Cheesy Garlic Brioche

Ingredients

• 0.5 cup Warm milk (Warm, not hot, for activating the yeast)
• 1.5 tbsp Granulated sugar
• 2.25 tsp Active dry yeast
• 2 Large eggs
• 2.5 cups All-purpose flour
• 1 tsp Salt
• 1 tsp Garlic powder
• 1 tsp Italian seasoning
• 4 tbsp Unsalted butter (Softened; for the dough)
• 4 tbsp Unsalted butter (Melted; for the garlic butter filling and brushing after baking)
• 3 cloves Garlic (Minced)
• 1.5 cups Shredded mozzarella cheese
• 1 cup Shredded Colby Jack cheese
• 1 Egg (For the egg wash)
• 1 tbsp Milk (For the egg wash)

Steps

1. 1

   In a large bowl, combine the warm milk, sugar, and active dry yeast. Let the mixture stand for 5–10 minutes, until the yeast becomes foamy, indicating that it is active.

2. 2

   Add the two eggs and whisk until combined.

3. 3

   Add the flour, salt, garlic powder, and Italian seasoning. Mix until a shaggy dough forms with no large pockets of dry flour.

4. 4

   Knead the dough for about 5 minutes, either by hand or with a dough hook, until it begins to come together.

5. 5

   Gradually knead in the softened butter, adding it a little at a time until each addition is fully incorporated.

6. 6

   Continue kneading for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky but cohesive.

7. 7

   Place the dough in a greased bowl, cover it, and let it rise in a warm, draft-free area until doubled in size. This will generally take about 60–90 minutes, depending on the room temperature.

8. 8

   While the dough rises, mix the melted butter and minced garlic in a small bowl to make the garlic butter.

9. 9

   Line a baking sheet with parchment paper. Once the dough has doubled, divide it into 6 equal pieces.

10. 10

    Roll each piece of dough into a small oval.

11. 11

    Brush the surface of one dough oval with garlic butter, then sprinkle it with mozzarella and Colby Jack cheese.

12. 12

    Fold one side of the oval over the other to enclose the cheese filling.

13. 13

    Using a sharp knife, make several slits across the folded dough, leaving one edge intact so the piece remains connected.

14. 14

    Gently curve or fold the slitted dough over itself to create the layered brioche shape, then place it on the parchment-lined baking sheet.

15. 15

    Repeat the filling, folding, slashing, and shaping process with the remaining five pieces of dough.

16. 16

    Cover the shaped rolls and let them rise for 30–45 minutes, until visibly puffy.

17. 17

    Toward the end of the second rise, preheat the oven to 350°F (175°C).

18. 18

    In a small bowl, whisk together the egg and 1 tablespoon of milk. Brush the egg wash over the tops of the risen rolls.

19. 19

    Bake for 18–22 minutes, until the rolls are puffed and golden brown.

20. 20

    Immediately brush the hot rolls with any remaining garlic butter and serve warm.

Notes

The first rise is specified as lasting until doubled in size rather than for a fixed time; allow approximately 60–90 minutes in a warm area. Shape the rolls gently so the slits remain connected. Serve warm for the best cheese texture.

Nutrition per serving

• bread
• brioche
• savory
• cheesy
• garlic
• baked
• vegetarian
• appetizer