Ingredients
- For the dough
- 500 gr. flour
- 40 gr. fresh beer yeast
- 100 gr. sheep butter
- 400 gr. lukewarm water
- 1 tbsp. sugar
- 1 tbsp. pepper
- salt
- for the filling:
- 120 gr. salami
- 120 gr. pancetta
- 80 gr. pecorino
- 80 gr. gouda
- 20 gr. grated parmesan
- for baking
- 4 eggs with the shell
- a little butter
- 1 egg
- half a cup milk
Implementation
step 1
Dissolve the yeast with the sugar in 100 ml of lukewarm water and leave the yeast for 40 minutes until it swells.
step 2
Make a small hole in the flour and add the yeast, butter, salt and pepper. Mix all the ingredients and knead until a soft dough is created. Place in a pan and leave it for two hours.
step 3
Mix all the ingredients of the recipe for the filling.
step 4
Once the dough is puffed, pour it into a pan. Cut an egg-sized piece from the dough and set it aside for the strings that will hold the eggs.
step 5
The remaining dough is opened in a sheet of 40 × 60 cm or less. Pour the diced cheeses and cold cuts and grate the parmesan on top.
step 6
Wrap the dough sheet from its wide side in a roll. Join the ends until a bun is formed. Place in a round pan greased with butter.
step 7
Wash the eggs and place them symmetrically around the bun. With the piece the size of an egg, make strings and put them crosswise.
step 8
Spread the bread with egg and milk, after we have beaten them well. Bake at 220 degrees, on the heating elements, for about an hour.