Panettone | Fruit Cake Recipe
@cutnbakewithdebbie
????????????Today's recipe “Panettone | Italian Fruit Cake“ its very delicious and yummy. Do try this at home with your friends and family. Everyone will love its taste. If you have any suggestions or requests then please write below in the comments. Also don't forget to like and subscribe my channel. Please share my YouTube channel and social media pages with your friends and surroundings. Keep looking my channel and stay tuned for more easy and delicious recipes. Thank you ????
#panettone #fruitcake #cake
INGREDIENTS :
Eggs - 3
Sugar - 100g
Butter - 40g
Water - 250ml
Dry yeast - 10g
Baking powder - 1tsp
Plain flour - 500g
Salt - 1/2 tsp
Orange zest - 1tbsp
Lemon zest - 1tbsp
Raisins - 100g
Candied lemon - 100g
Candied Orange - 100g
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Optional topping
Melted chocolate & fruits
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Mini Panettone (Italian Christmas Bread) I Good Times With Jen
Jen makes mini versions of this classic Italian treat that makes all other fruitcakes jealous.
INGREDIENTS:
Starter:
½ cup water
2 tsp instant yeast
¼ cup all-purpose flour
Marinated fruit mix:
¼ cup dark raisins
¼ cup golden raisins
½ cup candied orange peel
4 tbsp rum
Dough:
3 whole eggs
½ cup sugar
1 tsp vanilla extract
Zest of 1 large orange
1 quantity starter (amounts above)
3 cups all-purpose flour, plus more for dusting
1 tsp salt
6 tbsp butter, softened
Marinated fruit mix (drained)
Oil for bowl
Egg wash (1 egg + 1 tbsp milk)
STEPS:
1.) The night before: In a bowl, combine starter ingredients, cover with plastic wrap, and set aside to rise overnight. In another bowl, combine raisins, peel, and rum. Cover and allow to marinate overnight. Drain and reserve rum for other use.
2.) The next day: In a mixer, whisk together eggs, sugar, orange zest, and vanilla. Once well mixed, whisk in the starter mixture.
3.) Using a paddle attachment, gradually add flour and salt into the mixture. Once combined, add softened butter and continue kneading for another 5 minutes. Add the marinated fruit and continue kneading for just a few seconds until incorporated.
4.) Lightly flour a clean surface and dump out the dough. Sprinkle to top with a light dusting of flour and gently knead until a smooth, slightly sticky dough forms. Transfer to a large oiled bowl, lightly spread oil over the surface of the dough, cover, and allow to rise for several hours or until more than doubled in size.
5.) Once risen, gently punch down the dough and divide into 10-12 equal portions. Place in small panettone or cake molds set on baking trays lined with non-stick spray. Set aside and allow to rise for 30 minutes or until doubled.
6.) Preheat oven to 350°F. Brush egg wash over the surfaces. Bake for 15-20 minutes or until the top is golden brown. Allow to cool completely.
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How to cut a huge Italian fruit cake (panettone)...
...or not.
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
Mini Panettone Fruit Cakes | How Tasty Channel
This last minute Christmas recipe is a match between Fruit Cake and Panettone, something like Panettone Muffins. Since Italian Panettone is very long and not easy to make (I've started to make my Panettone 1 month ago!), I've got Panettone flavor thanks to Butter, Eggs, Orange, Raisins and Honey, and mix them in an easy Fruit Cake batter than you can make in few minutes. These Mini Fruit Cakes are rich and full of flavors!
In this recipe you'll find ingredients that are no traditional in Panettone (like Candied Cherries) and lacks for a traditional Fruit Cake (alcohol, molasses..), just because I've matched the best of the two recipes ;)
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Ingredients:
Makes 8 Mini Cakes
170 ml (2/3 cup) Fresh Orange Juice (from about 2 Oranges)
55 g (1/3 cup) Raisins
300 g (2 ½ cups) All Purpose Flour
30 g (3 ½ tablespoons) Cornstarch
8 g (1 ½ teaspoon) Baking Powder
150 g (2/3 cup) Unsalted Butter, softened at room temperature
120 g (1/2 cup) Caster Sugar
3 Eggs, room temperature
1 teaspoon Vanilla Paste (or exctract)
The Zest of 2 Oranges
30 g (2 tablespoons) Honey
100 g (1/2 cup) Candied Orange, chopped
40 g (about 15) Candied Red Cherries, evey cherry chopped into 8 pieces
1 tablespoon (8 g) Cornstarch
Directions:
1. Soak Raisins into Orange Juice for about 15-20 minutes or until prepare the cake batter.
2. Sift together Flour, Cornstarch and Baking Powder.
3. In a large bowl mix with a spatula Butter, Sugar and Vanilla until creamy.
4. In a small bowl mix the eggs.
5. Combine in 3-4 times the Eggs into Butter mix (don’t be afraid if the batter will lupms, it will turn out perfect when you will add flour mix).
6. Add Honey and Orange Zest.
7. Drain the Raisins from Orange Juice.
8. Combine alternaltely Flour mix and Orange Juice just until combined (don’t over mix).
9. In a medium size bowl place the fruits: chopped Candied Orange, chopped Candied Cherries, Raisins.
10. Add 1 tbsp of Cornstarch to the fruits and mix until combined.
11. Well combine the fruit mix to the cake batter.
12. Split the batter into 8 muffin molds lined with paper.
13. Bake in preheated oven at 170°C – 340° F for about 25 minutes (or until a toothpick comes out clean).
14. Cool down and serve it.
You can store them at room temperature for about 3 days.
They will taste even better the day after baking.
Italian Christmas Trifle Cake
Ingredients:
650g panettone or pandoro (Italian cake)
2 eggs
75g caster sugar
500g mascarpone cheese
250ml double cream
1 tbsp vanilla extract
150ml Tia Maria
75g shelled pistachios, chopped
2 tbsp pomegranate seeds
Method:
1. Cut the panettone roughly into slices.
2. Use a layer of these slices, cut to fit, to line the base of a 9-inch springform cake tin.
3. Drizzle a little Tia maria over the cake to moisten it.
4. To make the filling, whisk the eggs with the caster sugar.
5. Add in the mascarpone cheese and double cream and continue to whisk.
6. Remove about 250ml of this mixture to a bowl to keep for the topping.
7. Spread a layer of the cream mixture over the cake layer.
8. Repeat with another layer of cake, Tia Maria and cream filling and finish with a final layer of cake.
9. Cover with clingfilm and place in the fridge overnight.
10. When you are ready to serve, remove the sides of the cake tin but keep the base of the tin.
11. Transfer to a serving platter and top with the reserved cream filling.
12. Sprinkle with the chopped pistachios and pomegranate seeds.