Savory rose brioche loaf, a leavened bread made from a soft brioche dough and a flavorful filling of salami and melting cheese. You can use your favorite cured meats, vegetables or pesto to fill it. It’s a fun idea for any occasion, baked in a loaf pan and served like the Danubio, tearing the brioche apart by hand. Below you’ll find how to prepare this special savory rose loaf at home for 6 servings:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
Ingredients
- 2 2/3 cups type 0 flour (about all-purpose flour)
- 1 egg
- 1 1/4 tsp fresh baker's yeast (about 12 g)
- 1 tbsp sugar
- 1/3 cup milk
- 3 1/4 tbsp water
- 1 1/8 tsp salt
- 1 1/3 tbsp extra virgin olive oil
- to taste salami
- to taste provolone or smoked scamorza
Steps
Place the sifted flour in a bowl, add the fresh yeast dissolved in the water, then add the milk and the lightly beaten egg.
Add the sugar and begin mixing first with a spoon; then incorporate the oil and the salt and work the dough until you obtain a smooth, homogeneous mixture.
Cover and let rise for 2-3 hours at room temperature or until doubled in volume.
Transfer the dough to a floured work surface and roll it out into a sheet about 1/4 inch thick.
Cut strips about 8–10 inches long and roughly 2 3/8 inches wide. Fill them with slices of salami and provolone or smoked scamorza (or with your preferred ingredients) and roll each strip into itself to form little roses.
Place them one by one into a 30 cm (12-inch) loaf pan and let rise for about 1 hour, until doubled.
Bake the savory rose brioche loaf in a preheated oven at 356°F for 30-35 minutes and serve still warm.
Bon appétit and… see you next recipe!
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