cream cheese & olive filled brioche

Author: Amna Time: 2 hours

Difficulty: moderate


  • 1 kg all purpose flour
  • 3 tablespoons soft butter
  • 1 egg
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 2 tablespoons dry yeast
  • 1 cup milk
  • about 3 cups warm water

For the filling:

  • 200 gm cream cheese
  • 1/4 cup sliced olives
  • 1 teaspoon thyme


Add the flour to a bowl, then add the egg, the sugar, the milk and the yeast and start knieading while slowly adding the water until you get a firm dough (might need more or less water depending on the type of flour).

Add the butter & knead again for few minutes until all is combined.

Place the dough in a butter lined bowl & cover with a towel and let it raise for 1/2 hour.

Knead the dough agian for few minutes then cover & let it raise for about an hour.

While the dough is raising prepare the filling by mixing all the ingredients together until well combined then set aside.

Divide the dough into 3 equal balls then place 1 ball on a floured surface & using a rolling pin roll it into a 1 cm thick circle.

Using a knife divide the circle into wedges then using a spoon place some of the filling at the base of one of the wedges and roll it into corrisant shape. Repeat the same to the other wedges and place them on baking sheet lined with parchiment paper. Make sure to leave enough space between the pieces as they wil increase in size during the baking.

Repeat the sam to the other 2 balls of dough.

Cover the brioche with a towel for about 20 to 30 minutes until it doubles in size.

Brush the pieces with some milk and bake in a preheated oven at 180c for about 25 miutes or until golden brown.

Bon Appitit!

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