Homemade Salted Panettone

Hey guys, do you have a pen and paper handy? I'm about to give you the doses to prepare the homemade savory panettone! An unmissable recipe, which will make a great impression on the elegantly set table on Christmas day! The salty panettone is a kind of pan brioches that lends itself to being stuffed with sauces of all kinds, ranging from tartar to tuna, from green sauce to cocktail sauce.

Video of the Recipe

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Identity Card of the Recipe

• 256 KCal Calories per serving

• Ingrediants

  • 150 g of re-milled durum wheat semolina
  • 450 g of Manitoba flour
  • 16 g of brewer's yeast
  • 150 ml of water
  • 60 g (1 medium) of eggs
  • 15 g of salt
  • 130 ml of milk
  • 30 g of sugar
  • 75 g of butter

  Materials Needed

  • Bowls of various sizes
  • Wooden spoon
  • Glass
  • Pastry board
  • Transparent film
  • Panettone mold of kilo
  • Baking paper

  Preparation

  1. In a bowl, mix the sifted Manitoba flour with the re-milled durum wheat semolina.
  2. Dissolve the brewer's yeast in warm water. Add the sugar and add the liquid to the center of the flours.
  3. Meanwhile, in another bowl, melt the butter in the warm milk and add the salt and the egg. Mix everything well.
  4. Combine the mixture of milk, butter and eggs with the flour and mix thoroughly, first with a wooden spoon, then by hand.

  The advice OK
  To obtain an extremely soft mixture, it is recommended to work the dough for a long time and with energy. It is also advisable to beat the ball of dough on the pastry board to favor the development of gluten.

  5. After working the mixture by hand, transfer it to the bowl and cover it with a sheet of cling film.
  6. Leave the dough to rise in a warm place (recommended temperature: 40 ° C) for about an hour and a half or until doubled in volume.
  7. After the necessary time has elapsed, remove the dough from the bowl and work it again: the bread dough must be extremely swollen and soft.
  8. Grease a panettone mold (height: 10 cm; diameter 18 cm) and lay the dough on it, trying to create a ball as regular as possible.
  9. Let the dough rise again until the panettone comes out of the mold: it will be necessary to wait about an hour.
  10. Preheat the oven to 180 ° C and bake the panettone for about half an hour. Allow to cool in the mold and remove.
  11. Before proceeding with any fillings, it is recommended to let the panettone cool completely.

  Alice's comment - PersonalCooker

  The salty panettone is ready. You can serve it like this, in the center of the table, as if it were an elaborate bread or you can cut it into horizontal slices and stuff it with your favorite sauces to obtain a fabulous personalized gastronomic panettone!

  Nutritional values ​​and Health Comment on the recipe

  Homemade Salted Panettone is a preparation that can serve as the basis for a great appetizer. It is a lot of energy and the calories come essentially from carbohydrates. The proteins are not excessive, as are the fats (on the other hand, mostly saturated). Cholesterol is low, but fiber is also uninspiring. The Homemade Salted Panettone is not suitable for feeding the type 2 diabetic and the overweight subject. The average portion is about 35-45g (90-115kcal).