Savory stuffed pandoro easy recipe without eggs: preparation…

• For this recipe I used the stand mixer; if you don’t have one you can use a food processor.

  It is also possible to make it by hand, but in that case the work will be more complicated and take longer.

  Place in the mixer bowl: warm milk, oil, cheese, sugar, salt and finally the flour, placing the dry yeast on top of the flour. Regarding the yeast, if you’re not sure it’s active, please check its quality following the procedure indicated in the recipe at this link.

  Start the mixer and knead until you obtain an elastic dough that cleans the sides of the bowl.

  Detach the dough from the hook, cover and let it rise in the oven with the light on until doubled in size — this will take about 2 hours.

  Once doubled, turn it out onto the work surface and shape into a ball.

  

• Grease a pandoro mold — if you don’t know what that is, here is an example: pandoro mold.

  Place the dough ball inside the mold and let it rise in a warm place until the dough reaches about 3/8 in from the rim.

  This could take an hour or even more.

  

• When the dough has risen, preheat the oven (conventional/static setting) to 338°F and bake for 55 minutes or until the internal temperature, measured in the center, reaches 201°F.

  Remove from the oven, let it cool for 10 minutes, unmold, then allow to cool completely.

  

• Once cold (better if prepared 12–24 hours in advance and wrapped in plastic wrap), slice horizontally as thinly as possible and fill to taste.

  To slice, score the bread by rotating a small knife, then finish cutting with a large knife following the guide made with the small one.

  I layered fillings as follows:

  – Tuna, lettuce and mayonnaise;

  – Cooked ham, lettuce and mayonnaise;

  – Smoked salmon and mayonnaise;

  – Prosciutto crudo and sliced cheese.

  After filling the panettone, cover it with plastic wrap and let it rest in the refrigerator for at least two hours.

  

• Then decorate as you like and serve after dividing into four parts.

  If you liked this recipe, also check out:

  – Savory log with tuna and salmon;

  – Sandwich focaccia with ham and cheese;

  – Sandwich cake with Russian salad;

  – Salmon sandwich cake;

  – Classic Russian salad;

  – Tuna sauce with mayonnaise and potatoes;

  – Homemade mayonnaise;

  – Vegan mayonnaise with yogurt and avocado without eggs;

  – Gastronomic panettone;

  – Savory cheesecake with tuna and salmon;

  – Sandwich cake with shrimp and tuna.

  

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• I worked entirely with my KitchenAid stand mixer, which I love — if you want to take a look here is the link: KitchenAid 5K45SSEWH classic stand mixer, 10 speeds, 4.3 L, White.

  I measured the internal temperature with a probe thermometer similar to this: probe kitchen thermometer.