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Brioche sausage and smoked cheese
ingredients
servings
8
Smoked scamorza cheese
200 grams
Viennese frankfurters
3 unit
Iodized salt
to taste
Yeast for bakery products
1 unit
Water
300 grams
Lard
50 grams
Manitoba flour
600 grams
Bakery products from Italy
Brioche sausage and smoked cheese
Brioche sausage and smoked cheese
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Brioche soft, delicious and tasty
preparation
step 1
Combine flour, lard, baking powder, salt and warm water in a mixer. Let work for about ten minutes, then move the dough into a large bowl and let rise in the oven
step 2
During the leavening the sliced sausage and chopped scamorza
step 3
When the dough has doubled in volume, gently knead with your hands and roll it into a thin rectangle. Distribute the sausages and smoked cheese and rolled, from the long side.
step 4
With a tarot cut slices of approximately 6 cm. If the buds sometimes do, use the portion ramekins aluminum (there will be no need to butter or flour) and you have to pinch dough to close the slice
step 5
Place the washer with the closed part below. If you use a large pan, you can use baking paper and place the washers allaltra side by side, leaving a little space for leavening.
step 6
let rise again for an hour and bake in a hot oven, 190 ° or 200 ° ventilated ventilated, for about 20 minutes. Let stand a few minutes and misshapen from pans. The result is fantastic and delicious !!!
