For the dough: 500 grams of flour 0.12 grams of yeast, 2 tablespoons of sugar, 2 teaspoons of salt, 3 tablespoons of extra virgin olive oil, 300 milliliters of milk at room temperature. For the filling: 400 grams of stracchino, 400 grams of sausage
In a planetary mixer insert the flour, the crumbled brewer's yeast, the sugar and mix. Add the milk thinly and continue mixing until a homogeneous mixture is obtained. Then add the salt and continue to mix. Add the oil and mix again. Flour a plan and work the mixture by hand. Grease a baking dish, put the mixture and cover it with the food film. Let rise until doubled in volume. Meanwhile prepare the filling. In a large bowl mix the stracchino and the gut sausage. When the dough has doubled in volume, transfer it to a floured surface and divide it into three equal portions. Spread each of the three portions and fill it in the center, then close the two ends. Braid the three stuffed rolls and transfer the braid onto a baking sheet already covered with parchment paper. Cover with a cloth and let rise again. Before baking the braid, brush it with an egg. Bake in preheated oven at 180 degrees for 30 minutes. Serve hot.