Recipe Brioche rustic broccoli and mozzarella di of 10-11-2008 [Updated on 28-08-2018]
A month ago I prepared the danube and, since the dose for the brioche dough provides for the success of 2 danube, I frozen half of it. The other night I defrosted the dough and prepared a rustic cornettone stuffed with mozzarella and broccoli. The brioche dough has not lost its softness and the rustic is very successful.
How to make the rustic brioche with broccoli and mozzarella
Drain the mozzarella
Clean the broccoli, give them a stamp and finally fry them in a pan with a clove of garlic and chilli.
Place the brioche dough on a floured pastry board and roll it out gently with your hands.
Lay a layer of broccoli which must cover 2/3 of the surface.
Now place the mozzarella cut into thin slices.
Roll up the rustic and place it on a baking sheet greased with oil.
Brush with olive oil and bake at 180 ° C for 40 minutes.
Let cool then cut into slices and serve.