BURMIX 1 kg - Water 360 g - 2 medium eggs - Fresh brewer's yeast 30 g - Cold cuts 250 g - Sweet cheese (Emmental) 150 g

Mix the ingredients together, gradually adding the water (5 minutes at first speed and 3 minutes at second speed). Let the dough rest for 30 minutes. Roll out the dough on a pastry board with the help of a rolling pin, reaching a thickness of about half a centimetre. Distribute the cured meats and cheese previously cut as desired (in chunks or slices) over the entire surface obtained, then roll up slowly and arrange in a donut shape with an external diameter of 30 cm. Leave to rise in a cell at 30-35°C and constant humidity (75%) for 60 minutes. Before placing in the oven, brush the surface with EVO oil and then cook at 180° C without initial steam. Cooking 30 minutes.