Panettone. Panettone is an Italian type of sweet bread originally from Milan (in the local Milanese dialect it is called panetton, pronounced [paneˈtũː]), usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in Latin America, Eritrea, Australia. Кулич тает во рту /Panettone. Irina Коvalchuk. ПОЛНЫЙ ВОСТОРГ! Итальянский панеттоне на закваске от Джиорилли ✧ Italian panettone from Giorilli. Panettone is a towering round of sweet bread speckled with raisins, citrus, and almonds with a plush, buttery texture that is popular both here and all over Italy during the winter holidays.
You can cook Panettone using 12 ingredients and 6 steps. Here is how you cook it.
Ingredients of Panettone
- It’s 60 gms of milk.
- You need 7 gms of dry yeast.
- It’s 4 gms of bread improver (optional).
- It’s 1 of whole egg.
- You need 1/2 of an egg yolk.
- You need 200 gms of flour.
- Prepare 25 gms of sugar.
- Prepare Pinch of salt.
- You need 25 gms of butter/blueband.
- You need 10 gms of mixed peel (also lemon rind).
- Prepare 20 gms of raisins/ sultanas.
- Prepare 2 tsp of butter/blueband (for greasing and top of loaf).
Panettone is a sweet bread originating from Milan, Italy that is often eaten around Christmas time. It is tall and cylindrical in shape, has a fluffy sourdough texture. Thank you so much for the clear and cincise directions!! It was the BEST recipe for Panettone I have ever had!
Panettone step by step
Sift the flour on your worktable and make a bay.
Put all the other ingredients in the middle of the well and knead to a smooth and firm dough..
Cover, and let rise until double in size, meanwhile grease your terrine mould or circular baking tin with grease proof paper.
Once doubled knead the dough and form it into the shape of a ball place it in the lined mold, cut across on top using a sharp knife and let rise for 1 hour.
Melt the remaining butter/ blueband allow it to cool and brush it on top of the loaf bake at 190" degrees for about 40 mins.
Secret to successful bread is hard kneading, work the dough like your life depends on it..
This classic panettone recipe from Andrea Tortora requires some careful timing and a bunch of patience, but the result is well worth it. Remove the panettone from the oven and cool completely. Remove the panettone dough from the fridge. Knock back the dough, shape into a ball and place into the tin. I've always wanted to make Panettone but never had the guts to try it.
