Salty brioches with smoked salmon and cream cheese

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.