Four-cheese braid
- Energy Kcal 450
- Carbohydrates g 54
- of which sugars g 10.8
- Protein g 16.5
- Fats g 18.7
- of which saturated fat g 9.99
- Fiber g 2.1
- Cholesterol mg 106
- Sodium mg 454
- Difficulty: Difficult
- Prep time: 60 min
- Cook time: 50 min
- Serving: 8
- Cost: High
- Note + the rising hours
PRESENTATION
This four cheese braid is just amazing, really a delight from Northern Italy. You know, they truly know how to turn simple dough into something special. Pretty simple, but super good. The base is a soft, tender brioche-style dough with Grana Padano DOP mixed in—bringing those northern flavors to life, for sure. This versatile dough works for both sweet and savory treats like cornetti or danubio. And here's the thing: inside, you'll find a mix of melty cheeses. So, so tasty. The bread becomes rich, moist, and gives you that golden pull-apart goodness. And the crust? Seriously crispy. Not just any cheese bread, but a standout dish for gatherings or family meals when you are over the usual pasta.
In Northern Italy, they go beyond just sprinkling cheese on top. They work it into every part of this braided cheese bread. The classic Grana Padano brings a salty, nutty punch to the dough, while the inside usually mixes fontina, gorgonzola, and mozzarella. Gooey, stretchy vibes. When you slice into it, you get those soft, tangy layers of cheese mixed with the sweet aroma from the brioche. Super, super tempting. This cheese braid bread is perfect for surprising guests with something tasty and different. It is a fun swap for the usual four cheese pasta—same great flavors, but with a totally new twist.
Whether you’re planning a weekend dinner or bringing food to a party, this braided bread with cheese filling is sure to get folks talking—and probably coming back for seconds. I mean, Northern Italy knows how to turn a few simple ingredients into something that feels like a celebration every time you pull it apart. With its rich flavors and inviting aroma, this bread will definitely be the star of your table, inviting everyone to enjoy a taste of Italian creativity. Pretty much guaranteed to impress.
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INGREDIENTS
- Ingredients for the starter
- Whole milk 0.83 cup (200 g)
- Type 00 flour 1.6 cups (200 g)
- Sugar 5 tbsp (60 g)
- Brewer's yeast 1 ½ tsp (7 g) - (25 g if fresh)
- For the dough
- Type 00 flour 2 cups (250 g)
- Eggs 1.9 oz (55 g) - (about 1 medium)
- Egg yolks 1 ¼ tbsp (18 g) - (about 1 from a medium egg)
- Butter 4 tbsp (60 g)
- Fine salt 1 tsp (5 g)
- Grana Padano PDO cheese 3.5 oz (100 g) - (to grate)
- For the filling
- Gorgonzola cheese 1.5 oz (40 g) - spicy
- Bosc pears 1.4 oz (40 g) - already cleaned
- Scamorza (provola) cheese 1.5 oz (40 g) - mild
- Prosciutto cotto 1.4 oz (40 g) - to be diced
- Quartirolo Lombardo cheese 1.5 oz (40 g)
- Black olives 20 - pitted
- For the surface
- Fresh liquid cream 1 ⅓ tbsp (20 g)
- Black sesame seeds to taste
Starter and Brioche
To prepare the four-cheese braid, start with the starter for the brioche dough. In a bowl, pour the milk at room temperature, add the yeast 1, the sugar 2, and begin mixing with a wooden spoon. Then, gradually, while continuing to stir, add the flour in several additions 3.
As soon as the mixture is soft and homogeneous, cover with plastic wrap and let it rest at a temperature of 79°F-82°F for about 1 hour 4. After this time, the starter will have doubled in volume 5. Transfer it to the bowl of a stand mixer fitted with a hook. Start at medium speed and add eggs and yolk at room temperature 6
then the grated Grana Padano PDO 7, about half of the flour, adding it by spoonfuls 8. Then it's time for the butter at room temperature, add it piece by piece to facilitate absorption: only add the next piece when the previous one has been incorporated 9.
Continue with a bit more flour 10, the salt 11, and finally the remaining flour. Add it a little at a time as you might not need it all 12.
As soon as the dough wraps around the hook, turn off the mixer 13. Detach the dough from the hook and transfer it to a lightly floured work surface 14. Knead for a few moments to smooth it out 15
and then give it a reinforcing fold: bring the 4 opposite edges towards the center in a respective manner. Start with the right one, overlap the left one; then the top one and finally overlap the bottom one (16-17). Gently press down and then roll into a smooth ball 18.
Place it in a bowl dusted with flour 19, cover with plastic wrap 20, and let it rise for another hour at 79°F-82°F; the dough will double 21.
Filling and baking
In the meantime, prepare the fillings. Cut into 0.5 cm cubes and gather in 3 separate bowls: the quartirolo 22 with the black olives 23, mix and move on to the rest 24.
the smoked scamorza 25 and the cooked ham 26; the Gorgonzola 27
with the peeled pear (28-29). Now that you have the fillings ready, retrieve the risen brioche 30.
Divide into 3 equal pieces on a lightly floured work surface 31. Each of these three will be filled individually with the ingredients you prepared earlier. Flatten the first piece with your hands to form a rectangle about 18x4 inches 32. Fill with ham and scamorza, taking care not to fill the edges and ends 33.
Then slightly moisten the surface with a spray bottle 34 or a brush and close 35 pinching the edges well to seal the ends 36.
Flatten the surface to smooth it 37 and now repeat the operation with the other two pieces of dough and their respective fillings: quartirolo and olives 38, Gorgonzola and pears 39.
Now that you have the filled strands, position them in front of you 40 and moisten the three tips 41. Pinch them to attach well and fold the end inward 42
Then start braiding 43 by passing the strands over each other until you get a braid: make sure not to leave too much space between each cross 44. Moisten the final three tips again and fold them inward 45.
This procedure will prevent the strands from opening during baking 46. Transfer the braid onto a baking sheet with parchment paper, cover with plastic wrap, making sure not to tighten, and let it rest for about ten minutes 47. In the meantime, preheat the oven. Retrieve the braid and brush it with cream 48,
then sprinkle with black sesame seeds 49 and bake at 356°F for about 50 minutes 50. Your four-cheese braid is ready 51!