Sponge:
100 g of special wheat flour
2 tablespoons of instant dry yeast
100 ml of warm water.
Massa:
900 g of special wheat flour
300 ml of warm water
4 eggs
100 g of butter
1 tablespoon of sugar
1/2 teaspoon of salt
1 tablespoon of monosodium glutamate
1 cup of grated calabresa
200 g of sweet potato puree.
Cobertura:
200 g of white sauce
50 g of grated Parmesan cheese
Sponge:
100 g of special wheat flour
2 tablespoons of instant dry yeast
100 ml of warm water.
Massa:
900 g of special wheat flour
300 ml of warm water
4 eggs
100 g of butter
1 tablespoon of sugar
1/2 teaspoon of salt
1 tablespoon of monosodium glutamate
1 cup of grated calabresa
200 g of sweet potato puree.
Cobertura:
200 g of white sauce
50 g of grated Parmesan cheese
Sponge: Mix all the ingredients in a bowl and let it rest for 20 minutes
Massa: Beat the sponge and all the ingredients in a stand mixer, except the wheat flour, sweet potato, and calabresa
Add the flour gradually while beating until a homogeneous dough is obtained
Finally, add the calabresa and sweet potato puree and mix well with a low-speed stand mixer or a spoon
Divide the dough into three parts and place them in 500 g panetone molds
Let it rest until the dough has doubled in size
Bake in a preheated oven at 180°C for approximately one hour
Cobertura: After the panetone is baked, spread the whipped cream over it, sprinkle with grated Parmesan cheese, and bake for an additional 10 minutes to gratinate.
