PANETTONE: MILANESE SWEET BREAD [VEGAN] - ONE GREEN PLANET
Panettone, also known as pan dulce, is a sweet bread originating from Italy, but it's gained popularity all over the world, particularly in South America.
Provided by Clarisa Ponce de Leon
Cook Time 0 minutes
Yield 10-12 servings
Nutrition Facts : Calories 0 calories
PANETTONE RECIPE | MARTHA STEWART
Panattone is an Italian sweet bread that will become a staple in your home.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes 2
Number Of Ingredients 14
Steps:
- Sprinkle yeast over milk in the bowl of a mixer fitted with the dough-hook attachment. Let stand until foamy, about 5 minutes. Sprinkle 2 ounces flour (about 1/2 cup) and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
- Add remaining 12 ounces flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes. Add butter, 1 tablespoon at a time, mixing well after each addition. Mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add extracts, orange peel, and raisins. Mix until combined.
- Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
- Bring dough to room temperature, and divide in half. Form each half into a ball; place each in a 5 1/4-by-3 3/4-inch paper panettone mold or a small brown paper bag that has been rolled down to about 5 inches. Transfer to a baking sheet. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 2 hours.
- Preheat oven to 350 degrees. Lightly beat remaining egg. Brush egg wash onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.
- Remove molds from oven, and run two wooden skewers horizontally through the center of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large heavy canisters or cans. Let cool completely.
More about "panettone milanese recipe recipes"
PANETTONE RECIPE | ITALIAN RECIPES | UNCUT RECIPES
From uncutrecipes.com
Reviews 5.0
Total Time 7 hours
Calories 600 cal per serving
- 01 - Place the Raisins into a bowl of water and leave it there, resting for about 10 minutes. 02 - In the meanwhile, using another bowl, put the Brewer's Yeast and 1 tablespoon of Sugar into the lukewarm Milk. 03 - At this point add the half cup of Flour and mix slowly till you have a soft dough. It might take up to 8 minutes. 04 - Cover the dough and leave it expanding for about 1 hour in a warm room. 05 - Once the dough has grown in size ( about double ) add 2 full Eggs and what you've got left of the Brewer's Yeast and about 1 cup of Flour. 06 - Mix everything. 07 - Once you have made ( again ) a soft soft dough add sugar, butter and mix well. You will have now to have a sticky and soft dough. 08 - Cover it with some cleang film and leave it resting for about 2 hours in a warm room, till the volume will double. 09 - Add 2 full Eggs and 1 extra Yolk, about 1 cup of Flour and mix for about 10 minutes, or untill you have a soft dough. 10 - Now, add half cup of Sugar, 1 teaspoon of Salt, half cup of Unsalted Butter, Grated Organic Lemon Skin, Dried Oranges, Cherries and Currants and Vanilla. Add the Raisins too and mix until all is well incorporated. 11 - Cover the bowl with some cling film and leave it vvresting for other 2 hours in a warm room. 12 - Prepare a 18cm / 7in Panettone Tin by brushing the Cooking Paper generously with melted butter. 13 - Cover again and leave it there for other 2 hours until the dough just starts to dome over the top of the tin. 14 - Leave the dough resting. Do not cover it. Leave it rest for about 10 minutes. Once the top of the panettone dome dries you can cut a cross in it. 15 - Place a dice of butter on the top of it. 16 - Preheat the oven to 180C / 350F / Gas 4 with a bowl of water in it. This will help to give enogh humidity inside the oven. 17 - Bake the panettone for abot 1 hour making sure the tope doesn't get too dark. - If it does, you can reduce the temperature to 150C / 300F / Gas 2 - Check the panettone periodically in case of oven hot spots. Bear in mind that the sugar and butter in the dough could brown too much before it is actually fully baked. 18 - Remove the panettone from the tin immediately and allow to cool.
TRADITIONAL & AUTHENTIC ITALIAN PANETTONE RECIPE | FESTIVE ...
From thehappyfoodie.co.uk
Cuisine Italian
1. In a large bowl, mix together your Stage 1 flour, sugar, starter, water and egg yolks until they form a dough. It helps if you have an electric mixer, if I’m honest, because this dough is all about gluten development.
2. Knead your Stage 1 dough vigorously for 10–15 minutes until it passes the windowpane test easily. Only then, add the butter and beat until totally smooth and combined – at least another 5–10 minutes. Your once gloopy dough will have come together into something rather beautiful.
3. Proving time here is very long, and as such is highly dependent on temperature. You want it to at least triple in size. If your air temperature is in the high twenties or so, then this will only take about 10–12 hours. For me in my cold, student flat, this will take an entire day or more.
4. Once tripled in size, it’s time to add the Stage 2 ingredients. Add the flour and sugar, then mix to combine into a new, drier dough. Add the extracts, honey, salt and water, incorporating them into the dough. Finally, add the egg yolks, and again mix into a coherent dough.
5. Sorry but it’s time to knead again. And again, knead vigorously, for a good 10–15 minutes at least, until it passes the windowpane test easily. Only then, start incorporating the softened butter. Continue to work until this is totally smooth and incorporated, probably another 5–10 minutes.
6. Finally, add the sultanas (or chocolate chips) and mixed peel. Keep working the dough until you are absolutely positive that the fruit is as evenly distributed as it can be. Now, prepare your panettone case. Insert two wooden skewers along the base of the case, so once baked you’ll be able to hang the bread upside down.
7. Shaping a panettone is difficult, I’m not going to lie. You want a beautifully smooth and rounded surface with high surface tension and well supported sides. Although traditionally shaped using melted butter, I think oil is your best bet. Turn your dough out on to a heavily oiled surface and shape into a boule as per previous instructions. Because the dough is so wet and the oil is absorbed rapidly, you’ve got to be really quick. As soon as it looks smooth and tight and is holding its shape, plonk it into your panettone case.
8. Prove in your panettone case for approximately another 10–14 hours, depending on your room’s temperature. Again, in my draughty student flat, this prove took overnight then half the day. You want your dough to at least double in size, so it has climbed at least half way up the inside of the panettone case. If you’re worried about overproving whilst you go out, fridge it.
9. At least half an hour before baking, preheat your oven with your baking surface inside to 220°C/gas 7.
10. Just before you bake, turn the oven down to 180ºC/ gas 4. Then, take your panettone and score a large cross shape in the top using scissors, a peel or a razor blade. To the middle of the cross, add a small knob of butter. This is the traditional Milanese panettone; the cross signifying the Christian crucifix.
11. Bake for about 50–70 minutes on the bottom shelf of the oven. If it is becoming very dark after 30 minutes, turn the oven down. Add a cup of water to the bottom of the oven to create steam.
12. When hot, a panettone cannot support its own weight like when it is cool. Therefore, once it is out the oven, it will begin to collapse and lose the magnificent height. The solution to this lies with the skewers through the bottom of the panettone. Using two chairs, or two stacks of DVDs, hang the panettone cases upside down. Leave to cool like this for at least 4 hours, but you could leave it overnight.
Congratulations, you have just baked one of the hardest breads there is! I’m sorry it took so long, but I hope you’ll agree it was worth it.
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