How To make Panettone
1 c Candied cherries
1/4 c Marsala
3 3/4 c All-purpose flour
1/3 c Granulated sugar
1/2 ts Salt
5 ts Quick-rising dry yeast
1/4 ts Freshly grated nutmeg
2/3 c Unsalted butter, softened
1/4 c Milk
1/2 c Water
1 ts Vanilla
2 Eggs
2 Egg yolks
1 Zest of half an orange
1/2 c Nuts (pine nuts, walnuts,
-or hazelnuts) 1/2 c Green candied pineapple
-edges 1 Powdered sugar for dusting
-on the top An Italian Christmas is not complete without this high-domed cylinder of fruit-studded sweet bread. This recipe has an option of using the microwave to make the bread rise. Soak the cherries in the wine. In the processor bowl fitted with steel blade, combine flour, sugar, salt, yeast and nutmeg. Pulse to mix. Cut butter into pieces and arrange on the top. Pulse to blend so that it almost disappears. In a glass measure, combine the milk and water. Microwave on high about 40 seconds (see power levels), then with a fork, whisk in the vanilla, eggs, and egg yolks. With the processor motor running, drizzle the liquids very slowly into the flour mixture processor. Process 60 seconds. Add orange zest and pulse to mix. Transfer to large glass mixing bowl and cover loosely with plastic wrap. To use the microwave for bread rising, place the bowl in the microwave. Place an 8-ounce glass of water in the back of the microwave. Lower the microwave to low (see power levels). Place the dough in the microwave. Heat on low for 3 minutes. Rest for 3 minutes. Heat on low for 3 minutes longer. Rest for 6 minutes, or until the batter has risen to double in bulk and is bubbly and light. Or let the dough rise in a warm draft-free place about 45 to 60 min. When dough has doubled in bulk, stir the batter down, then stir in the cherry mixture, nuts and candied pineapple until well distributed. Grease generously and lightly flour two, 1-pound coffee cans. Cut a parchment or wax paper circle to fit the bottom of each can and add it, dusting and flouring it as well. Spoon the batter into the cans, filling about halfway. Press down slightly. Let rise in a warm, draft free place until nearly doubled in bulk, about 30 minutes. Meanwhile, preheat oven to 325 degrees. Just before popping it in the oven, cut an X in the tops of the loaves with a razor. Italian bakers put a blob of butter into the cut. Bake at 325 degrees for 1 hour, or until evenly browned and a skewer stuck in the center comes out clean. Remove immediately to a rack to cool, then 15 minutes later, slide the cakes out of the pans and lay them on their sides to continue cooling. Dust with powdered sugar while warm. When cooled, wrap in plastic to store.
How To make Panettone's Videos
How To Make Traditional Panettone At Home
#HowToMake #TraditionalPanettone #AtHome #sourdough #starter #kitchenaid #SmallMixer
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How to fed sourdough starter:
RECIPE
First Dough:
250 grams high protein flour
130 grams water
70 grams sugar
70 grams sourdough starter (which must be well fit and fed 3 times)
65 grams egg yolks
110 grams butter at room temperature.
Second Dough:
120 grams of the same flour
30 grams honey
62 grams egg yolks
120 grams butter at room temperature
80 grams sugar
1 vanilla bean
7 grams salt
180 grams raisins (previously hydrated and dried in a cloth the day before)
180 grams of candied fruit orange and lemon.
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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How To Make Traditional Panettone At Home
The secret to homemade Panettone that is naturally leavened with a sourdough starter has arrived. I wanted to show you guys how to make a traditional (ish) panettone that's way better than what you can buy at the store. And when I say traditional, I really mean traditional (with a couple twists).
Recipe:
Recipe Adapted From:
My Fermentation Station:
Panettone Molds (it seems everyone is buying these and they are running out of stock right now):
Diastatic malt powder that I use:
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How a Master Italian Baker Creates The Perfect Panettone — The Experts
At Martesana Milano, bakers Vincenzo Santoro and Domenico Di Clemente make one of the best varieties of Italian panettone in the world, right where it was first invented — Milan. Making the light, slightly sweet, bread filled with dried fruits is a delicate process that the two have perfected with 80 years of experience between them.
Credits:
Producer: Pelin Keskin
Field Producer: Anna Muckerman
Camera: Anna Muckerman, Mohamed Ahmed
Editors: Anna Muckerman, Charlotte Carpenter
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Development Manager: Terri Ciccone
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Panettone|Apron
Panettone|Apron
Lukewarm milk 50ml
Caster sugar 15g / 2Tbsp
Honey 20g / 1Tbsp
Instant yeast 4g / 1,1/4tsp
Bread flour 50g / 1/3cup
Bread flour 300g / 2,1/8cup
Lukewarm milk 150ml+-
Whole egg 110g / 2
Vanilla extract 1tsp
Caster sugar 80g / 1/3cup
Unsalted butter 150g / 2/3cup
Orange or lemon zest 1tsp
Dried cranberries, apricot and raisin 200g
Panettone paper mold 11x11cm 3
Bake at 170°C / 340°F for 45-60 minutes
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How Traditional Panettone Is Made In Italy | Regional Eats
Panettone is famous for its tangy flavor and yellow, soft and gooey dough that is unlike no other. The secret behind it is an Italian yeast called lievito madre, or mother yeast. It gives a panettone a tangy flavor and just the perfect texture. But it’s not an easy yeast to work with: you need time and patience to master it. In Milan, the birthplace of panettone, lievito madre is the one and only yeast bakers are allowed to use. We visited Pavé, a local bakery, to find out what else makes Milanese panettone so special.
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How Traditional Panettone Is Made In Italy | Regional Eats