Fustini's Oils and Vinegars
Vegetable Brioche

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Vegetable Brioche


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Vegetable Brioche

Submitted by Corporate Chef Andy Stewart



  • 3 eggs, room temperature
  • 1 package of active dry yeast
  • 3 tablespoons water, between 95 and 100 degrees
  • 3 teaspoon sugar
  • 1½ cups flour, plus more if needed
  • 1 teaspoon salt
  • 1 tablespoon Fustini's Basil Crush olive oil
  • 1½ sticks unsalted butter, cold
  • ¼ cup carrots, very small dice
  • ¼ cup celery, very small dice
  • ¼ cup red pepper, fine dice
  • 4 large pieces of broccoli, stems trimmed, par-cooked and very dry
  • 4 large pieces of cauliflower, stems trimmed, par-cooked and very dry


Step 1. 

Place the eggs into a small bowl and blend them with a fork. Place the yeast, water and 1 teaspoon of sugar into a large bowl and let them bloom for 5 minutes. Place the flour into a mixing bowl and make a well in the middle. Pour in the eggs and two more tablespoons of sugar, salt, the yeast mixture and Fustini’s Basil Olive Oil and begin cutting the dough together with a spatula or scraper. Work it for a few minutes in the bowl and then dump onto a work surface and knead until it comes together. Scrape to the side of the work surface and begin working the butter.

Step 2. 

Smear the butter on the work surface by first smashing it with a rolling pin and then smearing it with the heel of your hand or scraper.

Step 3. 

Knead the dough again by flipping the front to the back and side to side folding and kneading as you go. Do this a quick dozen times or more until the dough has some elasticity and body. When dough has enough body, lift and slap it a few times on the work surface to flatten and then knead for 3 to 4 minutes and let rest a few minutes. The dough is now ready for the butter.

Step 4. 

In a small bowl, combine the carrots, celery, and red pepper.

Step 5. 

By smaller bits, start folding, kneading and smearing the butter and vegetables into the dough with the heel of your hand, then gathering the dough into a mass, chopping it into smaller pieces with the scraper and kneading in more butter. Dough will be ropy sticky and very messy until the butter is absorbed. Do not hesitate to chill dough if butter is melting. Kneading is finished when dough draws back into shape after being pushed out.

Step 6. 

Place dough into bowl and cover tightly with film wrap. Let rise in a warm, 70° F spot, for 5 to 6 hours or until doubled in volume.

Step 7. 

Remove dough from bowl, after the first rise, with scraper onto work surface. Sprinkle the top with a tablespoon of flour and flour your hands. Press dough out into rectangular shape approximately 10 inches long. Fold the dough in thirds, turn and pat out again. Fold into thirds again and place into the bowl for the second rise. Let dough rise again until doubled in volume, approximately 2 hours or 6 hours in refrigerator.

Step 8. 

Cut dough in half. Prepare a mold by brushing the inside with more of the Fustini’s Basil Olive Oil. Knead half the dough briefly and fit it into the bottom of the pan. Press the broccoli and cauliflower pieces into the dough alternating vegetables. Cover with the other half of the dough after kneading it briefly. Cover with a dry towel and let rise until almost doubled, 1 hour at 70° F.

Step 9. 

Preheat oven to 475° F. Place prepared brioche into hot oven and let bake 15 minutes. Turn oven down to 350° F and bake until golden brown, raised, and fully cooked, another 25 to 30 minutes. Cool on a rack for 15 to 20 minutes and slice and serve.

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