Panettone mozzarella - cured ham - dried tomatoes



Cold water108 ml
Olive oil20 ml
Sugar3 g
Salt5 g
Flour (type 55)250 g
Instant dried yeast6 g
Butter41 g
Cured ham34 g (+ 30 g for decoration)
Dried tomato10 g
Mozzarella67 g



Fresh cubed yeast equivalent: 18 g

A delicious festive sweet bread and traditional way to celebrate Christmas in Italy!


  1. "Add the ingredients to the pan in the following order: water, oil, egg yolks, sugar, salt, flour and yeast.
  2. Place the pan in the machine. Select programme 4 and press the ""start - stop"" button.
  3. After 5 minutes of kneading, add the softened butter.
  4. When you hear the beep, add the pieces of ham and dried tomato, then 3 minutes later the cubed mozzarella.
  5. At the start of the baking cycle, lightly brush the top of the Panettone with the beaten egg.
  6. 1h50 before the end of the cycle, wrap the remaining ham in 1cm wide strips around the ball of dough.
  7. At the end of the cycle, switch off the machine, take out the pan and turn out the Panettone."

Tablespoons conversion