salt Pastiera
Bakery products from Italy
Mushroom and tuna salty brioche
Mushroom and tuna salty brioche
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Mushroom and tuna salty brioche
preparation
step 1
Dissolve the yeast in water and sugar, make the fountain with the flour and, on one side, salt. Bake the yolks in the middle, put the butter and the milk. Work the dough and let it rest until doubling.
step 2
Spread the dough with the rolling pin, it must be about 4 mm thick. Make a rectangle, make cuts about 10 cm in the short side of the rectangle
step 3
Spread the dough with the rolling pin, it must be about 4 mm thick. Make a rectangle, make cuts about 10 cm in the short side of the rectangle
step 4
Cook the champignons in the cream, add salt and cool. Combine tuna, provola and parmesan cheese and stuff the dough
step 5
Roll up to the strings
step 6
At this point, take every single strip and wrap it to the roll as you would for a photo and let it rise for 20 minutes
step 7
Brush the surface with an egg yolk and if you wish to sprinkle with sesame seeds
step 8
Bake in oven at 180 ° for about 45 minutes