waffles
- Baked Zucchini Bites
- Cucumber Lime Bloody Marys
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📋 Recipe
Prosciutto and Gruyere Brioche
Equipment
Ingredients
- 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 all-purpose flour
- 1 ½ teaspoons salt
- 3 large eggs , room temperature
- 3 tablespoons sugar
- 12 tablespoons butter (1 ½ sticks), , room temperature
- 1 tablespoon butter , to coat bowl
- 6 ounces gruyere cheese , grated
- 4 ounces prosciutto , diced
- 1 egg , beaten with 1 teaspoon water, for glaze
Instructions
- 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.
- 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!
Notes
Nutrition
*Recipe adapted from Epicurious
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Rachel Bush says
Can I freeze these before baking?
Kim Peterson says
Hi Rachel! Yes, you can freeze the dough before the first or second rise. Wrap it tightly with plastic wrap and place into a resealable freezer bag. Freeze up to 1 month. When ready to use, thaw overnight in the refrigerator. Then follow instructions where you left off. Rising time will take longer after dough has been frozen. Enjoy!
Ben|Havocinthekitchen says
Oh I do love savoury baked goods even probably more than the sweet ones. I can tell this brioche with prosciutto and cheese look and sound sooooo gooood. Muffins, rolls, buns - whatever. We don't need a label indeed!
Kim Peterson says
I'm right there with you Ben! Love savory much more than sweet. This brioche is a keeper. Hope you give it a try!:)
Kim Peterson says
I echo the same Ben! So pick savoury over sweet and these were much easier to assemble than I originally thought.