Bombs fried with cream
Bakery products from Italy
Salted Panettone
Salted Panettone
ready in
4 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The salty panettone is a super recipe for stuffed panbrioche, suggested by a dear friend of the blog Pasta potatoes and fantasy. I had my own recipe of stuffed panbrioche, but this lha grande.Nella outclassed the final photo, instead of two trays of 1kg, I used two 600g star-shaped, for having lower and easier to cut.
preparation
step 1
Prepare the dough by placing in the mixer the flour, sugar, milk that has melted baking powder, grated cheese and eggs. Mix to obtain a soft dough, smooth.
step 2
Add the butter one piece at a time stringing the dough and finally the salt. When the dough is well mixed, add cheese and salami and still work the dough for a few minutes.
step 3
Put to rise until the dough tripling (3-4 hours). When the dough is ready, turn it upside down on the table and divide the dough in two. Pirlare each piece and put them into the molds.
step 4
When the dough has reached the rim, bake at 180 degrees (ventilated if you bake the two together) for about 40 minutes. Do the toothpick test. Baked panettone, let stand a few minutes covered with a tea towels
step 5
Serve warm, perhaps accompanying with fresh buffalo mozzarella.
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