PARTNER CONTENT

This Garlic, Herb and Parmesan pull-apart brioche is the perfect addition to the braai table, or the centre of a long, lazy lunch. The recipe features ingredient Marvello Bake – click here to find out more about the product in a video from RCL Foods’ Chef Brad Kavanagh.

Garlic, Herb and Parmesan Pull Apart Brioche

Brioche dough

500g White Bread Flour
10g Salt
50g Castor Sugar
10g Instant Yeast
100ml Full Fat Milk
5 Large Eggs
250g Marvello Bake, chopped

Garlic butter

150g Marvello Bake, melted
4 to 6 Garlic Cloves
1Tbsp Fresh Rosemary, chopped
1Tbsp Fresh Thyme, chopped
2 Tbsp Fresh Parsley, chopped
½tsp Salt
A pinch of freshly ground black pepper
50g Grated Parmesan

Method

  • Preheat oven to 180°C or 160°C fan assisted.
  • Beat together flour, salt, milk, eggs, yeast and sugar until a smooth dough forms. Slowly add the chopped Marvello, continue to mix until the dough comes together and starts to leave the sides of the bowl. The dough will be very soft and smooth and slightly tacky. Place into a bowl with cling film in the fridge overnight.
  • Take the dough out of the fridge, knead the dough on a floured surface till smooth. Separate the dough into 20 x 60g balls.
  • Make the garlic butter, melt the Marvello then mix in the rest of the ingredients. Grease a 26cm spring form round cake tin.
  • Take each ball and dip into the garlic butter mix, arrange the balls in the tin. Sprinkle with one more layer of grated parmesan, then allow to prove for approximately 1 hour or until double in size.
  • Bake for approximately 35 to 40 minutes.

To view more recipes, click here.

Recommended Posts
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search

Join Us!

Sign up for the Hospitality Marketplace newsletter!

Butternut Sweet Potato BakeMilk Tart Buttercream Cake