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salted raw Brioche and provolone
ingredients
servings
8
Type 00 wheat flour
500 grams
Full fat milk
250 grams
Egg, egg white
4 unit
Extra virgin olive oil
10 grams
White sugar
1 teaspoon
Iodized salt
10 grams
Dry brewer's yeast
1 unit
Prosciutto
150 grams
Provolone cheese
150 grams
Grated Parmesan cheese
50 grams
Bakery products from Italy
salted raw Brioche and provolone
salted raw Brioche and provolone
ready in
3 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A recipe to dispose of the egg we have at home.
preparation
step 1
Place in a kneader (I use the Thermomix) in sequence at room temperature milk, yeast, sugar, oil, egg whites, flour and finally the salt.
step 2
Knead, form a ball and let rise for at least an hour.
step 3
Take the provolone and a thick slice of raw and cut coarsely.
step 4
Deflate the dough, roll it up to form a rectangle, cover with the Parmesan cheese, raw and provolone and roll on itself.
step 5
So given the shape of a donut and let rise again for another hour. Brush the Livingroom surface with a little 'oil and bake at 180 ° for 30 minutes.
