QUICK SAVORY PANDORO WITHOUT RISING, easy, Christmas appetizer idea to make in no time with instant yeast.
Perfect and tasty as a Christmas appetizer, the quick savory pandoro rich in speck and cheese is definitely delicious, soft and gooey, aromatic and delightful.
Both adults and children love it, but for them I would avoid speck, cooked ham is better because it doesn’t have pepper, in any case the quick savory pandoro can be filled with whatever you have in the fridge like a classic fridge-clearing cake.
After creating the Savory Panettone years ago, which then became a trend, I thought of preparing pandoro as well, usually I make them in mini versions as single appetizers, this time I decided for a big one.
You can cut it into vertical slices or horizontal ones and fill it like a classic gourmet panettone with salad, cheese, and cold cuts.
But if you don’t have a pandoro mold, a 22-24 cm cake pan or a paper panettone mold will do, or you can fill muffin molds to create savory and tasty place cards.
Follow me in the kitchen today there’s the quick savory pandoro without rising!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 379.39 (Kcal)
- Carbohydrates 24.78 (g) of which sugars 0.57 (g)
- Proteins 16.18 (g)
- Fat 24.68 (g) of which saturated 7.07 (g)of which unsaturated 15.32 (g)
- Fibers 0.73 (g)
- Sodium 737.06 (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
Ingredients
- 5 eggs
- 1 egg white
- 3 1/4 cups all-purpose flour
- 3/4 cup vegetable oil
- 1 1/2 cups water
- 1 1/2 tsp salt
- 1 packet instant yeast for savory preparations
- 9 oz speck
- 3 tbsps Parmigiano Reggiano DOP
- 5 oz fiordilatte
Preparation
Work the eggs in a large bowl with a hand whisk, no need for a mixer.
Add the oil and water and mix well each time you add an ingredient.
Take a spoon and add the flour sifted with the yeast a little at a time.
Then add the Parmigiano, salt, speck, and cheese cut into pieces.
Butter and flour a pandoro mold, pour the content, level well, and bake in a preheated oven at 392°F fan.
Bake for about 50 minutes, do a toothpick test especially in the center after 40 minutes from time to time, and if necessary extend the time.
Remove from oven, let cool, and slice.
Bon appétit
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