Whey Butter and Pancetta Brioche

Method

– In a kitchen aid bowl measure out yeast, flour, sugar and salt. Refrigerate for at least 2 hours.

– Dice the cold whey butter.

– Attach the kitchen aid bowl, pour in the eggs and start the mixer. Once combined start feeding in the cold diced butter.

– Once all the butter is incorporated keep mixing at high speed until you have a strong elastic dough. Refrigerate for at least 6 hours.

– Line 8 individual brioche moulds. Cut the dough into 16 equal pieces.  Place one piece of dough in the bottom of each mould then lay a slice of pancetta on top. Place a second piece of dough over the pancetta. Allow to proof for one hour or until the dough is bulging over the top of the mould.

– Preheat the oven to 175°C.

– Glaze with egg yolk and place in the oven for 12 minutes until golden brown.

– Turn out onto a wire rack and cool.