Breakfast is Served!

This recipe popped up on my FaceBook page from Fatto in casa da Benedetta and I said, when sharing it to my Page, that I’ll like to try these breakfast savory breads to serve at our B&B.  A friend of my Page, Dawn, asked if I could translate it into English so here is my best shot!  I’m steadily learning Italian but I am by no means fluent yet, so I may have made of few mistakes. Please bear with me.  I think you can get the idea of how to make these yummy breads. 
Yummy Savory Breads (usually served at Easter) but now served daily at  La Rocca Mia House B&B
Ingredients
1 uovo (egg)
300 ml latte tiepido (luke warm milk)
10 g sale (approx. 1 t salt)
60 g olio di semi (sunflower oil)
50 g pecorino grattugiato  (grated pecorino cheese)
1 bustina Lievito di birra Mastro Fornaio PANEANGELI  or  7g (Brewers Yeast)
20 g zucchero (approx. 2 T of sugar)
550 g farina (meglio se metà manitoba e metà 00)   Bread Flour or (its better if you use half bread flour and half 00 flour)
1 tuorlo per spennellare (egg yolk for brushing on top)
semi di papavero per decorare (facoltativi) (poppy seeds for decoration)
 
Method
1.  In a bowl we prepare the flour by adding 1 sachet (7 g) of Brewer's yeast (Mastro Fornaio PANEANGELI), with two tablespoons of sugar and mix well.
2.     In another bowl, break the egg, add a teaspoon of salt, warm milk, sunflower oil and grated pecorino.
Mix well with a fork then start to incorporate the flour a handful at a time continuing to mix.
3.    When the dough becomes firmer, continue to knead with the hands on the floured work surface.  Knead well until all the flour is used. The dough should be worked for a long time to reach a soft and elastic consistency.
​4.      Form a ball to be placed in a floured bowl. Make a cross on top then cover with the film wrap.
 5.     Let it rise until doubling the volume. It will take about an hour.
 6.     Then work the dough for a few minutes, divide it in half and spread it with a rolling pin to obtain a 1/2 cm thick dough. Try to get a rectangular shape.
 7.     Prepare the pan with a sheet of parchment paper. With a wheel, cut the dough into 8 strips.
 8.     Roll each of the strips to form a swivel to place on the pan.
 9.     Roll out the other dough but this time we turn the strips into braids and close on themselves to make donut shapes.
 10.    Cover the pan with a film and let rise for about half an hour.
 11.    Brush with egg yolk. On some swivels you can add some poppy or sesame seeds.
 12.    Cook for 20-25 minutes at 180 ° C or 350F
 
I tried this myself today (as usual, I never do it right the first time when cooking baked goods) but anyway they turned out terrific!  I’ll need to practice to make them even better and to work on shaping them but I think I did pretty good for the first time. (The photos in this blog are mine).
Visit us at La Rocca Mia House B&B and try them for yourself!
 
You can find the original recipe and the video at:  https://www.fattoincasadabenedetta.it/ricetta/girelle-pan-brioche-al-formaggio/