Havarti and Ham Herbed Brioche a tetes

Mix up the brioche dough from ABin5, adding in the herbs. Follow the instructions for the dough, allowing it to rest a whole day in the fridge.

When your dough is ready, chop up a few pieces of ham and/or turkey. You can use whatever kind of thickly sliced ham or turkey you want, just dice it nicely so that it will go into the dough easily. Dice your Havarti so that it’s roughly the same size.

Flour your hands well, and keep some on hand for the sticky dough. Don’t over flour the dough, but keep your hands floured enough so that it doesn’t stick.

Take a 3 ounce piece of dough, roll it in your hands into a ball, and then make an indentation to hold the ham and Havarti. Pull the dough around the filling and pinch to seal. Place in a well-greased muffin pan, pinched side up. Repeat until you have filled two muffin tins (or halve the ham and Havarti and make only 12).

Once you’re done with the muffin tins, take a 1 ounce piece of dough, roll it into a smaller ball, and place on top of the brioche to create a little topknot.

Allow your dough to rest in a warm place for about 20-30 minutes. You don’t want it to double in size, but you want it to puff up a bit.

Whisk the egg and water together, and brush over the brioche.

Bake for about 30 minutes, or until nicely golden brown. Allow to cool for a few minutes, then pop out of the tins and serve warm.