Braided Easter Bread

A Delicious Filled Brioche! Thank you to Zenzero e Limone   for allowing me to translate and post your recipe into English.

Braided Stuffed Brioche

2 packages of Rapid Rise Yeast
2 tsps sugar
1 cup milk (250 ml) + 3 tablespoons milk
4 cups  flour (550 g)
3/4 tsp baking powder
3 Tablespoons  of vegetable oil (50 ml)
1 egg slightly beaten
1/8 tsp salt
Cubed Pancetta or Ham (found in Deli)
Fontina cheese (diced into small pieces)

In a mixing bowl combine room temperature yeast, sugar, milk and 1/4 c flour. Allow to sit for 10 minutes until the yeast mixture has bubbled. Add in the rest of flour, egg, oil and lastly, the salt. (Do not allow the salt the come in contact directly with the risen yeast mixture because it will kill the rise that the brioche needs.)

Mix all ingredients well until the dough is soft. Place into a large bowl, cover and allow to rise for one hour.

On a clean flat surface, roll out the dough into a rectangular shape. With a pizza roller or knife cut the width into 3 equal parts.

Roll out dough onto rectangular shape and cut into 3 equal parts. Then scatter the pancetta/ham and fontina cheese onto each strip.

Scatter the Pancetta/Ham and fontina onto the dough strips. Close each strip, making them cylinder like. Create a braid with the 3 parts.

Cover the inside of the Angel Food Cake Pan with wax paper. Carefully place the braid into a round Angel Food Cake Pan. Or you may cover a cookie tray with the wax paper and place the length of the braid directly onto the tray. Add additional pieces of pancetta/ham and fontina, lightly brush on 1 Tablespoon of milk.

Carefully place the braided dough into the pre covered pan and allow to rise for another 30 minutes.

Set aside and allow to rise for 30 minutes.

Place into preheated 400F (200 C) oven for 25-30 minutes.


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