The mini savory panettone is delightful, an easy recipe for a homemade leavened product, small panettones of about 10.5 oz (or 3 of 3.5 oz each) to serve as an appetizer or filled bread. Grandma Benedetta prepares them for Christmas and New Year’s, but they are charming to serve at any other celebration.
The mini savory panettone can be customized with your preferred ingredients. Below is the version with salami, but it is also good with cheese or both. An excellent plain bread (in the version without filling) with long fermentation, making it very digestible, and perfect to slice as a mini gourmet panettone to fill.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 15 Hours
- Preparation time: 30 Minutes
- Portions: 1 mold of 10.5 oz (or 3 molds of 3.5 oz)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 263.41 (Kcal)
- Carbohydrates 39.89 (g) of which sugars 1.21 (g)
- Proteins 10.70 (g)
- Fat 7.48 (g) of which saturated 1.69 (g)of which unsaturated 2.32 (g)
- Fibers 0.70 (g)
- Sodium 412.45 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Mini Savory Panettone
with 3.5 oz molds you get 3 mini panettones
- 3/4 cup cups Manitoba flour (or all-purpose flour)
- 1/2 cup cups re-milled durum wheat semolina
- 1/4 tsp tsp dry yeast (or 3 grams of fresh yeast, or 3 g of dry sourdough starter)
- 1/2 tsp sugar
- 1 tbsp tbsp extra virgin olive oil (about 12 g)
- 1/2 cup cups water (at about 77 °F)
- 1/2 tsp fine salt
- 1 oz oz salami (cured or melting cheese – alternatively, you can use half salami and half cheese)
Tools
- 1 Mold for mini panettones d. 4.75×3 inches height
Mini Savory Panettone
Dough (about 10 minutes)
In a bowl (or a stand mixer), mix together the flours, yeast, sugar, oil, and room temperature water.
Once the ingredients are well combined and elastic, pour the dough onto the work surface and add the salt, continue kneading until obtaining a smooth and elastic dough.
First rise (from 3 to 5 hours depending on room temperature)
Place the dough in the initial bowl and cover it with a lid (or a damp cloth), then allow it to rise until it doubles or triples in volume, away from drafts (which can affect the rise).
Refrigerator rest – from 8 to 10 hours
(not necessary, but the dough improves with a long rise)
Once the dough has risen, place it in the refrigerator overnight. In the morning, bring the bowl to room temperature for about an hour.
Meanwhile, cut the hard salami or cheese into small, regular cubes.
Then, remove the dough from the bowl and knead it for a few minutes. Now incorporate the salami (and/or cheese).
Oil the aluminum mold (if using paper molds, this is not necessary).
Second rise (from 2 to 3 hours)
Place the filled mini panettone into the 10.5 oz mold and let it rise in the oven at 122 °F until it doubles in size. Once the second rise is complete, remove it from the oven and preheat the static oven to 356 °F.
Baking
Bake the mini panettone in the static oven at 356 °F for about 50 minutes. Remove from oven and let cool before serving.
STORING the mini savory panettone
Store the small mini panettone wrapped in cling film (or aluminum foil) to protect it from air and external odors. If necessary, it can be kept in the refrigerator for up to 2 days.
To store in the freezer, wrap it well with cling film or place it in a freezer bag, removing the air. Label with the date and store for up to 3 months. To defrost, place it in the refrigerator or at room temperature.
To reheat, use the oven at a low temperature. Consume within a few days of complete defrosting.
