Joshua’s recipe of the day-Stuffed Pan Brioche.

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
550gr Flour
250ml warm milk
7gr dried yeast
60ml Olive Oil
1 egg
10gr Salt
10gr Sugar

Ham, cut into pieces
Cheese, in cubes

Step 1

On a medium heat warm the milk

Step 2

Add the yeast and let it melt.

Step 3

Remove from the heat and add the sugar.

Step 4

Add the flour.

Step 5

Add the oil.

Step 6

Add the egg.

Step 7

Add the salt and mix well

Step 8

Knead until a soft elastic dough is formed. Let it rise.

Step 9

In the meantime cut the cheese.

Step 10

Cut the ham into small piece.

Step 11

When the dough has doubled in size it’s ready.

Step 12

On a surface sprinkled with floor cut the dough in half.

Step 13

Keep halving until you have about 20 pieces.

Step 14

Shape them into balls.

Step 15

Flatten the balls one at the time and add the cheese.

Step 16

Add the ham and roll it into a ball.

Step 17

When you have stuffed and rolled all the balls, place them on a baking tray lined with paper.

Step 18

Leave it to rest covered with a tea towel for 30 minutes.

Step 19

Gently wash with milk.

Step 20

Bake at 200 c for 20 Minutes or until golden.

Step 21

When they are ready remove them from the oven


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