This delicious and satisfying snack should certainly appear in your holiday menu. Butter brioche with crispy, airy butter crumb and aromatic mushroom filling with creamy cream taste will be just a hit for your guests. Knead yeast dough for rolls, roll out mugs from it and wrap them in them a generous portion of champignons fried in butter with greens, paprika and tender Asiago cheese. The resulting envelopes can be bake on a baking sheet or, even better, in a greased form for muffins by placing them in cells seam down. So the buns will get mushroom shape and will look even more appetizing. Share with friends: 
Time: 1 hour. 25 minutes Complexity: easy Quantity: 8 rolls The recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Brioche
- 0.5 tbsp. milk at room temperature
- 1 tbsp. l dry active yeast
- 2 tbsp. l roma
- 3 tbsp. premium flour
- 2 tbsp. l Sahara
- 1 tsp fine salt
- 6 large eggs at room temperature
- 1.5 tbsp. butter at room temperature
Filling
- 2 tbsp. l (30 gr.) Butter
- 450 gr chopped cremini mushrooms
- 2 cloves, minced garlic
- 2 tsp chopped oregano
- 1 tsp chopped thyme
- 2 tbsp. l white wine or vermouth
- 1/4 Art. red bell pepper, chopped in small cubes
- 2 tbsp. l chopped chives
- 2 tbsp. l chopped parsley
- 2 tbsp. grated cheese asiago
- 1 egg, beaten with 2 tbsp. l cold water, for lubrication test
Recipes with similar ingredients: premium flour, dough yeast, crimini mushrooms, sweet peppers, asyago cheese, eggs, milk, oregano, thyme, chives, parsley, white wine, vermouth, rum
Recipe preparation:
- Knead the dough. In the bowl of the mixer with a spatula nozzle pour milk and sprinkle yeast. Leave for 5 minutes so that they dissolved. Add all other ingredients except creamy oil and knead for 5 minutes at low speed. Then change the nozzle on the dough hook, increase the speed to moderate and knead the dough for another 5 minutes.
- Slowly start adding oil to make it fully mixed in the test. You may need to remove the dough from the hook. a couple of times to stir in the oil. Knead another 5 minutes. The dough will be very soft, but converge into a ball. Put it in a bowl, cover and put in the refrigerator overnight.
- Stuffing. Place a large stewpan on moderately strong. fire and add butter. As soon as the oil stops froth, add mushrooms and fry for 5 minutes until all the liquid is evaporate. Add garlic, oregano, thyme and mix. Pour white wine or vermouth and fry until it is absorbed. Take off stewpan from the stove and stir in red mushrooms, chives, parsley, salt to taste. Cool the filling and add the grated cheese. It can be refrigerated for a while.
- Divide the dough into 8 servings. On lightly sprinkled flour roll 1 piece of dough about 1 cm thick on the surface. Put 1/3 tbsp dough cakes in the center mushroom toppings and fold the brioche by pinching all the ends together. Repeat the same with with the remaining pieces of dough and lay the brioches on a baking sheet, covered with baking paper.
- Cover with cling film and leave the dough to rise by 20 minutes.
- Preheat the oven to 190 ° C. Brush the brioche with an egg and bake 18 – 25 minutes to a dark golden crust.
