Sunflower bread, stuffed with ricotta and zucchini is my last experiment in shaped bread matter. During the last months I’ve made many recipes posted on my Facebook group, and I’ve discovered a new world.
At first I thought it would be tough to give a shape to bread or brioche dough, but I’ ve found that with a good step-by-step tutorial, with pictures, it all gets easy!
My next experimenti? Mediterranean flower brioche, by expert Anna Sportelli!
But let’s make one step at a time, and just read my Sunflower Stuffed Bread recipe 😉
The working week is coming to an end, I’m finishing my last duties here at the office, then I’ll spend the rest of the day at Ivano’s office, where I’m following an internal project… So, I’ll leave you to the recipe, kisses :*
Ingredients for 8 servings:
500 g of pastry flour
230 g of milk
50 g of butter
13 g of baker’s yeast
10 g of salt
10 g of sugar
Preparation Time: 30 min.
baking Time: 30 min.
Total Time: 1 hour + 2 hours for rising
Dissolve yeast in milk at ambient temperature.
Add in the 3/4 of the flour, and start kneading.
Now stir in egg and sugar, and keep kneading.
Once evenly amalgamated, add soft butter and salt.
Add the remaining flour and knead till getting a smooth and elastic dough.
Cover with a clean dough and let rise for about 2 hours or till it will have doubled.
Meanwhile, let’s make the stuffing: rinse, clean and dice zucchini, and clean and cuti in pieces the flowers.
Let golden garlic in a pan with some oil, add zucchini and flowers, season to taste, and cook for a dozen minutes on a low heat.
Remove garlic, put vegetables in a bowl and add parmesan and ricotta.
Stir till getting a creamy mixture.
Divide the rised dough into 2 parts.
Roll them out into 2 disks. On the first one, place the filling: partly in the middle, partly in a ring, around the central part.
Cover with the second disk: edges should match.
Seal the edges around, then cover the central filling with a cup slightly bigger than the mound of stuffing, and slightly press, so that air will go out.
Now cut the remaininf dough, around the central part, into stripes of about 3 cm.
Gently rotate each petal to create the flower.
Brush the whole surface with some milk, and sprinkle some poppy seeds ovet the central part.
Bake in pre-heated oven at 180°C for about 30 minutes or till nicely golden.
Let cool till tepid before serving your Sunflower Stuffed Bread.
Nessuna ricetta simile a Sunflower Stuffed Bread.All Recipes, recipe by Flavia Imperatore
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