Mini Panettone | Easy No Egg, No Mold, No Knead Italian Fruit Christmas Cake | How Tasty Channel
Panettone is the most iconic Italian Christmas recipe, a delicious buttery fruit dough so rich in flavor! This is eggless Mini Panettone for vegetarian: very easy without mold, without knead, without stand mixer, ready in few hours!
The traditional Italian Panettone is very difficult and long to prepare, but with this easy recipe everyone can make an eggless Panettone in a super easy way!
This recipe required just few hours instead of the traditional Panettone's which needs more days, but the taste is perfectly amazing!
►YEAST: I've used an Active Dry Yeast that doensn't need activation. Every Country has different type of yeast, if your yeast needs to be activated, make it.
????PRINTABLE RECIPE AND TIPS:
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►CLASSIC PANETTONE WITH EGGS:
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Jamie’s Christmas Panettone Bread and Butter Pudding
A classic from the archives, and a delicious alternative from the classic Christmas Pudding. This Panettone dessert is packed full of beautiful pockets of dark chocolate and rich marmalade. This indulgent dish will keep the whole family happy around the table, with it’s crispy and spongy texture, you’re in for a real Christmas treat.
Jamie’s Cracking Christmas originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
Links from the video:
Perfect Roast Ham with Marmalade Glaze | Jamie Oliver
How to Make Christmas Pudding | Jamie Oliver
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Sourdough Panettone - Italian Fruit Cake. Sourdough starter or discard recipe
Sourdough Panettone
190 g. starter or discard
3c. flour
1/2c. warm water
1T yeast
1/3 c. sugar
1t. salt
8 egg yolks
8T softened butter
mix warm water, yeast and sugar in a small bowl until yeast is a little bubbly.
add all ingredients into a mixer and mix until combine.
Add
zest of 1 lemon and one orange
3T honey
2t. vanilla
1/2c. dried fruit that has soaked in a little warm water until soft. We used 1/4c. each raisins and dried cherry.
1/4c. sliced almonds if desired
1/2c. candied lemon or orange peel. If you do not have this add 1/2c. of another dried fruit of choice. I suggest pineapple, apricot, blueberry, peaches. It won't be as citrusy but it will still be amazing.
Once it is combined kneed for 15 minutes by hand or with dough hook on mixer.
Do 3 sets of stretch and folds at 30 minutes between each set. Make sure to grease your hands since the dough is very sticky. On the last set put the dough into a well greased pan, panettone mold or other dish for it to bake in. Let it rise 3-4 hrs.
Preheat oven to 350 degrees
sprinkle the top of the bread with 1t. sugar and 1 pat of cold butter
Bake for 50-80 minutes until a toothpick comes out clean.
Cool upside-down is you can but this isn't necessary.
Serve once cooled. A little shake of powdered sugar on it looks awesome if you are serving company.
Happy Holidays!
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Shawn and Ali
Little Hill Homestead
Panettone | Italian Christmas Fruit bread | Fruit Cake
A special Christmas breakfast of Italy. It has the makings of a cake and is a bread at the same time. One can say no to a slice...
I used a 6 inch spring form cake pan to make it.
Ingredients :
1/4 cup - 40 g golden raisins
1/4 cup - 40g dark raisins
1/4 cup - 40g dried mixed citrus peel
1/4 cup - 60ml rum
1. Place the fruits in a glass container, pour the rum over it and mix it.
2. Cover with a lid, keep it on the counter overnight.
For making the yeast sponge:
1 tsp instant dry yeast
1/2 cup - 60g all purpose flour
2/3 cup - 160 ml water
1. In a large mixing bowl, put the flour and yeast, add the water, mix it together.
2. Keep in a warm place to rise for 45 minutes.
Ingredients for dough:
2 cups - 250g all purpose flour (sifted)
2 eggs
1 tsp vanilla flavour
1 tbsp orange zest
3 tbsp sugar
1/2 tsp salt
80g unsalted butter - cubed
1 tbsp extra unsalted butter
1 tsp vegetable oil
50g toasted slivered almonds(optional)
Method of preparation :
1. Add the salt to the flour and mix it together, keep aside.
2. Take the yeast sponge, add the eggs one at a time and beat it with a hand mixer.
3. Add the vanilla flavor, the orange zest and sugar, beat for a minute.
4. Mix in the flour in 3 batches and knead for 8-10 minutes with the dough hook.
5. Gradually add the butter and knead until fully incorporated, and the dough leaves the sides of the bowl.
6. Form the dough into a ball, brush the top and sides of the bowl with vegetable oil.
7. Cover the bowl with a plastic wrap, and refrigerate overnight.
Second Day:
Prepare the cake tin.
Brush with butter and line the cake tin with parchment paper, make sure that the parchment paper is a few inches above the rim of the cake tin.
If you have a panettone mold, then use that.
Preheat the oven 30 minutes before baking at 190°C
Lower the temperature at the time of baking and bake it at 160°C.
1. Take out the dough, spread it out on a floured work area. Arrange the fruits on top the dough.
2. Fold the dough towards the middle, overlapping each fold, then fold over once more from the bottom and top.
3. Press it down a few times and form it into a ball. Place the dough into the cake tin,the seamed side facing down.
4. Leave it in a warm place to rise for 1-2 hours till the dough reaches the rim of the cake tin.
(I left it inside the oven, if leaving it on the counter top, then cover it with a plastic wrap.)
5. Take the risen dough, make a cross cut on the top, brush with butter, place strips of butter on the cuts.
6. Sprinkle the top with the slivered almonds if you are using it.
7. Bake on the lower rack for 1hr 15mins until golden brown.
8. Let it cool on a wire rack for 5 mins, then remove from the cake tin,cool it completely.
9. Cut and serve with butter,or as you like.
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Homemade Panettone Recipe - Laura Vitale - Laura in the Kitchen Episode 265
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Martha Stewart's Panettone | Martha Bakes Recipes
Panettone is an Italian yeasted holiday bread with a distinct cylindrical shape found in a range of sizes. This bread features pure almond and orange extract, candied orange peel, golden raisins, and sliced almonds.
#Bread #Panettone #Holiday #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:25 Proofing the Yeast
01:20 Making the Dough
04:02 Use a Brown Paper Lunch Bag
04:34 Divide the Dough
05:13 Brush with Egg & Sprinkle with Peral Sugar
06:09 Final Result
Get the recipe for Panettone:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Panettone | Martha Bakes Recipes