Savory Panettone Recipes

SAVORY PANETTONE

Steps:

• Beat eggs and salt lightly in a bowl.
• Stir 1/2 cup plus 2 1/2 tablespoons lukewarm milk, yeast, and sugar together in a bowl. Let stand until foamy, about 5 minutes.
• Mix tipo 00 and bread flours together in a bowl. Make a well in the center. Add beaten eggs and yeast mixture. Mix together with a fork. Add water and mix again to form a sticky ball. Knead butter into the dough a little bit at a time.
• Transfer dough to a floured work surface and knead vigorously until smooth, about 10 minutes. Place in a lightly floured bowl, cover with a clean, damp cloth and let rest in a warm place until doubled in volume, about 1 1/2 hours.
• Turn dough out on a floured surface. Stretch out one piece and fold it over the top. Repeat with another section of dough, working your way around the circle. Place dough in a paper panettone mold. Cover with plastic wrap and let rise in a warm place until dough reaches the rim of the mold, about 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Fill a baking dish with some water and place it on the bottom rack of the oven to keep the panettone moist as it bakes.
• Brush the top of the panettone with some milk and place the mold on a flat baking sheet.
• Bake in the preheated oven until a skewer inserted into the middle comes out clean, 40 to 45 minutes. Allow to cool on a wire rack for a few minutes. Pierce the side, near the bottom, with 2 long wooden skewers that will stick out the other side. Flip the panettone gently and set the skewers on the rim of a tall pot. Cool panettone upside down so it doesn't collapse, at least 5 hours.
• Mix tuna and mayonnaise together in a bowl until smooth. Blend olives, olive oil, anchovy fillets, and capers in another bowl until smooth. Mix cream cheese and ham together in a third bowl.
• Remove skewers gently from the panettone and slice lengthwise to obtain 6 slices, including the top. Lay the bottom slice on a serving plate; spread with tuna mixture. Cover with shrimp and lettuce. Press second slice on top; add third slice. Spread olive mixture on top and cover with mozzarella cheese. Press fourth slice on top; add fifth slice. Spread cream cheese mixture on top and cover with prosciutto. Cover with the top slice.
• Wrap panettone in plastic wrap and refrigerate for at least 1 hour before serving. Slice into wedges from top to bottom.

SAFFRON PANETTONE WITH CRUSHED SUGAR TOPPING

Steps:

• Combine milk, cardamom pods, and saffron in small saucepan; bring to simmer. Swirl pan to distribute saffron; remove from heat. Cover and let steep until instant-read thermometer inserted into milk mixture registers 110°F, about 20 minutes.
• Strain milk mixture into bowl of stand mixer fitted with paddle attachment; discard solids in strainer. Sprinkle yeast and 1 teaspoon sugar over milk mixture. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes. Mix in remaining 1/2 cup sugar, butter, 4 eggs, and salt. Add 2 cups flour and beat on low speed until smooth. Increase speed to medium. Gradually add 2 1/2 cups flour; beat until smooth. Beat in candied orange peel and raisins. Continue beating until dough pulls away fromsides of bowl in long stretchy strands, about 3 minutes (dough will be sticky). Butter large bowl; scrape dough into bowl and cover with plastic wrap, then towel. Let rise in warm draft-free area until doubled, about 2 hours.
• Butter 10x4-inch angel food cake pan. Using rubber spatula, press lightly on dough to release air. Turn out onto lightly floured surface; form into 18- to 20-inch rope. Transfer to prepared pan and wrap around center tube, pushing and pinching ends together and pressing top of dough slightly with rubber spatula to distribute evenly. Cover loosely with plastic wrap, then towel. Let dough rise in warm draft-free area until almost doubled, about 45 minutes.
• Position rack in center of oven and preheat to 350°F. Brush top of dough with beaten egg white. Sprinkle with crushed sugar cubes. Bake until golden brown and tester inserted near center comes out clean, about 45 minutes. Cool in pan on rack about 30 minutes. Turn out onto rack to cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
• *Candied orange peel can be found at specialty foods stores or at chefshop.com.
• Baker's wisdom:
• Beating the dough until it forms stretchy strands traps air bubbles that expand with heatthus helping the dough rise.