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2007-04-27 17:55:04 · 5 answers · asked by Anonymous in Food & Drink Cooking & Recipes

5 answers

Panettone di Milano:

2¼ hours 1 hour prep
1-2 Panettones

5 cups pastry flour
1 envelope yeast
2 teaspoons lukewarm water (for yeast)
1/2-1 cup lukewarm water (to add to flour in 2 additions)
1/4 teaspoon salt
3/4 cup butter, melted
4 egg yolks (at room temp.)
2 eggs (at room temp.)
1 cup sugar
1/2 cup lukewarm water (to add to eggs, and sugar)
2/3 cup seedless raisins (I use the golden ones)
1/2 cup orange rind, cut into small pieces (** can use 1/2 cup candied citron OR 1/4 cup citron + 1/4 cup orange peel instead)
1/2 tablespoon butter (*divided if making 2 loaves)
butter
parchment paper (to line baking sheets)

1. This cake should be started the day before the actual baking (or very early on the same day).
2. Sift and measure flour.
3. Blend yeast with 2 teaspoons warm water and let stand 5 minutes.
4. Add yeast mixture to 1/2 cup flour and mix well.
5. Make a little ball of dough out of the flour/yeast mixture.
6. Place the dough in a bowl, in a warm place for 2 hours.
7. When ball of dough has doubled in size, place 2 cups pastry flour on a pasty board, place yeast dough in the middle, add enough lukewarm water to make a soft pliable ball and knead carefully.
8. Cover well and let stand in a warm place for 3 hours.
9. Place 1 cup pastry flour on board, add yeast dough and enough lukewarm water to make a soft pliable ball of dough and knead well.
10. Let stand in warm place for 2 hours.
11. When dough has risen again, place 1 1/2 cups flour on pastry board, add dough, salt and melted butter and knead together well.
12. Beat together egg yolks, whole eggs, sugar and 1/2 cup lukewarm water.
13. Beat until frothy.
14. Add to dough a little at a time, kneading constantly until everything is well absorbed.
15. Add raisins and peel and knead well to distribute fruit evenly.
16. You can make 1 large panettone, or loaf, or 2 small ones.
17. If you wish to make two, divide dough in half and shape.
18. Let the shaped dough rise in a warm place for 4 to 6 hours (depending on the heat in your kitchen).
19. The loaf or loaves should be double their original size, and the dough should be very soft to the touch.
20. Make a cross mark with a sharp knife on the top of each loaf, and place loaf on buttered paper on a baking sheet.
21. Place in a preheated, hot oven (400°F) for 5 minutes.
22. Remove from oven quickly, and place a 1/2 tablespoon butter* in the center of the cross mark; (*if making 2 loaves, use 1/4 Tablespoon in each loaf).
23. Return to oven and bake at 400°F for 15 minutes.
24. Lower heat to 375°F, and continue baking 45 minutes, or longer, depending on the size of the loaf.
25. Remove from oven and cool on a rack.
26. This cake keeps fresh a long time, stored in a plastic bag.
27. Its not necessary to keep it refrigerated.

2007-04-28 05:38:23 · answer #1 · answered by Girly♥ 7 · 0 1

I don't know any actual recipes for it and I don't want to misguide you with some random recipe, but I just wanted to recommend that you make french toast with some of it. Once we started making this it has become a Christmas morning tradition!

2007-04-28 01:11:24 · answer #2 · answered by KMS 3 · 0 1

I see it's already been said, but I want to reiterate that pannettone is excellent for french toast.

2007-04-28 01:14:59 · answer #3 · answered by blahdeblah 5 · 0 1

I've just answered a question on panettone!

Try these:
http://www.italianmade.com/recipes/recipe384.cfm
http://www.sofeminine.co.uk/w/recipe/r477/panettone-italian-brioche-cake.html
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29365,00.html

2007-04-28 01:10:21 · answer #4 · answered by Sybaris 7 · 1 1

PANETTONE

For dough
1 cup golden raisins (5 oz)
1/2 cup sweet Marsala
1/2 cup warm milk (105–115°F)
2/3 cup plus 2 teaspoons sugar
4 teaspoons active dry yeast (from two 1/4-oz packages)
3 1/4 cups unbleached all-purpose flour
3 large eggs at room temperature for 30 minutes
1 large egg yolk
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into 8 pieces and softened, plus additional for buttering cans
1 cup diced fine-quality candied citron (not a supermarket brand; 6 oz)

For egg wash
1 large egg yolk
1 tablespoon water

Special equipment: a stand mixer fitted with paddle attachment; 2 (10- to 15-oz) clean coffee cans (paper or plastic labels removed); parchment paper

Make dough:
Simmer raisins in Marsala in a small saucepan 2 minutes. Remove from heat and let stand until cooled to room temperature.

Meanwhile, stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.) Add 1/4 cup flour and beat at medium speed until combined. Add whole eggs, yolk, zest, lemon juice, salt, and remaining 2/3 cup sugar and beat until incorporated. Reduce speed to low, then mix in remaining 3 cups flour, 1/2 cup at a time. Increase speed to medium-high, then gradually beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, 4 to 6 minutes. (Dough will be very soft and sticky.) Drain raisins, discarding Marsala, then add to dough along with candied citron and mix at low speed until incorporated.

Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 3 hours.

While dough rises, generously butter coffee cans and line bottom and side of each with parchment (use a round for bottom and a rectangle for side).

Punch down dough with lightly floured hands and turn out onto a lightly floured surface. Halve dough and scoop 1 half into each can, pressing gently to expel any air bubbles. Loosely cover cans with lightly buttered plastic wrap. Let dough rise in a draft-free place at warm room temperature until dough reaches top of cans, 2 to 3 hours. (Alternatively, let dough rise in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.)

Bake panettone:
Put oven rack in lower third of oven and preheat oven to 375°F.

Beat together yolk and water and lightly brush top of dough with egg wash. Bake until tops are deep golden brown and bottoms sound hollow when tapped (remove from cans first), 35 to 40 minutes. (Firmly thump bottoms of inverted cans to remove.) Transfer loaves to a rack and discard parchment. Cool to room temperature.

note: Panettone keeps, wrapped tightly in plastic wrap and then foil, frozen 3 weeks. Makes 2 loaves.

http://www.epicurious.com/recipes/recipe_views/printer_friendly/236704?printFormat=
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Panettone French Toast

Serve panettone sliced, untoasted or toasted, with jams or citrus curd, or use it to make this special French toast.

http://www.williams-sonoma.com/prod/R101260.jsp

2007-04-28 03:01:28 · answer #5 · answered by MB 7 · 0 2

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