anyone know about panettone?

Question

Some recipes are very complicated with some big yeast process and such. Other short-cut recipes look easy. How do they compare? The panettones in the store imported from Italy are expensive. Has anyone tried to make this at home?

Answer 1

http://www.cibochepassione.com/detailRicetta.uk.html?id=508
it's a sweet from Milan(..not Verona),this site is really good (and in english too)and can find almost all REAL italian recepies (also by region)...

Answer 2

look up this recipe on the Foodnetwork.com
Giada DeLaurentis & Mario Batali have a special Christmas episode, it was on last weekend and they have a recipe for panettone. Good Luck!!!

Answer 3

Here are some reciples:

PANETTONE

1/2 cup raisins
5 tablespoons rum
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup warm water
3 cups all-purpose flour
1/2 teaspoon salt
5 tablespoons granulated sugar
3 tablespoons powdered milk
5 tablespoons butter, softened
1 large egg
1/2 teaspoon anise extract
1/2 teaspoon almond extract
3 tablespoons chopped candied citron
2 tablespoons pine nuts

1. Dissolve yeast in warm water.
2. In a bowl, combine flour, salt, sugar, powdered milk, softened butter, egg, anise and almond extracts. Stir in the yeast mixture and knead to form a soft dough. Add the drained raisins, chopped dried mixed fruit, and pine nuts. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours.
3. Punch down; form in a greased loaf pan*, and allow to rise again; about 1 hour.
4. Bake at 350*F for 20 to 25 minutes, or until the top is browned.
Makes 1 loaf.

*Or use a greased 1-pound coffee can to obtain a more traditional shape.

PANETTONE

1 egg
2 egg yolks
34/4 c. sugar
1/2 c. butter, melted & cooled
1 tsp. grated lemon peel
1 tsp. each: anise seeds & anise extract
1/4 c. each pinenuts, raisins & coarsely chopped, mixed candied fruit
2 2/3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk

In large bowl, beat egg, egg yolks and sugar together until thick and pale yellow. Beat in butter; then add lemon peel, anise seeds, anise extract, nuts, raisins and candied fruit.
In another bowl, stir together flour, baking powder and salt. Blend half the dry ingredients into egg mixture. Stir in half the milk, add remaining dry ingredients and mix well. Add remaining milk and blend.

Fold down top of a paper bag (one that measures 3 1/2 x 6 inches on the bottom) to form a cuff so bag stands about 4 inches high. Butter inside of bag generously, set on a baking sheet and pour in batter (or use a greased and flour-dusted panettone mold).

Bake in a preheated 325 degree oven for about 1 3/4 hours or until well browned and a wooden skewer inserted in center comes out clean.

To serve hot, tear off paper bag and cut bread into wedges. To serve cold, wrap bread (still in bag) in a cloth, then in foil and let cool completely to mellow flavors.

Answer 4

I grew up with this Xmas tradition. My mom used to bake it a lot too.
It will taste perfect if you find the PANETTONE ESSENCE. That is what gives that special flowery taste to it.
Also, you can bake it in Muffins pan.

Panettone
Makes 1 loaf


1/3 cup lukewarm water
3/4 ounce (3 packages) active dry yeast
1/4 cup sugar, divided use
6 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1/2 teaspoon salt
2 1/4 to 2 1/2 cups all-purpose flour
8 tablespoons unsalted butter, softened
1/3 cup chopped candied orange peel
1/3 cup chopped candied lemon peel
1/2 cup dark raisins
1/2 cup golden raisins
1 tablespoon unsalted butter, melted


Place the lukewarm (about 80 degrees) water in small bowl. Sprinkle
yeast and 1 tablespoon sugar over it. Stir to dissolve, then let
stand 15 minutes, until yeast is bubbly.


Put egg yolks, vanilla, lemon peel, salt and rest of sugar in a large
mixing bowl. Add yeast and mix well. Gradually add 1 1/2 cups flour.
Stir until combined. Add butter and mix until dough becomes a sticky
ball. Gradually mix in 1/2 cup more flour. Turn dough out onto
floured board. Knead dough with 1/4 to 1/2 cup more flour until it is
no longer sticky to the touch. Then knead 10 minutes more, until it
is smooth and elastic.


Shape dough into ball and place in large bowl. Cover and put in warm
spot (80 to 90 degrees) for 1 hour, or until doubled in volume. While
dough is rising, finely chop candied orange and lemon peels. Mix with
dark and golden raisins and set aside. Preheat oven to 400 degrees.


Punch down dough and knead in candied peels and raisins. Shape dough
into ball and place on buttered baking sheet. Cut a cross on top of
ball. Cut a collar out of parchment or heavy brown paper about 5
inches wide and 22 inches long. Butter one side and wrap it loosely
around dough (to allow for some expansion). Fasten ends of collar
with paper clip and set loaf in warm place for second rise. Allow
bread to expand for 30-45 minutes, or until again doubled in volume.


Preheat oven to 400 degrees. Brush top of dough with some of melted
butter. Bake 10 minutes. Reduce oven temperature to 350 degrees.
Brush top again with melted butter and bake 30 to 35 minutes more.
The panettone is done when it is brown on outside and sounds hollow
when bottom is tapped.

Answer 5

Its an Italian sweet bread, usually eaten on the Holidays!

Answer 6

I've never made any, but the store-bought ones are good.
You can find a decent one for $50-20, so if you're really craving one, just splurge a little!

Answer 7

Pannettone it's an Italian dessert that u can only eat at Christmas and it's from Milan.

Answer 8

i personally do not like it.to me the dough is not spongy enough!
but rachel ray can give the recipe

Answer 9

there damm good.
search rachel rays recipe.

Answer 10

You can also make it in a breadmaker if you have one.