Stuffed Brioche Bread

We prepare the yeast by mixing it with warm milk and sugar, then let it sit for a few minutes until it activates.

We add the yeast mixture to the flour in the mixer.

We add the egg and continue mixing.

We add the melted butter (either plain or with herbs and garlic) and knead until the dough becomes smooth and elastic.

We cover the dough with plastic wrap and a towel, then let it rise for 1 to 1½ hours.

After proofing, we press the dough gently by hand to release the air.

We divide the dough into equal portions, about 60 grams each if a scale is available.

We shape each piece into a ball to make it easier to roll out.

We roll each ball into a medium thickness using a rolling pin.

We fill the dough with cheese or cheese and pastrami, as desired.

We roll the filled dough into a log shape.

We arrange the rolls on a baking tray, leaving small gaps between them.

We cover the tray and let the dough rise again for 30 minutes.

We brush the tops with the egg-and-cream mixture.

We sprinkle nigella seeds on the ones filled with pastrami to distinguish them.

We bake in a preheated oven at 210°C for 15–20 minutes, until golden brown.