Milk
1 tablet of biological yeast (15 g)
3 cups of wheat flour sifted
1 tablespoon of sugar
1 cup of milk
100 g of butter
1/2 teaspoon of salt
Filler
300 g of mozzarella sliced
400 g of smoked mortadela sliced
Milk
1 tablet of biological yeast (15 g)
3 cups of wheat flour sifted
1 tablespoon of sugar
1 cup of milk
100 g of butter
1/2 teaspoon of salt
Filler
300 g of mozzarella sliced
400 g of smoked mortadela sliced
In a mixing bowl, combine the yeast with the flour, add the sugar, milk, butter, and salt
Work the dough until it becomes smooth and elastic
Cover and let it rest for 30 minutes
Divide the dough into two equal parts
On a clean and floured surface, roll out each portion of dough into two rectangles of approximately 50 x 30 cm with a thickness of about 0.5 cm
Divide the filler into two equal portions and spread over the entire surface of the dough
Roll up tightly like a roulade
Place the roulades in a greased baking dish
In each one, make a cut along the length, leaving the ends intact but not completely separating them
Leave about 4 cm of one end without cutting
Then, press the two parts together and seal the ends
Cover and let it rest for an additional 30 minutes
Bake in a preheated oven at 200°C for approximately 35 minutes or until golden brown.
