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Italian brioche

Fantastic soft, Italian brioche with bacon and olives. But feel free to replace these add-ons by sausage and broad beans.

Preparation time 15 minutes .. Rising 45+30 minutes .. Baking 25 minutes


  • 250 g bread flour
  • 250 g grano durro flour
  • 20 g fresh yeast
  • 150 ml milk
  • 30 g butter
  • 10 g sugar
  • 80 g bacon, diced
  • 80 g olives, diced
  • salt


Knead all ingredients except bacon and olives together to form an elastic dough. Cover with a damp towel and leave in a luke warm place to rise until doubled in volume.

Roll the dough after rising out, sprinkle with chopped olives and bacon. Roll out the dough and cut into two parts. Cut each portion along the length in bars 5 which are attached to the tip. Twist the outer two strips together over the middle braid. Let the loaves rise for about 30 minutes.

Preheat the oven to 200°C and bake for approximately 25 minutes until golden brown.

You can the rolls cool down after baking, slicing and freezing.

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