Gourmet Panettone recipe by of 07-12-2013 [Updated on 12-09-2017]
The gastronomic panettone is one of those things that during the Christmas holidays or a buffet should never be missing, it is a dough of brioche dough called pan canasta stuffed in alternating layers with various flavors. So I tried to prepare my first gastronomic panettone so as to test it before bringing it to the table at Christmas, I found it really delicious even if I stuffed it with what I had in the fridge at that time;)
I advise you to prepare the pan canasta the day before, and in any case to cut it and stuff it when it is completely cold and eat it only after at least a couple of hours so that all the flavors blend. If you decide to try the recipe, buy 2 molds of 750 g so that you can also use one for the panettone that I place on Monday. I wish you a happy weekend and I'm going to start my day, kiss those who pass by here.
How to make the gastronomic panettone
Mix the flours with the sugar, then make a hole in the center and add the yeast dissolved in the milk. For those who use the planetary mixer, however, put the liquids first and add half the flour first and then the other half.
Start working the dough and, when the flour has been absorbed, add the butter and eggs and continue to knead.
Knead for a long time until it forms a soft and elastic dough.
Make a ball with the dough, then let it rise for 1 hour, covered with a cloth, in a warm place.
Take the dough, form a ball and put it in the mold with the smooth side facing up. Cover with a cloth and place in a warm place to rise for 2 hours.
Now brush the surface with a little milk and bake at 180 ° C in a preheated oven.
Cook the pan canasta for about 40 minutes.
Once out of the oven, pierce the base with very long toothpicks and leave to cool upside down.
Take the pan canasta, remove it from the mold and place it on a surface
When it is perfectly cool, cut it into 8/10 horizontal layers
Fill it in alternating layers with mayonnaise and salami, cooked ham and slices, cherry tomatoes and olives, and so on, leaving an unfilled space between each filling.
Close with the shell then exert a slight pressure to make everything adhere.
Cut your gourmet panettone into wedges and serve.