📝 About This Recipe
This exquisite Brioche au Fromage is the pinnacle of French comfort, blending a rich, buttery pâte à brioche with the nutty, sophisticated depth of aged Gruyère. Originating from the heart of French boulangeries, this savory twist on the classic sweet loaf features a pillowy crumb and a golden, lacquered crust. It is a show-stopping centerpiece that fills the kitchen with the irresistible aroma of toasted cheese and cultured butter.
🥗 Ingredients
The Brioche Dough
- 500 grams All-purpose flour (preferably T55 or high-quality bread flour)
- 10 grams Active dry yeast (or 20g fresh yeast)
- 60 ml Whole milk (lukewarm, about 100°F/38°C)
- 40 grams Granulated sugar (to feed the yeast and aid browning)
- 10 grams Fine sea salt
- 5 pieces Large eggs (at room temperature)
- 250 grams Unsalted butter (high-quality, softened but not oily)
The Cheese Filling & Topping
- 200 grams Gruyère cheese (freshly grated)
- 50 grams Parmigiano-Reggiano (finely grated for a sharp kick)
- 1 tablespoon Fresh thyme (leaves stripped from the stem)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
The Egg Wash
- 1 piece Egg yolk
- 1 tablespoon Heavy cream (for a deep mahogany shine)
👨🍳 Instructions
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1
In the bowl of a stand mixer, whisk the lukewarm milk with the yeast and a tablespoon of the sugar. Let it sit for 5-10 minutes until it becomes foamy and active.
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2
Add the flour, remaining sugar, salt, and 5 eggs to the yeast mixture. Using the dough hook attachment, mix on low speed for 2 minutes until a shaggy dough forms.
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3
Increase the speed to medium and knead for about 8-10 minutes. The dough should be smooth, elastic, and start pulling away from the sides of the bowl.
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4
With the mixer on medium-low, add the softened butter one tablespoon at a time. Wait until each piece is fully incorporated before adding the next. This 'emulsification' process is key to a silky brioche.
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5
Once all butter is added, continue kneading for another 5 minutes until the dough is glossy and passes the 'windowpane test' (you can stretch a small piece into a thin, translucent membrane without it tearing).
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6
Transfer the dough to a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Gently punch down the dough to release excess gas. Turn it out onto a lightly floured surface and roll it into a large rectangle (approx. 12x16 inches).
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8
Sprinkle 150g of the grated Gruyère, the Parmigiano-Reggiano, thyme, pepper, and nutmeg evenly over the surface of the dough, leaving a 1-inch border.
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9
Roll the dough tightly from the long side into a log. Using a sharp knife, cut the log in half lengthwise to reveal the layers of dough and cheese.
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10
Twist the two strands together like a rope, keeping the cut sides (the cheese layers) facing upwards. Form the twist into a circle (couronne) and pinch the ends together.
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11
Place the loaf on a parchment-lined baking sheet. Cover loosely and let it proof for a second time for about 45-60 minutes until puffy.
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12
Preheat your oven to 375°F (190°C). Whisk the egg yolk and cream together and gently brush the surface of the dough, then sprinkle the remaining 50g of Gruyère on top.
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13
Bake for 30-35 minutes until the brioche is deeply golden brown and the cheese is bubbling. If it browns too quickly, tent loosely with foil.
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14
Remove from the oven and let it cool on a wire rack for at least 15 minutes before slicing. This allows the internal structure to set.
💡 Chef's Tips
Always use room temperature eggs and slightly softened butter; cold ingredients will prevent the dough from rising properly. Don't rush the butter incorporation; adding it slowly ensures a light, airy crumb rather than a greasy, heavy loaf. If you have time, do the first rise in the refrigerator overnight; cold dough is much easier to shape and the flavor develops significantly. Ensure your yeast is fresh; if the milk/yeast mixture doesn't foam in step 1, discard it and start over with new yeast. For the best texture, grate your own cheese rather than using pre-shredded varieties, which are coated in starch and won't melt as beautifully.
🍽️ Serving Suggestions
Serve warm with a crisp green salad tossed in a sharp Dijon vinaigrette to cut through the richness. Pair with a glass of chilled Chardonnay or a light, effervescent Crémant d'Alsace. Accompanied by a bowl of creamy roasted tomato soup for a sophisticated 'grilled cheese' experience. Spread a thin layer of fig jam or onion marmalade on a warm slice for a sweet-and-savory contrast. Leftovers make incredible savory French Toast the next morning topped with a poached egg.