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Ciambella with Sausage https://www.metro.ca/userfiles/image/recipes/null PT1H00M PT40M PT3H05M
In a bowl, mix the water, milk, sugar and yeast. Mix to let melt the yeast.Pour the flour, salt and butter into the food processor.Mix the ingredients for one minute before adding the liquids.When all the ingredients are mixed, remove the dough from the processor and knead into a small ball.Put the ball in a well oiled bowl and cover it with a cellophane paper.Leave the dough in a warm area to rise for about 45 minutes, during which time it should double in size.While the dough is rising, finely chop the sausage, cheese and pancetta in the processor.On a flour-dusted chopping board, roll out the dough into a 35 x 25 cm rectangle.Spread the meat mixture onto the dough, except for about 1 inch or 1 inch 1/2 around all edges.Roll the dough lengthwise.Join the extremities of the roll to make a crown shape (whence the name: ciambella).Ensure the ends are well closed before placing the dough on the oven tray.Cover it with a clean cloth and let the dough rise again for 30 or 40 minutes.Preheat the oven to 200 ºC (400 ºF), brush the ciambella with a beaten egg and cook the ciambella for 15 to 20 minutes.Turn down the oven to 170 ºC (325 ºF) and leave it in for another 20 minutes.
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Ciambella with Sausage

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4/6
servings
1:00
Preparation
0:40
COOKING
3:05
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • dough


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  • 5 Tbsp.
    (75 mL)
    warm water
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  • 5 Tbsp.
    (75 mL)
    warm milk
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  • 1 tsp.
    (5 mL)
    sugar
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  • 1 oz
    (25 g)
    brewer's yeast
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  • 1 3/4 cup
    (225 g)
    all-purpose flour
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  • 1 tsp.
    (5 ml)
    salt
  • 2 Tbsp.
    (30 mL)
    softened butter
  • garnish :


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  • 5 oz
    (140 g)
    salami
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    MARC ANGELO CALABRESE, PARMA OR TOSCANO SALAMI

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  • 5 oz
    (140 g)
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  • 2 oz
    (55 g)
    pepperoni
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  • 1
    eggs
Imprimer ma sélection

Preparation

In a bowl, mix the water, milk, sugar and yeast. Mix to let melt the yeast.

Pour the flour, salt and butter into the food processor.

Mix the ingredients for one minute before adding the liquids.

When all the ingredients are mixed, remove the dough from the processor and knead into a small ball.

Put the ball in a well oiled bowl and cover it with a cellophane paper.

Leave the dough in a warm area to rise for about 45 minutes, during which time it should double in size.

While the dough is rising, finely chop the sausage, cheese and pancetta in the processor.

On a flour-dusted chopping board, roll out the dough into a 35 x 25 cm rectangle.

Spread the meat mixture onto the dough, except for about 1 inch or 1 inch 1/2 around all edges.

Roll the dough lengthwise.

Join the extremities of the roll to make a crown shape (whence the name: ciambella).

Ensure the ends are well closed before placing the dough on the oven tray.

Cover it with a clean cloth and let the dough rise again for 30 or 40 minutes.

Preheat the oven to 200 ºC (400 ºF), brush the ciambella with a beaten egg and cook the ciambella for 15 to 20 minutes.

Turn down the oven to 170 ºC (325 ºF) and leave it in for another 20 minutes.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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