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Ingredients

Adjust Servings:

	300 All Purpose flour
	200 Manitoba
	15 gr. Fresh Yeast
	150 ml. Lukewarm water
	2 Eggs
	25 gr. Extra Virgin Olive Oil
	a pinch Salt
	half teaspoon Sugar
	70 gr. Boiled ham
	50 gr. Gruyére Swiss cheese

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Salted Panettoncini

Name: Salted Panettoncini
Prep time: 2 h
Cook time: 30 min
Yield: 6
Cuisine: Tuscan
Ingredients: All Purpose flour: 300; Manitoba: 200; Fresh Yeast: 15 gr.; Lukewarm water: 150 ml.; Eggs: 2; Extra Virgin Olive Oil: 25 gr.; Salt: a pinch; Sugar: half teaspoon; Boiled ham: 70 gr.; Gruyére Swiss cheese: 50 gr.

Cuisine:

Panettoncini for Christmas'table

2 hour and a half
Serves 6
Easy

Ingredients

300 All Purpose flour
200 Manitoba
15 gr. Fresh Yeast
150 ml. Lukewarm water
2 Eggs
25 gr. Extra Virgin Olive Oil
a pinch Salt
half teaspoon Sugar
70 gr. Boiled ham
50 gr. Gruyére Swiss cheese

Directions

Finally my easy to do recipe of a variation of “Panettone”.

I thought about an easy recipe that doesn’t need a long leavening and that can be used as a placeholder at the Christmas’table!

Enjoy!!!

Steps

1 Done	Mix all the ingredients You can use a planetary machine or you can mix the ingredients in a bowl, stiring with a wooden spoon. Mix the two types of flour with salt and sugar. Dissolve the fresh yeast into the lukewarm water and pour into the flour. Add eggs, oil and stir till all the ingredients are well incorporeted. At the end add diced ham and diced cheese (I used Leerdammer Cheese).
2 Done	Leavening Put the dough in a bowl, drizzled with flour and cover with a dish towel. Let it leaven untill it doubles
3 Done	Form the Ramekin When the dough is well leavened insert a little piece in each ramekin, about half ramekin and let it leaven again for one hour.
4 Done	Bake in the oven When the dough is at the top of the ramekin you put them on a tray and into the oven at 180 °C for approximately half an hour.