Panettone Food

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HOLIDAY PANETTONE

2022-05-08



Holiday Panettone image

Provided by Food Network Kitchen

Categories     dessert

Time 3h25m

Yield 2 loaves

Number Of Ingredients 0

Ingredients:

Steps:

  • Empty the Holiday Panettone mix (recipe follows) into a bowl. Heat 1 cup whole milk, 1 stick butter, 1/4 cup honey and 2 tablespoons grated lemon zest to 120 degrees in a saucepan; stir into the mix. Mix in 2 lightly beaten eggs and 1 teaspoon vanilla extract; cover and let rise until doubled in size, about 1 hour. Butter two 5-by-9-inch loaf pans or two empty 10-ounce coffee cans and line with parchment paper. Add the dough; cover and let rise 1 hour. Bake at 350 degrees until a toothpick inserted in the middle comes out clean, about 55 minutes. Cool before slicing.

PANETTONE FRENCH TOAST

2022-05-08



Panettone French Toast image

Provided by Giada De Laurentiis

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients:

  • 1 cup water
  • 1 packed cup brown sugar
  • 2 tablespoons whipping cream
  • 1/2 teaspoon ground cinnamon
  • 1 (1-pound) panettone, paper removed
  • 6 large eggs
  • 3/4 cup heavy whipping cream
  • 3/4 cup whole milk
  • 1/4 cup sugar
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup mascarpone cheese
  • Serving suggestion: powdered sugar and assorted fresh berries.

Steps:

  • For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving).
  • For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat.
  • Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.
  • Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.

PANETTONE I

1998-07-31



Panettone I image

This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!

Provided by Lacey Lynn

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 13

Ingredients:

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • ¼ cup white sugar
  • 2 eggs
  • ½ cup nonfat plain yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon zest
  • ¼ teaspoon salt
  • 4 cups unbleached all-purpose flour
  • ¼ cup dried currants
  • ¼ cup raisins
  • 1 tablespoon confectioners' sugar
  • 1 tablespoon butter, melted

Steps:

  • In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
  • Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 40.7 g, Cholesterol 33.7 mg, Fat 2.3 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 76.4 mg, Sugar 7.5 g

Top Asked Questions

  1. How to make a panettone?
    To prepare the panettone start making the first dough. Pour into a bowl the malt (1), the 65 g of caster sugar (2) and the 125 g of water at room temperature (3). Mix with a whisk until the sugar (4) melts, then pour the syrup into a planetary mixer equipped with a leaf whisk (5). Then add the 250 g of Manitoba flour at once (6) and start kneading.
  2. Do Italians eat panettone sliced?
    Tear your panettone and eat it in a glass of milk instead of slicing it. Another way that Italians enjoy panettone doesn’t involve slicing it at all. Try simply unwrapping your panettone and setting it out.
  3. Where can you find the best panettone in Toronto?
    Forno Cultura seems to take the cake in Toronto when it comes to stunning, contemporary panettone. Their "Classico" variation is topped with bitter almon meringue, pearl sugar, roasted almonds and sea salt. Not much classic about that enticing re-imagining.
  4. What is a panettone starter?
    Unlike a standard sourdough starter, which is equal parts flour and water, this starter is two parts flour and one part water. From there, making the bread is a fine balance of technique and timing. I asked Wade why he couldn’t just use a strong commercial yeast to make the panettone.

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