Mini savory brioche

A tasty meal ideal for a lunch out of town or to surprise your guests with the typical Sicilian flavors: delicious mini brioches stuffed with rocket, quail eggs and Porchetta del Salumificio Caputo.

for 4people
per Lunch
300minutes of preparation
Ingredients

Ingredients

50 gr of Lard
50 gr of Sugar
7 gr of brewer's yeast
15 gr Salt
250 ml of Water
1 cup of honey
100 gr of Porchetta
100 gr of Rocket salad
20 eggs of fried quails
Process

Process

Prepare the dough and let it rise for four hours.

Shoot, make balls, brush with egg yolk and place a smaller pellet over it, making a slight pressure.

Place the croissants on a baking sheet covered with parchment paper and let rise again for about 10 minutes. Sprinkle with poppy seeds and bake at 180 degrees for 20-25 minutes.

After the cooking time, remove from the oven, let cool, cut in half and stuff with rocket, pork and fried quail eggs.

Caputo product used in recipe

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