On a pastry board pour 500 grams of flour then, add a pinch of salt and the yeast dissolved in 1 deciliter of sweetened milk, and margarine into small pieces and begin to knead; a little later add the eggs, one at a time, and continue to work until the dough will appear elastic and homogeneous, then move it to a floured bowl cover with a cloth and let rise for about 1 hour.
Separately prepare the sauce by roasting the remaining flour in the melted butter, then stir in the warm milk gradually and let thicken over medium heat, stirring often, then let cool, seasoned with salt, pepper and grated cheese.
After rising time transferred half of the dough in a greased and dusted with flour sprinkled with mortadella and ham cut into strips, cheese cut into small pieces and the sauce. Cover with the remaining dough and place again to rise for 1 hour. After this time, brush the dough with beaten egg and place in preheated oven at 180 ° C for about an hour.
To prevent the pasta from drying too can be introduced together with the brioche, in the oven, a container filled with water so as to maintain inside the oven, the necessary moisture.
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