Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut


 
Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche
Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche
Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche
Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche
Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche
Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche
Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche

Hi there! Happy Saturday! I have a wee weekend baking project for you if you need a little something to make tomorrow - these Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut! I’m eating one as I type this, getting pretzel salt on the keyboard, and can confirm, still amazing two days after baking.

I have been wanted to make a savoury laminated brioche bun for a while now, since I made these peach dudes a while back. I love the concept of a laminated brioche - it’s really only a couple of extra steps, one extra roll out and a little bit more of the filling, but it makes a huge difference to the end result, giving you a beautifully flaky layered dough.

I was a bit stuck on what to laminate the dough with that wouldn’t be too overpowering, but would still spread nicely, and pesto was the perfect choice. I of course went with my fave jarred pesto from Filippo Berio. They have so many amazing flavours, but this time I went with the Classic Basil, although these buns would work amazingly with any of their other flavours - there’s a sundried tomato, a spicy tomato, and a tomato and ricotta, and they are all so good!

I stuck with my regular brioche recipe, and spiked the dough with a little lemon zest and black pepper, then rolled it out and laminated it with the pesto, and some freshly grated parmesan cheese, mixed with some more lemon zest and black pepper. The whole thing then gets folded up like a letter, locking in the first layer of filling, and then rolled out again, spread with more pesto and cheese, and this time sprinkled with a layer of walnuts before being rolled up into a fat sausage. After a quick spin in the freezer (this step is totally optional but I love how it gives you a clean cut), the dough sausage is cut into thin buns before being risen for a second time, then baked to golden brown perfection. The multiple layers in the bread from the lamination create layers in the bread, which not only look incredibly fancy but makes them really fun to unwind and eat. These are so, so amazing just out of the oven, but almost as good a couple of days later zapped in the microwave and served warm.

This recipe is super super versatile. I encourage you to try different fillings - if you are looking for something else pesto based, this knot uses Filippo Berio’s Tomato and Ricotta. You can switch up the nuts as you like, the potential versions are endless.

A few wee tips:

  • Usually I would roll these guys to about 26”x16” but I got a little excited on the rolling and rolled them to more 28”x13”, which meant I got a fatter sausage and fewer, larger buns (10 rather than 12). Use your judgement as you are rolling out, because sometimes your ratios end up a little off. I cut each bun to 1bout 1.3” (3.3cm) thick, so measure your sausage of dough (I like to trim the ends first), and work out how many you can get from there.

  • I shot these on a smaller tray - ideally you want to bake them on two larger sheet pans.

  • You can also have them all joined together like these buns - just place them close when you cut them rather than have them individual.

  • I like to do the first proof in the fridge - and have recently been experimenting with dough times. If you are fridge proofing, about 5 hours works too if you don’t want to do it overnight. This makes it great to do in one day but still get the benefit of slightly chilled dough, which I find is easier to roll out. This way you can make the dough in the morning (or night before), then roll out as soon as a few hours later. Winner winner.

  • I didn’t eggwash these before I baked them (because I wanted to have the salt on the top for the photos), but you absolutely could and probably should to help them go nice and golden.

 

 

Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut

- Makes 10-12 buns -


Inspired by / folding method from Izy Hossack

Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
200g (3/4 cup plus 1 Tbsp) whole milk, lukewarm
2 Tbsp sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
a few turns of black pepper
Zest of 1 lemon
2 eggs, at room temperature
115g (8 tbsp) unsalted butter, at room temperature

Filling
1 x 190g jar of Filippo Berio Classic Pesto
100g Parmesan Cheese, freshly grated (I used Parmigiano Reggiano)
Zest of 2 Lemons
A few turns of black pepper
100g walnuts, medium chop

Egg wash - 1 Egg mixed with 1 Tbsp water (see notes)
Pretzel Salt to finish (Optional)

- PROCESS -

BRIOCHE DOUGH

In a small bowl, combine the yeast, milk, and the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, pepper, and lemon zest. Mix briefly to combine. Add the eggs and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours, or in the fridge overnight (see notes)

 

ASSEMBLY

In a small bowl, combine the freshly grated parmesan, lemon zest, and pepper. Turn the dough out onto a lightly floured surface, and roll into a 16”x26”(40cmx66cm). Spread half of the jar of Filippo Berio Classic Pesto over the surface of the dough, and sprinkle with half of the cheese mixture, pressing down lightly to adhere. Fold into thirds like a letter, then roll out again into a 13”x28” (33cmx72cm) rectangle (see notes). Spread with the remainder of the Filippo Berio Classic Pesto, sprinkle with the rest of the cheese mixture, then sprinkle evenly with the walnuts.

Starting on the SHORT side, roll up into a log. Place the log onto a parchment lined baking sheet, lightly cover with plastic wrap, and transfer to the freezer for 20 minutes. Alternatively you can chill it in the fridge for about an hour. If your dough is still quite cold if you did an overnight rest in the fridge, you can skip this step if you like, but I find it helps a lot with keeping a nice tidy spiral.

Line two baking sheet with parchment paper (see notes about putting these all together on one baking sheet). Trim the ends of the log of dough so that they are tidy. Using a very sharp knife, measure the log of dough, and cut into 10 even pieces. Arrange on the two baking sheets, leaving space between for spreading.

Lightly cover the buns with plastic wrap, and place in a warm spot for 45 minutes to an hour, until they are puffy. While the buns are rising, preheat the oven to 350°f / 180°c.

Egg wash the buns if you are egg washing them, sprinkle with pretzel salt, then bake for 30 to 35 minutes, until golden brown. Remove from the oven and allow to cool.

Store leftovers in an airtight container. Reheat in the microwave briefly before eating.

Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Cheese, Spring Onion, and Chive Brioche Buns


 
Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive
Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive
Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive
Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive
Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive
Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive
Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive

I think we all know by now my intense love for swirly bread. I developed a killer brioche recipe a few years back, and it sneaks its way onto here at least once a month - in doughnuts, babka, fancy knots, buns, rolls, pull-apart bread, you name it, it’s probably lurking around here somewhere. The thing I love the most about brioche is how versatile it is. You can switch up the filling or ingredients slightly, change up the baking or frying method, and you have a whole new recipe.

Today I am sharing the recipe for these Cheese, Spring Onion, and Chive Brioche Buns. These first came about when I was testing for another recipe and was left with a batch of brioche dough in the fridge. I also happened to have a batch of cheese sauce from another recipe test, so I combined them, and the result was magical. These are just essentially a savoury version of the cinnamon roll - enriched dough is spread with a chilled cheese sauce filling, sprinkled with spring onions (scallions for those in the US) and chives, and then rolled into a tight spiral and snuggled up in a skillet. They kind of taste like the pizza rolls that we grew up on as kids that we used to get from the supermarket. They are great on their own, or amazing served alongside a soup for an easy meal. The cheese sauce filling is also perfect for using up the weird odds and ends of cheese you have in your fridge (or is that just me). Either way, swirly bread is the best, and I think this is a recipe you are going to love. Enjoy! x

A few wee tips:

  • The great thing about the cheese sauce in this recipe is that you can use whatever you like in it - I usually have a whole range of cheese in my fridge, so use whatever you have! Just make sure that the total amount of cheese is the same as the weight in the recipe (250g).

  • The cream cheese in the recipe really helps to smooth out the filling.

  • Ideally the cheese sauce needs to be chilled overnight, but no worries at all if you don’t have time for that- just place it into a shallow container or bowl, chill for 20 min in the freezer, give it a good stir, then place in the fridge to continue chilling. Ideally make it before you get started on the bread dough so that it has as much time to chill as possible.

  • I like making my brioche dough the night before sometimes - it means that it’s super easy to roll out if it’s a little cooler, and it breaks up the tasks, making it a little more manageable.

 

 

Cheese, Spring Onion, and Chive Brioche Buns

- Makes 9 buns -

Bread Dough
1 envelope (2 1/4 tsp) active dry yeast
250g (1 cup) whole milk, lukewarm
2 Tbsp (25g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
90g (6 tbsp) unsalted butter, at room temperature

Cheese Sauce Filling
30g unsalted butter
2 Tbsp all-purpose flour
300g (1 1/4 cup) whole milk
Salt and Pepper to Season
100g sharp cheddar, grated
75g gouda, grated
75g parmesan cheese, grated
70g cream cheese, at room temperature
1 tsp wholegrain mustard

Filling
2 Spring onions (scallions), finely chopped
3 Tbsp finely chopped fresh chives, plus a little more for garnish

Egg wash - 1 egg whisked with 1 Tbsp water
Pretzel salt for finishing (optional)

 

- PROCESS -

BREAD DOUGH

In a small bowl, combine the yeast, milk and 1 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 1 Tbsp sugar. Mix briefly to combine. Add the eggs and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. Alternatively the first rise can be done overnight in the fridge.

 

CHEESE SAUCE FILLING

In a medium pot, melt the butter, and then add the flour, whisking well to combine. Cook, for 1-2 minutes over medium heat, or until the mixture is bubbly and foaming slightly. Remove from the heat, and, whisking constantly, add the milk. Whisk well to combine, then return to the heat and cook for a further 4-5 minutes, whisking continuously, until the mixture has thickened. Season well with salt and pepper. Remove from the heat and add the sharp cheddar, gouda, parmesan, and the cream cheese, and mix well to incorporate, continuing to stir until the cheese is melted. Add the wholegrain mustard and stir well.

Transfer to an airtight container, and press a piece of plastic wrap directly on the surface of the cheese sauce. Place in the refrigerator until completely cool, 3-4 hours or ideally overnight.

ASSEMBLY

Turn out the dough onto a lightly floured surface, and roll to a 18”x20” (45cmx50cm) rectangle. Spread with the cheese sauce filling, and sprinkle with the spring onions and chives. Starting with the short edge, roll up the dough into a tight spiral. Press lightly on the seam to seal.

Lightly grease a 10” cast iron skillet or springform pan. Using a sharp bread knife and a ruler, cut the log of dough into 9 2” pieces. Arrange in the skillet, leaving room between for rising.

Lightly cover the skillet with plastic wrap, and place in a warm spot for 45 minutes to an hour, until puffy. About 20 minutes before the buns are finished rising, preheat the oven to 350°f / 180°c. Brush the tops of the buns with egg wash, and sprinkle with pretzel salt.

Bake the buns for 30 to 35 minutes, until they are golden brown on top and register 200°f / 95°c internal temperature.

Remove from the oven and sprinkle with additional chives. Serve warm or at room temperature - reheat briefly in the microwave before eating to help freshen up.

Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive