Best 2 Panettone Cake Recipes
Panettone is a traditional Italian sweet bread, typically prepared and enjoyed during Christmas and New Year celebrations. Originating in Milan, this iconic dome-shaped cake is characterized by its fluffy, airy texture, rich fruity flavor, and a crispy caramelized crust. Panettone is made with a sweet yeast dough enriched with butter, eggs, sugar, and candied fruits, such as orange, lemon, and citron. Additional variations may include nuts, raisins, or chocolate chips. This article presents several mouthwatering Panettone cake recipes, each offering unique twists and flavors to satisfy every palate. From the classic Milanese Panettone to the indulgent Chocolate Panettone, and the tangy Limoncello Panettone, these recipes provide step-by-step instructions, ensuring that home bakers can recreate this Italian masterpiece in their own kitchens. Whether you're a seasoned baker or a novice enthusiast, these Panettone cake recipes will guide you in making this delectable treat that embodies the spirit of Italian holiday traditions.
Check out the recipes below so you can choose the best recipe for yourself!
PANETTONE CAKE
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an angel food cake pan.
- Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in remaining 1 cup sugar, vanilla extract, brandy, rum, anise extract, and lemon zest.
- Whisk flour, baking powder, and salt together in a large bowl. Beat gradually into the creamed butter mixture. Fold in raisins, candied fruit, candied cherries, and almonds. Pour into the prepared pan.
- Bake in the preheated oven until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 810.9 calories, Carbohydrate 134 g, Cholesterol 123.2 mg, Fat 26.4 g, Fiber 3.9 g, Protein 10.7 g, SaturatedFat 12.8 g, Sodium 669.6 mg, Sugar 69.1 g
'PANETTONE FESTIVE CAKE'
This Panettone really is "heaven on earth!!" So light in texture and really addictive!! The preparation time I have given does not include the time it takes for the dough to rise - (this usually takes about 1 1/4 hours in total). To make the Panettone an outstanding centrepiece on a table, put the dough (all of it) into a well greased ceramic lift-out centre of a slow cooker, such as a Crock-Pot and make sure the basin is well greased around the top. It will need a slightly longer 'proving' time doing it this way -you will need to stand it in a warm place (using the large basin), for about 45 minutes or even a little longer, until the dough doubles in size.
Provided by Karin...
Categories Breads
Time 1h30m
Yield 2 gorgeous Panettones
Number Of Ingredients 18
Steps:
- Combine the sultanas (light raisins), finely chopped glace pineapple, chopped mixed peel, and rum.
- Allow to stand for about 1/2 an hour.
- Combine the yeast, sugar and lukewarm water in a small bowl, and mix well.
- Allow to stand in a warm place for about 5 minutes or until frothy.
- Beat the eggs, and EXTRA yolks lightly.
- Add the EXTRA sugar, and beat until combined.
- Sift the flour and salt into a large bowl.
- Add the grated lemon rind, butter and oil.
- Stir in the egg mixture and lukewarm milk.
- THEN add the yeast mixture AND the UNdrained fruit mixture.
- Beat the dough quickly and vigorously with a wooden spoon, for about 5 minutes, by which time the dough should be all'elasticy', leaving the sides of the bowl.
- (it's hard work doing this, but well worth it!!) Now cover the bowl and allow to stand in a warm place for about 3/4 of an hour, or until the dough has doubled in size.
- Turn the dough out onto a well floured surface and knead lightly.
- Cut dough in 1/2 and knead each 1/2 for 3-5 minutes- or until the dough loses it's'stickiness'.
- Place each 1/2 in a well greased 8 cup pudding basin.
- Cover both basins and allow to stand in a warm place for 20-30 minutes- or until both halves have doubled in bulk/size.
- Brush the tops of each'Panettone' with the EXTRA egg, lightly beaten.
- Bake in moderately hot oven (220-230'C) for 15 minutes, then reduce the oven heat to'moderate' and cook for a further 30-35 minutes.
- Remove from oven and immediately turn out onto a wire rack to cool.
- Dust the tops with sifted icing sugar!
Tips:
- Use high-quality ingredients, especially for the flour, butter, and eggs.
- Make sure all of your ingredients are at room temperature before you start baking.
- Proof the yeast correctly. If the yeast is not activated properly, the panettone will not rise properly.
- Knead the dough well. This will help to develop the gluten in the flour and give the panettone a light and airy texture.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1 hour.
- Shape the dough into a ball and place it in a greased panettone mold. Let the dough rise again until it has reached the top of the mold. This will take about 1 hour.
- Bake the panettone in a preheated oven until it is golden brown. This will take about 45 minutes.
- Let the panettone cool completely before serving.
Conclusion:
Panettone is a delicious and festive bread that is perfect for any occasion. With a little care and attention, you can make panettone at home that is just as good as anything you can buy from a bakery. So next time you're looking for a special treat, give panettone a try.
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