Best American Style Panettone Recipes
AMERICAN-STYLE PANETTONE
From the www.kingarthurflour.com website. If you refer to the website, there are step-by-step instructions that include pictures that could prove very helpful! "Ah, panettone! That ubiquitous (at Christmas) sweet bread of Milan, golden, high-rising, studded with citron and citrus peel - yuck! If that's your reaction, it's probably because a) you haven't had a good panettone, made the traditional way with a starter, or b) you just don't like citron and candied peel. If this reaction (and its possible causes) is yours, read on. We often use a biga (overnight starter) when making ciabatta or other Italian loaves; we feel it helps bring out the wheat flavor in breads that might otherwise seem a bit plain. But in a sweet bread, loaded with sugar, butter and fruit - who needs a biga? Well, as it turns out, panettone made with a biga has a moist, fine texture, and rises better than anything with that amount of sugar and fat has a right to. Though the dough still needs a big kick of instant yeast, the biga gives it the strength to take off and rise, despite the sugar and fat doing their best to retard the whole process. And as for the fruit: our version uses our favorite combination of dried fruits: no citron, no peel. And, instead of the traditional tall, round loaf pan, which often results in a raw center and burned crust, we suggest the use of a tube or monkey bread pan, such as we use here."
Provided by senseicheryl
Categories Breads
Time 35m
Yield 1 round ring
Number Of Ingredients 12
Steps:
- Biga: Combine the flour, water and yeast, kneading briefly to make a stiff dough; if you're using a bread machine, allow the dough to knead for 5 minutes, then cancel the machine.
- Place the dough in a lightly greased bowl, and allow it to rise overnight, about 12 hours. It'll become bubbly.
- Dough: In the bowl of an electric mixer (or in the pan of your bread machine), combine all of the ingredients except the dried fruit. Note: This dough is very difficult to make by hand; we suggest the use of a machine of some sort.
- Knead the dough till it's cohesive; it'll seem very gummy at first, but should come together nicely at the end. Don't worry if it doesn't form a smooth ball; it's OK if it sticks to the sides of the bowl a bit.
- Place the dough in a lightly greased bowl, and allow it to rest for an hour. It won't rise much; that's OK.
- Knead the fruit into the dough, by hand or machine; knead only until the dough accepts the fruit, as over handling will cause the fruit to release too much sugar into the dough, slowing the rise.
- Allow the dough to rest for 10 minutes, then shape it into a round ball.
- Poke a hole in the center of the ball.
- Slip the dough over the ring of a lightly greased 9" to 10" tube pan or monkey bread pan.
- Cover the pan, and set the dough aside to rise for 2 hours or so. It probably won't double in size, but will puff up a bit; don't worry, this bread's oven spring is quite good.
- Bake the panettone in a preheated 350°F oven for 25 to 40 minutes, tenting it with aluminum foil for the final 15 minutes of baking if it appears to be browning too quickly. There's a wide time-range here due to the difference in center diameters of monkey bread and tube pans; the smaller the diameter, the longer the bread will bake. The internal temperature of the dough should register 190°F to 205°F when it's done, so use an instant-read thermometer to check. If you don't have a thermometer, poke a cake tester into the center; it should come out dry, without any crumbs or wet dough clinging to it.
- Remove the panettone from the oven, and after about 5 minutes turn it out of the pan. Brush with melted butter, if desired, for a soft, buttery crust. Cool on a rack.
- Sprinkle with confectioners' sugar just before serving, if desired.
Nutrition Facts : Calories 3975.7, Fat 114.3, SaturatedFat 64.1, Cholesterol 802, Sodium 3796.8, Carbohydrate 664.2, Fiber 44, Sugar 69.5, Protein 87.5
PANETTONE
Panattone is an Italian sweet bread that will become a staple in your home.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2
Number Of Ingredients 14
Steps:
- Sprinkle yeast over milk in the bowl of a mixer fitted with the dough-hook attachment. Let stand until foamy, about 5 minutes. Sprinkle 2 ounces flour (about 1/2 cup) and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
- Add remaining 12 ounces flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes. Add butter, 1 tablespoon at a time, mixing well after each addition. Mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add extracts, orange peel, and raisins. Mix until combined.
- Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
- Bring dough to room temperature, and divide in half. Form each half into a ball; place each in a 5 1/4-by-3 3/4-inch paper panettone mold or a small brown paper bag that has been rolled down to about 5 inches. Transfer to a baking sheet. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 2 hours.
- Preheat oven to 350 degrees. Lightly beat remaining egg. Brush egg wash onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.
- Remove molds from oven, and run two wooden skewers horizontally through the center of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large heavy canisters or cans. Let cool completely.
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American-Style Panettone
American-style panettone recipes are often sweeter and more indulgent than traditional Italian recipes. They typically use ingredients like chocolate, nuts, and dried fruit to add extra layers of flavor and decadence. They may also be loaded with fillings, such as cream or frosting, and coated with a sweet glaze or icing.Ingredients
American-style panettone recipes typically include sugar, yeast, flour, eggs, butter, milk, and an array of flavorings and additions. Though the specific ingredients may vary based on the recipe, one can expect to see things like:- Chocolate chips or chunks
- Candied fruit or citrus peel
- Almonds, hazelnuts, or other nuts
- Rum or other spirits
- Cinnamon or other spices
- Cream cheese or buttercream filling
Process
The process for making American-style panettone is similar to that of traditional Italian panettone, with a few notable differences. Here are a few key steps:- Start by combining the wet ingredients, like eggs, milk, and butter, in a large mixing bowl. Mix together until everything is fully combined.
- In a separate bowl, mix together the dry ingredients, like flour, yeast, and sugar. Then, slowly add the dry mixture to the wet mixture, stirring continuously until a dough forms.
- Knead the dough on a floured surface until it becomes smooth and elastic. Then, add any additional ingredients or fillings, like chocolate chips, dried fruit, or nuts.
- Roll the dough into a ball and place it in a greased panettone mold or a large round baking dish. Cover the dough with a clean dish towel and let it rise for several hours.
- Bake the panettone in a preheated oven for around 45 minutes to an hour, or until it's fully cooked and golden brown on the outside.
- Let the panettone cool before serving, and top with any desired glaze or icing.
Variations
While American-style panettone is often filled with sugary goodness and decadent additions, there are many variations that can be made to fit different tastes and preferences. Here are a few examples:Healthier Options
For those who are looking for a healthier alternative, there are plenty of options out there. One may opt for a whole wheat or gluten-free flour in their dough, and incorporate ingredients like chopped nuts, fresh fruit, or honey to add natural sweetness.Simple and Classic
For those who prefer the traditional flavor of panettone, simple and classic recipes are widely available. The simple version of American-style panettone typically includes only raisins, nuts, and a dusting of powdered sugar.Savory Options
While panettone is traditionally a sweet bread, it can also be made in a more savory style. For example, one may add salty ingredients like cheese or meat to their dough, and eat it served as a side dish with soup or salad.Conclusion
Overall, American-style panettone offers a fun and creative spin on the traditional Italian recipe. Whether filled with chocolate and cream or packed with dried fruit and nuts, this holiday bread is sure to delight and impress. So, next time one needs to add something special to their holiday treats, they should consider whipping up a batch of American-style panettone.Tip 1: Preparation:
The first step to making American-style panettone is getting organized. Preparation involves setting out all the ingredients needed and ensuring that you have all the required baking equipment. Failure to get organized can lead to confusion and mistakes that may impact the outcome of the recipe negatively.Tip 1.1: Equipment needed:
To make a perfect American-style panettone, you will need the following equipment:- Stand mixer
- Panettone paper molds
- Baking sheet
- Cake boards or platters
- Kitchen thermometer
- Pastry brush
Tip 1.2: Ingredients needed:
Ingredients are the heart of any recipe, and American-style panettone is no exception. The following ingredients are what you will need to make the perfect American-style panettone:- All-purpose flour
- Sugar
- Salt
- Dried fruits (such as raisins, cranberries, cherries, or a mix of all three)
- Candied orange peel
- Yeast
- Butter
- Eggs
- Lemon zest
- Vanilla extract
- Milk