Braid stuffed salt (franzela Sarata umpluta)

With no mood to do anything complicated today to run the Gadites I found this recipe some time ago on an Italian site! How dough is made easy (just 5 minutes to knead) and is superultra fluffy ( Brioche paste type)! advantage is that you can fill with everything (sweet or salty)!


And now the recipe:
500 g flour
35 g sugar (if you do with filling salt) or 50 if you do sweet
50 g fat of good quality (I think you can use margarine or butter, but I guarantee you do not feel no lard taste)
15 grams salt
20 g fresh yeast
250 g water
Dissolve yeast with a teaspoon of sugar (from sugar for dough) and with water (the water for dough):


Pour the yeast over the flour, add cream at room temperature, sugar, salt and water (little by little):

After 5 minutes of kneading dough next result that we put in a bowl covered with plastic wrap and put for 2 hours in a warm place away from drafts (preicalzit ideal oven for 10 minutes at 40 degrees and then off):

To me after 1.30 hours looks like:

Stretch the dough slightly infarinat worktop (ideal would be to have a rectangular shape (I sport that I can not really out ):


And now with a knife edge divided into three sheet but without a cut (just a mark slightly):

Now cut into strips outer parts equal and not too thick (I 21 stretch out my right and 21 left):


Fill the center with what we (the cream pasticcera ground meat) I ever had parents filled with cold: Mortadella (I put slices of Mortadella first) and over I put grated parmesan, diced auricchio spicy salami cubes and tomatoes put in place over another 2 fella loc.Am Mortadella:


And I started to knit fasiutele (the right one to put a strip over the left and so on):




A Brush with egg yolk mixed with a dash of milk and give the oven for 30 minutes at 200 degrees:

So look after 30 minutes:


And sections: