3 tablets of biological yeast (45 g)
2 tablespoons of butter
3 eggs
1 tablespoon of salt
2 cups of warm milk
1 cup of lukewarm water
1 cup of grated cheese
1/2 cup of oil
900g of all-purpose flour.
Recheio:
300 g of crumbled ricotta
5 tablespoons of olive oil
Salt and pepper to taste
1/4 cup of chopped green olives
50 g of chopped nuts
1/2 cup of chopped fresh herbs.
Cobertura:
1 tablespoon of margarine
4 tablespoons of crumbled ricotta
3 tablespoons of chopped hazelnuts
3 tablets of biological yeast (45 g)
2 tablespoons of butter
3 eggs
1 tablespoon of salt
2 cups of warm milk
1 cup of lukewarm water
1 cup of grated cheese
1/2 cup of oil
900g of all-purpose flour.
Recheio:
300 g of crumbled ricotta
5 tablespoons of olive oil
Salt and pepper to taste
1/4 cup of chopped green olives
50 g of chopped nuts
1/2 cup of chopped fresh herbs.
Cobertura:
1 tablespoon of margarine
4 tablespoons of crumbled ricotta
3 tablespoons of chopped hazelnuts
Mix yeast and butter in a bowl
Add beaten eggs, salt, milk, water, cheese, oil, and flour, stirring well to combine
Knead the mixture until all ingredients are fully incorporated
Cover and let rest for about an hour in a warm place
Recheio:
Heat the oven to 150°C
Mix all filling ingredients and set aside
Montagem:
On a lightly floured surface, knead the dough into three parts
With your hands, make circular motions to stretch the dough
Distribute the filling among the parts and roll up like a croissant
Place in pans for 500g panettone
Cover and let rest until it doubles in volume
Bake at 200°C for 15 minutes and then increase heat to 220°C
Let cool until golden brown
Cobertura:
Mix ingredients and spread over warm panettones.
