CANDIED FRUIT PANETTONE
Mamma mia! Follow our easy step-by-step recipe and enjoy a homemade panettone with candied fruits and yuzu. A delicious treat straight from Italy!
Categories Brioches
Time P2D
Yield 2 or 3 panettones (diameter 16 to 18cm)
Number Of Ingredients 29
Steps:
- Before starting this Candied Fruit and Yuzu Panettone recipe, organise the necessary ingredients for the dough starter.
- For the dough starter (make the day before): Pour the warm water over the fresh baker's yeast...
- ... and combine with a whisk until dissolved completely.
- Tip the flour T55 in the stand mixer recipient.
- Add the salt...
- ... and combine with the whisk to incorporate the salt.
- Add the water and yeast mixture...
- ... and mix at medium speed with the dough hook for 3 minutes.
- Gather the flour in the centre during the kneading process.
- 3 minutes later, the consistency should be thick and smooth.
- The dough starter is now ready.
- Remove the bowl from the stand mixer and gather the dough in the centre...
- ... into a homogeneous ball.
- Cover the surface with cling film...
- ... to avoid the formation of a crust on the surface. Leave to rise for 3 hours in a warm place (about 25°C).
- After 3 hours, the dough should have risen significantly.
- Remove the cling film. The dough will stick to the film. This is completely normal.
- Scrape the sides of the bowl with a rubber spatula and gather the dough starter in the centre of the bowl. Knock the dough back with the spatula...
- ... and cover the surface again with cling film.
- Store in the fridge overnight.
- For the candied fruits (make the day before): Organise the necessary ingredients.
- Place the candied fruits in a mixing bowl and add the rum.
- Using a Microplane Classic grater, zest the lemon...
- ... and the orange over the bowl.
- The result should be as shown in the photo.
- Combine carefully with a spatula.
- Stretch some cling film over the bowl...
- ... and refrigerate overnight.
- The next day, take the dough starter out of the fridge and set aside at room temperature for 2 hours before use.
- For the panettone batter: Organise all the necessary ingredients.
- Tip the flour in the stand mixer bowl.
- Add the salt...
- ... castor sugar...
- ... and vanilla powder (you can use a fresh vanilla pod if you wish).
- Combine the ingredients with the dough hook until homogeneous.
- Add the fresh baker's yeast...
- ... the egg yolks...
- .. the whole milk...
- ... and knead for about 3 minutes at medium speed...
- ... until the dough is smooth and homogeneous.
- Add the dough starter...
- ... and knead again for 5 minutes at medium speed.
- Stop the beater and scrape the sides of the bowl during the kneading process.
- Increase the speed a little and knead for about 2 minutes.
- Scrape the bowl regularly and mix until the dough comes away from the sides of the bowl.
- Add the soft butter and mix at low speed for 10 minutes...
- ... until the butter is completely incorporated.
- The panettone dough should be smooth and homogeneous.
- Add the macerated candied fruits...
- ... and combine until homogeneous.
- This is what the cake result should look like.
- Transfer the dough into a food prep tray...
- ... and cover the surface with cling film.
- Leave to rise at room temperature for 3 hours.
- Transfer the panettone dough on a floured surface. Use a dough scraper.
- Knock the dough back with your hand...
- ... and shape the dough into a ball.
- The result should be as shown in the photo.
- Divide the dough ball into 3 equal portions...
- ... using a digital scale.
- Shape each portion into a ball.
- Place each dough ball into a panettone paper mould or a panettone springform cake tin. Leave the panettones to rise for 2 hours in a warm place (about 25°C), ideally in a proofing chamber. The dough should double in volume.
- For the icing: Organise all the necessary ingredients.
- Place the whole raw almonds in a processor bowl.
- Add the icing sugar...
- ... and grind into a fine powder.
- Add the flour...
- ... and mix again.
- Add the oil, egg whites and a few drops of sweet almond flavouring.
- Mix again...
- ... until you get a soft paste consistency.
- Take the panettones out of the proofing chamber...
- ... and pipe a layer of almond icing on the surface of each panettone. Use a piping bag and cut the tip with scissors to create a small hole. Pipe the icing into a spiral, starting in the centre.
- Sprinkle the icing with whole raw almonds, crushed coarsely with a knife beforehand.
- Sprinkle with pearl sugar...
- ... and icing sugar.
- Bake in a fan-assisted oven preheated at 180°C (gas 4) for about 30 minutes.
- The dough should have risen and should now reach the rim of the mould.
- Remove from the oven and leave to cool at room temperature.
- With panettone paper moulds: while the panettone is still warm, insert two wooden picks across the base.
- Flip the panettone carefully...
- ... and hang it upside down on top of two bowls. This operation is essential to fix the fats inside the dough so the panettone doesn't collapse. Leave to cool upside down overnight.
- With a panettone springform pan: open the clip and carefully remove the sides of the mould.
- This is what the result should be like. Don't hang this one to cool. Panettone will keep well for a few days in an airtight plastic bag. Enjoy this delicious treat!
PANETTONE WITH CANDIED FRUIT
Provided by Gale Gand
Categories Bread Mixer Fruit Breakfast Dessert Bake Christmas Dried Fruit Raisin Winter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 (8-inch) or 8 (3 1/2-inch) loaves
Number Of Ingredients 23
Steps:
- Make biga:
- In bowl of standing mixer fitted with dough hook, combine 1/3 cup warm water (105°F to 115°F) and sugar. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Add flour and mix at low speed until smooth, about 2 minutes. Cover bowl with plastic wrap. Let rise in warm, draft-free place until tripled in volume, about 3 hours. (Can be made 5 days ahead. Stir down starter, cover and chill. Bring to room temperature before using.)
- Start dough:
- In small bowl, stir together 1/4 cup warm water (105°F to 115°F) and yeast. Let stand until yeast dissolves, about 5 minutes. Attach bowl containing biga to standing mixer fitted with dough hook, pour in yeast mixture, and mix at low speed until combined, about 2 minutes. Add egg yolks, sugar, and flour and mix at medium speed until shiny and smooth, about 5 minutes. Cover bowl with plastic wrap. Let rise in warm, draft-free place until tripled in volume, about 3 hours.
- Finish dough and bake bread:
- Attach bowl containing dough to standing mixer fitted with dough hook and add flour, egg yolks, milk, honey, 1/4 cup sugar, and 10 tablespoons butter. Mix at medium speed until blended, about 3 minutes, then add salt, vanilla, and remaining sugar. Mix at medium speed until well blended, about 5 minutes more.
- With mixer running, add remaining 10 tablespoons butter, 1 tablespoon at time. (Dough will become smooth and shiny and will pull away from sides of bowl.) Add candied fruit and raisins and mix until blended, about 1 minute. Form dough into ball and transfer to large bowl. Cover with clean kitchen towel and let rise in warm, draft-free place until doubled in volume, about 3 hours.
- Preheat oven to 350°F. Butter 2 (8-inch) or 8 (3 1/2-inch) paper panettone molds. Punch down dough, then turn out onto work surface. Divide dough into 2 pieces and form each into ball. (If using small molds, divide dough into 8 small balls.) Place 1 ball in each mold. Cover with clean kitchen towel and let rise in warm, draft-free place until dough has risen past the rim and springs back when poked, about 1 hour.
- Bake until golden brown, about 45 to 50 minutes. To cool, stick 2 skewers through base of each mold and suspend bread upside down by resting skewers on 2 containers taller than bread. (This helps keep bread from deflating during cooling.)
- When loaves are cool, wrap well in plastic wrap, then in parchment or tissue paper. Store at room temperature.
PANETTONE FILLED WITH CANDIED-FRUIT PASTRY CREAM
Categories Bread Cake Chocolate Dessert Christmas Dried Fruit Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 10
Number Of Ingredients 5
Steps:
- Turn panettone upside down. Peel paper off flat end but leave paper on sides. Using serrated knife and starting 1/2 inch from edge, cut around edge and down to 1 inch from rounded end of panettone (do not perforate top). Turn bread rounded side up. Insert serrated knife into side of bread just above paper and cut 3-inch-long horizontal slit. Insert knife in slit (do not perforate sides) and cut cylinder-shaped center of bread free. Insert fingertips into slit; press down to release cylinder. Remove cylinder; cut horizontally into 4 rounds.
- Place bread flat end up in bowl. Brush inside with some of rum mixture. Spoon 1 cup pastry cream into bread. Top with 1 bread round. Brush with some of rum mixture. Repeat layering twice with pastry cream, bread rounds and rum mixture. Cover with remaining bread round. Turn flat side down onto platter. Chill 4 hours.
- Stir chocolate and butter in heavy saucepan over low heat until smooth.
- Peel paper from sides of bread. Pour chocolate mixture over top, allowing to drip down sides. Sprinkle with almonds. Chill at least 6 hours or overnight.
RICH PANETTONE
This recipe calls for both a bread maker and an oven, and is more rich and flavorful than most -- you just can't find many panettone recipes that have rum or cream. It took a while to perfect this recipe, but feel free edit it to your own liking! Enjoy this beautiful bread during the holidays!
Provided by Sam Nemati
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 20
Number Of Ingredients 18
Steps:
- Place the milk, cream, rum, vanilla extract, butter, eggs, sugar, salt, lemon zest, flour, and yeast into the pan of a bread machine in the order listed. Set machine to Bread Dough for a 1.5 pound loaf; press start. When dough has been kneaded 10 minutes, add the candied fruit, raisins, and chopped almonds and continue to knead.
- Grease 2 9x5-inch pans. When the kneading and rising cycles of the bread machine have completed, remove the dough. Turn out onto a lightly floured board and divide into two equal portions. Spread dough into prepared bread pans. Cover loosely with plastic wrap; allow to rise for 1/2 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Whisk together the egg white, water, 1/4 cup sugar, and the sliced almonds. Spoon mixture evenly over loaves.
- Bake in preheated oven until a knife inserted into the center of a loaf comes out clean, about 35 minutes. Cool on rack for 5 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts : Calories 189 calories, Carbohydrate 27.1 g, Cholesterol 31.1 mg, Fat 6.8 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 122.4 mg, Sugar 7.6 g
BREAD MACHINE CANDIED SWEET BREAD
The dough for this traditional "Panettone" is conveniently made in a bread machine. Every tender, moist slice is filled with candied fruit and raisins.-Josephine Bianchi, Bristol, New Hampshire
Provided by Taste of Home
Categories Snacks
Time 1h55m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before dough cycle is completed, add candied fruit and raisins. , When dough cycle is completed, turn dough onto a lightly floured surface. Shape into a 9-in. round loaf; place in a greased 9-in. springform pan. Cover and let rise in a warm place until doubled, about 40 minutes. , Preheat oven to 350°; bake until golden brown, 25-30 minutes. Cool on a wire rack. Remove sides of pan; cut into wedges.
Nutrition Facts : Calories 231 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 237mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
PANETTONE
John Barricelli, the host of "Everyday Baking from Everyday Food," on PBS, prepares this chocolate-filled panettone for Christmas. Nuts, candied fruit, and, in more contemporary incarnations, chocolate chunks are folded into the dough, which is baked in a pretty paper mold.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes two 5 1/4-inch round loaves
Number Of Ingredients 15
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.
- Switch to paddle attachment, and mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add chocolate, orange peel, and extracts. 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. Transfer to a baking sheet. Let stand in a warm place until doubled in volume, about 2 hours.
- Preheat oven to 350 degrees. Lightly beat remaining egg and the cocoa powder together. Brush glaze mixture onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.
- Remove molds from oven, and run a wooden skewer horizontally through the bottom of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large, heavy cans. Let cool completely.
PANETTONE I
This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!
Provided by Lacey Lynn
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
- Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 40.7 g, Cholesterol 33.7 mg, Fat 2.3 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 76.4 mg, Sugar 7.5 g
PANETTONE
Prove your baking skills this Christmas with a fluffy, lighter-than-air classic Italian sweetbread, packed with festive flavours and candied fruit
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 17
Steps:
- Grease a panettone tin (see Tip) or a 20cm deep cake tin, or use a panettone case.
- Place the warm milk in a bowl and add the yeast and 1 tsp of sugar and leave for a few minutes.
- Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract until really light, creamy and pale.
- Stir in the lemon and orange zest. Add the eggs a little at a time until all are well incorporated. Spoon in a tablespoon of the flour if the mixture starts to curdle and beat this in with the eggs.
- Place the flour in a large bowl and mix with a good pinch of salt and make a well in the centre. 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 it all starts to come together. It will be a pretty sticky dough at this stage.
- Turn out the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you have a very soft and stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking, but try not to add too much. Place in a lightly greased bowl and cover. Place in the fridge overnight to prove.
- Place the raisins and sultanas in a small saucepan with the rum and heat gently for 5 - 7 mins until the fruit has absorbed the liquid and is plump and juicy. 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, sultanas and chopped candied peel. Shape the dough into a ball and pop into the prepared tin. If using a 20cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises. Cover lightly with cling film and leave to rise for 3-4 hours depending on your room temperature, until it has doubled in size.
- Preheat the oven to 180C/fan 160C/gas 4. Adjust the oven shelf to the right height. Mix together the almonds, caster sugar and egg white for the topping and gently brush over the top of the panettone. Place in the oven and bake for 40 - 50 mins until golden and risen and a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve.
Nutrition Facts : Calories 713 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
More about "panettone filled with candied fruit pastry cream recipes"
HOW TO MAKE PANETTONE WITH CANDIED FRUIT AT HOME. (ITALIAN …
From youtube.com
PANETTONE WITH CANDIED FRUIT FOOD- WIKIFOODHUB
From wikifoodhub.com
HOLIDAY PANETTONE RECIPE - TABLESPOON.COM
From tablespoon.com
GOURMET PANETTONE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
PANETTONE, THE ITALIAN CHRISTMAS CAKE - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
TRADITIONAL PANETTONE RECIPE - THE DARING GOURMET
From daringgourmet.com
PANETTONE RECIPES: ALL WAYS TO TASTE IT! - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
CREAM PANETTONE: ARTISANAL, FILLED WITH PASTRY CREAMS - LOISON
From shop.loison.com
ICE CREAM STUFFED PANETTONE - PROUD ITALIAN COOK
From prouditaliancook.com
PANETTONE WITH CANDIED FRUIT - ALL MY CHEFS
From allmychefs.com
PANETTONE FILLED WITH CHOCOLATE CREAM - HIGH END FOOD STORE
From highendfoodstore.com
PANETTONE, THE FAST AND EASY RECIPE - EAST OF EDEN COOKING
From eastofedencooking.com
PANETTONE, AND FIVE RECIPES TO USE IT! - WORDPRESS.COM
From thestarvingartistblog.wordpress.com
PANETTONE FILLED WITH CREAM (NO COOKING RECIPE)
From enogastronomista.com
5 CREAMS FOR FILLING PANETTONE AND PANDORO - LA CUCINA ITALIANA
From lacucinaitaliana.com
PANETTONE CAKE WITH MASCARPONE CREAM | EATALY
From eataly.com
CLASSIC ITALIAN PANETTONE RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE BEST EASY ITALIAN PANETTONE RECIPE - EASY PEASY CREATIVE IDEAS
From theseamanmom.com
ITALIAN PANETTONE CHRISTMAS CAKE EASY TRADITIONAL RECIPE
From finedininglovers.com
PANETTONE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
LIMONCELLO CREAM FILLED PANETTONE RECIPE - THEKJUNCTION.COM
From thekjunction.com
PANETTONE, THE ITALIAN HOLIDAY PASTRY PAR EXCELLENCE
From iga.net
EATALY'S DEFINITIVE GUIDE TO ITALIAN PANETTONE | EATALY
From eataly.ca
PANETTONE: A TASTE OF ITALIAN CHRISTMAS - ITALIAN VILLA ALLEN
From italianvillaallen.com
PANETTONE - RECIPE WITH IMAGES - MEILLEUR DU CHEF
From meilleurduchef.com
RECIPE SUPER DELICIOUS PANETTONE - WHEREISCAKE.COM
From whereiscake.com
PANETTONE ITALIAN CHRISTMAS SWEET BREAD RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
11 BEST ITALIAN PASTRIES (WITH RECIPES) - VISIT PROSECCO ITALY
From visitproseccoitaly.com
MAKE YOUR OWN PANETTONE | CBC NEWS
From cbc.ca
10 BEST FRUIT FILLED PASTRY RECIPES | YUMMLY
From yummly.com
PANETTONE FILLED WITH ICE-CREAM, BRANDY SOAKED FRUIT AND VINO COTTO
From vinocotto.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love