Goat Cheese Log Brioche

Ingredients

• 500 g T45 flour
• 10 g Dried baker's yeast (Or 20 g fresh yeast.)
• 10 g Salt (Some can be used in the basil oil if it is prepared.)
• 40 g Sugar
• 3 Eggs (For the brioche dough.)
• 120 ml Milk (Lukewarm.)
• 100 g Butter (Softened.)
• 2 Cooked ham (Slices; optional, according to the transcript.)
• Goat cheese log (One large log; quantity not specified in the source.)
• Egg yolk (For brushing the brioche; quantity not specified.)
• Oil (For the accompanying basil oil; quantity not specified.)
• Garlic (Crushed, for the basil oil; quantity not specified.)
• Fresh basil (For the basil oil; quantity not specified.)
• Pepper (For the basil oil; quantity not specified.)

Steps

1. 1

   Knead the flour, yeast, salt, sugar, eggs, lukewarm milk, and softened butter together for about 10 minutes, until you obtain a smooth, homogeneous brioche dough.

2. 2

   Let the dough rest for 1 h 30, until it doubles in volume.

3. 3

   Punch down the dough, perform a few folds, then roll it out.

4. 4

   Wrap the goat cheese log in the slices of cooked ham if using.

5. 5

   Place the goat cheese log in the center of the rolled-out dough, then enclose it with the dough, carefully sealing the edges.

6. 6

   Place the brioche in a pan, seam-side down, then let it rest again for about 30 minutes.

7. 7

   Brush the brioche with egg yolk.

8. 8

   Bake for about 35 minutes at 170 °C.

9. 9

   To prepare the optional accompaniment, mix oil with crushed garlic, salt, fresh basil, and pepper to make basil oil.

10. 10

    When removed from the oven, let the brioche rest for about 10 minutes before slicing.

Notes

The exact quantity of the goat cheese log and basil oil is not specified. The ham is optional; the recipe can be made without meat. The transcript mentions a few folds during shaping, as well as a 10-minute rest after baking.

Nutrition per serving

• main course
• brioche
• French
• oven
• cheese
• ham
• vegetarian option
• gourmet meal