ORANGE AND SAFFRON PANETTONE
This golden Christmas bread is worthy of its costly ingredients. It's studded with candied orange and lemon peel and Cointreau-soaked golden raisins, topped with pearl sugar. Make the sponge and soak the raisins the night before mixing the dough; the final dough needs time to ferment, as well. It's rich and buttery like a brioche and needs time to firm up in the refrigerator. This makes a lovely weekend project!
Provided by FrancesC
Categories Bread Yeast Bread Recipes
Time P1DT5h20m
Yield 24
Number Of Ingredients 19
Steps:
- Prepare the sponge the night before you mix the dough: Mix 1.5 cups all-purpose flour with 1/8 teaspoon yeast in a bowl. Add 2/3 cup cool water. Cover with plastic wrap and let sponge stand at room temperature 8 hours to overnight.
- Toss raisins with Cointreau in a bowl. Mix orange and lemon peel in with raisins and add an extra tablespoon of Cointreau and let them soften, if they are on the hard side. Cover with plastic wrap and let stand 8 hours to overnight.
- Pour milk into a saucepan and crumble in saffron threads; heat just to a simmer. Transfer to the bowl of a stand mixer, taking care to get all of the saffron bits into the bowl. Let cool to just barely warm (110 degrees F) or room temperature.
- Transfer sponge to a mixing bowl, breaking up slightly with a spoon. Mix in eggs, stirring a few times by hand. Add 2 1/3 cups bread flour, sugar, 2 1/4 teaspoons yeast, and salt. Mix with the paddle attachment on low speed for about 5 minutes, stopping to scrape down sides of bowl occasionally; the dough will be very loose.
- Switch to the dough hook attachment and increase speed to medium. Add butter, one piece at a time, mixing until each piece is fully incorporated. Increase to high speed for 1 minute if the mixer can handle it; the dough should be climbing the dough hook and starting to clear the sides of the bowl. Add soaked raisins, orange peel, and lemon peel. Mix on low speed for 2 minutes; the fruit may not be fully dispersed.
- Transfer dough to a greased bowl. Flop the dough over itself a couple of times (it's a little too wet to fold), cover the bowl with plastic wrap, and let rise for 60 minutes.
- Fold dough a few times to release gas and mix in fruit. Cover again with plastic wrap and refrigerate for 4 hours or overnight.
- Turn the dough onto a floured work space. Divide in half and shape into 2 balls. Place each ball seam-side down in a 6" paper panettone form and set on a baking sheet. Beat egg with water, and brush egg wash onto each loaf. Cover panettone forms loosely with plastic wrap and let rise until doubled, about 90 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush loaves with egg wash again and sprinkle pearl sugar on top.
- Place baking sheet in the hot oven, immediately reducing the temperature to 375 degrees F (190 degrees C). Bake for 20 minutes, then rotate the baking sheet and bake for an additional 10 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a tester inserted in the center of each loaf comes out clean, about 20 minutes more. Cool completely on a wire rack before slicing.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 29.8 g, Cholesterol 32.4 mg, Fat 5 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.8 g, Sodium 161.9 mg, Sugar 9.4 g
SAVORY PANETTONE
Italians love classic sweet panettone that we eat at Christmas but we also enjoy panettone salato - a savory sandwich version. This recipe tells you how to make the bread, then shows you how to slice it and fill it with tuna, olives, anchovies, mozzarella cheese, ham, or whatever you like! It is typically served as a starter at big family gatherings on December 25th.
Provided by Allrecipes Member
Categories Breakfast Ham
Time 10h45m
Yield 8
Number Of Ingredients 22
Steps:
- Beat eggs and salt lightly in a bowl.
- Stir 1/2 cup plus 2 1/2 tablespoons lukewarm milk, yeast, and sugar together in a bowl. Let stand until foamy, about 5 minutes.
- Mix tipo 00 and bread flours together in a bowl. Make a well in the center. Add beaten eggs and yeast mixture. Mix together with a fork. Add water and mix again to form a sticky ball. Knead butter into the dough a little bit at a time.
- Transfer dough to a floured work surface and knead vigorously until smooth, about 10 minutes. Place in a lightly floured bowl, cover with a clean, damp cloth and let rest in a warm place until doubled in volume, about 1 1/2 hours.
- Turn dough out on a floured surface. Stretch out one piece and fold it over the top. Repeat with another section of dough, working your way around the circle. Place dough in a paper panettone mold. Cover with plastic wrap and let rise in a warm place until dough reaches the rim of the mold, about 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Fill a baking dish with some water and place it on the bottom rack of the oven to keep the panettone moist as it bakes.
- Brush the top of the panettone with some milk and place the mold on a flat baking sheet.
- Bake in the preheated oven until a skewer inserted into the middle comes out clean, 40 to 45 minutes. Allow to cool on a wire rack for a few minutes. Pierce the side, near the bottom, with 2 long wooden skewers that will stick out the other side. Flip the panettone gently and set the skewers on the rim of a tall pot. Cool panettone upside down so it doesn't collapse, at least 5 hours.
- Mix tuna and mayonnaise together in a bowl until smooth. Blend olives, olive oil, anchovy fillets, and capers in another bowl until smooth. Mix cream cheese and ham together in a third bowl.
- Remove skewers gently from the panettone and slice lengthwise to obtain 6 slices, including the top. Lay the bottom slice on a serving plate; spread with tuna mixture. Cover with shrimp and lettuce. Press second slice on top; add third slice. Spread olive mixture on top and cover with mozzarella cheese. Press fourth slice on top; add fifth slice. Spread cream cheese mixture on top and cover with prosciutto. Cover with the top slice.
- Wrap panettone in plastic wrap and refrigerate for at least 1 hour before serving. Slice into wedges from top to bottom.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 27.9 g, Cholesterol 122.2 mg, Fat 25.7 g, Fiber 1.2 g, Protein 18.3 g, SaturatedFat 10.8 g, Sodium 986.2 mg, Sugar 2 g
PANETTONE BREAD PUDDING WITH AMARETTO SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
- To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
- Preheat the oven to 350 degrees F.
- Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
CHEF JOHN'S PANETTONE
It takes three days to make this panettone, which I thought was otherwise a pretty straightforward bread recipe. Besides dried fruit, there are so many other things you can include, such as nuts, and chocolate chips, just in case this seems too healthy. Serve plain, with butter, or even better, toasted with butter.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time P1DT1h25m
Yield 12
Number Of Ingredients 20
Steps:
- The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.
- At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.
- Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.
- Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.
- Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.
- Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.
- Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.
- Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.
- Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.
- Pull out the skewers and slice into pieces.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 46.7 g, Cholesterol 61.8 mg, Fat 7.5 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 4.1 g, Sodium 305.5 mg, Sugar 14.4 g
More about "savory panettone recipes"
THE BEST ITALIAN PANETTONE RECIPE - EASY PEASY CREATIVE …
From theseamanmom.com
Ratings 187Category DessertCuisine ItalianEstimated Reading Time 8 mins
- Place the warm milk in a bowl and add the yeast and 1 tsp of sugar, mix well and leave for a few minutes.
- Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract, using a hand mixer, until light and creamy.
PANETTONE (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (58)Total Time 1 hr 10 minsCategory Desserts
OUTSIDE THE BOX: 5 SWEET & SAVORY WAYS TO EAT PANETTONE
From thekitchn.com
Estimated Reading Time 1 min
SAVORY PANETTONE — AMORETTI
From amoretti.com
PANETTONE RECIPE - SAVOR THE FLAVOUR
From savortheflavour.com
PANETTONE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SAVORY PANETTONE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Category AppetizersEstimated Reading Time 1 min
SAVORY PANETTONE | RECIPESTY
From recipesty.com
PANETTONE FRENCH TOAST | JAMIE OLIVER - YOUTUBE
From youtube.com
BREAD PUDDING RECIPE | BON APPéTIT
From bonappetit.com
PANETTONE SCONES | THE VANILLA BEAN BLOG
From thevanillabeanblog.com
CAROLINE'S COOKING - INTERNATIONALLY INSPIRED RECIPES FOR EVERYONE …
From carolinescooking.com
INA GARTEN'S ITALIAN PANETTONE BREAD PUDDING - PARADE
From parade.com
SAVORY PANETTONE: INNOVATION MEETS TRADITION - LA CUCINA …
From lacucinaitaliana.com
6 PANETTONE RECIPES
From allrecipes.com
ITALIAN EASTER CHEESE BREAD {CRESCIA OR PIZZA DI ... - ITALIAN RECIPE …
From italianrecipebook.com
THE BEST PANETTONE RECIPE I'VE FOUND (SO FAR.)
From thepanettone.com
SWEET PANETTONE — AMORETTI
From amoretti.com
SAVORY PANETTONE CAKE RECIPE | YUMMLY
From yummly.com
You'll also love