PANETTONE RECIPE - BBC GOOD FOOD
Prove your baking skills this Christmas with a fluffy, lighter-than-air classic Italian sweetbread, packed with festive flavours and candied fruit
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 8
Number Of Ingredients 17
Steps:
- Grease a panettone tin (see Tip) or a 20cm deep cake tin, or use a panettone case.
- Place the warm milk in a bowl and add the yeast and 1 tsp of sugar and leave for a few minutes.
- Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract until really light, creamy and pale.
- Stir in the lemon and orange zest. Add the eggs a little at a time until all are well incorporated. Spoon in a tablespoon of the flour if the mixture starts to curdle and beat this in with the eggs.
- Place the flour in a large bowl and mix with a good pinch of salt and make a well in the centre. Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough. Knead for 5 mins in the bowl until it all starts to come together. It will be a pretty sticky dough at this stage.
- Turn out the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you have a very soft and stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking, but try not to add too much. Place in a lightly greased bowl and cover. Place in the fridge overnight to prove.
- Place the raisins and sultanas in a small saucepan with the rum and heat gently for 5 – 7 mins until the fruit has absorbed the liquid and is plump and juicy. Set aside to cool.
- When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins, sultanas and chopped candied peel. Shape the dough into a ball and pop into the prepared tin. If using a 20cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises. Cover lightly with cling film and leave to rise for 3-4 hours depending on your room temperature, until it has doubled in size.
- Preheat the oven to 180C/fan 160C/gas 4. Adjust the oven shelf to the right height. Mix together the almonds, caster sugar and egg white for the topping and gently brush over the top of the panettone. Place in the oven and bake for 40 - 50 mins until golden and risen and a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve.
Nutrition Facts : Calories 713 calories, FatContent 33 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 86 grams carbohydrates, SugarContent 39 grams sugar, FiberContent 2 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.7 milligram of sodium
PANETTONE PUDDING RECIPE | BBC GOOD FOOD
This is a posh version of bread and butter pudding, rich with cream and vanilla – great for using up any excess Christmas panettone
Provided by Good Food team
Categories Dessert, Dinner, Supper
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
- Cut 250g panettone into wedges, leaving the crusts on.
- Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
- In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
- Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
- Dust with icing sugar and serve with spoonfuls of whipped cream.
Nutrition Facts : Calories 520 calories, FatContent 33 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 29 grams sugar, ProteinContent 10 grams protein, SodiumContent 0.5 milligram of sodium
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PANETTONE BREAD PUDDING RECIPE | INA GARTEN | FOOD NET…
Reviews 4.7
Total Time 2 hours 25 minutes
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- Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.
BREAD MACHINE PANETTONE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 01 hours 55 minutes
Category Snacks
Cuisine Europe, Italian
Calories 231 calories per serving
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before dough cycle is completed, add candied fruit and raisins. , When dough cycle is completed, turn dough onto a lightly floured surface. Shape into a 9-in. round loaf; place in a greased 9-in. springform pan. Cover and let rise in a warm place until doubled, about 40 minutes. , Preheat oven to 350°; bake until golden brown, 25-30 minutes. Cool on a wire rack. Remove sides of pan; cut into wedges.
PANETTONE BREAD AND BUTTER PUDDING RECIPE | JAMIE OLIVER ...
Reviews 4.9
Total Time 50 minutes
Category dessert
- Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.
PANETTONE BREAD PUDDING RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
Calories 418 per serving
- In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.
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