Savory mini panettone, a delicious Christmas recipe, very simple to make with instant savory yeast, to create delicious appetizers, also very cute as place cards.
I’ve been wanting to make this recipe for a while.
With these quantities, you get two mini panettones in glass molds, and they are also ideal for paper molds.
In the recipe, you will find the Amazon link to purchase them, should you wish.
I did not use butter in this recipe but sunflower oil and stracchino cheese.
Everything is mixed in a bowl, and you can also prepare them the day before and then store them in paper packages or wrapped in plastic wrap.
Below, I’ll give you some other simple ideas to create edible place cards to decorate your holiday table.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 7/8 cup all-purpose flour
- 1/4 cup milk
- 3.5 oz stracchino cheese
- 3.5 tbsp sunflower oil
- 1 oz pecorino cheese (grated)
- 1.4 oz black olives (pitted)
- 2 slices mortadella
- 1 tsp instant yeast for savory preparations
- 1 egg
Tools
- 1 Bowl
- 1 Mixer
- 1 Spoon
- 2 Baking cups
- 1 Oven
Steps
To make the savory mini panettones, first add the flour to a large bowl, and then combine the instant yeast for savory preparations, grated cheese, egg, stracchino cheese, milk, and oil.
Add the pitted olives and the mortadella cut into pieces.
Mix with the mixer until you get a smooth consistency.
If you are using glass molds, grease and lightly flour them.
For both versions, paper or glass, fill up to two-thirds of the mold or baking cup’s capacity.
Bake in a preheated convection oven at 392°F for 20 minutes.
Test for doneness with a toothpick before removing them from the oven and let them rest in the turned-off oven with the door slightly open for 5-7 minutes.
Then remove them from the glass molds before serving, while you can serve them directly in the paper baking cups.
