Recipe(tried): Sausage-Spinach Stuffed Brioche (1970's)

I found that several people have looked for this recipe and I found it in my mother's cut out collection.

SAUSAGE-SPINACH STUFFED BRIOCHE

FOR THE BRIOCHE DOUGH:
1/4 cup milk
1/3 cup margarine cut in pieces (I think we just use butter)
3 tablespoons sugar
1/4 teaspoon salt
1 envelope active dry yeast
1/4 cup warm water (105-115 degrees F)
2 1/4 to 2 3/4 cups flour, divided use
2 eggs at room temperature

FOR THE SAUSAGE FILLING
1/2 pound bulk port sausage, crumbled
1 lg onion minced (1 cup)
1 large clove garlic crushed
1 (10 oz) package frozen chopped spinach, thawed and well drained
1/2 teaspoon fresh ground pepper
1/4 teaspoon each salt, thyme and hot pepper sauce
1 egg
1/4 teaspoon water

TO PREPARE THE DOUGH:
In small saucepan scald milk. Add margarine and stir until melted. Stir in sugar and salt; cook to lukewarm.

In large warm bowl dissolve yeast in 1/4 cup warm water. Stir in milk mixture and 1 cup flour. Beat well with wooden spoon or mixer. Add eggs and 1 cup flour or enough to make thick batter. Beat until well blended. Cover: let rise in warm draft free place until double, about 1 hour.

TO PREPARE THE FILLING:
In large skillet brown sausage well, remove with slotted spoon; set aside.

In pan drippings saute onion and garlic until tender stirring occasionally. Stir in sausage, spinach, pepper, salt, thyme and pepper sauce. Cook and stir about 5 minutes; cool slightly.

Beat egg. Reserve 1 tsp blend with water and reserve for glaze. stir remaining egg into sausage mixture; mix well.

TO FILL AND BAKE:
Stir down batter. Place generous tablespoon dough on heavily floured surface. With well floured hands, form into smooth balls, set aside.

Place half of the remaining batter in greased deep round 1 1/2 quart casserole. With well floured hands or wooden spoon press some of dough evenly against sides of dish to form a hollow. Fill with sausage-spinach filling. Turn out remaining dough onto filling. With well-floured hands pat dough to cover filling, press edges to seal. Make an indentation in center and press in reserved small ball. Cover; let rise about 30 minutes.

Carefully brush with egg mixture reserved from filling.

Bake in preheated 400 degree F oven for 25 minutes or until well browned, covering with foil after 10-15 minutes. loosen sides with spatula and turn out on rack. cut in wedges and serve.