Ingredients
For the panettone
500g flour; 70g butter; 25g yeast; 15g sugar; 10g salt; 200g milk;
For the stuffing
300G sweet gorgonzola; sliced Bresaola as required; 200g rocket; 160g spicy pear sauce;
Preparation
Mix the flour with the yeast, sugar, butter and milk, adding the salt last, until you get a soft and elastic dough. Let it rest for 30 minutes then knead the dough and put it into a buttered and floured savarin mould.
Let it rise at room temperature for 45 minutes and bake in preheated oven at 170 degrees for 40 minutes.Allow to cool until the day after. Cut the bottom or base of the cake horizontally and the part above into vertical slices.
Spread the slices with the mascarpone and fill with bresaola, rocket, and pear sauce, then pair two slices and then press them together in the Savarin.
10 minutes
Average
