Savory Onion Confit Brioche

Savory Onion Confit Brioche

A delightfully savory stuffed brioche packed with flavor that you just can’t stop eating!

Serving Size: 2 loaves

1 1/4 cup warm whole milk (warm to the touch)

1 cup of sugar

2 teaspoons of yeast

7-8 cups of flour

1 teaspoon salt

6 eggs

1 cup of butter

Blake Hill’s Savory Onion Confit



Grease a mixing bowl (separate from the electric mixing bowl) and 2 bread loaf pans


Mix warm milk and sugar in the base of an electric mixer bowl, add yeast. Let sit for 15 minutes


Starting with 7 cups of flour, add flour and salt to the bowl, start to slowly mix using the bread hook attachment on the electric mixer


Add in the eggs, one at a time


Beat until the dough comes together


Add in 1/2 cup of butter, in chunks. Incorporate fully. Add in the other 1/2 cup of butter. Incorporate. Your dough should be sticky and glossy, if it is wet, slowly add in the other cup of flour 1/4 cup at a time until the dough is sticky, but not wet


Put dough into a greased bowl and cover with a damp cloth or plastic wrap. Let sit for an hour in a warm place, or until it doubles in size. (The dough can also be put in the fridge overnight to work with the next morning)


Take the dough out of the greased bowl, onto a floured surface, cut dough into two balls


Preheat oven to 350 F


Split both balls into three smaller loaves


With one set, roll the dough in between your palms, creating long tubular rolls wide enough to be able to pinch the dough back together. Flatten each tube, drawing a line of jam in the middle


Fold the dough back over and pinch the sides together so that the jam is in the middle of the new tube; Repeat this for each ball of dough


Creating two sides to a triangle, place one tube down, layer the other on top of the first, add the third into the middle. Braid the pieces together. Securing the ends, by tucking it back under the bread, pick up the bread and place it in your greased loaf pan


Bake at 350 degrees for 45-50 minutes or until a clean toothpick comes from the bread


Optional: We used a braided technique for our brioche but there are many techniques for stuffed brioche and we encourage you to create whatever inspires you! Serve and Enjoy!

Savory Onion Confit Brioche

Suggested Jams