To bake a classic panettone is an art for itself. In order for the dough to be airy, a wheat sour dough is traditionally applied for the panettone recipe, which ferments for several days. This panettone recipe can be used to make varieties of snacks, like panettone cake, sometimes called shortcake
When it has risen beautifully, it is mixed with various dried fruits and almonds, filled into a special panettone form and baked in the oven. If you don’t have panettone shape, take a high cardboard ring into which the dough is filled. Therefore it is very important that the panettone recipe is not baked like a flat cake but high like a gugel cup.
Christmas treats from Bella Italia: Delicious Panettone recipe
Equipment Required
- Bowl, Baking oven, Rolling pin and Board, Aluminum foil
Ingredients
- Ingredients for 1 Panettone recipe:
- 500 g wheat flour (type 405)
- 1 cube fresh yeast (42 g)
- 150 g butter
- 180 ml whole milk
- 100 g sugar
- 10 g vanilla sugar or 1 pc. vanilla sugar
- 3 egg yolk
- 1 TL Orangenabrieb
- 1 TL lemon peel
- 50 g of orange
- 50 g of lemon
- 150 g raisins (corinths or sultans)
- 1 pinch of freshly grated nutmeg
- 1 ∕2 TL Salt
Instructions
- Melt butter and heat milk.
- Let the milk cool slightly until it is lukewarm and then add the melted butter, sugar and yeast. Stirring until the yeast has dissolved in it.
- Fill the flour in a bowl, form a hole in the middle and pour into it the yeast milk. Stir some flour over the milk, cover the bowl and let go in a warm place about 30 minutes. Then knead flour, milk and all the remaining ingredients to a smooth dough. Return the dough into the bowl, cover it and let it go one hour in a warm place.
- If the dough has visibly increased its volume, it is kneaded again well and may go for another 30 minutes. Preheat the oven to 180 °C in the meantime.
- Now the dough comes into a shackled panettone shape and is baked for 45 minutes. During the first 20 minutes, the panettone should be covered with some aluminum foil so that it does not become too brown.
- The finished panettone tastes pure, but if desired it can also be further processed into a refined cake creation.
On average, a panettone measures up to 20 centimeters!
Meanwhile there is also one or other panettone recipe which is prepared with a simple yeast dough. This goes much faster, but it gets a lot easier. Since yeast dough tastes freshly the best, the panettone should be prepared as fresh as possible. It can be serve traditionally pure, usually with a coffee, espresso or a sweet wine. If you like, you can add a sticky cream.
INGREDIENTS TO PREPARE THE PANETTONE RECIPE
500 g wheat flour (type 405)
1 cube fresh yeast (42 g)
150 g butter
180 ml whole milk
100 g sugar
10 g vanilla sugar or 1 pc. vanilla sugar
3 egg yolk
1 TL Orangenabrieb
1 TL lemon peel
50 g of orange
50 g of lemon
150 g raisins, corinths or sultans
1 pinch of freshly grated nutmeg
1∕2 TL Salt
Ever tried Panettone shortcake with berry and orange ricotta?
HOW TO PREPARE THE PANETTONNE
Melt butter and heat milk. Let the milk cool slightly until it is lukewarm and then add the melted butter, sugar and yeast. Stirring until the yeast has dissolved in it.
Fill the flour in a bowl, form a hole in the middle and pour into it the yeast milk. Stir some flour over the milk, cover the bowl and let go in a warm place about 30 minutes. Then knead flour, milk and all the remaining ingredients to a smooth dough. Return the dough into the bowl, cover it and let it go one hour in a warm place.
If the dough increases its volume, it kneads well and may go for another 30 minutes. Preheat the oven to 180 °C in the meantime.
Now the dough comes into a shackled panettone shape and bakes for 45 minutes. During the first 20 minutes, the aluminum foil covers the panettone so that it does not become too brown.
The finished panettone tastes pure, but if desired it can also be further processed into a refined cake creation.
A Panettone bread dessert filled with oranges, gummy bears, orange juice and many yummy edibles
Equipment Required
- Bowl, Teaspoon, Knife
Ingredients
- Ingredients for 1 panettone shortcake:
- 1 Panettone (e.g. from Bauli)
- 500 g Ricotta
- 30 g of powdered sugar
- 60 g whipped cream
- 2 to 3 TL sugar
- 3 TL Orange liqueur
- Fresh straw (blue, currant and blackberries)
Instructions
- Stir ricotta smoothly with orange peel and powder sugar. Add the cream gradually.
- In another bowl stir the sugar with the berries.
- Combine panettone shortcake: Cut the panettone into three circular two centimeters thick circles. Add a teaspoon of orange liqueur to the first slice. Then add one third of the ricotta mass and one third of the berries. Then put the second panettone disc on the berries and stack it further until the shortcake is ready. Finally, the berries are pollinated with a little pudder sugar.
INGREDIENTS FOR 1 PANETTONE SHORTCAKE BERRY AND ORANGE RICOTTA
1 Panettone (e.g. from Bauli)
500 g Ricotta
30 g of powdered sugar
60 g whipped cream
2 to 3 TL sugar
3 TL Orange liqueur
fresh straw, blue, currant and blackberries
Ever tried caramel chocolate cookies with Hazelnuts. Check out the recipe
HOW TO PREPARE THE PANETTONE SHORTCAKE WITH BERRY AND ORANGE RICOTTA
Stir ricotta smoothly with orange peel and powder sugar. Add the cream gradually.
In another bowl stir the sugar with the berries.
Combine panettone shortcake: Cut the panettone into three circular two centimeters thick circles. Add a teaspoon of orange liqueur to the first slice. Then add one third of the ricotta mass and one third of the berries. Then put the second panettone disc on the berries and stack it further until the shortcake is ready. Finally, the berries pollinates with a little pudder sugar.
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