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.
- 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.
Dissolve the yeast in the milk. Mix together with all the other ingredients.
Knead the mixture until smooth, about 10 minutes.
Divide the dough into two parts and roll each half into rectangle about 5mm thick. Top with the cheese and ham.
Spread with jam for the sweet version.
Roll up and brush with egg yolk, sprinkle the sweet version with sugar.
Leave to rise in a warm place for about 2 hours.
Bake at 180°C for 25-30 minutes.