STUFFED BREAD STAR - CHRISTMAS RECIPE

Identity Card of the Recipe

219 KCal Calories per serving

Ingrediants

150 ml of water
300 g of Manitoba flour
200 ml of milk
2 tablespoons (20 ml) of extra virgin olive oil
150 g of cooked ham
11 g of salt
200 g of re-milled durum wheat semolina
12 g of brewer's yeast
5 g of sugar

Materials Needed

Bowls
Transparent film
Sharp knife
Pasta cutter wheel
Baking paper
Pencil
Food scale
Pastry board

Preparation

Mix the re-milled durum wheat semolina with the Manitoba flour. Dissolve the brewer's yeast in lukewarm water, slightly sweetened with sugar.
Pour the dissolved yeast into the center of the two flours and let the mixture rest for 10-15 minutes, so that the leaven takes on a swollen consistency.
At this point, add the milk, the extra virgin olive oil and the salt up to the previous mixture. Mix thoroughly and for a long time until a smooth and velvety dough is obtained. If necessary, add a little more semolina.
Place the ball of dough in a bowl and cover with a sheet of cling film. Leave the dough to rise in a warm environment until doubled in volume: the dough requires about 1 hour and a half to rise.
In the meantime, with the pencil, draw a large star on a sheet of baking paper: the drawing - which will then be turned over to avoid contact between the pencil and the dough - will be the trace on which the bread will then be made.
Work the dough again on the pastry board and, with a rolling pin, obtain a large rectangle with a thickness of about 4 mm.
Stuff the rectangle with the cooked ham, leaving however an unfilled space of about 10 cm, on the long side.

The right idea
For a vegetarian version, it is possible to replace the cooked ham with black olive paté or with chopped sautéed mushrooms.

Start wrapping the rectangle on itself, starting from the long stuffed side: the dough should be rolled only once and in a rather tight way. Cut the dough with a knife or a wheel, until it forms a very long and narrow roll.
Repeat the operation with the remaining stuffed pasta and obtain another cord of the same diameter. What remains will be a long strip of unfilled pasta.
Turn over the sheet of baking paper with the star design on a plate: the design must be in contact with the pan (and not with the food).
Shape the strip of unfilled dough with your hands, so as to form long cylinders that are not too wide. Arrange the cords of dough along the perimeter of the star drawn, directly on the baking paper.
Cut the two stuffed cords into pieces of about 3 cm: you will get small roses. Arrange the roses inside the star area delimited by the pastry cords. It is advisable to leave a little space between one rose and the other to facilitate leavening.
Let the star rise in a warm environment for about half an hour, until the roses have swelled and covered the entire surface of the star.
Bake the stuffed bread at 200 ° C for about 15-20 minutes.
Remove from the oven and allow to cool before serving. Once cold, the bread can be stored in a plastic bag for 2-3 days.

Alice's comment - PersonalCooker

You can safely prepare this beautiful bread the day before! Just let it cool well at room temperature and then keep it until Christmas day in a plastic bag. You will see that it will be enough to heat it a few moments in the oven to make it look fresh from the oven!

Nutritional values and Health Comment on the recipe

The Stuffed Bread Star - Christmas recipe - is a starter rich in carbohydrates. There are not many proteins and lipids are even more scarce. The energy intake, mainly conferred by carbohydrates, is significant but not particularly high; cholesterol is low and fiber does not exceed. The Stella di Pane Stuffed is not suitable for the diet against overweight and should be consumed in moderation in case of diabetes mellitus type 2. The average portion corresponds to about 40-50g (90-110kcal).