This recipe comes from south Italy, and it's traditionally served on Easter day and the day after! It's a delicious rich brioche filled with a mix of different cheeses ( Emmental, gruviera, provolone ) and cured meat (salami, pancetta, ham). This is the king of the table on Easter day, but, for to be honest, I love it any time of the year! Just put it on the middle of the table and see it disappear piece by piece! A mixed salad, some more cured meat like mortadella, salame, some cheeses, soft boiled eggs, grilled vegetables and that's it! And if you go on a picnic and you wanna impress everyone, bring it over and see people looking at you as the best Baker of the world!
500g strong bread flour (13% proteins)
5g fresh Baker yeast (or 3g dry)
Make the preferment by mixing these ingredients and let it proof until triple size.
5g fresh yeast ( or 3g dry)
Pinch of pepper
Mix the ingredients together in a stand mixer for about 15 minutes, or until the dough get strong, make a ball, let it rest 30 minutes covered, then fold it and wait further 30 minutes. Now roll the dough into a rectangle, sprinkle the mix of cheeses and meats on it and roll it on itself, close the 2 ends like a ringt and put it into a well greased oven pan ( I used a Dutch oven pan with 2 greased ramekins in the middle for keeping the ring shape), let it proof til soft like a cloud, eggwash the top with a quick mix of 1 egg and 3 tbsp of milk, and pop into the preheated oven at 180°C until golden and reach 98°C in the middle! Let it cool thoroughly on a cooling rack before enjoying it!
Happy Easter from
The Sugarsmith and the white witch
Added by: Giuseppe
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The Shipton Millers