Today’s recipe for an appetizer: the soft savory gastronomic panettone.
During Christmas or festive days, it reigns supreme among appetizers or buffet aperitifs, an easy-to-make leavened bread that always surprises with its scenic effect of layered fillings. As I said, it’s not difficult to make, it’s actually a rich and tasty brioche bread that, once well cooled, is sliced and then filled with various sauces, cold cuts, cheeses, and vegetables. Each layer has a different taste and everyone can choose the one they like best by trying to grab it among the various layers!
The gastronomic panettone is considered the savory version of the classic Christmas panettone, the undisputed king of buffet tables during festive days, perfect for birthdays and aperitifs. It’s soft with a neutral taste and allows for the creation of tasty, flavorful, and colorful sandwiches that everyone will love. Here are some filling ideas!
Great ideas for your aperitif or buffet include the rustic ham pie, savory muffins, turmeric crackers or cheese fiadoni.
The recipe I propose today is the one I used to prepare the gastronomic panettone when I worked in the savory department of a pastry shop. With the quantities indicated in the recipe, we will obtain a gastronomic panettone to be baked in a 1.6 lbs mold.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 1 Hour 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients for the gastronomic panettone
Below you will find the links to the ingredients used
- 5.3 oz Manitoba flour
- 3.5 oz water (warm)
- 0.14 oz dry yeast
- 5.3 oz Manitoba flour
- 10.6 oz all-purpose flour
- 5.7 oz milk (room temperature)
- 2 eggs (medium)
- 1 teaspoon honey (not too strong (acacia))
- 5.3 oz butter (soft)
- 0.35 oz fine salt
Tools
- 1 Scale
- 1 Stand Mixer
- 1 Baking Mold
- 1 Small Bowl
Let’s prepare the gastronomic panettone together
In the bowl of the stand mixer, pour the ingredients of the pre-dough to create our starter, which will give strength to the final dough. So, add the Manitoba flour, dry yeast, and warm water, knead with the hook until you get a ball, then transfer it to a bowl and cover it with plastic wrap. Let it rise for an hour in the turned-off oven.
After the rising time, pour the Manitoba flour and all-purpose flour into the bowl of the stand mixer, add the now-risen pre-dough and the sugar, and start mixing with the hook. While the dough is mixing, add the eggs, milk, and honey. Let it mix at medium-low speed until the dough is wrapped around the hook and detached from the sides of the bowl.
At this point, start adding the butter, which should be soft. While the dough is mixing at low speed, insert a couple of pieces of butter at a time. Don’t rush; always wait for the previous piece to be completely absorbed before adding more. This operation will take ten to fifteen minutes. When only a few pieces of butter are left, add the salt and continue with the fat part.
Now that the dough is beautifully detached from the sides and attached to the hook, transfer it to a slightly oiled work surface and shape it into a ball by simply bringing the dough towards you with your hand and rotating it. Then place the obtained ball in a bowl covered with plastic wrap and let it rise in the turned-off oven for two hours.
Take the risen dough and turn it over onto a slightly oiled work surface, spread it out with your hands to form a rectangle and proceed with a round of folds. Fold the top part of the dough down to the center, take the bottom part and overlap it with the previous one, then take the dough from the left and roll it to the right. Now reshape it into a ball, well closed underneath.
Place the obtained dough ball into the panettone paper mold and let it rise in the turned-off oven covered with plastic wrap until it reaches two to three cm from the top. It will take one to two hours, depending on the ambient temperature.
When the dough has risen nicely, bake it in a preheated oven at a temperature of 347°F for 40 minutes. Once it’s baked, remove it from the oven and let it cool before proceeding with cutting and filling. While waiting for it to cool, snap a photo of your savory panettone, post it on social media tagging me (una riccia che pasticcia instagram and facebook) and let me know how you will fill it.
A Curly’s Advice
Store the savory gastronomic panettone in a food bag without removing it from its paper. After filling, wrap it tightly in plastic wrap. The savory panettone can be frozen (already sliced) and then thawed as needed by taking it out the day before.
FAQ (Questions and Answers)
How to slice the savory gastronomic panettone?
To slice the gastronomic panettone, you need a bread knife, lay the panettone horizontally, and cut ten slices. The first slice, the one with the crust at the base, should be cut thin to leave it, then proceed to make 5 pairs of slices as evenly as possible.
How to fill the gastronomic panettone?
You can get creative as much as you like here, the only “rule” is to use a cream or sauce for each layer to keep the sandwiches moist.
