Brioche with mushrooms and cheese

Ingredients:

Brioche

• 0.5 cups of milk at room temperature
• 1 tbsp. dry active yeast
• 2 tbsp rum
• 3 cups premium flour
• 2 tablespoons of sugar
• 1 teaspoon fine salt
• 6 large eggs at room temperature
• 1.5 cups of butter at room temperature

Filling

• 2 tbsp (30 g) butter
• 450 g sliced ​​cremini mushrooms
• 2 cloves garlic, crushed
• 2 tsp chopped oregano
• 1 teaspoon chopped thyme
• 2 tbsp. white wine or vermouth
• 1/4 cup red bell pepper, finely diced
• 2 tbsp. l. chopped chives
• 2 tbsp. l. chopped parsley
• 2 cups grated Asiago cheese
• 1 egg, beaten with 2 tablespoons cold water, for greasing the dough

Preparation:

1. Knead the dough.
   
   Pour the milk into the bowl of a stand mixer fitted with a paddle attachment and add the yeast. Let it sit for 5 minutes to dissolve.
   
   Add all the remaining ingredients except the butter and knead for 5 minutes on low speed. Then, switch to the dough hook, increase the speed to medium, and knead for another 5 minutes.
2. Begin adding the butter gradually until it's fully incorporated into the dough. You may need to remove the dough hook a couple of times to incorporate the butter. Knead for another 5 minutes.
   
   The dough will be very soft, but will come together into a ball. Place it in a bowl, cover, and refrigerate overnight.
3. Filling.
   
   Place a large saucepan over medium-high heat and add the butter. Once the butter stops foaming, add the mushrooms and cook for 5 minutes, until all the liquid has evaporated.
   
   Add the garlic, oregano, and thyme and stir. Pour in the white wine or vermouth and cook until absorbed. Remove the pan from the heat and stir in the red pepper, chives, and parsley, along with the mushrooms, and season with salt to taste. Cool the filling and add the grated cheese. You can refrigerate it for now.
4. Divide the dough into 8 portions. On a lightly floured surface, roll out 1 piece of dough to a thickness of about 1 cm.
   
   Place 1/3 cup of the mushroom filling in the center of the dough and roll the brioche up, pinching the ends together. Repeat with the remaining dough pieces and place the brioches on a baking sheet lined with parchment paper.
5. Cover with cling film and leave the dough to rise for 20 minutes.
6. Preheat oven to 190°C. Brush brioches with egg and bake for 18–25 minutes until golden brown.