Kitchen Stories: Savory Brioche

Salty bun, stuffed bread or oversized inflated bun; Whatever you call it remains a delicious, tasty treat.
Enhanced bread dough as brioche, made without particular difficulty requirements. A little time to wait for inflation, like all yeast doughs, and thats it.
Inflates perfect, kneaded and molded easily. The cheeses melt beautifully and with ham combined and diffuse into the crumb, giving it full of dense texture and flavor. Poppy seeds give crunchy texture and make more interesting taste and sight.
Yours!

work: 30′

time: 2h:30′

medium:

Dough (1 bun)

400g (14.1 oz) strong flour, sifted
100g (3.5 oz) corn meal, sifted
180g (6.3 oz) lukewarm milk
2 tbsp honey
80g (2.8 oz) butter
2 large eggs
1 yeast cube 42g or 14g (0.5 oz) of dry yeast

In a large bowl add some lukewarm milk (from the measured), honey, 2 tablespoons flour and yeast crumbled. Mix with a fork. Cover the bowl and leave aside for 15 minutes to foam the mixture.

In a saucepan, gently heat the milk and put it into the butter to melt. If it overheats let it become lukewarm and add to the bowl with the bloated yeast. Add the remaining flour and eggs and knead vigorously until the mixture is smooth. Cover it and leave it in a warm place for 1 hour.

Filling

250g (8.8 oz) ham
100g (3.5 oz) cheddar cheese
100g (3.5 oz) smoked cheese
poppy seed black & white

Chop into small squares the slices of ham and dice both the cheese. Put aside for a while, for when you need them.

When the dough rise, empty the bowl onto a floured surface. Knead lightly and roll, using a little flour, in an oblong / rectangular sheet ~50×30cm (~1.64×11.8 in), the thinner you can.

Sprinkle on the entire surface of the sheet shredded cheese and chopped ham.

Lift up the long side that lies ahead and begin to wrap roll not too tight, so as to close the filling during winding. We roll up the other end.

We invest with greaseproof paper a griddle round Ø32-34cm (Ø1 ft). Carefully lift up the roll and place it in the pan, giving the circular form. Joining and push stick well the two ends of the circle and form a giant bun.

Scratch the surface of the bun per 3-4cm (1.2-1.6 in), with a sharp blade in depth without to dislodge the pieces. Brush with warm milk and sprinkle with poppy seeds. Cover and leave in a warm place to re-inflate for 1 hour. Bake at 180°C (356°F, Gas:4.2) for 30'-35' or until risen, cooked and golden brown.