Kringle with olives and Pan Montrone

Ideal for
6/8 people


Preparation time
2 hour


120 g of 00 330 W flour (or manitoba cut with 40% 00 flour with 11-12% protein)
120 g of water
5 g of fresh brewer’s yeast

305 g of 00 330 W flour (or manitoba cut with 40% 00 flour with 11/12% protein)
135 g of whole eggs
10 g of yolk
40 g of sugar
10 g of butter
40 g of lard
8 g ​​of salt
6 g of oil
1 tablespoon of honey

100 g of olive pate
Pitted Leccine or Taggiasca olives in oil to taste

1 Pan Montrone


For the poolish

In a bowl, combine 120 g of flour with the water and the crumbled yeast. Work briefly everything with a spoon just enough to mix the ingredients and let the mixture rise, covered with cling film, for 1 hour and a half in a place sheltered from currents at about 26 – 28 ° C. Eventually the poolish will appear swollen and with the surface full of small bubbles.


In the bowl of the mixer fitted with a hook, add the leavened poolish and about 100 g of flour. When the mass has begun to take shape, insert the beaten whole eggs 4-5 times, alternating them with sugar and flour. At the end, keep the yolk that you will insert with the salt. Finally add 1 tablespoon of honey, followed by absorption from the remaining flour. When the dough is strung, you can gradually add the cold lard from the fridge and the butter. When it has all been absorbed, add the oil slowly. Continue to knead the dough by turning it over several times, until it is smooth and shiny. Test the veil and if there is, you can stop processing.

At this point, close the dough in a container that contains three times its volume, cover with cling film and triple at 28 ° C.

Once tripled, turn the dough over onto the floured pastry board and roll it out into a possibly regular rectangle, half a cm thick. Spread the olive cream, leaving one finger free on the two short and one long sides, and sprinkle here and there with the olives previously drained from the excess oil.

Begin to wrap the dough as if to form a roll, starting with the long side spread with the cream. Once the roll is obtained, with a very sharp knife cut it lengthwise, leaving one end joined at the end. Turn the part with the cuts upwards and start wrapping the two ends in a spiral between them. Join the two ends to form a garland that you will place on a baking sheet lined with parchment paper. Insert a greased ring of about 12 cm in diameter in the center of the brioche so that the hole does not close during the subsequent leavening and can later comfortably accommodate the Pan Montrone.

Cover the kringle with plastic wrap and let it double at 26 – 28 ° C for about 1 ½ hours.

Bake in a static oven at 180 ° C for 35 – 40 minutes. If it becomes too brown during cooking, cover the kringle with aluminum foil. Remove from the oven, wait for it to cool, remove the ring and place your Pan Montrone in the center of the hole.

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