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
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 COOKIES
these fruit studded cookies are reminiscent of the Italian sweet bread known as panetonne that's often served at Christmas
Provided by grandma2969
Categories Drop Cookies
Time 33m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- preheat oven to 375*.
- in a large mixing bowl beat shortening with an electric mixer on medium -high speed for 30 seconds.
- add brown sugar, granulated sugar, anise seeds, baking soda and salt.
- Beat until combined, scraping down sides of bowl as needed during mixing.
- beat in as much flour as you can with mixer.stir in remaining flour with a spoon --
- stir in raisins, pine nuts, if desired, and citron.
- drop dough by rounded tspoons 1" apart onto an ungreased cookie sheet.
- bake in the preheated oven to 8 minutes or until edges are lightly browned.
- transfer to a wire rack to cool.
- TO STORE:.
- place cookies in layers seperated by waxed aper in an airtight container, cover.
- store at room temperature for up to 3 days.
- Freeze up to 3 months.
Nutrition Facts : Calories 104.3, Fat 5.5, SaturatedFat 1.2, Cholesterol 8.8, Sodium 55.5, Carbohydrate 12.9, Fiber 0.3, Sugar 7.5, Protein 1.2
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