Spicy Stuffed Brioches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 104 μg | (173 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 345 mg | (9 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the brioches:
- 250 grams Pastry flour
- 10 grams fresh Yeast
- 120 grams softened butter
- 2 tsps sugar
- 1 tsp salt
- 3 eggs
- Pastry flour (for the work surface)
- 2 egg yolks (for brushing)
- For the filling:
- 400 grams Spinach
- 1 shallot
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 300 grams Feta
- 400 grams Salmon
- 1 Tbsp lemon juice
- 150 grams grated Hard cheese (such as Gouda)
Preparation steps
Place the flour on the work surface and make a well in the center. Crumble the yeast into it and mix with 2-3 tablespoons of lukewarm water. Add the butter in flakes. Sprinkle in the sugar and salt. Add the eggs in the center. Knead all ingredients into a smooth dough. If necessary add a little water or flour. Cover and let sit about 20 minutes in a warm place.
On a floured surface, knead again and let rise another 20 minutes.
Form the dough into 15 equal-sized balls and cut 1/3 of the balls in half.
Place the large balls of dough in brioche tins and press in the small balls. Press the dough between the small ball and the edge down. Cover and let rise another 40 minutes.
Preheat the oven to 220°C (approximately 425°F).
Before baking brush the dough with the egg yolks. Bake 12-15 minutes until golden brown. Remove from the oven and let cool.
For the filling: Rinse the spinach, remove the stems and pat dry. Peel the shallot and chop finely. Sauté in hot oil with the spinach. Remove from the heat. Season with salt, pepper and nutmeg.
Line a baking sheet with parchment paper and preheat the oven to 200°C (approximately 400°F).
Crumble the feta cheese. Rinse the salmon, pat dry, drizzle with lemon juice and cut into 15 roughly equal pieces. On the baking sheet, make 15 small portions each with a little salmon, spinach and feta. Sprinkle with cheese and bake about 10 minutes.
Cut the brioche horizontally. Place the finished filling on the bottom half of the brichoe using a kitchen utensil such as a cake server. Cover with the top half of the brioche and serve.
