Description
This Feta, Spinach, and Pesto Brioche is a flavorful, savory bread perfect for breakfast or brunch. Soft and buttery brioche dough is infused with vibrant pesto, fresh spinach, and tangy feta cheese, then baked to golden perfection. Ideal for sandwich making or enjoying on its own, this loaf brings a delightful Mediterranean twist to classic brioche.
Ingredients
Scale
Dough
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 4 large eggs
- 1/4 cup whole milk, warm (110°F)
- 3/4 cup unsalted butter, softened
Filling
- 1/2 cup prepared pesto (store-bought or homemade)
- 1 1/2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
Topping
- 1 large egg, beaten (for egg wash)
- 1 tbsp sesame seeds or poppy seeds (optional for garnish)
Instructions
- Mix Dry and Wet Ingredients: In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Add the eggs and warm milk. Mix on low speed using the dough hook until the dough starts to come together.
- Add and Incorporate Butter: Gradually add the softened butter, a tablespoon at a time, mixing until fully incorporated. Continue kneading the dough on medium speed for 8–10 minutes, or until smooth and elastic.
- First Rise: Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Prepare Filling Ingredients: While the dough rises, chop the spinach and crumble the feta. Have your pesto ready for assembly.
- Shape and Fill Dough: Once the dough has risen, punch it down and roll it out into a 12×16-inch rectangle on a lightly floured surface. Spread the pesto evenly over the dough, leaving a 1-inch border. Sprinkle the chopped spinach and crumbled feta on top.
- Roll and Place in Pan: Starting from the long edge, roll the dough tightly into a log and pinch the seam to seal. Grease a 9×5-inch loaf pan and place the dough into the pan. Optionally, twist the log into a spiral or slice the dough lengthwise and braid it before placing it in the pan for a decorative effect.
- Second Rise: Cover the dough loosely with plastic wrap and let it rise for 30–45 minutes, or until puffy.
- Preheat Oven and Prepare for Baking: Preheat your oven to 350°F (175°C). Brush the top of the loaf with the beaten egg and sprinkle with sesame or poppy seeds if desired.
- Bake the Brioche: Bake for 35–40 minutes, or until golden brown and hollow when tapped. If the top browns too quickly, cover loosely with foil to prevent burning.
- Cool and Serve: Let the brioche cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.
Notes
- Ensure milk is warm but not hot (around 110°F) to properly activate the yeast without killing it.
- You can use homemade or store-bought pesto depending on your preference.
- For a decorative loaf, try braiding the dough or twisting the rolled loaf before placing it in the pan.
- Covering the loaf loosely with foil during baking helps avoid over-browning.
- This brioche freezes well; slice before freezing for easy thawing.
- Serve warm with additional pesto or olive oil for dipping if desired.
