Description
Mouth-watering muffin with the aroma of rosemary. The taste is excellent!
Ingredients
-
Butter
8 Tbsp
-
Water
1 cup
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Salt
0.5 tsp
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Flour
1 cup
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Chicken egg
4 piece
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Cheese
1 cup
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Rosemary
2 tsp
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Black pepper
Cooking
In a medium saucepan, combine water, butter and salt. Bring to a boil over high heat.
Reduce heat to medium and immediately add all the flour.
Intensively mix to get a homogeneous ball of dough that will fall from the walls of the pan. Cook it this way for a few minutes. The batter will be quite thick. It is easy to knead with a wooden spoon. Remove from heat and cool for a few minutes, stirring, until the dough has cooled more evenly. It should be warm but not hot, so that when we start to add the eggs they don't cook.
Add the eggs one by one, carefully vymeshivaem the dough after each addition. This can be done with a mixer or wooden spoon.
The dough should be creamy.
Stir in grated cheese, rosemary and pepper.
The original recipe suggests if you prefer to add bacon, two strips which are pre-cut into small squares, fry until crispy and allow to cool on a napkin to stack the excess fat. I had corned beef, which I just cut into small cubes and fried, added to the dough. Rosemary according to the original recipe you can substitute thyme, dry or fresh cut.
Preheat oven to 220 gr. With a spoon form small balls (approximately a teaspoon from top) of the dough on the baking tray lined with baking paper, at a distance of not less than 2.5 cm from each other. Bake in oven for 10 min at 220 g., then reduce the heat to 180 gr. and bake for another 15 minutes - 20, until the brioche is Golden brown. For those who have no oven thermometer, I want to say that I bake all the time at the same temperature and it turned out great.
That's such a big handsome work. :-)
And the inside soft as a cloud!
Bon appetit!
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