Ciambella alla salsiccia e fromaggio
Recipe from Elena Faita
Ingredients
Dough
3 oz warm milk
3 oz warm water
15 gr beer yeast (baker’s yeast) or 7g of dry Fleishman yeast
2 ¾ cups “00” flour
2 tbsp of non salted butter (at room temperature)
1 tsp sugar
1 tsp salt
Stuffing
150 gr dried Italian sausage or salami Genoa (chopped)
150 gr Saputo provolone cheese (chopped)
45 gr dried pancetta fumagalli diced
Method
In a bowl, mix together the water, milk, sugar and yeast
Put all dry ingredients (flour, salt and butter) in a food processor
Mix dry ingredients for a few minutes and add liquid mixture
Once all ingredients are mixed together, remove from food processor and knead into a smooth ball of dough for 2 minutes
Place the dough in a warm spot and let rise for approx. 45 minutes (dough should double in size)
While the dough is rising, place the sausage, provolone and pancetta in a food processor until combined
On a wooden board, roll out bread dough into a rectangle of approx. 13 x 10 inches
Spread sausage stuffing on dough, leaving a one inch boarder on all sides
Roll the rectangular dough length wise and bring the two ends together…it should form a crown…which is a Ciambella
Make sure the ends are closed and let the bread rise once more on a cookie sheet lined with parchment paper for approx. 30-60 minutes
Brush the surface with egg whites
Preheat oven at 400F and bake for approx. 20 minutes
Reduce at 350F and bake for 30 minutes or until the bread is golden brown
Wrap in a kitchen towel to keep warm
Enjoy!
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