Panettone Salted Stuffed

Panettone Salted Stuffed
Pasta:
Ingredients:
900 grs. Of sifted wheat flour
100 grs. Extra flour if you need to sprinkle on the countertop
300 grs. of butter
100 grs. Margarine or (100 ml corn oil)
30 grs. Biological yeast or
1 packet of dry biological yeast (1 tablespoon)
6 egg yolks + 2 whole eggs
1 glass of water or pineapple juice
2 tablespoons (soup) filled with milk powder
1 tablespoon of salt
1 box of sour cream
Filling:
400 grs. Smoked turkey breast or leftover chicken, baked pork, or ham, diced or ground.
1 cup (tea green olives without chopped lumps
1 cup black olives without chopped pits
1 cup of parmesan cheese, grated or chopped into cubes
1 tablespoon oregano, 1 tablespoon dehydrated parsley
If you like you can put raisins without seeds or chopped black plums
II Option
You can substitute the stuffing for vegetables +, smoked chicken or other cold cuts, or sausage, battered cod soaked.
Do not forget that the vegetables are cooked and drained and the leaves squeezed.

I Step:

Sponge Ingredients:

300 g. Sifted wheat flour, withdrawn from recipe
200 ml of warm water, approximately
30 grs. Of fresh or
1 packet of organic baking powder 10 grs. Or 1 tablespoon (rasp)
1 tablespoon of sugar
How to Prepare the Sponge:
Put the yeast dissolved in 200 ml of warm water in a bowl and add 300 g. Of wheat flour already mixed with the sugar and the rest of the ingredients. Mix well .
Do not forget that the sponge flour is taken from 900 grams.

Cover the bowl with paper wrap or with a cloth napkin.
Leave in a place away from drafts. (Preferably in the oven off) for approximately 30 minutes or until it turns a sponge. book
Put the wheat flour on the table, make a hole in the center.
Pour the eggs in the center of the flour, the melted butter, the sponge, go mixing the ingredients with the flour and if necessary add a little warm water slowly and slowly. (Wear disposable gloves).

The dough is soft and sticky, if you need to put a little more flour.
Be careful not to overcook the dough.
Rip the dough onto the table by pulling with a spatula up and down for 10 'to 20' minutes. Or dough well.
With a spatula add the dough, place it inside a large bowl, cover with paper wrap or with a cloth napkin.

II Stage:
Grow up to double in volume
For Panetone:
After it has grown, open the dough on the table with a roll, add the filling, wrap as a rocambole.
Before the dough grow put paper-shaped panettone
On top cross cut, turn the flap out, place a spoonful of (soup) full of butter. Allow to grow until doubled in volume.
Do it
III Stage:
Rocambole Panetone:
Cut the rocambole into two (2) finger pieces, turn the stuffing up.
If you prefer to do the whole rocambole.
You can put the rocambole inside the panetone's own shape, cross cut, turn the flap out, put a spoonful of soup filled with butter.
You can also make small mini-panettes.
Put in your own panetone paper forms then inside the baking dish.
Before baking brush with beaten egg, not with yolk that gets dark and raw inside. Preheated oven 180 º C.
Until blushing.
To Make Traditional Panettone:

Put half of the dough into the form of paper for panettone, suitable for that purpose.

III - Step:
Allow to grow until doubled in volume.
Before baking, brush over with beaten egg.
Bake in preheated oven 180 ° C until blush
Note:
To make the perfect dough for both bread and panettone it is necessary to do in III stages of growth;
I - Step:
Sponge (it's the yeast test) to know if it's working.
II - Step:
The dough let rise to double in volume
III - Step:
Modeling. Put inside the proper forms for panettone, and every time let it grow again.