The recipe for the stuffed leavened savory ring with cold cuts (I use vegan ones) and cheese is a recipe you’ll fall in love with! This delicious preparation is perfect for a brunch, an appetizer, or a table to share with friends and family or for those who love savory breakfasts or snacks. Its soft texture and rich taste of vegan cold cuts and cheese make it irresistible. The leavened dough ensures a unique softness, while the flavorful filling adds an extra touch of taste. Follow this recipe step by step to achieve a golden, fragrant, and flavorful ring. If you like savory leavened goods, try the pizza tongues, the mini pizzas, the savory croissants, or the fluffy focaccia.
Let’s get to work and prepare the stuffed leavened savory ring together.
OTHER SAVORY LEAVENED GOODS
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing the Stuffed Leavened Savory Ring
- 12.3 oz manitoba flour
- 7/8 cup water
- 0.21 oz fresh yeast
- 1.4 tbsp extra virgin olive oil
- 1.4 tsp salt
- 7 oz sliced cheese
- 3.5 oz vegan cold cuts
- 2 tbsp milk
- as needed poppy seeds
Tools
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- Mixer
- Rolling Pin
Steps for Preparing the Stuffed Leavened Savory Ring
In the mixer, put the fresh yeast, flour, and water. Start working and add extra virgin olive oil and salt. Work until you get a smooth and elastic dough. Place it in a bowl, cover with plastic wrap, and let it rise until at least doubled. If you keep it warm, the rising will be faster. I warm up the oven, turn it off, and place the dough inside. In a couple of hours, it should be ready.
Deflate the dough and roll it out on a lightly floured work surface. Shape it into a rectangle (12 in x 18 in). Cover it with the slices of cheese and vegan cold cuts. Roll from the shorter side to form a long roll. Shape the roll into a ring.
Let the ring rise again for about half an hour to an hour. Brush with milk and sprinkle with poppy seeds. Bake in a static oven at 356°F for 30-40 minutes. The ring is delicious both hot and cold.
Storage
Store the ring in the fridge for a couple of days.
