The savory brioche mini panettones with speck and walnuts are small panettones, perfect to serve as an appetizer or to use as a place card for the Christmas table. Compared to the classic panettone, it is much simpler to prepare and the rising time is not long; in fact, if you start in the morning, they will be ready by evening.
Here are some other ideas for Christmas or New Year’s Eve
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 5 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the mini savory panettones
- 1 3/4 cups Manitoba flour (type 0)
- 1/2 cup milk
- 2 tbsps sunflower seed oil
- 40 g pasteurized egg yolks
- 1 tbsp sugar
- 1 tsp salt
- 1 1/4 tsp fresh yeast
- 2 oz diced speck
- 1 oz walnuts (in small pieces)
- 1/4 cup grated Parmesan cheese
Tools
- 1 Food processor Thermomix TM31 – TM5 – TM6
- 1 Stand mixer
- Plastic wrap
- Bowls
- 5 Baking cups for 100 g
Preparation of the mini savory panettones
The savory brioche mini panettones with speck and walnuts can be prepared using the Thermomix or the stand mixer. They are not difficult to make at all, just follow the instructions carefully, and especially respect the rising times.
WITH THERMOMIX: Put 1/4 cup of milk, the yeast, and sugar in the bowl, set to speed 2 for 1 minute. Then add the flour and egg yolks, mix at speed 3 for 30 seconds. Now add the remaining 1/4 cup of milk, oil, and salt, and knead at Dough mode for 5 minutes. Be careful, the Thermomix moves a lot!
Take the dough out of the bowl; it should be compact. At this point, start kneading by hand and gradually add the mix-ins. Once everything is well combined, let the dough rest for about 30 minutes.
WITH STAND MIXER: Put the milk, crumbled yeast, and sugar in the stand mixer’s bowl. Mix at low speed using the paddle until the yeast and sugar are dissolved. Now add the flour and egg yolks, knead until you get a smooth dough. Finally, add the salt and oil. Continue kneading until the dough is smooth.
Take the dough out of the bowl and place it on the work surface. Start kneading by hand and gradually add the mix-ins. Once everything is well combined, let the dough rest for about 30 minutes.
After the resting time, divide the dough into 5 pieces weighing 110g each, and place them inside the paper baking cups. Cover with plastic wrap and let them rise until the dough reaches the edge of the mold. Brush with beaten egg yolk and bake in a preheated oven at 340°F (170°C) for 15 – 18 minutes. Then let them cool well.
Notes
You can double the ingredients (except for the yeast) to make 10 small panettones or 1 large 1 kg panettone
Store in a closed bag for up to three days
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