Inspired by a recipe from the white art teacher Sara Pope , I revisited the recipe according to the tastes of my family … this savory brioche is coming off a goodness … goodness … but I say there’s another word that can enhance this wonderful brioche ? You’ll find out … just tasting it .

And now … LIGHT THE FIRES !

INGREDIENTS:

- 500g of flour manitoba

- 12g fresh yeast or sourdough starter 150g

- 130g of milk

- 3 eggs

- 1 tablespoon acacia honey

- 30g of extra virgin olive oil

- 1 teaspoon salt

For the filling:

- Silane cheese 250g

- 100g of cooked ham in prague (ham)

- 300g of besciamelle

- 1 egg yolk

- Butter to taste

- 2 teaspoons of milk

WEAR THE APRON , WASH YOUR HANDS , BEGIN !

- First, sift the flour , arrange on a fountain in the middle and put the warm milk in which you have dissolved yeast, eggs, honey and oil , stir , add the salt and knead the dough , form a ball and let rest covered for one hour

- Take the dough , put 2/3 into a buttered and floured (I want to say that I still use the one of my grandmother Ines ) and arrange over the base thr ham  , white sauce to which you add the egg yolk and the cheese coarsely chopped

- Brush the edges with a mixture of egg yolk and two teaspoons of milk, cover with the second disc of dough and let rise for another hour after which , then put on the surface the remaining egg , bake in the oven already  hot 180 degrees for about 40 minutes

Et voila … the brioche !