Stuffed Brioche Rolls with Chicken, Peppers and Mozzarella

Ingredients

• 250 ml Warm water (Temperature about 34 °C)
• 250 ml Warm milk (Temperature about 34 °C)
• 1 tablespoon Sugar (to activate the yeast)
• 7 g Dry yeast (1 packet)
• 500 g Wheat flour (type 45)
• 2 tablespoons Sugar (for the dough)
• 1 teaspoon Salt
• 4 tablespoons Olive oil (2 for the dough, 2 for the filling)
• 300 g Chicken breast (cut into small dice)
• 1 teaspoon Turmeric powder
• 1 teaspoon Curry powder (for the cream)
• 1 tablespoon Paprika
• 2 tablespoons Fresh chopped parsley
• 1 medium Onion (sliced)
• 1 medium Red bell pepper (cut into dice)
• 1 medium Yellow bell pepper (cut into dice)
• 200 ml Thick crème fraîche
• 150 g Mozzarella dice
• 100 g Grated mozzarella
• 1 Egg yolk (for glazing)
• 1 tablespoon Liquid cream (for glazing)
• 1 pinch Dried oregano
• 1 teaspoon Herbes de Provence
• to taste Black pepper

Instructions

1. Yeast activation

   In a container, mix the warm water, warm milk, sugar and dry yeast. Stir for 2‑3 minutes then let rest 10 minutes.

   Time: PT13M

   Temperature: 34°C

2. Preparing the brioche dough

   In the robot bowl, place the flour, the remaining sugar and the salt. Make a well, pour in the yeast‑milk mixture and the olive oil. Knead for 15 minutes until you obtain a supple ball that detaches from the sides.

   Time: PT15M

3. First rise

   Transfer the dough to a lightly floured bowl, cover with a clean kitchen towel and let rise 1h30 in a warm place.

   Time: PT1H30M

   Temperature: 25°C

4. Preparing the filling (spices and rest)

   In a bowl, mix the chicken breast dice with olive oil, turmeric, paprika, salt, pepper and chopped parsley. Let rest 20 minutes.

   Time: PT30M

5. Cooking the filling

   Heat a little olive oil in a sauté pan. Add the sliced onions and sauté a few minutes. Add the red and yellow peppers, cover and cook 8 minutes while stirring. Incorporate the spiced chicken, cook 10‑12 minutes until tender. Adjust seasoning.

   Time: PT24M

6. Cooling the filling

   Transfer the cooked filling to a bowl and let cool completely at room temperature.

   Time: PT15M

7. Degassing and dividing the dough

   After the first rise, degas the dough by gently pressing it. Form a ball, divide into 8 portions of about 95 g each.

   Time: PT20M

8. Shaping the wells

   Roll each piece into a 12 cm circle, hollow a well in the center and accentuate it with a glass. Flatten the edges slightly, prick the bottom with a fork and let rest 10 minutes.

   Time: PT10M

9. Seasoning the cream

   Mix the thick crème fraîche with salt, pepper, a pinch of curry powder and Herbes de Provence until a homogeneous consistency is reached.

   Time: PT5M

10. Assembling the wells

    Place a large tablespoon of seasoned cream at the bottom of each well, add the chicken‑pepper filling, a few mozzarella dice then sprinkle grated mozzarella.

    Time: PT10M

11. Glazing

    Beat the egg yolk with a tablespoon of liquid cream, brush the edges of the wells and sprinkle oregano.

    Time: PT5M

12. Baking

    Preheat the oven to 180°C. Bake the wells for 15 minutes until nicely browned.

    Time: PT25M

    Temperature: 180°C

13. Rest after baking

    Remove the wells from the oven, place on a rack and let warm for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

40 g

Fat

15 g

Fiber

2 g