Name: Super Fluffy Courgette Stuffed Brioche Bread
Prep time: 20 min
Cook time: 40 min
Total time: 180 min
Ingredients: 350 g All Purpose Flour; 140 g Water (Slightly Warm); 130 g Plant Milk (Slightly Warm); 100 g Margarine (or Vegan Butter); 5 g Instant Yeast; 1 tbsp Flax Seeds (Ground); 1 tsp Sugar; 1 tsp Sea Salt; 2 Courgettes; 200 g Plant Milk; 10 g All Purpose Flour; 1/2 tbsp Extra Virgin Olive Oil; 1/2 tsp Nutmeg; 1 Garlic Clove; Salt; Pepper; Fresh Mint (optional)

Jump to Recipe - Vai alla Ricetta Print Recipe

This post may contain affiliate links - Questo post potrebbe contenere link di affiliazione

Ideal as a centrepiece, this soft creamy courgette stuffed brioche bread is the ultimate comfort food easy to make and very rewarding.

Questa ricetta è disponibile anche in italiano

Today I'm very excited to share with you probably my favourite savoury party food: courgette and white sauce stuffed super fluffy brioche bread.

Ideal as a centrepiece or simply as a delicious main, this soft stuffed bread loaf is the ultimate comfort food that is so easy to make and very rewarding.

Inspired by the original version that my mum use to make very often for our buffets or pic-nics which is known in Italian as "Pizza Babà", this savoury stuffed bread basically consists in a soft buttery brioche dough that is left runnier than usual and stuffed with our favourite filling combination.

This is a real jump back to my childhood, this is why I wanted to share it with you and I really hope you'll enjoy it!

Do you want to make this recipe another time? PIN it for later!

Super Fluffy Courgette Stuffed Brioche Bread

Ingredients:
...for the dough...
350 g All Purpose Flour
140 g Water (Slightly Warm)
130 g Plant Milk (Slightly Warm)
100 g Margarine (or Vegan Butter)
5 g Instant Yeast
1 tablespoon Flax Seeds (Ground)
1 teaspoon Sugar
1 teaspoon Sea Salt
...for the filling...
2 Courgettes
200 g Plant Milk
10 g All Purpose Flour
½ tablespoon Extra Virgin Olive Oil
½ teaspoon Nutmeg
1 Garlic Clove
Salt
Pepper
Fresh Mint (optional)

Method:
1. Finely slice the courgettes and sauté in a hot pan with olive oil and garlic (whole or grated, depending on your taste).
2. Add salt and pepper to taste, and cook until the courgettes are soft and caramelized. Add some fresh mint leaves if you like.
3. Lower the heat, then sprinkle the flour over the courgettes, mix with a spoon until all courgettes are coated, then add the nutmeg and the plant milk, slightly warm.
4. Stir well and allow the sauce to thicken (it will take 2 to 5 minutes). Set aside to cool.
5. Add all the ingredients for the dough to a mixer and work the dough for 10 minutes with the hook.
6. Coat with margarine (or vegan butter) a 24 cm round tray with high edges (at least 8 cm), then pour approximately ⅔ of the dough.
7. Add the creamy courgette filling, then cover with the remaining ⅓ of the dough, making sure to leave excess dough around the sides to allow sealing the edges together. This will prevent the filling leaking out the pastry.
8. Sprinkle some sesame seeds on top if you like, and allow to proof until it double its size (for around 1 hour and half).
9. Preheat the oven at 180°C (350°F) and bake the bread for 30 to 40 minutes.
10. Allow to cool for at least 15 minutes before serving.

Did you like this recipe? Don’t forget to SUBSCRIBE to the mail list to receive new posts updates straight to your inbox, and to follow and support my humble blog @avegtastefromatoz on Instagram, Facebook and Pinterest!