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Rustic brioche with ciambotta

Rustic brioche with ciambotta

Rustic Brioche recipe with donut of of 12-12-2008 [Updated on 28-08-2018]

Hello everyone ... As I told you before leaving for Venice, here is the recipe for the rustic Brioche filled with ciambotta. While waiting to have a little time to prepare some Christmas recipes, settle for this rustic brioche with vegetables: P This weekend I hope to make gingerbread men or cantucci, let's see what I can do :) Kisses


How to make rustic brioche with ciambotta


In a bowl, mix the milk, oil, egg, sugar and yeast.

Now add the sifted flour and finally the salt.

Work the mixture on a floured pastry board until the dough is compact and homogeneous.

Form the dough into a ball and let it rise indoors for a couple of hours.

In the meantime, prepare the ciambotta for the brioche filling.
Cut the smoked cheese into cubes and set aside.
Let the ciambotta cool.

Now take back the leavened dough and roll it out with a rolling pin to form a rectangle of about 30 cm x 40 cm. Divide the rectangle into three vertical strips.

Arrange the vegetables and squares of scamorza cheese in the center of each rectangle.

Gently close, form three cylinders and intertwine them.

As you know I don't know how to make braids, I made each strip a rustic one by wrapping it around itself in this way ...

Let it rise for another 30 minutes.

Then place the rustic Brioche on a non-stick pan and brush it with beaten egg.

Bake in the oven at 180 ° C for about 30 minutes.

Let the brioche with the vegetables cool, then cut it into slices and serve.

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