With a new week starting Havering’s star junior chef nine year old Joshua Puncheon shows us how to make stuffed pan brioche.
Stuffed Pan Brioche
250ml warm milk
7gr dried yeast
60ml Olive Oil
Ham, cut into pieces
Cheese, in cubes
On a medium heat warm the milk
Add the yeast and let it melt.
Remove from the heat and add the sugar.
Add the flour.
Add the oil.
Add the egg.
Add the salt and mix well
Knead until a soft elastic dough is formed. Let it rise.
In the meantime cut the cheese.
Cut the ham into small piece.
When the dough has doubled in size it’s ready.
On a surface sprinkled with floor cut the dough in half.
Keep halving until you have about 20 pieces.
Shape them into balls.
Flatten the balls one at the time and add the cheese.
Add the ham and roll it into a ball.
When you have stuffed and rolled all the balls, place them on a baking tray lined with paper.
Leave it to rest covered with a tea towel for 30 minutes.
Gently wash with milk.
Bake at 200 c for 20 Minutes or until golden.
When they are ready remove them from the oven