How to make
In a large bowl, mix the white flour with the wheat semolina. Add the sugar, salt, crushed yeast, warmed milk with the water.
Knead a soft dough. While kneading, add the softened butter little by little. Form the well kneaded dough into a ball, put it in a bowl, pour a few drops of olive oil over it.
Cover the bowl with a piece of cling film and a towel. Leave the dough in a warm place, until it doubles in size.
Pour the risen dough onto a floured surface. Roll it out into a large rectangle.
Sprinkle it with the crumbled white cheese and diced salami.
Roll up the rectangle into a roll. With a sharp knife, cut the roll into two equal parts lengthwise.
Twist the two rolls and shape them into a wreath. Tuck the ends well.
Transfer the resulting wreath into a baking paper lined tray. Beat the yolk with two tablespoons of milk and one tablespoon of olive oil with a fork. Spread the brioche.
Sprinkle it generously with sesame seeds.
Bake the brioche wreath at 360°F (180°C) in a preheated oven with a fan, until it is nicely browned.
Take out the baked pastry, cover it with a towel for 5 minutes and cool it on a wire rack.
Enjoy!
