November 27, 2021

Recipe: Yummy Panettone

Panettone. In Italy, panettone comes with an often varied history, but one that invariably states that its birthplace was Milan. The word panettone derives from panetto, a small loaf cake. The augmentative suffix -one changes the meaning to "large cake".

Panettone It makes a dramatic Christmas dessert or breakfast treat. Originated in Milan, it is a large, dome-shaped cake that has been leavened with yeast. Panettone is a sweet Italian bread, traditionally served during the holiday season. You can have Panettone using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Panettone

  1. You need 400 g of farine.
  2. Prepare 180 g of lait.
  3. Prepare 80 g of beurre.
  4. It’s 60 g of sucre.
  5. It’s 20 g of levure boulangère fraîche.
  6. It’s 1 of œuf.
  7. You need 100 g of raisins secs.
  8. Prepare 2 c. à soupe of rhum.
  9. Prepare 1 of pincée de sel.

Panettone bread has a cupola (domed) shape that extends into a cylindrical base, giving it an elegant and festive appearance. What makes panettone Italian cake a special dessert is the long process of curing the dough, which can take several days, giving panettone bread its distinctive puffed texture. Not just a store-bought ripoff, or a recipe from hundreds of years ago that's faded with time but a genuine, authentic, traditional Italian panettone recipe prepared by an actual Italian grandmother. Needless to say, I was in love.

Panettone instructions

  1. Faites tremper les raisins dans un petit bol avec le rhum..
  2. Mettez le lait avec la levure dans le bol du Companion. Faites chauffer le tout 3 min, 35°, vitesse 4..
  3. Ajoutez la farine, le beurre coupé en morceaux, l’œuf, le sucre et le sel dans la cuve du robot. Mélangez 5 min, en mode pétrin..
  4. Ajoutez les raisins et le rhum dans la cuve du Companion. Mélangez 2 min, mode pétrin.Mettez le mode poussé pour 1h à 40°..
  5. Renversez cette pâte sur un plan de travail légèrement fariné..
  6. Formez une boule en pétrissant légèrement pour chasser le gaz. Chemisez un moule à panettone avec du papier cuisson et remplissez-le avec la pâte..
  7. Laissez reposer de nouveau pendant 1 h..
  8. Enfournez à 180° en surveillant la cuisson.

With panettone, not so much with him. We actually broke up a few weeks later. Panettone is a true symbol of Italian Christmas, complex, subtle, aromatic and simply delicious. If you've never heard of it before, panettone is a sweet bread loaded with candied citron, lemon zest and raisins, and baked in a cylindrical mold, which gives it a distinctive look. Now that I've made it, I realize what a holiday treasure this bread is to so many families.