The Best Panettone Recipe

Italian Panettone (Giorilli panettone) Feeling Foodish

WEBJan 2, 2021 · Place dough in large container (three times the size of the dough), cover, and let rise at 28/30 C (82 to 86F) for 12 hours. You may …

1. Overview of day 1: prepare aromatic mixture (will sit for 24 hours until day 2), soak raisins (soaks for 1.5 hours), refresh levain/starter 3 times throughout morning and afternoon (example, 8AM, noon, and 3PM), and then make first dough in evening (45 mins to 1 hour active time)
2. To begin, mix ingredients for aromatic blend in a small bowl, cover and let sit for 24 hours
3. Ensure that your levain (liquid or stiff) has been refreshed enough times so that it is very active (suggestion is at least 3 refreshers the day that you are making first dough) (eg, refresh at 8AM, noon, 3PM, and then use some to make first dough at 7PM)
4. When ready to mix the first dough, add the levain to the bowl of a standing mixer, along with flour and water.

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The Best Easy Panettone (Italian Christmas Bread)

WEBDec 22, 2015 · Bake: After dough rises just above the panettone mold or doubles in size, beat together an egg with 1 tablespoon of water. Brush …

1. Preheat oven to 350°F. Grease a panettone mold* (6.75 by 4.25 inches) or 8-inch round springform pan, and place on a baking sheet.
2. In a large bowl combine 4 cups of flour, baking powder, baking soda, salt and zests.
3. In a small bowl, whisk together milk, brandy and vanilla. In a stand mixer fitted with a paddle attachment, beat together butter and sugar over medium speed until light and fluffy, 2-3 minutes. Beat in eggs one at a time until well-combined.
4. Alternately add the flour and milk mixtures over low speed until incorporated. Stir in dried fruits.

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Low Sugar Panettone (Christmas Bread) Add Some Veg

WEBDec 21, 2018 · When the dough has risen and oven is hot, brush the loaf with the extra egg beaten with a splash of water or milk, and bake in the …

1. Mix the warm milk and yeast and allow to bloom for 5 minutes. Whisk together the eggs, xylitol, melted butter, orange zest and orange extract, then stir in the milk-yeast mixture. Use a wooden spoon or stand mixer fitted with a dough hook to mix in the salt, spice and flour until it makes a smooth dough (add more flour if needed, or a little more milk if it is very dry). Knead the dough for 3-4 minutes, then knead in the orange peel and mincemeat (or raisins - for the mincemeat, you might want to start with half and add more in as you go to ensure it doesn't get insanely sticky; if it starts to become hard to manage, add some more flour and stop adding mincemeat). If the dough gets very sticky at this point, then add some more flour - it should be soft but not super sticky.
2. Place in a lightly oiled bowl, cover with cling film or a tea towel and leave to rise for 1-1 1/2 hours. After this time, knead the dough a couple of times and shape into a ball. Place in a lightly greased and well-lined 18cm (7in) deep cake tin (6in and 8in tins work too with more or less dramatic rise, but the "deep" is important!) and leave to rise for another 30 minutes-1 hour. Meanwhile, preheat the oven to 180C/350F/gas 4.
3. When the dough has risen and oven is hot, brush the loaf with the extra egg beaten with a splash of water or milk, and bake in the oven for 35-45 minutes, until risen, golden and firm. Allow to cool completely before removing from the tin, then dust with coconut flour or icing sugar, if you like, before serving. Perfect for Christmas Day breakfast and/or for enjoy throughout the 12 days of the Christmas season afterwards!

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