Salty brioches with smoked salmon and cream cheese



for 16 brioches

for the dough

  • 260 g plain flour, type 1
  • 1/2 packet beer yeast (approx. 3.5 g), dried 
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 eggs, room temperature
  • 135 g butter, room temperature

in addition

  • 1 egg
  • 200 g salmon, smoked 
  • 150 g cream cheese
  • rocket leaves 


Place the flour in a bowl and add the yeast, sugar, salt and eggs. Knead for about 8 minutes with the kneading hooks until the dough is smooth and flexible. Then continue to knead while adding little amounts of butter at a time, until the butter is all mixed into the dough.

Leave the dough in the bowl, cover with plastic foil and let rest for 2 hours.

Roll out the dough into a large circle and divide into 16 triangular parts.

Roll out each triangle on the long side to create the classic shape of a brioche.

Place parchment paper on a baking tray, and put the brioches on it making sure to leave enough space between them. Let rest another 2 hours.

Preheat the oven to 200°C (180°C convection), coat the brioches with the egg and bake for 15 minutes.

Let cool, halve and fill with cream cheese, smoked salmon and a few rocket leaves.


Stefano Cavada

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