Mini brioches from spinach and feta cheese: the recipe for soft and tasty savory products with yeast
He mini spinach and feta brioche they are gods salty yeast products extravagant and tasty, ideal as antipasti or for one appetizer, a tasty recipe that will conquer everyone. To make them we prepare the dough with flour, water, milk, brewer’s yeast, seed oil and salt. After yeast stagewe will make brioche stuffed with spinach cooked in a skillet my crumbled feta. The brioche will then be brush with egg yolk and sprinkled with Sesame seedsbefore cooking In the oven. Here is how to prepare them.
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How to prepare mini spinach and feta cheese brioches
In a bowl add milk, water, seed oil, sugar, yeast and mix. Melt the dry ingredients.
Add the flour, salt and mix until the liquid is absorbed into the dough. Then knead with your hands until you get a smooth and compact dough.
Transfer to skillet and cover with plastic wrap. Pour the hot water into the bottom of a saucepan and place the roasting pan on top.
Cover with a lid and let the dough rise for 1 hour or until doubled in size.
Once fermented, put the dough on the work surface and divide it into 12 balls.
Roll out each one with a rolling pin, then make lines by pressing lightly with a toothpick.
Flip the dough over and spread the sautéed spinach and crumbled feta on one side.
Roll in half starting on the filling side and then on the opposite side until they just come together. Join one side and pinch to seal.
Transfer the brioches to the skillet, cover with a cloth, and let rest for 15 minutes.
Brush the egg yolk over the dough and sprinkle the bottom half with poppy seeds.
Bake in a static oven at 180°C for 30 minutes.
storage
You can save the mini spinach and feta brioches for 2-3 days under a glass bell.
