Description
This Feta, Spinach, and Pesto Brioche recipe combines the rich, buttery texture of traditional brioche with savory pesto, fresh spinach, and tangy feta cheese. Perfectly soft and slightly sweet, this homemade bread is ideal for breakfast, brunch, or as a delicious snack any time of day.
Ingredients
Scale
Dough
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 4 large eggs
- 1/4 cup whole milk, warm (110°F)
- 3/4 cup unsalted butter, softened
Filling and Topping
- 1/2 cup prepared pesto (store-bought or homemade)
- 1 1/2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 large egg, beaten (for egg wash)
- 1 tbsp sesame seeds or poppy seeds (optional for garnish)
Instructions
- Prepare the Brioche Dough: In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Add the eggs and warm milk, then mix on low speed using the dough hook until the dough begins to come together.
- Add the Butter: Gradually add the softened butter, one tablespoon at a time, ensuring it fully incorporates before adding more. Knead the dough on medium speed for 8–10 minutes until it becomes smooth and elastic.
- First Rise: Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Prepare the Filling: While the dough rises, chop the fresh spinach and crumble the feta cheese. Make sure the pesto is ready for spreading.
- Assemble the Brioche: Punch down the dough and roll it out on a lightly floured surface into a 12×16-inch rectangle. Spread the pesto evenly over the dough, leaving a 1-inch border around the edges. Evenly sprinkle the chopped spinach and crumbled feta on top.
- Shape the Loaf: Starting at one long edge, roll the dough tightly into a log and pinch the seam to seal. Grease a 9×5-inch loaf pan and place the log inside. Optionally, you can twist the log into a spiral or slice it lengthwise and braid the strips before placing it in the pan.
- Second Rise: Cover the shaped dough loosely with plastic wrap and let it rise for 30–45 minutes, or until it becomes puffy.
- Bake the Brioche: Preheat the oven to 350°F (175°C). Brush the top of the loaf with the beaten egg and sprinkle with sesame or poppy seeds if desired. Bake for 35–40 minutes until golden brown and hollow-sounding when tapped. Cover with foil if the top browns too quickly to prevent burning.
- Cool and Serve: Let the brioche cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm or at room temperature for the best flavor and texture.
Notes
- Use room temperature ingredients for better dough texture and easier mixing.
- Make sure the milk is warm but not hot to activate the yeast properly without killing it.
- Rolling and shaping the dough tightly helps achieve a nice swirl of filling inside.
- If the top of the brioche browns too fast during baking, loosely cover with foil to avoid burning.
- Store leftovers wrapped at room temperature for up to 2 days or freeze slices for longer storage.
