Savory Angelic Cake with Zucchini

Method

1. Dissolve the brewer's yeast in water.
2. In a bowl, add Manitoba flour and the dissolved yeast; knead by hand until a ball forms. Cover with film and let rise for 1 hour at room temperature.
3. In the bowl of a planetary mixer with hook, add flour, milk, sugar, and yeast; start kneading. Gradually add soft butter in pieces, then salt. Transfer to the counter, knead briefly, form a ball, place in a bowl, cover, and let rise for 2 hours.
4. Prepare the filling: slice zucchini into half-moons. In a pan with oil, sauté shallot, then add zucchini, salt, pepper, and thyme. Cook for about 10 minutes.
5. Roll out the risen dough on a floured surface into a rectangle about 4 mm thick.
6. Spread the cooled zucchini, grated caciocavallo, and toasted almond flakes over the dough.
7. Roll up from the long side, seal the edges, and refrigerate for 30 minutes.
8. Cut the roll in half lengthwise, leaving a few centimeters intact at one end.
9. Overlap the two strands with the cut side up and join the ends to form a donut shape.
10. Transfer to a baking pan lined with parchment paper.
11. Brush the surface with an emulsion of water and oil.
12. Bake in a static oven at 180°C for 60 minutes, placing another baking sheet on top to prevent excessive browning.