Dough
1 packet of biological yeast (15g)
3 cups of wheat flour sifted
1 tablespoon of sugar
1 cup of milk
100g of butter
1/2 teaspoon of salt
Filling
300g of mozzarella cheese sliced
400g of smoked mortadela sliced
Dough
1 packet of biological yeast (15g)
3 cups of wheat flour sifted
1 tablespoon of sugar
1 cup of milk
100g of butter
1/2 teaspoon of salt
Filling
300g of mozzarella cheese sliced
400g of smoked mortadela sliced
Dough
In a bowl, mix the yeast with the flour, add sugar, milk, butter, and salt
Knead until smooth and elastic
Cover and let rest for 30 minutes
Divide the dough into two equal parts
Assembly
On a clean and floured surface, roll out the dough into two rectangles of approximately 50x30cm with 0.5cm thickness
Divide the filling into two equal parts and spread it over the entire surface of the dough
Roll tightly like a croissant
Place the rolls in a greased baking dish
In each one, make a cut halfway through from end to end, without completely separating the parts
Leave about 4cm of one end uncropped
Join the two ends of each roll and tie with string
Cover and let rest for another 30 minutes
Bake in a preheated oven at 200°C for approximately 35 minutes or until golden.
