Mozzarella and Prosciutto Brioche Couronne – Willey’s Weekly Bake 78


I couldn’t decide what to bake for ages this week and lacked inspiration, but with the help of my work colleagues choose bread and then I went from there, I have never made a savoury brioche before so thought this would be an exciting bake! I was prepared and bought all the ingredients on Monday night with my weekly food shop so that I wouldn’t have to go again. Then when it came to prepping my bread early this morning I found I didn’t have any yeast so off I went at 7.30am to Sainsbury’s trekking through the snow to buy yeast whilst most people are buying the actual bread! For some reason I managed to miss read the recipe and only added 2 eggs rather than the 4 it should have had, this made my dough quite stiff but at the time I couldn’t understand why! This smelt amazing as it was cooking, I don’t think this is my most attractive bake the process of twisting the bread I think will take some practice!


  • 500g of Strong White Bread flour
  • 10g Salt
  • 10g Fast Action dried yeast
  • 170ml of Warm Milk
  • 250g Unsalted butter
  • 4 eggs
  • 3 x 125g Mozzarella balls
  • 8-10 slices of Prosciutto
  • Small handful of chopped basil
  • Small grating of parmesan


  1. Weigh out the dry ingredients (Flour, Yeast and Salt) into a large bowl or mixer, add the milk and eggs and mix on a high speed to combine, add the unsalted butter into the mixer in small pieces. Continue to mix the dough or knead the dough if making by hand knead for at least 10 minutes or longer until the dough is smooth and shiny.873711C7-2AE4-4859-911C-F4B915B01C62
  2. Once the dough is kneaded place in an oiled bowl and cover with cling film or put in a large sealable tupperware, make sure there is enough room for it to double in size.
  3. Place in a warm room for 1.5 hours until doubled in size or place in fridge to prove overnight.
  4. Roll out the dough on a lightly floured surface into a rectangle about 40 by 50cm, and about 1.5cm in thickness.E31BBB65-0FEA-4C82-9724-C0739440D5C7
  5. Cover the dough with the prosciutto, and tear up the mozzarella and place evenly on the dough, sprinkle basil on top.
  6. Roll the dough on the longest length towards you. Then cut nearly all the way down the the end then twist the two separate pieces in opposite directions to give you the open filling. Place on a baking tray and cover with cling film and leave to rise again until doubled in size.1E5CC770-4099-40B1-9710-C813C9A61120DC05C51E-68B9-47F4-A35D-003F5F23767E
  7. Pre heat the oven to 200 degrees celsius. Brush the dough with milk or a beaten eggs and grate the parmesan on top. Bake in the oven for 20 minutes until golden brown.



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