Name: Prosciutto and Gruyere Brioche
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Ingredients: ¼ cup warm water, 110°F to 115°F; 3 teaspoons active dry yeast; 6 ounces freshly grated gruyere cheese; ¼ cup warm whole milk, 110°F to 115°F; 3 large eggs, room temperature; 1 ½ teaspoons salt; 2 ¾ cups all-purpose flour; 4 ounces diced prosciutto; 3 tablespoons sugar; 1 tablespoon butter to coat bowl; 12 tablespoons , room temperature; 1 large egg beaten with 1 teaspoon water, for glaze

brioche bread

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This easy Prosciutto and Gruyere Brioche is tender, buttery, puffy and flaky with a crisp crust that's totally addictive.

Milk

Eggs

Wheat

Lactose Free

Water

milliliter

water

Rising Agents

gram

active dry yeast

Cheese

gruyere cheese

whole milk

eggs

Seasonings

salt

Flour & Meal

all purpose flour

Lunch Meat

diced prosciutto

Sugars & Sweeteners

sugar

Butter & Margarine

butter

Vitamin C

Vitamins

Vitamin K

Beta-carotene

Vitamin A

Trans fatty acids

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Minerals

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Cholesterol

Vitamin D

Beta-cryptoxanthin

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What makes a brioche different to most breads?

A brioche bread is a very 'rich' bread. Whereas standard breads can be made from nothing more than water, flour, salt and yeast, a brioche will contain plenty eggs, milk and butter. That makes a bread 'rich'. The high fat and protein contents of these ingredients is what makes the bread so special.

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Prosciutto and Gruyere Brioche

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Baking Goods

Dairy

Meat & Seafood

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