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
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UPDATE! PANETTONE COURSE IS LIVE!!!
I’ve been working on launching a panettone mini course and (this video is a little BTS) to help get you started on your panettone journey. Whiles it is full of info I’m calling it a mini course as this bread takes years and years of practice and dedication to learn.
We were hoping to be done by now but my whole family is so sick. Juniper saw 4 doctors in 3 days and now has pneumonia while my wife has been out with something similar. There’s no kids meds in stores here, everyone is sick and well it’s a bit of a mess!
Check out my last post for a chocottone recipe and sign up to my newsletter (in bio) to be notified when the mini course drops hopefully soon!
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Panettone (Italian Christmas Bread) - Food Wishes
Learn how to make Panettone! Eaten as is, or toasted with butter, this Italian Christmas Bread is perfect for your holiday table. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this amazing Panettone recipe!
Artisan Panettone I Full recipe, from Lievito Madre to Finished Bread
How to Make Panettone at home from scratch , full and easy recipe. This bread is so delicious and special I know you will love it. Get Also the recipe for Lievito Madre and Candied Fruits. This Panettone recipe is adapted from the great Italian master pastry Chef Giallo Zafferano I A Knead to Bake
Ingredients
Stiff Starter
30 grams (2 tbsps) Sourdough Starter
30 grams (2 tbsps) Water
60 grams ( ½ cup) Bread Flour
Lievito Madre
First Refreshment
30 grams (2 tbsps) Stiff Starter
30 grams (2 tbsps) Water
60 grams (½ cup) Bread Flour
Second Refreshment
Lievito Madre
50 grams (3 tbsps + 1 tsp) Water
100 grams (1 cup) Bread Flour
Third Refreshment
Lievito Madre
80 grams (⅓ cup) Water
160 grams (1 ¼ cups) Bread Flour
First Dough
600 grams (4 ¾ cups) Bread Flour
300 grams (1 ¼ cups) Water
165 grams (⅞ cup) Sugar
150 grams (⅔ cup) Lievito Madre
180 grams (3/4 cup) Butter at room temperature
150 grams or about 9 egg yolks.
Second Dough
150 grams (1 cup) Bread Flour
260 grams (1 cup) Mandarin paste
100 grams (¼ cup) Butter
115 grams or 6 egg yolks
130 grams (⅔ cups of sugar)
8 grams (1 ½ tsp) Salt
30 grams (4 ½ tsps) Honey
335 grams (2 ¼ cups) Raisins
155 grams (½ cup) Candied Orange and Lemon Peels
1 vanilla pod
Mandarin Paste
4 small mandarins
110 grams (½ cup) Sugar
Soaked Raisins
335 grams (2 ¼ cups) Raisins
1 cup of rum
1 cup of water
Candied Orange Peels
Peel of 4 oranges
120 grams (½ cup) Water
70 grams (⅓ cup) Sugar
Candied Lemon Peels
Peel of 4 lemons
120 grams (½ cup) Water
70 grams (⅓ cup) Sugar
Get the full recipe on my website:
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Equipment:
Weber Grill Master Touch 22
Lodge 3.2 Qt Combo Cooker
Lodge 12 inch Cast Iron Pan
Breville Convection and Air Fry Smart Oven Air
Dough-Joe® Pizza Steel Baking Sheet
Half Sheet Lid
CHEFMADE Loaf Pan with Lid
Kitchen Aid Electric Mixer
TEEVEA Dough Whisk
Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Bread Basket (Banneton)
Pizza Peel
Bakers Dough Couche
Pasta Machine Marcato Atlas 150
Ravioli Tablet Marcato Atlas
Music:
Jolly old St Nicholas (Instrumental) by E's Jammy Jams Youtube Audio Library
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