Bombs fried with cream
Bakery products from Italy
translated by Italian with
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.
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.
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.
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.
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
Serve warm, perhaps accompanying with fresh buffalo mozzarella.