HOLIDAY PANETTONE
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 2 loaves
Number Of Ingredients 0
Steps:
- Empty the Holiday Panettone mix (recipe follows) into a bowl. Heat 1 cup whole milk, 1 stick butter, 1/4 cup honey and 2 tablespoons grated lemon zest to 120 degrees in a saucepan; stir into the mix. Mix in 2 lightly beaten eggs and 1 teaspoon vanilla extract; cover and let rise until doubled in size, about 1 hour. Butter two 5-by-9-inch loaf pans or two empty 10-ounce coffee cans and line with parchment paper. Add the dough; cover and let rise 1 hour. Bake at 350 degrees until a toothpick inserted in the middle comes out clean, about 55 minutes. Cool before slicing.
PANETTONE
Prove your baking skills this Christmas with a fluffy, lighter-than-air classic Italian sweetbread, packed with festive flavours and candied fruit
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 17
Steps:
- Grease a panettone tin (see Tip) or a 20cm deep cake tin, or use a panettone case.
- Place the warm milk in a bowl and add the yeast and 1 tsp of sugar and leave for a few minutes.
- Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract until really light, creamy and pale.
- Stir in the lemon and orange zest. Add the eggs a little at a time until all are well incorporated. Spoon in a tablespoon of the flour if the mixture starts to curdle and beat this in with the eggs.
- Place the flour in a large bowl and mix with a good pinch of salt and make a well in the centre. Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough. Knead for 5 mins in the bowl until it all starts to come together. It will be a pretty sticky dough at this stage.
- Turn out the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you have a very soft and stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking, but try not to add too much. Place in a lightly greased bowl and cover. Place in the fridge overnight to prove.
- Place the raisins and sultanas in a small saucepan with the rum and heat gently for 5 - 7 mins until the fruit has absorbed the liquid and is plump and juicy. Set aside to cool.
- When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins, sultanas and chopped candied peel. Shape the dough into a ball and pop into the prepared tin. If using a 20cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises. Cover lightly with cling film and leave to rise for 3-4 hours depending on your room temperature, until it has doubled in size.
- Preheat the oven to 180C/fan 160C/gas 4. Adjust the oven shelf to the right height. Mix together the almonds, caster sugar and egg white for the topping and gently brush over the top of the panettone. Place in the oven and bake for 40 - 50 mins until golden and risen and a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve.
Nutrition Facts : Calories 713 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
PANETTONE I
This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!
Provided by Lacey Lynn
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
- Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 40.7 g, Cholesterol 33.7 mg, Fat 2.3 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 76.4 mg, Sugar 7.5 g
PANETTONE
Panattone is an Italian sweet bread that will become a staple in your home.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2
Number Of Ingredients 14
Steps:
- Sprinkle yeast over milk in the bowl of a mixer fitted with the dough-hook attachment. Let stand until foamy, about 5 minutes. Sprinkle 2 ounces flour (about 1/2 cup) and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
- Add remaining 12 ounces flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes. Add butter, 1 tablespoon at a time, mixing well after each addition. Mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add extracts, orange peel, and raisins. Mix until combined.
- Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
- Bring dough to room temperature, and divide in half. Form each half into a ball; place each in a 5 1/4-by-3 3/4-inch paper panettone mold or a small brown paper bag that has been rolled down to about 5 inches. Transfer to a baking sheet. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 2 hours.
- Preheat oven to 350 degrees. Lightly beat remaining egg. Brush egg wash onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.
- Remove molds from oven, and run two wooden skewers horizontally through the center of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large heavy canisters or cans. Let cool completely.
PANETTONE
This wonderful recipe for panettone is courtesy of Gabriele Riva.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4
Number Of Ingredients 24
Steps:
- Make the first dough: In the bowl of an electric mixer, stir together sugar and 1/2 cup plus 1 tablespoon warm water. Fit mixer with the dough hook attachment and add egg yolks to bowl; mix to combine. Add yeast starter in tablespoon-size pieces, mixing well after each addition; continue mixing 2 to 3 minutes more. Add both flours and mix until well combined, 1 to 2 minutes. Add butter, 2 tablespoons at a time, mixing well after each addition.
- Butter a large bowl and transfer dough to prepared bowl. Brush top of dough with olive oil and let stand in a warm place until tripled in size, about 15 hours.
- Make second dough: Transfer dough to the bowl of an electric mixer fitted with the dough hook attachment. With the mixer on medium speed, slowly add both flours. Mix until well combined, about 10 minutes.
- Add salt and mix for 1 to 2 minutes. Add 1 egg yolk and 1 tablespoon sugar; mix until well combined. Repeat process two times with remaining egg yolks and sugar. Scrape vanilla bean seeds into a small bowl; add butter and mix to combine. Increase mixer speed and add butter mixture gradually, mixing well after each addition. Continue mixing until dough is smooth and glossy, 10 to 15 minutes.
- Stir in candied orange peel and raisins. With the mixer running, slowly drizzle in 2 1/2 teaspoons water; mix until water is fully incorporated. Let dough rest in bowl for 10 minutes.
- Turn dough out onto work surface and divide into 4 equal pieces. Form each piece into a round and let stand 30 minutes. Transfer each piece of dough to a 5 1/4-by-3 3/4-inch panettone paper mold. Loosely cover each piece of dough with plastic wrap and let stand in a warm place until dough reaches the top of the mold, 7 to 8 hours.
- To make the crust: Preheat oven to 350 degrees. Place almonds, hazelnuts, 1/3 cup pearl sugar, and maizena in the bowl of a food processor; process until powdery. With the mixer running, slowly drizzle in eggs whites. Transfer mixture to a disposable pastry bag; snip 1/4-inch opening from the bottom. Pipe mixture over the top of each panettone leaving about a 1 1/2-inch perimeter; sprinkle with remaining 3 tablespoons pearl sugar. Garnish each with 6 to 8 roasted almonds and dust with confectioners' sugar. Place panettone on a baking sheet and transfer to oven; bake until dark brown, 40 to 45 minutes.
- Remove panettone from baking sheet. Insert two or three 8-to-12-inch knitting needles through the bottom half of each panettone and suspend each upside down between two boxes for 6 hours before serving.
PANETTONE
MOIST Panettone dotted with raisins and marzipan. The long rise creates a fermentation giving this bread flavor. This Moist sweet dough stays fresh a long time. Just wrap it snuggled in foil and then plastic wrap. Up to 1 week. Make great french toast and or bread pudding. This is a take off Jim Lahey's dough. he got me to make it! I hope you get to make it as well. So worth it!
Provided by Rita1652
Categories Yeast Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Soak raisins in rum and 2 tablespoons hot water till plump.
- Mix flour, sugar, salt, yeast, zest and vanilla bean in mixer on low speed until combined.
- Whisk the eggs, remaining water and honey together.
- With mixer at low speed pour in egg mixer into the flour mixture. Increase speed to medium-low to combine.
- Add 12 tablespoons butter one tablespoon at a time, mixing till all is incorporated increasing speed to med-high. Mix for 8-10 minutes till dough is smooth and elastic.
- Meanwhile drain raisins and combine with melted butter.
- Crumble marzipan.
- Stir in the raisins and marzipan.
- Place dough including vanilla bean in a large bowl covered with plastic wrap. Let rise till triple in volume about 12-15 hours in a draft free place. Oven is perfect for this. Overnight is ideal.
- Punch down and remove bean be sure to remove any of the seeds and mix into the dough, discarding the pods.
- On a work surface or sil pad dusted with flour place the dough. Dust the dough. Fold the edges into the center placing seam side down into a panettone mold, clean and dried generously buttered coffee can or a generously buttered bundt pan. Cover with a damp linen towel. NO terry towels! Let rise in a warm draft free spot for 5 hours.
- Preheat oven to 375 degrees with rack lower 3rd of oven.
- Place mold on a cookie sheet pan. Using a sharp knife mark the raised dough with an X one inch deep and place the chilled butter into it.
- Bake till toothpick comes out slightly moist NOT wet. About 1 hour at this point it should be very dark.
- Cool completely before cutting.
Nutrition Facts : Calories 369.9, Fat 15.5, SaturatedFat 9.1, Cholesterol 97.6, Sodium 241.8, Carbohydrate 49.4, Fiber 1.6, Sugar 17.1, Protein 6.7
More about "panettone recipes"
THE BEST PANETTONE RECIPE - FOOD & WINE
From foodandwine.com
Author Kate Heddings
PANETTONE - WIKIPEDIA
From en.wikipedia.org
HOW TO EAT PANETTONE - THE PANETTONE
From thepanettone.com
PANETTONE RECIPE | PBS FOOD
From pbs.org
PANETTONE (THE BEST) | RICARDO
From ricardocuisine.com
THE DEFINITIVE PANETTONE GUIDE - EATALY
From eataly.com
TRADITIONAL PANETTONE RECIPE - THE DARING GOURMET
From daringgourmet.com
3 WAYS TO EAT PANETTONE - WIKIHOW
From wikihow.com
88% (57)Estimated Reading Time 8 minsCategory Italian CuisinePublished 2018-06-20
- Eating Panettone Traditionally Remove the wrapping paper from the sides of the panettone. Most panettone come with cellophane or paper wrapping around the sides, sometimes both.
- Making Panettone-Based Desserts Try double-chocolate filled panettone as a decadent dessert. To make double-chocolate filled panettone, warm 150 mL (5.1 fl oz) double cream in a pan on the stove without letting it boil, then add 150 g (5.3 oz) white chocolate and stir it until smooth.
- Cooking Italian Sausage and Panettone Stuffing Chop 1 lb (450 g) panettone into 1 in (2.5 cm) cubes. If your panettone has a sugar crust on top, slice this off with a bread knife before slicing your cubes.
PANETTONE RECIPE - NATASHA'S BAKING
From natashasbaking.com
AMAZON.CA: PANETTONE
From amazon.ca
TORONTO BAKERIES SELLING HOUSE-MADE PANETTONE FOR THE HOLIDAYS
From torontolife.com
PANETTONE | RICARDO
From ricardocuisine.com
ITALIAN PANETTONE (GIORILLI PANETTONE) - FEELING FOODISH
From feelingfoodish.com
DG_ROW - WWW.DOLCEGABBANA.COM
From dolcegabbana.com
WHAT IS PANETTONE? - WHERE TO ORDER THE BEST PANETTONE ONLINE
From townandcountrymag.com
PANETTONE: RECIPES, ITALIAN DISHES AND TUTORIALS - LA CUCINA ITALIANA
From lacucinaitaliana.com
HOW TO EAT PANETTONE AND WHY YOUR CHRISTMAS IS FLAWED WITHOUT …
From awol.junkee.com
PANETTONE | MAYRAND
From mayrand.ca
PANETTONE RECIPES: ALL WAYS TO TASTE IT! - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
CLASSIC PANETTONE - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
ITALIAN PANETTONE BREAD - CHATELAINE
From chatelaine.com
CHOCOLATE-HAZELNUT PANETTONE - CANADIAN LIVING
From canadianliving.com
CLASSIC ITALIAN PANETTONE RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHAT GOES INTO MAKING PANETTONE? A TORONTO BAKER BREAKS DOWN …
From thestar.com
WHAT IS PANETTONE AND HOW DO YOU EAT IT? - MASHED.COM
From mashed.com
BEST PANETTONE FOR CHRISTMAS 2021 - GOOD HOUSEKEEPING
From goodhousekeeping.com
HOW TO MAKE HOMEMADE PANETTONE ACCORDING TO THE TRADITIONAL …
From lacucinaitaliana.com
BEST SHOP-BOUGHT PANETTONES FOR CHRISTMAS 2021 - BBC GOOD FOOD
From bbcgoodfood.com
PANETTONE FOOD | ETSY CANADA
From etsy.com
PANETTONE | CANADIAN LIVING
From canadianliving.com
CHRISTMAS’ ITALIAN FOOD: PANETTONE OR PANDORO? - LIFE IN ITALY
From lifeinitaly.com
PANETTONE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
PANETTONE RECIPES - BBC FOOD
From bbc.co.uk
6 PANETTONE RECIPES | ALLRECIPES
From allrecipes.com
PANETTONE RECIPE - GREG WADE | FOOD & WINE
From foodandwine.com
BEST PANETTONE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
AMERICAN-STYLE PANETTONE - KING ARTHUR BAKING
From kingarthurbaking.com
PANETTONE RECIPE | PBS FOOD
From pbs.org
HOW TO EAT PANETTONE - AN AMERICAN IN ROME
From anamericaninrome.com
PANETTONE: THE GOOD, THE BAD AND THE PRICEY - THE MERCURY NEWS
From mercurynews.com
WHERE TO FIND LOCALLY MADE PANETTONE ACROSS CANADA - EAT NORTH
From eatnorth.com
THE BEST PANETTONE RECIPE I'VE FOUND (SO FAR.)
From thepanettone.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #breads #eggs-dairy #fruit #oven #european #dinner-party #finger-food #heirloom-historical #holiday-event #italian #nuts #eggs #gifts #christmas #yeast #equipment #number-of-servings #presentation
You'll also love