Savory Filled Brioches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 40.8 μg | (68 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 402 mg | (10 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- ½ cube Yeast (21 g)
- 1 pinch sugar
- 400 grams Pastry flour
- 3 Tbsps olive oil
- 1 tsp salt
- Pastry flour (to work)
- For the filling
- 400 grams Chicken breasts
- 2 handfuls younger Spinach
- 2 garlic cloves
- 80 grams dried Tomatoes (in oil)
- 150 grams Ricotta cheese (well drained)
- 80 grams grated Parmesan
- salt
- peppers
Preparation steps
For the dough: Crumble the yeast in a bowl of 175 ml of lukewarm water and stir in the sugar until smooth. Add the flour, olive oil and salt. Knead into a smooth dough. Cover and let rise in a warm place for about 1 hour.
For the filling: Rinse the chicken, pat dry and cut into small cubes. Rinse the spinach, spin dry and chop coarsely. Peel the garlic and chop finely. Drain the tomatoes well taking care to collect the oil. Cut the tomatoes into small pieces. Mix 1 tablespoon of tomato paste with the ricotta and half the parmesan. Season well with salt and pepper.
Preheat oven to 180°C (approximately 350°F).
Knead the dough well again, divide into about 8 servings each of about 3 mm (approximately 1/10 inches) thin and roll out on a floured surface to form a rectangle. Put some filling on the lower pieces, beat the lateral edges over and roll up. Place the seam side down on a baking sheet lined with parchment paper and cut the dough slightly obliquely a few times. Brush with the remaining oil and sprinkle with the remaining cheese. Cook in the oven for about 25 minutes until golden brown.
