Braid Filled (Treccia ripiena)

Braid Filled (Treccia ripiena) – recipe with photo, Italian cuisine
Rating: 4.9 Votes: 8
Cooking Time:
3 hours
Recipe Yield:
1.5 kg
Medium recipe

Braid Filled (Treccia ripiena) – an Italian cuisine recipe, a braid baked for the holy feast of Easter. Braid is stuffed with three fillings, cheese wrapped in one flagellum, olives in another, and salami in the third. Stuffed braid is decorated with eggs and sprinkled with sesame seeds. In Italy, sometimes such a braid is prepared from a mixture of semolina and wheat flour, but sometimes from one wheat flour.

Recipe Ingredients

Wheat Flour 600 g
Water 370 ml
Dry Yeast 12 g
Olive Oil 30 ml
Eggs 5 pcs
Hard Cheese 120 g
Olives 100 g
Butter 30 g
Salt 10 g

Cooking Recipe

To cook an Italian cuisine recipe filled braid, dilute the yeast in warm water and pour into the sifted flour. Stir everything, and then add salt and olive oil.

Put the dough on a floured board and continue to knead for about 10 minutes. Until the dough becomes homogeneous and smooth.

Grease the dough proofing bowl with olive oil, put the kneaded dough cover with a film and put in heat for 2 hours. During this time, the dough will work well.

For the time being, the dough will be suitable to prepare the filling. If they are pitted, remove the pits and finely chop the olives. Salami and cheese cut into small cubes.

After the dough rises well, take it out of the mold and lightly knead. Separate, approximately 100 g, we will need them after, and divide the rest of the dough into 3 equal pieces. Roll each part of the dough into a strip 8-9 cm wide and about 30 cm long. Lay the prepared filling into strips: on one olives, on the other salami, on the third cheese.

Roll the dough strips roll, and after them weave the braid. You can leave a straight braid, ka challah, or you can curl it by connecting the edges. Grease the baking dish with vegetable oil and put the prepared braid in it.

Next, you need a piece of dough that was previously set aside. It must be divided into 8 parts and a thin flagellum is rolled from each part. Four eggs, raw, wash well and insert into a stuffed braid. Attach each egg crosswise with thin flagella from the dough.

Put the braid in heat for 30 minutes, and then sprinkle with sesame seeds. Beat the remaining egg slightly and apply with a brush to the surface of stuffed braid.

Place the prepared braid in an oven preheated to 180°C (355°F) and bake for 40-50 minutes.