The savory panettone is an excellent appetizer perfect to brighten up any festive event and to offer a noteworthy aperitif. It is prepared with sourdough , it does not require overnight leavening and the result will gratify you. Fill it with as much as we like !!
Equipment
- 1 kg or 500 gr panettone shapes
- Mixer
- Sourdough
- probe thermometer
- a spatula
Ingredients for 1 kg panettone or 2 panettoni of 500 gr
- 180 gr. sourdough
- 35 gr caster sugar
- 230 ml milk
- 500 gr. flour W260
- 3 egg yolks + 1 egg yolk for the surface
- 1 egg
- 75 gr. butter
- 7 gr salt
- 2 gr malt
The sourdough, the day before preparation, should be refreshed twice (morning and evening) after bathing it. The refreshment can be done either with the flour with which you will make the panettone or with a flour type 00. The sourdough will be left at room temperature.
For the bath: Cut the sourdough into finger-high slices and immerse them in hot water (38 degrees) with a teaspoon of sugar dissolved for each liter of water. Wait for your yeast to rise to the surface, no more than 10/15 minutes, squeeze it well (take only the yeast that has risen to the surface), weigh the amount you want to refresh (at least 50 grams) and proceed as follows:
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- First refresh 50 gr sourdough – 36 ml water – 80 gr flour
- Second refresh 50 gr. sourdough – 50 ml water – 100 gr flour
On the day of the preparation of the panettone we will have refreshments in the morning at 7:
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- 50 gr. sourdough – 50 ml water – 100 gr flour
After 4 hours, when the yeast has doubled its volume, we start the preparation
Method
In the bowl of the clean mixer, with the hook mounted, insert the sourdough, milk, whole egg, sifted flour and malt: operate the planetary mixer at low speed. I start kneading at speed 2 and when the dough starts to blend I increase to 4. When the dough reaches a certain consistency, gradually add the egg yolks and sugar and let the dough absorb well, then add the salt and butter to ointment, in three times, waiting for the complete absorption of the previous dose before adding the next. Continue to knead until stringing (Stringing means the creation of the gluten mesh that allows the dough to swell; the dough detaches from the walls of the mixer bowl and becomes compact, a ball around the hook). To help the dough string together you can stop the mixer and with the help of the tarot collect the dough on the bottom and give it a couple of folds.
Once strung, with a compact and smooth mass, transfer the dough into a bowl, cover it with plastic wrap and let it rest for 30 minutes.
After the time has elapsed, transfer the dough onto a work surface, form a ball and let it point in the air for 30 – 40 minutes, then carry out the pirlatura and transfer the ball into the panettone mold. If you make two 500-gram panettone, before this process, we weigh the two pieces of dough, then we pirliamo and put them in the molds.
Cover with plastic wrap and let rise until the dough is 2 centimeters from the edge. It will take about 6/8 hours. Bake in a preheated static oven at 165 degrees for 50/55 minutes in the lowest position of the oven as cooking the panettone will grow even more. At the end of cooking, to make sure that the panettone is perfectly cooked, insert a thermometer up to the center, piercing the panettone sideways under the cap; the temperature must be 94 – 95 degrees. Once the temperature has been reached, take it out of the oven and stick it at the base with the appropriate irons or with knitting needles and turn it upside down. Let it cool upside down for at least 10 hours.
Once cold, the gastronomic panettone will be cut horizontally into rounds in an even number of slices. These will be spread with creams, cheeses, etc. in pairs to then allow you to take the individual triangles with your fingers, as if they were sandwiches, without getting your fingers dirty. As the discs are filled they will be re-stacked to reform the panettone. Then cut the panettone lengthwise into four in order to obtain many triangles
Before eat it would be ideal to leave it in the refrigerator for a few hours to settle.
Ideas for the filling:
- Mashed avocado seasoned with oil, salt, pepper and lemon and shrimp
- Goat cheese cream whipped with basil and black olives
- Tuna and / or ham mousse
- Ointment butter, salmon and capers
- Creamy Gorgonzola with walnuts Philadelphia and bresaola
