Pan brioche


Pan brioche finished dish1 (Medium)

Pan brioche. This is a nice, versatile recipe, similar to the French brioche. The sweet version is perfect for an Italian breakfast with a cappuccino, and the savoury version is good for almost every other occasion. Use your favourite jam for the sweet version, and your favourite type of ham and cheese for the savoury version. Many thanks to Michaela for the recipe.

Pan brioche ingredients (Medium)

  • 500g oo flour
  • 70g unsalted butter
  • 1 egg
  • 1 egg white (use the yolk to brush the brioche)
  • 50g sugar
  • 1 cube fresh yeast, or 1 sachet of dried.
  • 1 pinch of salt
  • 250ml lukewarm milk
  • Mozzarella, smoked mozzarella (scamorza), or any cheese you prefer.
  • Ham, raw ham (prosciutto crudo) or speck. Jam for the sweet version.

Pan brioche ready to mix (Medium)


Dissolve the yeast in the milk. Mix together with all the other ingredients.

Pan brioche mixed (Medium)

Knead the mixture until smooth, about 10 minutes.

Pan brioche kneaded (Medium)

Divide the dough into two parts and roll each half into rectangle about 5mm thick. Top with the cheese and ham.

Pan brioche with speck and scamorza (Medium)

Spread with jam for the sweet version.

Pan brioche with jam (Medium)

Roll up and brush with egg yolk, sprinkle the sweet version with sugar.

Pan brioche ready to rise (Medium)

Leave to rise in a warm place for about 2 hours.

Pan brioche risen (Medium)

Bake at 180°C for 25-30 minutes.

Pan brioche baked (Medium)





3 thoughts on “Pan brioche

  1. Could you please clarify the needed weight of the yeast? A sachet of yeast is universally 7 grams while a European cube of fresh yeast is 42 grams and an American cube of fresh yeast is 17 grams. The recipe is very inviting and I have dry yeast I brought back from Italy this summer so I’m eager to use in on this recipe. Thank you

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