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.
SIMPLE PANETTONE
Panettone is a tradition Italian Yeast Bread with candied fruits. I used to buy it for my mom every holiday but good panettone is expensive. I found a recipe that is great that I make instead of buying panettone at an Italian Import store. It's cheaper and fresher.
Provided by Annamaria Settanni McDonald
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. In a bowl combine eggs, sugar, orange marmalade and melted butter.
- 2. Add flour, baking powder and baking soda.
- 3. Fold in raisins, candied fruits and optional semi sweet chocolate chips. (optional : soak the raisins and candied fruits in a little brandy the day before)
- 4. BAKE in a 9x5x3" loaf bread pan greased and floured at 350F. for 50 min. or until top is amber golden.
- 5. Cool it and store in a bread bag to keep moist.
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
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EASY PANETTONE RECIPE | MERRYBOOSTERS
From merryboosters.com
Category Breakfast, DessertTotal Time 4 hrs 30 mins
- To prepare the panettone bread dough, into a bowl, add the warm milk/water,eggs,sugar,salt and yeast.Yeast always love a warm and sweet environment to bloom up. So make sure our milk or water is just warm (ideally 95 F)and not hot.We can use instant yeast or active dry yeast. Just make sure our yeast got dissolved in the liquid so that it can act fast.Combine everything together and then add the flour.Stir everything together to form a homogenous dough.
- Now let’s cover the bowl with a damp cloth or using a plastic film and let the dough ferment for one hour.This will give some time for the gluten strands to form and develop.
- After one hour of proofing, add the butter, and knead the dough for ten minutes until we get a very soft and elastic dough.After kneading the dough, we should be able to stretch the dough into a thin membrane without tearing.Now let’s add in all those special ingredients that makes a panettone a festive bread.The zest of lemon and orange, the candied orange peels and candied lemon peels.Stretch and fold the dough and incorporate everything into the dough until its homogenous dough.
- Once we are done preparing the panettone dough, transfer the dough onto a lightly greased work surface. Then shape it into a tensive dough ball.Place the dough ball into the panettone mold.Let the dough proof until the dough gets doubled in size. It should be risen to about 1 inch or so higher than the rim of the mold.The proofing time may vary according to the temperature of our place.If the place is warmer the yeast will work fast and will proof in almost two hours.If your place is cold it will take longer around 4 hours.I usually keep my dough inside the oven with oven lights on.This will help to create a cozy warm environment inside the oven very suitable for the yeast to act.When the panettone bread has almost risen well, take it out of the oven.Then start preheating the oven to 350 F and place the rack in the lower third of the oven.Just before taking the panettone dough into the oven, if you’d like a glossy finish on your panettone, lightly beat an egg in small bowl and brush th
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