Savory Panettone
Ingredients
Part Preparo
Process
02. Grate the remaining provolone cheese (200 g). Set aside.
03. Place the Zeelandia Brioche and the margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumbly mixture forms.
04. Add the egg yolks and the eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogeneous.
05. Gradually add the fresh yeast and the cold water and mix on high speed (speed 2) for approximately 5 minutes or until the veil point is reached.
06. Add the reserved calabresa sausage and cubed provolone cheese along with the dehydrated parsley and mix on low speed (speed 1) for approximately 1 minute.
07. Divide into 400 g portions. Shape into balls.
08. Cover with plastic. Let rest for 15 minutes.
09. Shape again and place in the panettone molds.
10. Ferment in a fermentation chamber (32ºC) for approximately 2:30 hours or until the desired point.
11. Sprinkle the reserved grated provolone cheese over the surface of the panettones.
12. Bake at 180ºC for approximately 40 minutes in a deck oven.
Tips
* Turbo Oven: 140°C for approximately 30 minutes.
Yield
11 Units of 390 g
Equipment
Mixer , Oven , Grater , Scale , Panettone Molds , Knife , Container , Cutting Board , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 80g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 302 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 4.1 | % VD (*) |
| Aç adicionados (g) | 3.3 | % VD (*) |
| Proteínas (g) | 10 | % VD (*) |
| Gorduras totais (g) | 17 | % VD (*) |
| Gorduras saturadas (g) | 8.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 582 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Savory Panettone
Ingredients
Part Preparo
How to make it
01. Chop the smoked calabresa sausage and part of the provolone cheese (200 g) into cubes. Set aside.
02. Grate the remaining provolone cheese (200 g). Set aside.
03. Place the Zeelandia Brioche and the margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumbly mixture forms.
04. Add the egg yolks and the eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogeneous.
05. Gradually add the fresh yeast and the cold water and mix on high speed (speed 2) for approximately 5 minutes or until the veil point is reached.
06. Add the reserved calabresa sausage and cubed provolone cheese along with the dehydrated parsley and mix on low speed (speed 1) for approximately 1 minute.
07. Divide into 400 g portions. Shape into balls.
08. Cover with plastic. Let rest for 15 minutes.
09. Shape again and place in the panettone molds.
10. Ferment in a fermentation chamber (32ºC) for approximately 2:30 hours or until the desired point.
11. Sprinkle the reserved grated provolone cheese over the surface of the panettones.
12. Bake at 180ºC for approximately 40 minutes in a deck oven.
Tips
* Turbo Oven: 140°C for approximately 30 minutes.
Yield
11 Units of 390 g
Equipment
Mixer , Oven , Grater , Scale , Panettone Molds , Knife , Container , Cutting Board , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 80g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 302 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 4.1 | % VD (*) |
| Aç adicionados (g) | 3.3 | % VD (*) |
| Proteínas (g) | 10 | % VD (*) |
| Gorduras totais (g) | 17 | % VD (*) |
| Gorduras saturadas (g) | 8.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 582 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.