Brioche Bites

Brioche Bites Stuffed with Prosciutto and Buratta

Gooey. Salty. Chewy. Rich. Delicious.

These little brioche bites are an awesome party appetizer which can easily be baked a couple hours in advance. When you're ready to serve, simply refresh in a 325°F/162°C oven for about 5 minutes.

The bread base is made using our basic brioche bun recipe. After it's bulk fermentation (first rise), the brioche dough is portioned into 10g pieces and rounded.

Brioche Bites Pre-Formed

Next, the dough is pinched in the middle and pulled outward into a disc shape; think of it like trying to make a mini bagel, without punching the hole all the way through. A thin slice of prosciutto is pressed down into the indentation.

Brioche Bite Step One

On top of the prosciutto we laid chunks of burrata cheese, a style of fresh mozzarella with a gooey creamy filling.

Burrata Cheese Stuffed into Brioche Bites with Prosciutto

After being filled, the brioche bites are proofed at room temperature for 1-2 hours, or until the outer ring of dough has doubled in size. You can also refrigerate for up to 24 hours at this point.

Before baking, simply sprinkle with a little bit of dried basil.

Brioche Bites Pre Baked

Bake at 375°F/190°C for 10-15 minutes. Everyone's oven is different, and because these brioche bites are so small, they do tend to cook unevenly. You'll want to rotate the baking tray from front to back half way through the baking process, and just keep on eye on them in general until you figure out how long these take in your oven. When the edges of the brioche bites are a toasty golden brown and the cheese is melted on top, they're done.

Either serve immediately or hold at room temperature for up to 2 hours. When you're ready to serve, pop them back in a 325°F/162°C oven for 5 minutes to warm and refresh.

Brioche Bites Baked

Obviously these little brioche bites can be filled with anything you can imagine. including other cheese, salsas, fruit compotes, pizza fixings, jams, etc. Just be careful that the filling isn't overly moist, or you may have issues with a soggy bottom. But other than that, have fun and be creative.

Want to learn more about bread baking?

There are 4 Comments

Nina's picture

Oh my!!!!!..... Burrata....you are naughty.  This is genius, thanks Chef.

"People who love to eat are always the best people." -- Julia Child

jacob burton's picture

Thanks Nina. I think if you gives these a shot you'll be in love!

ralexander0359's picture

The first thing I'm gonna make when I return to the states. That looks wonderful.

runyasha's picture

yes sounds like an easy croud pleaser. thank you for this idea.