Soft Brioche Bun with a Tasty Filling
A soft brioche loaf, warm and rolled up with a filling of tomato purée, finely sliced Hungarian salami and grated ripe piquant cheese. Another version can be filled with boiled prosciutto and mozzarella.
Ingredients
| 500 гр. | flour |
| 20 гр. | fresh yeast |
| 200 мл. | warm fresh milk |
| 2 | eggs (one yolk set aside for brushing) |
| 60 мл. | oil |
| 1 супена лъжица | honey or sugar |
| 1 чаена лъжичка | salt |
| — | tomato purée |
| — | finely sliced Hungarian salami |
| — | grated ripe piquant cheese |
| — | dried basil |
Instructions
- Dissolve the yeast with the honey in the warm milk and leave briefly to activate.
- Add the remaining products and knead a soft, smooth dough. Cover it and leave in a warm place to rise until doubled.
- Roll out the risen dough and cover it with the filling. Roll it up and shape it (as in a photo from a Russian culinary page).
- Brush with the yolk beaten with a few drops of water, oil or fresh milk and leave to rise again for about an hour.
- Bake at 180°C for about 25-30 minutes.