• Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4


  • 750 gr white flour
  • 300 gr smoked cheese or sweet caciocavallo
  • 150 gr cooked ham
  • 200 gr coppata bacon
  • 1 egg
  • 500 gr milk
  • 50 gr extra virgin olive oil
  • cube of brewer’s yeast
  • tsp sugar
  • salt


  1. Put the flour and salt in a large bowl, make a fountain, pour the warm milk in which the yeast has been dissolved, the olive oil and mix well until you get a nice smooth and elastic dough. Place it in a warm place to rise until it has doubled in volume.
  2. Divide it into two parts, roll it out with a rolling pin making two equal rectangles, leaving two centimeters of dough uncovered on one side and at both ends.
  3. Cover the rest with the slices of the delicatessen and the cheese.
  4. Moisten the uncovered parts with a veil of water, roll up the dough, closing the filling inside, press the moistened parts, so that the roll remains perfectly closed.
  5. Place the two rolls side by side, and carefully twisting them, screw them on top of each other, squeeze the ends together, so that they form a single piece and place the braid on a baking sheet covered with baking paper.
  6. Brush it with beaten egg and, in the heat, let it rise again for half an hour.
  7. Preheat the oven to 200 ° C before putting it in the lower part of the oven, brush it again with the egg. It will be cooked in 45/50 minutes.

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