Savory Angelica is a spectacular Christmas bread shaped like a festive crown, with a rich and tasty filling. Perfect for Christmas lunch or as an elegant appetizer for the holidays.
Ingredients for the Dough
- 250 g Manitoba flour
- 250 g Type 00 flour
- 25 g Chenabura Yeast
- 150 ml milk
- 100 g Greek yogurt
- 4 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp sugar
Ingredients for the Filling
- 200 g Swiss chard (boiled and squeezed)
- 150 g smoked provola cheese
- 100 g cooked ham
- 80 g spicy salami
- 50 g pitted black olives
- 2 tbsp sun-dried tomato pâté
- Black pepper to taste
Instructions
- Prepare the dough: dissolve the Chenabura yeast in lukewarm milk. In a bowl, mix the flours, add the yogurt, oil, salt and sugar. Add the milk with yeast and knead for 10 minutes until you get a smooth and elastic dough.
- First rise: let rise for 2-3 hours covered with plastic wrap until doubled.
- Roll out the dough: roll into a rectangle about 40x50 cm.
- Add the filling: spread the sun-dried tomato pâté, distribute the chard, cubed provola, ham, sliced salami and olives. Season with pepper.
- Shape the crown: roll up from the long side, form a circle by joining the ends. With scissors, make diagonal cuts every 4 cm and rotate the pieces slightly.
- Final rise and baking: let rise for 1 hour. Brush with beaten egg and bake at 180°C for 35-40 minutes until golden.
Tip: you can customize the filling with your favorite ingredients: sausage, broccoli rabe, artichokes...