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)





Mascarpone cream

Crema al mascarpone. This is a Pugliese take on tiramisu. I don’t often make dessert, so I think I need a bit of practice getting it to ‘look pretty’ 🙂  It tasted nice though. A good way to use up all that leftover chocolate after Easter. Serves 4

mascapone cream ingredients

mascapone cream ingredients

  •   1      egg
  •   6      tablespoons  sugar
  •   100 grams  mascarpone cheese
  •   50   grams  dark chocolate
  •   4      ladyfinger biscuits
  •           espresso coffee
  1. Remove the mascarpone from the fridge and allow it to come to room temperature.
  2. Soak the biscuits in the coffee and put them in a dish which is just big enough to take them in a single layer.
  3. Separate the eggs and beat the yolk together with the sugar until it is well incorporated.
  4. Beat the egg white until it forms stiff peaks
  5. Fold the egg white into the yolk/sugar mixture.
  6. Beat the mascarpone until it’s smooth and then fold it into the egg mix. Divide the mixture into 2 equal portions.
  7. Melt the chocolate in a bain-marie and fold into one portion of the mascarpone mixture.
  8. Cover the biscuit first with a layer of the plain mascarpone and then with the chocolate.
  9. Refrigerate for a couple of hours. Remove from the fridge 10-15 minutes before serving
    Mascapone cream finished dish

    Mascapone cream finished dish

This dish will keep in the fridge for up to a day