Biltong & Cheese Pull-Apart Brioche

    Soft and golden – this pull-apart brioche is the definition of winter indulgence. Filled with creamy cheese, savoury biltong and sweet caramelised onions, it’s warm, comforting, and perfect for tearing and sharing straight from the oven.

    Worth the Effort

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    Ingredients

    For the Caramelised Onions:

    1kg onions, sliced
    30g Stork Country Blend
    60g brown sugar
    30ml apple cider vinegar

    For the Filling & Spread:

    80g biltong, finely chopped
    90g cream cheese
    150g caramelised onions, finely chopped
    100g grated cheddar & mozzarella mix
    1 tsp salt
    50g Stork Country Blend

    For the Brioche Dough:

    8g dry yeast
    40g sugar
    1 cup warm water
    3 tbsp warm milk
    550g flour
    40g Stork Country Blend
    12g salt
    2 eggs

    Step by step method

    1. Activate the Yeast:

    2. Combine yeast, sugar, warm water, and milk in a bowl.
    3. Let it stand for 10 minutes until frothy.

    4. Make the Dough:

    5. Rub the flour, salt, and Stork together.
    6. Add in the yeast mixture and eggs.
    7. Mix to form a rough dough, then knead for 5–7 minutes until smooth and elastic.
    8. Cover and prove for 30 minutes.

    9. Caramelise the Onions:

    10. In a pan over medium heat, melt the Stork and sauté the onions until soft (about 10 minutes).
    11. Add sugar and vinegar; cook until deep golden and sticky.
    12. Set aside to cool slightly.

    13. Prepare the Filling:

    14. Mix together 50g biltong, 120g caramelised onions, 60g cream cheese, salt, and 100g cheese.

    15. Assemble the Bread:

    16. On a floured surface, roll dough into a 30–40cm x 25cm rectangle.
    17. Spread the filling evenly across the dough.
    18. Roll up from the long side into a sausage shape.
    19. Slice into 10–12 pinwheels, roll each gently into a ball, and place into a greased loaf tin.

    20. Final Prove & Bake:

    21. Cover and let rise for 30 minutes.
    22. Brush with beaten egg and bake at 180°C for 30 minutes, or until golden and hollow- sounding when tapped.

    23. Serve with Spread:

    24. Mix remaining biltong, onions, cream cheese and Stork to make a savoury spread. Serve warm with the brioche for extra indulgence.