Cheese Brioche Stuffed with Leek Purée

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Brioches arc easy to make, and are a luxurious breakfast or lunch, being rich in butter and eggs. In their sponge-like texture, they are similar to cold spoon bread and, if they are stuffed, they are particularly enticing.


  • 300 g/10 oz/ cups strong white/all-purpose flour
  • 100 g/4 oz/½ cup butter, diced
  • 1 teaspoon salt
  • 100 g/4 oz/1 cup Cheddar cheese, grated
  • 3 eggs, beaten
  • 2 tablespoons milk
  • 1 sachet micronized/active dry yeast


    Mix the flour, butter, salt and cheese together. Add the eggs, milk and yeast and knead for 5 minutes. As the dough is very sticky, it is best done with dough hooks, but if doing it by hand, work quickly to prevent the butter melting and be sure to flour your hands and the work surface. Leave it to rise in a warm place for 1 hour. Meanwhile, make the stuffing. Trim and clean the leeks, and slice them finely. Melt the butter in a pan and cook the leeks gently with a pinch of salt. Simmer for 3 to 5 minutes or until tender. When cool, add the cheese. When the dough has risen, keep about a third of it to one side. Butter a brioche or loaf pan and place the bulk of the dough in it. Make a hole in the centre at the top and fill with the stuffing. (The stuffing will sink a little, so it is best to place it near the top.) Cover with the remaining dough, which will expand to cover the top. Leave to prove for 30 minutes or until the dough has risen to the top of the pan. Bake in a pre-heated oven at 190°C/375°F/Gas mark 5 for 20 to 25 minutes. Turn out on to a wire rack.