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Salted brioche recipe with peas and bechamel of of 19-04-2013 [Updated on 29-08-2018]
This is a rustic brioche that I tried to make for Easter in addition to the usual rustic ones that are usually prepared at my house, but then I didn't have time to post the recipe for the occasion and therefore it had gone into oblivion, but now here it is;) The recipe for this brioche stuffed with peas and bechamel was in a magazine and seeing the photo of the slice, it seemed very greedy, I changed it a little and now I posted it to you to try you. Good day to those passing by, see you later;)
Method
How to make salty brioche with peas and bechamel
In a bowl, dissolve the yeast and honey in the slightly warm milk
Put the flour in a large bowl, make a hole in the center and pour the mixture with the yeast
Start kneading from the center making the flour gradually absorb
Now add the eggs, oil and salt and knead until a soft and elastic dough is obtained
Put the dough to rise for 2 hours in a warm place
Now prepare the béchamel and cook the peas in a pan with a knob of butter, salt and pepper, then add a cup of water and cook for about ten minutes.
Now take the dough, which will be doubled in volume and divide it into two, roll out 2 sheets of about 3 mm thick
With one of the 2 sheets lined with a buttered mold. Cover with a base of cooked ham
Then pour the béchamel and cover with the peas
Finally cover with slices of smoked scamorza
Cover everything with the other sheet of pasta
Seal the edges well all around and put the rustic biochee to rise for another hour.
Brush the surface of the savory pie with a little milk or a beaten egg and bake in a preheated oven at 180 ° and bake for 40 minutes.
Let it cool before removing from the mold, place on a serving dish and serve.
