Stuffed Brioche (Riviera Brioche)

Mix the yeast with half of the warm water, add a quarter of the flour and stir until combined

Let it rest for some minutes to form a ball

Knead the dough for about 5 minutes, until it's smooth and elastic

Place it on a lightly floured surface and shape into a ball

Let the dough rise in a warm place for about 6 hours or until doubled in size

After the first rising, combine the remaining flour with the risen dough, adding the salt and two eggs that have been beaten well

Mix until combined

Add the softened butter or margarine and mix until the dough is smooth and elastic

Let it rest for 12 hours before shaping into a large ball and a small one

Make an opening in the top of the large ball and place the small one inside

Brush with the beaten egg

Make some incisions on the surface to prevent bursting during baking

Place it in a greased mold and bake at moderate temperature for about 45 minutes or until golden brown

To fill the brioche

After baking, cut it into two halves vertically with great care

Remove the insides and fill with your choice of filling

Close the brioche by joining the two parts with a small amount of reserved dough

Brush with beaten egg and bake for a few minutes more until golden brown

The stuffed brioche will be intact, and no one will understand how you managed to fill it.