Stuffed Brioche with Pork, Swiss Chard, Fennel and Cheese
TM5 TM6

Stuffed Brioche with Pork, Swiss Chard, Fennel and Cheese

Ingredients

Dough

  • 2 tsp fine sea salt
  • 1 ½ tsp caster sugar
  • 2 Tbsp milk
  • 15 g fresh yeast, crumbled
  • 1 Tbsp water, warm
  • 300 g plain flour
  • 3 medium eggs
  • 200 g unsalted butter, at room temperature, diced (1 cm)

Filling

  • 60 g Parmesan cheese, cut in pieces (2 cm)
  • 50 g mozzarella cheese
  • 2 garlic cloves
  • 200 g pork belly, boneless, skinless, cut in pieces (2 cm)
  • 1 Tbsp olive oil
  • 100 g fennel, thinly sliced
  • 200 g Swiss chard, cut in pieces (2 cm)
  • 200 g water
  • 1 Tbsp fresh dill, finely chopped (optional)
  • ½ chicken stock cube (for 0.5 l)
  • 1 tsp fine sea salt
  • 1 pinch ground black pepper

Assembly

  • plain flour, for dusting
  • 80 g soft goat's cheese, crumbled
  • 1 egg
  • 1 Tbsp milk
  • 2 - 3 Tbsp sunflower seeds

Nutrition
per 1 portion
Calories
328.5 kJ / 78.5 kcal
Protein
2.2 g
Carbohydrates
4.8 g
Fat
5.6 g

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