Savory pan brioche roll, a tasty preparation rich in ingredients. Ideal for holidays, Easter Monday or picnics and outings. It is a soft dough made with milk and eggs, filled with assorted cold cuts, provola and dollops of ricotta. This savory brioche is so good and soft that you will want to make it again and again. Below, let’s see what is needed to prepare our delicious savory pan brioche roll:
Other similar savory Pan Brioche preparations:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Seasonality: Easter, All seasons
Ingredients
- 2 1/3 cups Manitoba flour
- 1 2/3 cups 00 flour (all-purpose flour)
- 1 cup milk
- 1/4 cup sugar
- 0.53 oz fresh yeast
- 1 egg
- 2 tbsp extra-virgin olive oil
- 1 3/4 tsp salt
- 2/3 cup ricotta
- 4.2 oz salami
- 4.2 oz cooked ham
- 4.2 oz speck
- 7 oz smoked provola
Steps
Warm the milk until lukewarm and dissolve the fresh yeast in it.
Sift the 00 flour and the Manitoba flour, arrange them in a well and create a hole in the center. Add the sugar, the yeast dissolved in the milk and start mixing.
Also add the egg and the oil and mix the ingredients well. Add the salt only at the end and work the dough well for a few minutes.
Transfer it to a work surface, perform two turns of folding and shape the dough into a ball. Once you have a smooth, homogeneous loaf, cover it with plastic wrap and let it rise in the bowl for at least 2 hours, or until it has doubled in size.
After the required time, roll the dough out into a rectangular sheet about 1/4 inch thick and fill it with dollops of ricotta, the provola and the mixed cold cuts cut into pieces.
Roll the sheet up from the longest side and seal the ends well. Transfer the roll to a baking tray lined with parchment paper, cover and let it proof for 30-40 minutes.
Make a few diagonal slashes and bake in a preheated oven at 356°F (180°C) for about 30-35 minutes, until evenly golden. The savory pan brioche roll is ready to be enjoyed!
Bon appétit and.. see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
