Savory Panettone, with instant yeast
Given that I love leavened doughs, both sweet and savory – it is true that during the Christmas period we are busy with a thousand services, between gifts, small thoughts, receptions, various bingo games, and we don’t always have time to dedicate to these wonderful leavened doughs.
Last year I had a particularly lively Christmas with unexpected guests and, searching online for delicious recipes to prepare but easy and not too time-consuming (possibly to prepare in advance), I came across this recipe for easy and quick savory panettone, without rising.
A very clever recipe that allows you to bake a rustic brioche – in panettone shape – tasty, moist, very soft, which keeps for several days and can be prepared even the day before serving.
The salted almond glaze is really delicious!
Needless to say, this rustic panettone can be prepared at any time of the year, it is basically a 7-jar cake that empties the fridge (it can be stuffed with your favorite cold cuts and cheeses or even with sausages, salmon, dill, and pistachios).
With the versatile dough of this panettone, you can also make savory plum cakes, donuts, or muffins (with this dose, about 14 muffins), I used a 9.5-inch springform pan
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients for the Savory Panettone:
- 2 1/2 cups All-purpose flour
- 3 Eggs (large, at room temperature)
- 1/2 cup Yogurt (whole)
- 1/2 cup Whole milk
- 1/2 cup Vegetable oil
- 1 packet Instant yeast for savory preparations
- 3/4 cup Parmesan cheese (grated)
- 5 oz Cooked ham (sliced)
- 5 oz Scamorza (provola)
- 3 1/2 oz Salami (or sweet pancetta, sliced)
- 1/2 cup Taggiasca olives (optional)
- Rosemary (optional)
- to taste Salt
- to taste Pepper
- 2/3 cup Egg whites
- 1/2 cup Almond flour
- 1/4 cup Parmesan cheese (grated)
- 1 1/2 tbsp Potato starch
- 1/2 cup Almonds (whole for decoration)
- to taste Salt
- 1 Egg white (for whole almonds)
Tools for the Savory Panettone:
- Bowls Guzzini bowl set of various sizes
- Cutting Board with two side trays, oven-safe
- Mixer electric Philips, with 450 W power
- Spatulas for desserts
- Mold for panettone
Preparation of the Savory Panettone:
Take a bowl and beat the whole eggs with the electric mixer.
Then add yogurt, milk, oil, and parmesan cheese.
Add the sifted flour and yeast to the mixture and mix well to obtain a smooth and homogeneous dough.
Add the cubed scamorza, diced cold cuts, olives (optional), and season with pepper and rosemary to the dough.
Pour the dough into a panettone mold and cover the surface with the almond glaze (see the recipe below) decorate with ‘salted whole almonds’ (see below how to prepare them) and finally sprinkle with a little parmesan.
Bake in a preheated oven at 350°F for about 1 hour, but always check by doing the toothpick test, do not open the oven before at least 30 minutes have passed.
If the panettone should color too much, after 45 minutes you can cover it with aluminum foil.
Let cool for 10 minutes and then unmold it. Beat 100 g of egg whites until foamy (NOT stiff peaks), incorporate all other ingredients and gently spread the glaze on the raw dough of the panettone with a dessert spatula, before baking, along with the ‘salted whole almonds’, prepared as follows: coat the almonds with a tablespoon of egg white and sprinkle with salt, they will also serve as decoration.
Notes and Advice
This savory panettone, can also be frozen already portioned cut into slices.
If, during the holidays, you have many guests and want to prepare another rustic dish, I recommend trying my “Neapolitan DOC Rustic Pizza!” with ricotta, scamorza, and salami, it will be a big hit.
The panettone recipe is taken from the blog Chiarapassion which also suggests this other filling which I would see very well for the New Year’s Eve dinner: 100 g of smoked salmon, 70 g of grated parmesan and sweet scamorza or Emmental (dill or chives or fennel fronds) and pistachios on top as decoration.
Shopping Tips!!!
To knead small quantities as in the case of this panettone, I used the Philips electric mixer, with 450 W power.
Very useful is the practical cutting board with two side trays: one collects the cut food and the other tray collects the waste.
Very convenient panettone mold with springform.
You can purchase all the items I recommend above, on Amazon, at a great price, just click directly on the related links.
You can purchase all the items I recommend above, on Amazon, at a great price, just click directly on the related links.
