Best 2 Panettone Festive Cake Recipes
Indulge in the irresistible flavors of Panettone, a traditional Italian festive cake that captivates hearts during the Christmas season. Originating from Milan, this iconic sweet bread is characterized by its fluffy texture, golden crust, and a symphony of candied fruits, raisins, and aromatic citrus zest. Panettone holds a special place in Italian culture, symbolizing joy, prosperity, and the warmth of family gatherings. Embark on a culinary journey as we unveil the secrets behind this delectable treat, exploring both the classic and innovative Panettone recipes curated for your delight. From the classic Panettone Milanese, bursting with candied orange, lemon, and citron, to the indulgent Chocolate Panettone, where rich cocoa and dark chocolate chips intertwine, each recipe promises a unique taste experience. Discover the secrets of creating the perfect sourdough starter, the key to achieving Panettone's signature airy texture. Learn the art of kneading, shaping, and proofing the dough, transforming simple ingredients into a masterpiece. Whether you're a seasoned baker or embarking on your first Panettone adventure, these recipes will guide you every step of the way. Prepare to fill your home with the enticing aroma of freshly baked Panettone, a symbol of love, tradition, and the magic of the holiday season.
Here are our top 2 tried and tested recipes!
PANETTONE
Prove your baking skills this Christmas with a fluffy, lighter-than-air classic Italian sweetbread, packed with festive flavours and candied fruit
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 17
Steps:
- Grease a panettone tin (see Tip) or a 20cm deep cake tin, or use a panettone case.
- Place the warm milk in a bowl and add the yeast and 1 tsp of sugar and leave for a few minutes.
- Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract until really light, creamy and pale.
- Stir in the lemon and orange zest. Add the eggs a little at a time until all are well incorporated. Spoon in a tablespoon of the flour if the mixture starts to curdle and beat this in with the eggs.
- Place the flour in a large bowl and mix with a good pinch of salt and make a well in the centre. Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough. Knead for 5 mins in the bowl until it all starts to come together. It will be a pretty sticky dough at this stage.
- Turn out the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you have a very soft and stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking, but try not to add too much. Place in a lightly greased bowl and cover. Place in the fridge overnight to prove.
- Place the raisins and sultanas in a small saucepan with the rum and heat gently for 5 - 7 mins until the fruit has absorbed the liquid and is plump and juicy. Set aside to cool.
- When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins, sultanas and chopped candied peel. Shape the dough into a ball and pop into the prepared tin. If using a 20cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises. Cover lightly with cling film and leave to rise for 3-4 hours depending on your room temperature, until it has doubled in size.
- Preheat the oven to 180C/fan 160C/gas 4. Adjust the oven shelf to the right height. Mix together the almonds, caster sugar and egg white for the topping and gently brush over the top of the panettone. Place in the oven and bake for 40 - 50 mins until golden and risen and a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve.
Nutrition Facts : Calories 713 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
'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 fresh, high-quality ingredients for the best flavor.
- Make sure your yeast is active and fresh.
- Allow the dough to rise in a warm, draft-free place for the best results.
- Knead the dough until it is smooth and elastic.
- Do not over-mix the dough, as this can make it tough.
- Use a variety of dried fruits and nuts for a classic panettone flavor.
- Bake the panettone in a preheated oven for the best results.
- Allow the panettone to cool completely before slicing and serving.
- Store the panettone in an airtight container at room temperature for up to 5 days.
Conclusion:
Panettone is a delicious and festive cake that is perfect for any occasion. With a little planning and effort, you can easily make this classic Italian dessert at home. Use the tips and tricks provided in this article to create a perfect panettone that your family and friends will love.
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