The stuffed bread wreath is one of those recipes that instantly bring a festive mood! Beautiful to look at, incredibly soft to eat, and perfect to serve as an edible centerpiece. Whether it’s Christmas, a Sunday lunch, or a buffet with friends, this wreath captures everyone’s heart at the first bite! I filled it with mortadella and provola, but it lends itself to countless variations.
Making it is easier than it seems, and the result is truly impressive. Try it too and bring an original and super tasty idea to the table. Let me know how you fill it and save the recipe for special occasions!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 10.5 oz remilled durum wheat semolina
- 7/8 cup water
- 3.5 oz liquid sourdough starter (or 5g fresh yeast)
- 1 tsp honey
- 1 tsp salt
- 3.5 oz mortadella in cubes
- 3.5 oz provola cheese in cubes
Tools
- Thermomix
- Bowl
- Parchment Paper
- Baking Tray
- Rolling Pin
Steps
Dissolve the sourdough starter with water and honey in the Thermomix bowl. 20 seconds at speed 2.
Add the semolina and salt and knead for 5 minutes at spiga speed.
Transfer the dough onto the work surface and do a round of folds. Form a ball.
Let it rise in a bowl until doubled.
Transfer the dough onto the work surface and roll it out with the rolling pin.
Fill halfway with mortadella and provola and roll up.
Make cuts at the ends of the dough and seal.
Form a wreath and place it on the parchment-lined baking tray. Place a cup in the center to prevent the hole from closing during rising.
Let it rise for about 2 hours.
Bake at 392°F for about 45 minutes.
Also delicious warm.
Variants:
• With spreadable cheese and smoked salmon
• Vegetarian version with spinach and ricotta
• With puff pastry or shortcrust pastry for a more rustic effect
Variants:
• With spreadable cheese and smoked salmon
• Vegetarian version with spinach and ricotta
• With puff pastry or shortcrust pastry for a more rustic effect
