Cocktail Panettone

2hr 30m
Preparation/cooking time: ca. 20m + Allow to rise: ca. 90m + Bake: ca. 40m

For 8 people

Nutritional Information

Contains 257 Kcal, 6g Protein, 31g Carbohydrates, 12g Fat


  • 2 dl milk
  • 60 g butter, soft
  • 300 g gluten-free flour mixture (Schär, bread mix B)
  • 0.5 tsp. salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 80 g lean bacon cubes
  • 1 eggs
  • 60 g dried tomatoes in oil, drained, cut into thin strips
  • 30 g pitted black olives, cut into rings
  • 1 egg yolk to baste

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  • Heat the milk and butter in a small pan, allow to cool. Mix the flour and salt in a bowl and add the yeast. Add the milk-butter mixture and the egg. Knead for a few minutes with an electric hand mixer until a smooth dough forms. Cover the bowl with a damp cloth and allow to rise at room temperature (or in a pre-heated oven at max. 50°C) for approx. 1 hour, until doubled in size.
  • Fry the diced bacon briefly without added fat. Let cool. Add the bacon, tomatoes and olives to the bread dough. Line a small soufflé dish (around 16 cm diameter) with baking paper so that the edge of the paper is higher than the edge of the dish. Put the dough in the dish and brush it with beaten egg yolk.
  • Bake for approx. 40 min. in the lower half of an oven preheated to 200°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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