Sunday 12 June 2016

Savoury Brioche Ring

This is a variation on Paul Hollywood's Savoury Couronne...I did a sort of half-arsed brioche, with less egg and butter than traditional, to give a more workable dough that should prove a bit faster, and can be shaped without being chilled.

For the filling, I basically went round the house and found stuff I had lying around...mushrooms, onion, bacon, spinach...they all work together, though I probably could have had more filling, as once it was cooked up there was less than I expected.

I tried a slightly different finish, by brushing the loaf with melted butter...this was very good, but it meant that the sesame seeds I sprinkled on top just fell off!

Savoury Couronne

Dough Ingredients

  • 500g strong white flour
  • 10g salt
  • 7g fast-action yeast
  • 30g sunflower oil
  • 2 large eggs
  • 100ml milk
  • 100ml water
  • 60g softened butter

1) Put the flour, salt, yeast and oil in a stand mixer with the dough-hook attachment

2) Put the milk, water and eggs in a large jug and beat (the total mixture should be 300ml...if it's under, top it up with milk)

3) Pour the liquid into the stand mixer

4) Mix until a smooth, wet dough if formed

5) Add the butter into the mixture, and continue to work for 10 minutes

6) Turn out into a lightly oiled bowl, cover with cling-film and prove for 3-4 hours (until tripled in size)

Filling Ingredients

  • 300g frozen spinach
  • 4 rashers smoked bacon
  • ½ Red Onion
  • 7-8 mushrooms
  • 1tbsp olive oil
Note - you could definitely have more of this....probably 50% on everything!

1) Put the oil in a large frying pan over a medium heat

2) Add the spinach (frozen) and cook until broken down and defrosted

3) Dice and add the bacon, mushroom and onion

4) Cook and stir on a low heat until all the loose moisture has gone. What you're aiming for here is as dry a mixture as possible (not dry dry, but the less liquid you add to the dough, the better)

5) Turn out onto a plate with a few layers of kitchen roll, and press down, then leave to cool


  • 10g butter
1) Take the dough, knock back, and roll out on floured surface to about 40cm x 30cm

2) Take the filling, crumble, and spread over the dough rectangle, leaving a small gap at the edges

3) Roll the dough up forming a sausage 40cm long

4) Place the sausage in a ring on a baking tray. Neaten up the join

5) Leave to rise for ~2 hours

6) Pre-heat the oven to 200'C

7) Melt the butter in the microwave, and allow to cool slightly

8) Brush the dough with melted butter

9) Place in the oven, and put 400ml of water in a tray at the bottom

10) Bake for 30 minutes

11) remove to a wire rack to cool.