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

Ingredient Substitutions

• Instead of Warm milk: warm almond milk
• Instead of Sugar (to activate the yeast): cane sugar
• Instead of Dry yeast: fresh yeast
• Instead of Wheat flour (type 45): all‑purpose flour
• Instead of Olive oil: sunflower oil
• Instead of Chicken breast: turkey, firm tofu
• Instead of Curry powder: garam masala
• Instead of Paprika: sweet pepper
• Instead of Fresh chopped parsley: coriander
• Instead of Onion: shallot
• Instead of Red bell pepper: orange bell pepper
• Instead of Yellow bell pepper: orange bell pepper
• Instead of Thick crème fraîche: double cream
• Instead of Mozzarella dice: raclette cheese dice
• Instead of Grated mozzarella: grated Gruyère
• Instead of Egg yolk: beaten whole egg
• Instead of Liquid cream: milk
• Instead of Dried oregano: herbes de Provence
• Instead of Herbes de Provence: oregano

Equipment Needed

• Stand mixer or hook attachment
• Mixing bowl
• Kitchen scale
• Chef's knife
• Cutting board
• Sauté pan or skillet
• Wooden spatula
• Baking sheet
• Parchment paper
• Oven
• Cooling rack
• Fork
• Pastry brush
• Small bowl (for glazing)

Critical Steps — Do Not Skip

• Yeast activation
• Full kneading of the dough
• Cooking the filling (chicken well cooked)
• Baking (perfect glaze)

Chef Tips from the Video

• Use melted butter instead of part of the olive oil for an even softer brioche.
• Add a pinch of sugar to the glaze for a brighter color.
• Sprinkle a little grated parmesan on top before baking for extra umami flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: Consume within 2 hours after baking, otherwise refrigerate.

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator overnight.
• The filling can be cooked 2 days ahead and kept in the refrigerator.
• Assemble the wells, cover and keep refrigerated up to 24 h before baking.