Stuffed brioche bread braids: the recipe for tender yeast products with a tasty filling

He stuffed brioche braids are soft yeast products with a tasty filling, ideal for a buffet or for a delicious dinner with family or friends. In our recipe we have made the dough for the classic pain brioche with the addition of mayonnaise and condensed milk, to make it even softer and tastier. after stage yeast we will obtain 3 stuffed braids in 3 different ways: with cream cheesewith a mixture of butter and flour and with Raisins. Next, the brioche bread braids are painted with egg and sprinkled with Sesame seedsready to be cooked in the oven for half an hour. Here is how to prepare them.

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How to prepare stuffed brioche braids

In a bowl, mix the warm milk with the condensed milk, the dry brewer’s yeast. Add and stir in the mayonnaise, melted butter, and eggs.

Then pour in the flour, salt and knead with your hands. Get a smooth and compact dough. Cover it and let it rise for 2 hours.

Meanwhile prepare the fillings: mix the cheese with the sugar with a fork to obtain a doughy mixture. In another bowl combine the butter, flour and sugar. Crumble it with your hands.

Divide the dough into 9 parts and prepare 3 braids: one filled with cheese, another with butter and the last with raisins.

Put the braids in the molds and let them rest for 20 minutes. After the necessary time, wet them with the beaten egg and sprinkle the sesame seeds.

Bake in a static oven at 180°C for 35 minutes.

storage

You can save the stuffed brioche pain braids for 1-2 days wrapped in cling film.