Ham and cheese brioche spirals

Preparation

1. We put the milk, salt, sugar and butter in the glass, and program 1 minute, temperature 37º, speed. two. Add the yolks and mix some seconds at speed 4.

2. Add the flour and yeast and mix 15 seconds at speed 6. We knead 3 minutes, speed Spike.

3. We stretch the dough into a rectangle, paint it with melted butter, and add the chosen filling, sweet or salty, and roll it up.

4. I roll out the dough, and put the filling that I like on top. Then I roll the dough very well as in the gypsy arm that is very well bundled and I cut it with a sharp knife into thick slices. It is as if the roll was like a chorizo ​​that you cut into slices. They have to be a bit thick. And then we place the slices in cupcake capsules or on the baking tray covered with greaseproof paper.

5. Paint the surface with egg and leave them until they double in volume. This photo is before they have doubled their volume so you can see how I have placed them to rest in the oven.

6. I put them in the oven but turned off so they don't have a draft. Remember that for the dough with baker's yeast to grow well they must have a temperature close to 25º. That's why I first put the oven at 30º for 50 seconds and turn it off. Then I put the dough. It will take about an hour or so to double the volume. You are seeing that. But it is important not to be in a hurry.

7. When they have grown, we remove our spirals from the oven and preheat it to 180º. Bake for 15 to 20 minutes, remove them when they are golden brown.