panettone

If you (miraculously!) have a bit of panettone leftover this Christmas and plenty of eggs and cream around, use it to give bread and butter pud an upgrade.

Panettone bread and butter pudding

panettone,

unsalted butter

300 milliliters/10fl oz fruit compôte (blackberry is nice)

egg yolk

200 milliliters/7fl oz full-fat milk

200 milliliters/7fl oz double cream

caster sugar

icing sugar,

pouring cream (optional)

This is a ‘quick’ panettone recipe which delivers on flavour and texture. It’s my go-to for a last-minute Christmas cake!

For this recipe you will need a 18cm/7in deep cake tin.


Easy Panettone

150 milliliters/5fl oz milk, warmed

tsp fast-action dried yeast

100 grams/3½oz golden caster sugar

eggs,

butter, melted

tbsp Marsala wine

tsp vanilla extract

salt

grams/5½oz raisins

tbsp orange juice

75 grams/2½oz candied peel

oil,

egg,

tbsp flaked almonds

Easy panettone

Easy Homemade Italian Christmas Bread Panettone Recipe - perfect for the holidays! This Panettone Recipe does require some planning, but if you follow my instructions, you'll end up with a sweet, puffy and festive holiday bread.

Easy Homemade Italian Christmas Bread Panettone Recipe

eggs egg

sugar

dry yeast

milk (115 F temperature)

tbsp butter

orange

lemon

lemon juice

flour (may need more or slightly less

golden raisins

orange peel

tsp orange flavored liqueur

Pour milk in a small bowl and sprinkle the yeast over it. Stir and cover. Let it sit for 7-8 minutes.

Pour hot water over the raisins. Let them soak for 15 minutes. Train.

In the bowl of a stand mixer, whisk together 3 eggs, sugar, vanilla, lemon juice, orange liqueur, lemon zest and orange zest. Add the milk yeast mixture.

Switch to the hook attachment and add the flour and salt. Mix for 4- 5 minutes, then add the melted butter and mix until combined. Add the raisins and candied orange peel. Mix to combine.

Spray a large bowl with cooking spray. Set aside.

Transfer the dough to a floured surface and shape into a ball. Place in the bowl. Cover with plastic wrap. Let it rise in a warm place for 1 - 1 1/2 hours, until it doubles its size.

Spray a 7-8 onch panettone mold with cooking spray.&nbsp;

After the dough has risen, dump it onto a floured surface and shape into a ball. Transfer to the mold. Cut a cross on top and brush with some melted butter or just spray with the cooking spray. Cover with plastic wrap and let it rise for one more hour, until it doubles (almost triples) its size.

Preheat oven to 350 F. Place the panettone mold on a baking sheet. Brush with egg wash (egg + 1 tbsp water) and bake for 40 -45 minutes, until toothpick inserted comes out clean and the top is golden brown. In the process of baking, if the panettone starts to brown too quickly, you can cover it with foil, to prevent burning.

Transfer to a wire rack and let it cool completely. Store tightly wrapped in plastic wrap.

https://embed.mediavine.com/videos/iblhzxkud8puy95o27lz

Easy Homemade Italian Christmas Bread Panettone Recipe – perfect for the holidays! This Panettone Recipe does require some planning, but if you follow my instructions, you’ll end up with a sweet, puffy and festive holiday bread.

Panettone

This is a posh version of bread and butter pudding, rich with cream and vanilla – great for using up any excess Christmas panettone

Panettone pudding

butter,softened (optional)

panettone(about 5 medium slices)

eggs

carton double cream

milk

tbsp caster sugar

icing sugar,for sprinkling

whipped cream,to serve

Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.

Cut 250g panettone into wedges, leaving the crusts on.

Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.

In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.

Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.

Dust with icing sugar and serve with spoonfuls of whipped cream.

This warm Panettone Bread Pudding is super easy to assemble and taste heavenly! Let it soak up the holiday spiced custard and bake till nicely puffed up and golden. There is no perfect holiday dessert than this! 

Panettone Bread Pudding

panettone bread ((1.1 lb or 500 g))

butter

heavy whipping cream

almond extract ((optional))

cinnamon

½ tsp ground clove ((optional))

¼ tsp kosher salt

tsp orange zest ((from one orange; you can increase to 2 tsp if you like))

confectioners’ sugar/powdered sugar ((for dusting))

whipped cream ((optional))

Gather all the ingredients.

In a large bowl, whisk together 10 eggs and ⅓ cup sugar. Tip: Make sure to beat the eggs well and let the sugar dissolve at this point; it gets harder to mix when more liquid is added.

Add 1 ½ cup heavy cream, ½ cup milk, 2 tsp vanilla extract, and ½ tsp almond extract.

Add 1 tsp cinnamon, ½ tsp ground clove, and ¼ tsp kosher salt.

Lastly, add 1 tsp orange zest and whisk all together. Set aside.

To Make the Custard

Cut the Panettone into 1 inch (2.5 cm) slices.

Cut the slices into 1 inch (2.5 cm) cubes.

Grease a 9 x 13 casserole dish with butter and place cubed bread in the casserole.

Pour the mixture evenly over the Panettone. If the top of the bread pudding is not covered with the custard, you can gently press down or flip some piece to coat with the custard. Cover it with plastic and refrigerator for 4-6 hours or overnight (preferably).

To Prepare the Bread Pudding

Preheat the oven to 350ºF (180ºC) and transfer the casserole dish from the refrigerator to the preheated oven. Bake for 45-50 minutes, rotating halfway, until the bread pudding has set in the center, puffed up, and is golden brown.

Sprinkle with powdered sugar and serve warm. Enjoy!

To Bake the Bread Pudding

Place the leftover in an airtight container (or wrap it tightly in plastic) and keep it in the refrigerator for up to 3 days or in the freezer for up to 1 month.

To Store

If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to  transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It’s close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.

Confectioners' sugar,

Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it’s still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.

In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.

Cerchi la ricetta del panettone fatto in casa tradizionale? Scopri la ricetta migliore per preparare a casa il dolce più amato del Natale.

Ricetta Semplice Panettone Fatto in Casa Morbido

grammi di farina manitoba

grammi di lievito di birra fresco

grammi di acqua

grammi di miele

bacca di vaniglia

cucchiaio di Marsala

La buccia grattata di 1 limone non trattato

La buccia grattata di 1 arancia non trattata

Biga preparata la sera prima (vedi procedimento sotto)

160 grammi di farina Manitoba

180 ml di acqua tiepida

grammi di farina 00

grammi di burro morbido

80 grammi di zucchero

tuorli d'uovo

grammi di farina Manitoba

grammi di zucchero

cucchiaino di sale

150 grammi di uva passa

grammi di arancia candita

grammi di cedro candito

La sera prima di preparare il panettone preparare la biga impastando tutti gli ingredienti per la biga (farina manitoba, lievito di birra e acqua) fino a formare un panetto omogeneo.

Sistemare il panetto dentro una ciotola, coprirlo con pellicola trasparente e lasciarlo lievitare tutta la notte;

La sera prima mescolare anche tutti gli ingredienti per il mix aromatico e lasciarli riposare in una ciotola chiusa;

Il giorno seguente, iniziare il primo impasto per il panettone impastando la biga ormai maturata con la farina quindi, tenendo sempre l'impastatrice a bassa velocità, aggiungere un tuorlo alla volta in modo che i liquidi vengano assimilati dai solidi. Una volta amalgamati i tuorli, versare gradualmente lo zucchero e il burro e impastare il tutto fino ad ottenere una pasta liscia;

Lasciare il panetto dentro la ciotola della planetaria dopo avergli dato la forma di una palla quindi coprirlo con carta pellicola e metterlo a lievitare per un paio di ore dentro il forno caldo con la luce accesa oppure lasciarlo lievitare per 4-5 ore a temperatura ambiente. In entrambi i casi, l’impasto dovrà raddoppiare di volume;

Mentre l'impasto lievita, mettere l'uvetta dentro l'acqua, strizzarla per bene dopo qualche minuto e mescolarla con arancia e cedro canditi;

Una volta lievitato, riprendere l’impasto e coprirlo con il mix aromatico. Quindi aggiungere, sempre con la planetaria accesa a bassa-media velocità, la farina gradualmente in modo che il primo impasto abbia modo di catturare tutta la farina ulteriore. Aggiungere lo zucchero gradualmente, il sale, i due tuorli uno alla volta e sempre impastando e infine il burro.

Spegnere la planetaria, allargare l'impasto togliendo l'eventuale rimanente dalle pareti della planetaria e aggiungere uvetta e canditi;

Togliere l'impasto dalla ciotola, sistemarlo su un piano infarinato e lavorarlo praticando le pieghe: prima verso l'esterno, poi verso l'interno e infine ripiegando l'impasto su di sé così da formare un panetto compatto;

Sistemare l'impasto dentro una ciotola e lasciarlo riposare per almeno 1 ora sotto uno straccio di cotone;

Trascorsa l'ora, riprendere l'impasto, praticare di nuovo le pieghe come già fatto e adagiarlo dentro lo stampo. Sistemare lo stampo dentro il forno con la luce accesa e lasciar lievitare il panettone per 6-8 ore oppure lasciarlo lievitare a temperatura ambiente per 8-10 ore. In questo caso, la lievitazione sarà conclusa quando l’impasto sarà arrivato a 2 – 3 cm dal bordo dello stampo;

Incidere leggermente la superficie del panettone con due tagli perpendicolari a formare una croce e disporre qualche tocchetto piccolo di burro sui tagli;

Cuocere il panettone a 190°C per 10 minuti quindi abbassare la temperatura a 170°C e lasciar cuocere il panettone per 40-50 minuti; il panettone sarà pronto quando la temperatura interna dello stesso avrà raggiunto i 92°C, che possono essere controllati usando un apposito termometro per alimenti;

Estrarre il panettone dal forno, infilzarlo con due ferri da maglia o con un apposito ferma panettone e sistemarlo a testa in giù dentro una pentola capiente vuota in modo tale che raffreddandosi non si afflosci e che si raffreddi uniformemente.

Una volta freddo, sistemarlo in un sacchetto di plastica chiuso ermeticamente.

Panettone is an Italian type of sweet bread loaf originally from Milan usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe.

water

active dry yeast

orange juice

white sugar

Tablespoon vanilla extract

almond extract

brandy

flour

candied fruit

cherry

egg white (reserved from earlier in the recipe)

orange zest

In large bowl, sprinkle yeast over lukewarm water. Sprinkle 1 teaspoon sugar over yeast. Cover and let stand 10 minutes.

In another bowl, combine butter, orange juise, orange zest, vanilla. almond extract, brandy, 1/2 cup sugar and beaten egg. Beat well, then stir into yeast mixture. Combine well.

Begin adding flour, 1 cup at a time. Stir in flour until dough leaves side of bowl. Turn dough onto floured board and knead in flour until dough is smooth and elastic. Dough should be soft, but not sticky.

Place dough in a greased bowl, cover and keep in a warm place (80F). Let rise until double in bulk (approximately 90 minutes).

Punch down dough, turn on to floured board and flatten with palm of hand. Spread raisins and candied fruit on top and knead in until fruits are well distributed.

Place dough in a well-greased 9 inch round souffle baking dish (or divide into smaller molds as desired).  Cover and let rise in a warm place until dough rises 2 to 3 inches above rim of baking dish.

With a sharp knife, make a cross cut on top of the dough. Brush with egg white beaten with 2 tablespoons water.

Bake in a pre-heated 350F degree oven for about 30 minutes.  Adjust timing depending on the size of the molds you used.

Remove bread from oven. Brush top again with the egg white mixture and sprinkle with 1 teaspoon of sugar. Return to oven for 20 to 30 minutes.  Adjust timing depending on the size of the molds you used.

Remove from oven; let cool for 5 minutes. Remove from baking dish and cool on rack.

This traditional Italian Panettone Recipe was originally a Christmas sweet bread but make it once and you&#x27;ll want it on your table with every holiday!

Classic Easy Panettone Cake Recipe

tbsp milk

yeast

tbsp sugar

butter (room temperature)

eggs (beaten)

flour (plus extra for dusting)

tbsp raisins

tbsp rum extract

tbsp lemon

tbsp icing sugar

Grease a Panettone pan with softened butter

Place the warm milk in a bowl and add the yeast and 1 tsp of sugar, mix well and leave for a few minutes.

Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract, using a hand mixer, until light and creamy.

Add lemon and orange zest and mix.

Add the eggs a little at a time until all are well incorporated.

If the mixture starts to curdle, add a tablespoon of the flour and beat in with the eggs.

Place the flour in a large bowl and mix with a pinch of salt and make a well.

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 the mixture starts to come together and is pretty sticky.

Put the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you get a soft, stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking.

Place in a lightly greased bowl and cover with plastic wrap; keep in a warm place for 2 hrs or until it doubled in size.

Place the raisins in a small saucepan with the rum extract and heat on low for about 5 mins or until the fruit has absorbed the liquid; 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 and chopped candied peel. Shape the dough into a ball and pop into the prepared Panettone pan. If using an 8&quot; deep cake pan, wrap a layer of baking parchment around the outside of the tin, to come up about 2&quot; above the rim, and secure the paper with string. This will help contain the dough as it rises.

Cover lightly with plastic wrap and leave to rise for another hour until it has risen to the top of the pan or paper.

Preheat the oven to 350 F

Mix together the icing sugar and egg white and gently brush over the top of the Panettone.

Place the Panettone in the oven and bake for 40 - 50 mins or until golden and risen. Insert a skewer into the middle of the cake to test if done.

Leave to cool in the pan for 10 mins before turning out onto a cooling rack.

Leave to cool completely before dusting with icing sugar.

Cut into wedges to serve.

Homemade chocolate chips Panettone is the perfect treat for Christmas. You can serve it at breakfast or as a dessert. It always goes great with coffee or tea, and why not with some wine as well:).

Homemade Chocolate Chips Panettone - Christmas Sweet Bread

all purpose flour

chocolate chips (standard is

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