Best 4 Panettone I Recipes

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PANETTONE



Panettone image

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

1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
1/3 cup whole milk, warmed
3 cups unbleached bread flour, plus more for surface
1/4 cup granulated sugar
4 large eggs, lightly beaten, plus 1 large egg
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter, room temperature
1/2 teaspoon pure almond extract
1/2 teaspoon pure orange extract
1 cup diced candied (glazed) orange peel
1 1/4 cups golden raisins
Vegetable oil, for bowl
Pearl sugar, for sprinkling, optional
1/4 cup plus 2 tablespoons sliced almonds, for sprinkling

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.

HOLIDAY PANETTONE



Holiday Panettone image

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 I



Panettone I image

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

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup white sugar
2 eggs
½ cup nonfat plain yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
¼ teaspoon salt
4 cups unbleached all-purpose flour
¼ cup dried currants
¼ cup raisins
1 tablespoon confectioners' sugar
1 tablespoon butter, melted

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



Panettone image

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

4 tbsp warm milk
1 x 7g sachet fast-action dried yeast
150g caster sugar
250g butter, softened
5 medium eggs, lightly beaten
2 tsp vanilla extract
grated zest of 1 lemon
grated zest of 1 orange
550g strong white bread flour, plus extra for dusting
80g raisins
80g sultanas
3 tbsp dark rum
100g good-quality candied lemon and orange peel, finely chopped
30g whole blanched almonds, roughly chopped
1 tbsp caster sugar
1 tbsp egg white
1 tbsp icing sugar

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

Tips:

  • Choose high-quality ingredients. This is especially important for the flour, sugar, butter, and eggs. Using good-quality ingredients will result in a better-tasting panettone.
  • Proof the yeast properly. This is essential for ensuring that the panettone rises properly. Proof the yeast in a warm place for at least 30 minutes, or until it is foamy and doubled in size.
  • Knead the dough thoroughly. This will help to develop the gluten in the flour, which will result in a lighter and more airy panettone.
  • Let the dough rise in a warm place. This will help the dough to double in size. Cover the dough with plastic wrap to prevent it from drying out.
  • Bake the panettone in a hot oven. This will help to create a crispy crust and a light and fluffy interior.
  • Allow the panettone to cool completely before slicing and serving. This will help to prevent the panettone from falling apart.

Conclusion:

Panettone is a delicious and festive bread that is perfect for any occasion. By following these tips, you can make a panettone that is sure to impress your family and friends.

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