brioche spinach cups

panini brioche con spinaci

12 servings

Spinach filling can be prepared one day in advance and refrigerated in a covered container. Gently warm before assembling.

Brioche

• 4½ teaspoons or 2 packages active dry yeast
• 2 teaspoons sugar
• 1 cup whole milk, heated to lukewarm
• 5 tablespoons unsalted butter, cold, cut into cubes, plus more for pans
• 2 large egg yolks, lightly beaten
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 4⅓ cups unbleached all-purpose flour

Filling

• Extra-virgin olive oil
• 1½ pounds spinach, tough ends trimmed, chopped  
• 3 garlic cloves, minced
• 1 teaspoon salt
• 12 ounces fresh goat cheese

For the brioche: In the bowl of an electric mixer fitted with the dough hook, dissolve the yeast and sugar in the milk. Add the butter, egg yolks, egg, and salt. With mixer on low speed, add about half of the flour to the liquid; mix just until combined. Add the remaining flour, increase speed to medium-low, and beat until the dough is smooth and slightly sticky. Turn out onto a clean work surface and knead briefly to form a ball. Place in a lightly greased bowl, cover with a damp cloth, and let rise in a warm area until doubled in bulk, 30 to 45 minutes. 

Butter 12 straight-sided (4- or 5-ounce) baba molds or other cylindrical timbales. Punch down the dough and knead lightly; divide into 12 equal pieces, roll each piece into a ball, and place one ball into each prepared mold. Allow to rise, uncovered, for 30 minutes.

Preheat the oven to 400˚. Gently brush the tops of dough with milk. Place molds on a baking sheet and bake, rotating halfway through, until deep golden brown, 12 to 15 minutes. Cool on a wire rack. 

For the filling: Generously coat a large skillet with oil and heat over medium heat. Add spinach in batches, garlic, and salt. Cook, stirring, until spinach is wilted, 4 to 5 minutes; transfer to a bowl and stir in three-quarters of the cheese. Adjust seasoning, if necessary.

Unmold the brioche and slice off the tops. Using a small paring knife, scoop out the center of each brioche (save crumbs to make bread crumbs, if desired). Spoon the spinach mixture into each brioche cup, sprinkle with the remaining cheese, replace the tops and serve immediately.