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How To make Panettone (Italian Fruitcake)
1 c All-purpose flour (PLUS 2
-TBL) 1/8 ts Salt
1 Pkt fast-rising active dry
-yeast 2 tb Warm water (see yeast
-package for temperature) 3 tb Granulated sugar, divided
2 Eggs
8 ts Reduced-calorie margarine
1/2 ts Each grated orange peel and
-brandy extract 3 oz Mixed dried fruit, coarsely
-chopped Sift together flour and salt onto sheet of wax paper; set aside. In small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve. Let stand until foamy, about 5 minutes. In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add margarine and beat until well combined. Continue to beat while adding orange peel and brandy extract. Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes. Add dried fruit, beating until thoroughly combined. Cover bowl with clean damp towel or plastic wrap and let stand in warm draft-free area until dough is doubled in volume, about 30 minutes. Preheat oven to 400F. Spray 3-cup fluted mold with nonstick cooking spray. Punch dough down, then turn into prepared mold; bake in middle of center oven rack for 10 minutes. Reduce oven temperature to 325 F and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if Panettone is browning too quickly). Unmold onto wire rack and let cool. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
How To make Panettone (Italian Fruitcake)'s Videos
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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Panettone | Easy No Mold No Knead Italian Fruit Christmas Bread | How Tasty Channel
Panettone is the most iconic Italian Christmas recipe, a delicious buttery fruit dough so rich in flavor! The traditional Italian Panettone is very difficult and long to prepare, made with sourdough, but with this easy recipe everyone can make a very soft and fluffy Panettone in a super easy way without a stand mixer, without kneading and without mold!!
I show you how to make an easy homemade panettone mold!
This recipe requires from 8 to 24 hours depending if you want to let Panettone rise in a warm place or in refrigerator.
The taste is perfectly amazing!!
????PRINTABLE RECIPE AND TIPS:
CHAPTERS:
00:00 Intro
00:57 Make the mold
02:08 Make the dough
05:20 Make the folds
07:59 Transfer into the mold an let it rise
09:25 Score the top
10:44 Bake
11:17 Cool down
11:37 Unmold and serve it!
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► EASY PANETTONE IN FEW HOURS:
► EGGLESS PANETTONE:
► HOW TO SERVE PANETTONE LIKE AN ITALIAN:
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Panforte: Italian FRUITCAKE | Tuscan Christmas Dessert | #christmas #dessert
In this PIATTO RECIPES™ video, we'll show you how to make a classic Italian fruitcake: PANFORTE! This Tuscan Christmas dessert dates back to the late middle ages and is popular during the holiday season in Italy.
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In this PIATTO™ video recipe, we present:
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Panforte: Italian FRUIT CAKE | Tuscan Christmas Dessert | #christmas #dessert
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This Italian Christmas dessert has many variations. In this video recipe, we show how to make 'Panforte Margherita'— named after Queen Margherita in the late 1800's for her visit to the Tuscan city of Siena.
With whole almonds, candied orange, candied citron, this is probably the most popular Italian fruitcake. The name— 'strong bread' in Italian— comes from the warm spices that give this Italian dessert a kick: cinnamon, nutmeg, cloves, ginger and even juniper if you can find it.
A super EASY dessert to help you make Christmas Italian!
This recipe, in Italian:
INGREDIENTS (one cake)
pan size: 8-9 inches( 20 cm) ring
Almonds - 11 oz (300 g); whole, untoasted with skins.
Candied Orange - 4 oz (120 g)
Candied Citron - - 4 oz (120 g)
Flour - 1 cup (150 g)
Honey - 5 oz (150 g)
Powdered Sugar - 5 oz (150 g); + more for topping
Water or Sweet Wine - 2 tbsp ( 30 ml); here Vin Santo
Cinnamon - 1 tsp
Nutmeg - 1 tsp
Cloves - 1/2 tsp
Coriander - 1/4 tsp
Powdered Ginger - 1/4 tsp
Juniper - 1/4 tsp
Rice Paper - for the base
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0:00 - how to make Italian Fruit Cake
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Italian Fruit Cake
Get the full list of ingredients here:
Ingredients
• 1 Panattone Cake, sliced lengthwise
• 1 orange, segmented
• 1 tbs honey
Method
-Slice the cake lengthwise and set on a plate
-Take the rind off the orange and segment the fruit out
-Add the honey to the orange and mix
-Top the cake with the oranges and serve
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Sourdough Panettone - Italian Fruit Cake. Sourdough starter or discard recipe
Sourdough Panettone
190 g. starter or discard
3c. flour
1/2c. warm water
1T yeast
1/3 c. sugar
1t. salt
8 egg yolks
8T softened butter
mix warm water, yeast and sugar in a small bowl until yeast is a little bubbly.
add all ingredients into a mixer and mix until combine.
Add
zest of 1 lemon and one orange
3T honey
2t. vanilla
1/2c. dried fruit that has soaked in a little warm water until soft. We used 1/4c. each raisins and dried cherry.
1/4c. sliced almonds if desired
1/2c. candied lemon or orange peel. If you do not have this add 1/2c. of another dried fruit of choice. I suggest pineapple, apricot, blueberry, peaches. It won't be as citrusy but it will still be amazing.
Once it is combined kneed for 15 minutes by hand or with dough hook on mixer.
Do 3 sets of stretch and folds at 30 minutes between each set. Make sure to grease your hands since the dough is very sticky. On the last set put the dough into a well greased pan, panettone mold or other dish for it to bake in. Let it rise 3-4 hrs.
Preheat oven to 350 degrees
sprinkle the top of the bread with 1t. sugar and 1 pat of cold butter
Bake for 50-80 minutes until a toothpick comes out clean.
Cool upside-down is you can but this isn't necessary.
Serve once cooled. A little shake of powdered sugar on it looks awesome if you are serving company.
Happy Holidays!
Visit our etsy shop for sourdough starter and other handmade items. use discount code YOUTUBE for 20% off your purchase.
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If you are looking for great prices on bulk foods visit Azure Standard. They have the best price on many dried ingredients like dried fruit, oats, molasses, flour and just about anything we have purchased.
Thanks for watching,
Shawn and Ali
Little Hill Homestead
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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