Roquefort and walnut brioche

Discover the joys of home baking with Paul Hollywood's savoury brioches, great for breakfast or brunch
By Paul Hollywood
Roquefort and walnut brioche
  • Rating:
  • Serves: makes 12
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes plus overnight proving and rinsing
  • Effort: medium


For the brioche dough

  • 375 g strong bread flour
  • 40 g sugar
  • 15 g fresh yeast
  • 10 g salt
  • 80 ml milk
  • 3 eggs
  • 190 g butter, softened
  • 1 eggs, beaten to glaze

For the filling

  • 100 g roquefort cheese, diced
  • 100 g chopped walnuts


1. First prepare the brioche dough. Using a mixer with a paddle, mix the flour, sugar, yeast, salt, milk and eggs into a smooth dough for 5 minutes. 2. Next add the softened butter and mix for a further 5 minutes to form a smooth dough. 3. Place the dough in a bowl, cover and leave in a fridge overnight. 4. Cut the dough into twelve 80g pieces and shape each piece into a ball. 5. Make an indentation in the middle of the ball then place a teaspoon of Roquefort and walnuts inside. Roll back into a ball.6. Place each filled dough ball in a greased brioche mould and allow to rise for one hour. 7. Preheat the oven to 180C/gas 5. Brush with beaten egg and bake in the oven for 20 minutes until risen and golden. Serve warm from the oven.

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