Brioche cake with salami and fennel, made of many pinwheels filled with wild fennel pesto, salami and cheeses. A rich and tasty preparation with an exceptionally soft dough and a delicious, aromatic center thanks to the freshness of the fennel. A rustic cake to serve warm or at room temperature, as pinwheels. Excellent as an appetizer, but also as a main dish for a picnic or party. Now it’s your turn! Try this recipe and share your variations. Remember to follow all the steps and customize it to your taste. Here’s how to make this delicious brioche cake with salami and fennel:
More savory brioche recipes:
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
Ingredients
- 2 1/2 cups Manitoba flour
- 1 2/3 cups 00 flour
- 1 cup milk
- 3 teaspoons sugar
- 0.5 oz fresh yeast
- 1 egg
- 2 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 5.3 oz salami
- 5.3 oz wild fennel pesto (you can make it at home or buy it)
- 1/2 cup grated cheese (Parmigiano or Grana)
- 5.3 oz smoked scamorza (or provolone)
Steps
Dissolve the fresh yeast in the lukewarm milk with the sugar. Add this mixture to a bowl with the flours, add the egg and the oil, and incorporate the salt only at the end.
Knead until you obtain a smooth and elastic dough (about 10–15 minutes by hand or 5–7 minutes with a stand mixer). Shape into a ball and let it rise in a warm place for about 2 hours, or until doubled in size.
Once the dough has risen, turn it out onto a lightly floured surface and roll it into a rectangle about 3/16 inch thick.
Evenly spread the wild fennel pesto over the entire surface of the dough. Add the grated cheese, the salami cut into small cubes, and the smoked scamorza.
Roll the dough up from the long side to form a tight cylinder. Cut it into slices about 2 inches thick and arrange the pinwheels in a previously buttered pan (10–11 inch diameter), placing them in a circle and leaving a little space between them.
Gently flatten the pinwheels with your hands, cover them and let them rise for another hour, until doubled.
Preheat the oven to 356°F (conventional oven) and, if desired, brush the surface of the pinwheels with a lightly beaten egg yolk. Bake in a conventional oven for about 40 minutes, or until golden.
Remove from the oven and let cool slightly. The brioche cake with salami and fennel is ready to be enjoyed!
Bon appétit and… see you for the next recipe!
If you try this recipe, make sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
