3 tablets of biological yeast (45g)
2 tablespoons of sugar
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
approximately 900g of wheat flour
Filling
300g of crumbled ricotta
5 tablespoons of olive oil
Salt and pepper to taste
1/4 cup of chopped green olives
50g of chopped nuts
1/2 cup of chopped herbs
Couverture
1 tablespoon of butter
4 tablespoons of crumbled ricotta
3 tablespoons of chopped hazelnuts
3 tablets of biological yeast (45g)
2 tablespoons of sugar
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
approximately 900g of wheat flour
Filling
300g of crumbled ricotta
5 tablespoons of olive oil
Salt and pepper to taste
1/4 cup of chopped green olives
50g of chopped nuts
1/2 cup of chopped herbs
Couverture
1 tablespoon of butter
4 tablespoons of crumbled ricotta
3 tablespoons of chopped hazelnuts
In a bowl, dissolve the yeast in sugar
Add the beaten eggs, salt, milk, water, cheese, oil, and flour, stirring until all ingredients are incorporated
Cover and let the dough rest in a warm place for about an hour
Filling
Heat the oven to 150°C
In a bowl, mix all filling ingredients and reserve
Assembling
On a clean, floured surface, work the dough and divide it into three parts
With your hands, make circular movements, stretching the dough
Distribute the filling among the parts and close like a roulade
Place in 500g panettone molds
Cover and let rest until doubled in volume
Bake for 15 minutes and increase temperature to 200°C
Let bake until golden brown
Couverture
Mix the ingredients and spread over the warm panetones.
