Savory Cheese and Sausage Panettone
A twist on a traditional Italian holiday sweet bread, which is often studded with inclusions like candied fruit and nuts. This savory version is filled with cubed cheese, chunks of dried salami, dried apples, and toasted pecans for an impressive holiday loaf.
- 3 ¾ cups (452 grams) all purpose flour
- 1/3 cup (71 grams) light brown sugar
- ¾ teaspoon instant yeast
- ½ teaspoon fine sea salt
- 2/3 cup (150 grams) whole milk, warmed to about 80°F
- 3 large (170 grams) eggs
- 2 tablespoons (39 grams) honey
- 5 ounces (142 grams) soft unsalted butter, cut into pieces
- 1 cup (120 grams) minced dried salami
- 3/4 cup (150 grams) finely diced Emmi Kaltbach Gruyere Cheese
- 3/4 cup (65 grams) diced dried apples
- 1/2 cup (85 grams) chopped toasted pecans
- 1 egg white
- 1 tablespoon water
- Flaky sea salt
- Make the dough: in an electric mixer fitted with the dough hook attachment, mix the flour, sugar, yeast, salt, milk, eggs, and honey on low speed until well combined, 3 minutes. Raise speed to medium and begin to add the butter about 1 tablespoon at a time, taking about 2-3 minutes to incorporate it. Once all the butter is incorporated, continue to mix until the dough is very smooth, 5 minutes more.
- Place the dough into a bowl greased with nonstick spray, and cover with greased plastic wrap. Let rise at room temperature 10-12 hours – the dough should nearly triple in volume – if it appears to be rising too quickly, you can refrigerate it.
- On lightly floured surface, roll out or pat out the dough into a rectangle about 1 inch thick. Sprinkle the salami, cheese, apples, and pecans evenly over the surface, then fold the dough over onto itself from the outside in. Knead it a few times to incorporate the ingredients. Cover with plastic wrap and let rest for 15-30 minutes.
- Place a paper panettone mold on a baking sheet. Gently round the dough into a ball and place it, seam side down, inside the prepared mold. Cover the surface with greased plastic wrap and let rise in a warm place until the dough rises at least ½ inch over the top of the mold, about 3-4 hours (it may take longer if the room is very cold).
- Towards the end of rise time, preheat the oven to 375°F. In a small bowl, whisk the egg white + water together to combine. Brush evenly over the surface of the dough, and garnish with flaky sea salt. Score an ‘x’ into the surface of the dough using a razor or sharp scissors. Bake the panettone until the surface is very dark, 50-60 minutes, and a tester inserted into the center comes out clean, or with a few moist crumbs (a thermometer inserted into the center should read at least 190°).
- Let cool completely – traditionally, this is done by poking two 12-inch skewers about fully through the loaf about 1 inch from the base, and hanging the loaf upside-down over a large stockpot. Cooling upside-down helps prevent the loaf from collapsing or wrinkling as it cools, because it’s structure is quite delicate.
- Cut the cooled loaf into wedges to serve.