PANETTONE MOLD RECIPES
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.
PANETTONE RECIPE - GREG WADE | FOOD & WINE
Greg Wade, the head baker at Chicago’s Publican Quality Bread, credits his passion for panettone to Philadelphia’s Marc Vetri, who sent his own delicious panettone to Wade every year, inspiring Wade to try his hand at the notoriously difficult bread. But even a highly trained and experienced baker like Wade struggled to get it just right—so much so that it took an impromptu visit from yet another chef, the renowned Italian pizzaiolo Gabriele Bonci, to tell Wade he was doing it all wrong. After the two men went through multiple tries and tweaks, Wade got it right. Now he gifts and sells the loaves every Christmas, making every single one himself.
Provided by Greg Wade
Categories Bread + Dough
Yield Makes 2 loaves
Number Of Ingredients 19
Steps:
- MAKE THE BIGA
- MAKE THE INITIAL DOUGH
- MAKE THE FINAL DOUGH
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NATURALLY LEAVENED CHRISTMAS PANETTONE – BREADTOPIA
Naturally leavened panettone is an epic adventure in baking, worth mastering and repeating even outside the holiday season. With this recipe's clear instructions and well-tested strategies, you can enjoy the airy soft crumb and scrumptious fruity flavors of homemade panettone.
From breadtopia.com
Total Time 4 hours 50 minutes
From breadtopia.com
Total Time 4 hours 50 minutes
- These panettone will keep well stored in a closed bag for at least a week. (Although ours never last that long!) They also freeze very well.
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PANETTONE - JOSHUA WEISSMAN
700g of dough for a 6-inch mold. 850g of dough for a 7-inch mold. Spraying your bench scraper intermittently, use it to push the dough up under itself and rotate it. Continue this until you get a nice taut ball. Transfer your dough into your panettone molds and let proof in an 85 degrees Fahrenheit environment, for 4-6 hours.
From joshuaweissman.com
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PANETTONE RECIPE (OVERNIGHT DOUGH) | KITCHN
Nov 07, 2021 · Place the dough seam-side down into the tin (s) or mold (s). Press the reserved almonds deep into the top of the panettone (s). Cover with a kitchen towel and let rise in a warm place for 3 hours. Meanwhile, beat the remaining 1 large egg in a small bowl and let sit on the counter to come to room temperature.
From thekitchn.com
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PANETTONE RECIPE (BAUDUCCO COPYCAT) - EASY AND DELISH
Dec 15, 2021 · Pirlatura (Dough rounding): Fold the dough, shape it into a ball, and place the seam side down, in a 5.9-inch-wide x 3.9-inch-high panettone paper mold (or one with similar measurements). Place the panettone mold on a double rimmed baking sheet.
From easyanddelish.com
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HOW DO I MAKE PANETTONE PAPER MOLDS? | EHOW
Pour the panettone batter into the mold and bake according to the directions. Tie twine around the bread and add a holiday decoration if you're giving it as a gift. Put some colored paper around the mold to give it holiday flair. You can also use metal coffee cans as molds. Draw around a cup or plate so you have a perfect circle. references
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6 PANETTONE RECIPES | ALLRECIPES
Dec 14, 2021 · Chocolate-Stuffed Panettone. This panettone comes with a prize inside: a delightful mixture of chocolate, cream, walnuts, and scooped-out panettone. It's a fun twist on a classic holiday bread, and it comes together in just under an hour. View Recipe. this link opens in a new tab.
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From allrecipes.com
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PANETTONE - RECIPE GIRL®
Dec 03, 2018 · Rework the dough's ball shape and place in two greased paper panettone molds. Lightly brush the top of the dough with egg wash. Loosely cover with plastic wrap. Let rest and proof for 1 hour 40 minutes until dough has risen about 2/3 up the mold. Preheat oven to 365 degrees F. Uncover the risen dough. Lightly brush with egg wash again.
From recipegirl.com
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EASY PANETTONE RECIPE
Begin by preparing the yeast. Fill a small bowl with 80ml (1/3 cup) of room temperature water. Add the yeast and 1 tsp of sugar. Mix until they are completely dissolved. In a mixing bowl, combine the yeast water with 80g of bread flour. Mix thoroughly with a wooden spoon.
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PANETTONE MOULD | THE FRESH LOAF
Now with the circle folded in half, make small tapered fan folds from the base line to the outside edge (like a paper fan, back and forth). Open and carefully put into cake form. Use a few clothes pins to hold if you don't have enough hands. Another way would be to cut a base and then the sides to line.
From thefreshloaf.com
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HOW DO I MAKE PANETTONE PAPER MOLDS? | EHOW
For Italians, panettone is a holiday tradition. The fruit-filled sweet yeast bread that's as sweet as cake is baked in paper cylinder-shaped molds and given as gifts. During the holiday season, the bread is eaten for breakfast, served as an afternoon snack with Marsala wine or a late night treat before going to bed.
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PANETTONE RECIPE - NATASHA'S BAKING
Oct 22, 2020 · Divide according the size of your mold. Use this helpful tool below to figure out the amount of dough needed for various Panettone mold sizes. Let it proof for 6-8 hours at 28-30C/ 82-86 F. Bake at 350F for 25-35 minutes depending on the weight of panettone. Hang them upside down for about 12 hours to stabilize the crumb.
From natashasbaking.com
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TRADITIONAL PANETTONE RECIPE - THE DARING GOURMET
Nov 12, 2019 · To make panettone you’ll need a traditional paper panettone mold. These are constructed of thick, sturdy paper with a smooth coating inside and are not meant to be reused. This recipe uses a traditional 7.3? x 4.25? panettone mold.
From daringgourmet.com
From daringgourmet.com
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THE PANETTONE PROJECT – WEEKEND BAKERY
Dec 25, 2015 · Panettone is usually made in classic panettone molds you can also find in our baking shop. You can also use a well greased baking tin. You can also use a well greased baking tin. The dimensions should be around 13,5 cm / 5.3 inch diameter and a height of 9.5 cm / 3.7 inch.
From weekendbakery.com
From weekendbakery.com
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HOW TO MAKE PERFECT PANETTONE AT HOME | EL MUNDO EATS
Nov 23, 2017 · Once you have mixed in the candied fruits etc, form the dough into a ball and place it inside the panettone mold of this size. Place the mold on top of a baking tray. This will make it easier for you to move the mold around without risking collapsing the dough, if you were to grab it by the mold rim. ... I watched a lot of panettone recipes but ...
From elmundoeats.com
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EASY PANETTONE RECIPE
Begin by preparing the yeast. Fill a small bowl with 80ml (1/3 cup) of room temperature water. Add the yeast and 1 tsp of sugar. Mix until they are completely dissolved. In a mixing bowl, combine the yeast water with 80g of bread flour. Mix thoroughly with a wooden spoon.
From pastagrammar.com
From pastagrammar.com
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HOMEMADE PANETTONE | KING ARTHUR BAKING
Nov 23, 2008 · If the pans you're using are the size we're thinking of, Jennifer, the tip at the bottom of the recipe says "To make small, gift-sized panettone, divide the dough into 4-ounce pieces, round into balls, and place in 10 lightly greased mini panettone paper pans. Allow to rise as directed at left, and bake for about 20 minutes, tenting with foil ...
From kingarthurbaking.com
From kingarthurbaking.com
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HOLIDAY PROJECT: MAKING PANETTONE AT HOME! | THE TUMMY TRAIN
Dec 30, 2021 · Cover with plastic wrap and let rise in a warm place for 1-1/2 to 2 hours, or until the dough reaches the top edge of the mold or has tripled in size. About 30 minutes before the panettone is ready to be baked, set the oven rack to the lower third of the oven. Preheat the oven to 375°F (190°C).
From thetummytrain.com
From thetummytrain.com
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MAKE THIS TRADITIONAL PANETTONE RECIPE FOR CHRISTMAS ...
Nov 11, 2020 · Place into the prepared panettone mold. Cover and allow the dough to rise until its highest point has just crested over the rim of the baking mold, about 1 hour. Preheat the oven to 400 degrees. Bake the bread for 10 minutes. Reduce the temperature to 375 degrees and bake for an additional 10 minutes.
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PANETTONE RECIPE (SIMPLIFIED) - TASTE OF ARTISAN
Apr 12, 2020 · Panettone molds. Panettone dough is soft, silky-smooth and tacky, so you need to use some sort of a liner. Greasing works, to a point, but you may still experience sticking. Panettone mold substitutes are abundant. You can use used unlined tin cans, about 4-5 inches in diameter and 5-7 inches in height.
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From tasteofartisan.com
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PANETTONE RECIPE (YEAST METHOD) - NATASHA'S BAKING
Dec 03, 2021 · Transfer shaped panettone to a tray and let proof covered at 28-30C /82-86F for 3-4 hours until the dough will reach 2cm from the top of the mold. Meanwhile prepare glaze by mixing all the ingredients. Pipe the glaze on top of panettone. Bake for 33-35 min, until internal temperature will reach 92C/197F.
From natashasbaking.com
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