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Mortadella and burrata panbrioche

ingredients

servings

4

Type 1 wheat flour

500 grams

Semiskimmed milk

200 grams

Eggs

140 grams

Sourdough starter

150 grams

White sugar

1 gram

Iodized salt

15 grams

Burrata

150 grams

Pork mortadella

300 grams

Butter

100 grams

Bakery products from Italy - Calabria

Mortadella and burrata panbrioche

Mortadella and burrata panbrioche

with meat with gluten with eggs with lactose source of B vitamins high in iron high in calcium high in potassium

ready in

8 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mortadella and burrata panbrioche

Soft panbrioche with mother yeast

Mortadella and burrata panbrioche step 1

step 1

Dissolve the pm in lukewarm milk with sugar

Mortadella and burrata panbrioche step 2

step 2

Add the eggs and gradually flour and mix

Mortadella and burrata panbrioche step 3

step 3

Add soft soft butter at a time until it is fully absorbed

Mortadella and burrata panbrioche step 4

step 4

Let tear in doubling film container

Mortadella and burrata panbrioche step 5

step 5

Split the dough in half and form two disks

Mortadella and burrata panbrioche step 6

step 6

Make a disc with mortadella and burrata and cover with the other disc

Mortadella and burrata panbrioche step 7

step 7

Let rise for 1-2 h

Mortadella and burrata panbrioche step 8

step 8

Cook for 15-20 minutes 180 degrees (if you want you can brush with egg red mixed with a few drops of milk

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