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Salted Panettone




Manitoba flour

200 grams

Type 00 wheat flour

350 grams


1 unit

Full fat milk

200 grams

Grated cheese

50 grams


130 grams

White sugar

20 grams

Iodized salt

8 grams

Smoked scamorza cheese

200 grams

Pork salami

200 grams

Fresh brewer's yeast

12 grams

Bakery products from Italy

Salted Panettone

Salted Panettone

with meat with gluten with eggs with lactose high in calcium high in phosphorus

ready in

4 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salted Panettone

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.

Salted Panettone step 1

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.

Salted Panettone step 2

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.

Salted Panettone step 3

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.

Salted Panettone step 4

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

Salted Panettone step 5

step 5

Serve warm, perhaps accompanying with fresh buffalo mozzarella.

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