Corona di pan brioche (crown brioche bread)

Preparation steps

• notes: * manitoba flour was used in the orig recipe (smooth flour of exceptional strength with a higher percentage of gluten, you can also use flour for leavened dough instead) -I did not have it so I used smooth wheat flour ** in the orig recipe 2g of fresh yeast, and it was noted that 25 g of yeast can be used — the lady who worked reduced the amount of yeast (she used less yeast because the finished bread is softer even though the rising process takes longer), I used 2 teaspoons of dry yeast which corresponds to an amount of about 20 g of fresh yeast *** I coated with milk instead of egg yolk
• DOUGH PREPARATION - DAY ONE:
• -Put sifted flour, sugar, yeast (or dry yeast) in a mixer bowl and mix with the "K" extension, while mixing gradually add lukewarm milk, oil, lightly beaten egg and salt, mix well and then change the extension - put the spiral extension and knead further for another 10 minutes until you get an elastic dough and until the dough stops separating from the edges of the bowl - you can knead the dough by hand (I kneaded it by hand, first worked it in a bowl and then transferred it to a lightly floured work surface and kneaded for ten minutes and finally folded the ends towards the middle until I got an elastic and smooth dough (while kneading I added about two tablespoons of flour afterwards)
• -form the dough into a ball and transfer it to a lightly oiled bowl, cover with a lid or cling film and leave it in a warm place to rise for 30 minutes to 1 hour -then put the bowl with the dough in the refrigerator overnight-at least 11 hours and at most 20 hours
• Dough PREPARATION - SECOND DAY:
• -remove the bowl with the dough from the refrigerator and let it rest at room temperature for about 2 hours, -moke the dough in the bowl a little, leave it for 5 minutes and then shake it on a lightly floured work surface, -with the help of lasagna spread the dough to a thickness of about 6 mm and shape it into a large rectangle, -on the longer side of the rectangle start to put the filling of your choice, cover the filling with two thirds of the dough,
• -cut the remaining empty third of the dough into 24 strips and then weave 8 braids from these strips
• -then start rolling the dough in the strudel from the stuffing towards the braids, -when you reach the beginning of the braids just slowly continue further somewhere to the middle of the braids
• -transfer the braids over the finished "strudel", wrap the ends of the braids under the "strudel", I "glued" them with a little milk (and you can with beaten egg yolk with water)
• -then slowly shape the "strudel" of dough into a crown (wreath), carefully connect both ends so that the filling does not leak during baking, -transfer the crown carefully on a baking sheet lined with baking paper, -coat it with egg yolk or milk and sprinkle with sesame between the braids (for salty variant) or with granulated sugar (for the sweet variant) - cover it with a cotton cloth and leave in a warm place to rise for another 1 hour
• -heat the oven to 190-200 C, -put a bowl on the bottom of the oven, just before placing the dough in the oven put a glass of warm water in the bowl (I forgot to do this;) -burn the crown in a preheated oven for about 30 minutes until nicely golden
• -serve it warm, although it is good even when it cools down
• PREPARATION OF FILLING:
• -SALTY STUFFING WITH BROCCOLI AND RICOTTA CHEESE: -I boiled broccoli chives briefly in slightly salted water, put them in cold water and then drained (you can also simmer broccoli in a little olive oil and garlic, about ten minutes) -I mixed in a bowl fresh ricotta cheese, parmesan, spices and diced emmental cheese and a few cubes of bacon (it was "cleaning" the fridge for me) - then I first spread the mixture with ricotta on the dough and then top with broccoli (you can put broccoli on the surface of the cheese , I only had one bowl of homemade broccoli chimuli))
• -you can fill with any salty or sweet filling of your choice, -here's what it looked like with me in the salty version