If you're wondering how to make homemade bread it's something that takes patience for. And if you want to make a stuffed homemade bread, you need exactly the same thing. In the end the bread needs rests that act as the kneading and do not fear because this one today will go well the first time and you can take the imagination to power and fill it with what you like the most.

This bread crown stuffed with meat is one of those dishes that everyone always likes.

It is a very soft and fluffy bread dough and nothing complicated to prepare. See spreads very well thanks to olive oil and cold rest and you can fill it with whatever you like.

I have opted this time for a mixture of meat, chorizo and ham, but you can substitute and eliminate ingredients depending on what you have in the fridge. It is perfect to use remains of meat or sausages that you have in the fridge


For dough

  • 90 g warm water
  • 1/4 teaspoon saffron strands
  • 110 g warm milk
  • 2 teaspoons baker's dry yeast
  • 450 g of flour strength
  • 1 egg at room temperature
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt

For the filling

  • 1 tablespoon extra virgin olive oil
  • 1 onion
  • 250 g Iberian feather
  • 150 g chorizo
  • 6 slices of Serrano ham
  • a few branches of thyme
  • an egg
  • some branches of fresh thyme


Mix the saffron strands and water in a small bowl while preparing the ingredients challenge.

In the bowl of a standing mixer equipped with the shovel attachment, mix the saffron water, milk, yeast and 1/3 flour flour at low speed until they are combined, scraping the sides of the bowl with a spatula to incorporate the flour well. Cover and let stand for 15 minutes.

Change to the hook accessory for dough and add the rest of the flour, egg, olive oil and salt. Mix at low speed until a soft mass forms around the hook, (about 5 minutes).

Lightly grease a bowl with olive oil, form a ball with the dough and put it in the bowl. Cover (I already know I use a shower cap), and let the fridge sit overnight.

The next day, we take it out of the fridge while we prepare the filling.

In a large skillet, sauté the chopped onion with the olive oil over medium-low heat until the onions soften and are transparent.

Then add the minced meat, chorizo and ham and add some fresh thyme leaves (without the twigs). Let sauté over medium heat for a few minutes until the meat is done.

Spread the dough in a long rectangle of 60 x 20 cm.

Spread the filling over the dough leaving a 2 cm edge without filling on the sides and on the top of the dough.

Roll the dough starting from the long side below pressing well forming a long cylinder. When we reach the edge without filling, we wet it slightly with a little water and press well to seal and close it well.

On a baking sheet we put a baking paper. Place in the center a bowl or a round mold of about 13 -14 cm that serves as a guide to form a circle.

Roll around the mold or bowl the filled dough cylinder. Cover with a damp cloth and let the dough rise to room temperature for 30 minutes.

Preheat the oven to 200 degrees and lightly paint the dough with the beaten egg, and sprinkle with flour.

With the help of scissors we make some cuts inclined to the dough: a cut every 3 cm approximately, without reaching the end.

Bake until the crust is golden brown (about 20-25 minutes)

Tips and Tricks

  • You can use the meat you like best
  • Swap thyme for rosemary or your favorite fresh herb
  • Preparation time: 2 hours more rest time (1 night)
  • Difficulty: easy

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