The traditional savory brioche from Alsace that you have to try!!
- 5 g yeast powder or 10 g fresh yeast
- 35 g water at room temperature
- 50 g flour
- 200 g of smoked pork belly slices
- 225 g flour
- 1 egg
- 125 g slightly warm milk
- 6 g salt
- 60 g soft butter
- 1 tablespoon mascarpone
Cut the pork belly in 1/2 cm sticks. Set aside.
Place the yeast in your food processor bowl. Add the water and mix with a spatula. Add 50 g flour and make a ball.
Cover with 250 g flour without mixing! Leave to rise for 1/2 hour in a warm room.
After 30 minutes, add the egg, butter, mascarpone, salt and milk.
Knead for 7 minutes at low speed then 3 minutes at higher speed. The dough shouldn't stick to the bowl.
If it's still too sticky, add 1 or 2 tablespoons of flour and knead 2-3 more minutes.
Add the pork belly, knead at low speed for a few seconds.
Cover with a linen and place in a warm and rather humid place for approximately 1h30. The dough should be twice as big.
Butter and flour your mold. Place the walnuts.
Spread some flour on your workplan. Place the dough and work it gently in order to remove the gas. Make a ball shape.
Place the dough in your mold, cover with the linen and set aside in a warm and rather humid for 2 hours.
Preheat your oven at 170 degrees.
Bake for 30 minutes.
Unmold as soon as you remove the mold from the oven and let cool down on a grid.
Serve lukewarm or cold.