Cheesy Brioche Knot with Sun-Dried Tomatoes & Smoked Garlic

by Marika Roseberg
0 comment
AuthorMarika RosebergDifficultyIntermediate

Yields1 Serving
Prep Time2 hrs 20 minsCook Time45 minsTotal Time3 hrs 5 mins
Basil Brioche
 7 g dried yeast
 200 ml lukewarm milk
 2 tbsp demerara sugar
 545 g plain flour
 1 tsp Himalayan sea salt
 ½ cup fresh basil, chopped
 2 medium eggs
 110 g butter, softened
Sun-Dried Tomato Filling
 200 g sundried tomatoes, chopped
 250 ml tomato passata
 ½ tsp smoked garlic powder
 250 g grated mozzarella
 1 pinch sea salt flakes for sprinkling
1

In a small bowl whisk the yeast, milk and 1 tbsp of the sugar. Leave to sit for 10-15 Minutes or until foamy.

2

Meanwhile, in a large mixing bowl combine flour, salt, remaining 1 Tbsp sugar, and chopped basil. Add eggs, yeast mixture and mix until the dough is starting to come together. Knead for about 10-15 Minutes until it's soft and smooth.

3

Knead in the butter a tablespoon at a time, make sure it is fully incorporated into the dough before adding the next piece. This process should take 3-4 Minutes. Once the butter is fully incorporated, knead for a further 5 Minutes, until the dough is very soft and smooth.

4

Shape the dough into a ball, cover and place in a warm spot until doubled in size (it should take around 1.5-2 hours.

5

Meanwhile, line a 20-24cm springform cake tin with parchment paper and set aside.

6

On a lightly floured surface roll out dough into a 40 x 60cm rectangle. Using an offset spatula, evenly spread the tomato passata, top with tomatoes, mozarella and sprinkle with smoked garlic.

7

Starting with a long side, tightly roll up the dough into a sausage. Using a sharp knife, cut the sausage of dough in half lengthwise, leaving a small section approximately 3-5cm long intact at one end. Turn the halves carefully so the filling is exposed. Cross the dough halves over each other, then repeat the process until you have a long, twisted piece of dough.

8

Cross one end of the twist over the other, and tuck the ends underneath forming a knot. Transfer to the prepared springform tin. Cover lightly with a clean towel and leave in a warm place to rise for 30 Minutes.

9

Preheat oven to 350°F/180°C. Brush the brioche with egg wash, sprinkle with flaky sea salt and bake for 40-45 Minutes, until golden brown and baked throughout. Cover with foil for the last 10 Minutes if needed.
Remove from the oven and allow it to cool slightly before removing from the tin.

Ingredients

Basil Brioche
 7 g dried yeast
 200 ml lukewarm milk
 2 tbsp demerara sugar
 545 g plain flour
 1 tsp Himalayan sea salt
 ½ cup fresh basil, chopped
 2 medium eggs
 110 g butter, softened
Sun-Dried Tomato Filling
 200 g sundried tomatoes, chopped
 250 ml tomato passata
 ½ tsp smoked garlic powder
 250 g grated mozzarella
 1 pinch sea salt flakes for sprinkling

Directions

1

In a small bowl whisk the yeast, milk and 1 tbsp of the sugar. Leave to sit for 10-15 Minutes or until foamy.

2

Meanwhile, in a large mixing bowl combine flour, salt, remaining 1 Tbsp sugar, and chopped basil. Add eggs, yeast mixture and mix until the dough is starting to come together. Knead for about 10-15 Minutes until it's soft and smooth.

3

Knead in the butter a tablespoon at a time, make sure it is fully incorporated into the dough before adding the next piece. This process should take 3-4 Minutes. Once the butter is fully incorporated, knead for a further 5 Minutes, until the dough is very soft and smooth.

4

Shape the dough into a ball, cover and place in a warm spot until doubled in size (it should take around 1.5-2 hours.

5

Meanwhile, line a 20-24cm springform cake tin with parchment paper and set aside.

6

On a lightly floured surface roll out dough into a 40 x 60cm rectangle. Using an offset spatula, evenly spread the tomato passata, top with tomatoes, mozarella and sprinkle with smoked garlic.

7

Starting with a long side, tightly roll up the dough into a sausage. Using a sharp knife, cut the sausage of dough in half lengthwise, leaving a small section approximately 3-5cm long intact at one end. Turn the halves carefully so the filling is exposed. Cross the dough halves over each other, then repeat the process until you have a long, twisted piece of dough.

8

Cross one end of the twist over the other, and tuck the ends underneath forming a knot. Transfer to the prepared springform tin. Cover lightly with a clean towel and leave in a warm place to rise for 30 Minutes.

9

Preheat oven to 350°F/180°C. Brush the brioche with egg wash, sprinkle with flaky sea salt and bake for 40-45 Minutes, until golden brown and baked throughout. Cover with foil for the last 10 Minutes if needed.
Remove from the oven and allow it to cool slightly before removing from the tin.

Cheesy Brioche Knot with Sun-Dried Tomatoes & Smoked Garlic

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