The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panettone time of year!

SylviaH's picture
SylviaH

Panettone time of year!

I baked this panettone for the first time last year HERE  and loved it so much I'm baking it for family and friends again this year.  No matter what formula you choose...do make a panettone, you will love it and want it everyear...and it's really not as difficult as it seems...really! 

It was done a little different from last years...mixing was done both KA and hand, toppings, fruits, brandy, liqueur and extracts.  I won't have a crumb shot, maybe in about 3 days.  I know the flavor really comes through with a little time...it just gets better and when it does begin to dry a little...Oh what delicious bread pudding..that is if there's any left.  Last year I used the chocolate topping from Susans wildyeastblog and this year a delicous plain Almond Paste topping.  I used all dried fruits.  I made 2 large panettone and 3 smaller ones..my new smaller panettone molds were found at Sir La Table and just arrived this afternoon...in time for the second batch.  I made double formula this year.

 

                                          

                                              Dried fruit blend with a little brandy, Disaronno, Fiori de Silica and extracts of orange, lemon

 

                                                                        This is a double batch of fruit.

 

                                The babysat, pampered for hours and for days now ready sponge.

                        

 

                                                  Cooling  -  I inserted the wooden skewers after they were baked - It can be done before the batter goes

                                                   into the paper molds...which is better...I forgot to do it before baking.  The bread is hot and you don't want

                                                   to squish it while inserting the skewers.

                                  

 

                                                      Cooled Panettone with Almond Paste Topping

                                                                        Almond Paste Topping Recipe

                                                                         1/2 Cup of good quality Almond Paste, room temperature

                                                                          3 Tablespoons of Bakers Sugar - I use bakers sugar in most of my pastry baking

                                                                           you can use regular granulated sugar.

                                                                            2 Egg Whites. 

                                                                  Beat until creamy and smooth consistancy from spreading, being careful not to deflate your

                                                                   panettone.  Add sliced almonds and pearl sugar.  Or you can use powdered sugar.  It can be

                                                                   also be refrigerated and rewhipped smooth before using.  I applied it very thick, love the crunch

                                                                   and flavor.

 

                                         

                                           My Italian neighbors lovely oranges, I use for citrus peel and zest.  Oranges in exchange for Panettone!

                                           They are delicious, their Cara Cara Oranges have the lovliest pinkish tinge and make gorgeous colorful peel.

 

                                                                 ADDED: Crumb shot, Mike couldn't wait another day! Just delicous addicting! 

                                                         

                                                                     The almond slivers seem to dissappear into the crumb but are a wonderful addition.

                                                          I had forgotten to purchase some and was so relieved when I found a new bag in my

                                                          freezer.

 

                                      

                                                         

                    Happy Holiday Baking!

                            Sylvia

                                                      

 

                         

Comments

Floydm's picture
Floydm

Those are great looking, Sylvia.

SylviaH's picture
SylviaH

I love all the Holiday baking posts!  What better time of year to bake than now!

Sylvia

LindyD's picture
LindyD

They are lovely, Sylvia.

Your friends and family are quite fortunate!

wally's picture
wally

You and Daisy_A have cornered the panettone market.  It's such a wonderful holiday bread, but there is nothing easy about it and as I told Daisy_A, it's clearly a labor of love.  Your neighbors got the best of the bargain I'd venture.

Larry

SylviaH's picture
SylviaH

Lindy and Larry for the very nice compliments!

Happy Holidays!

Sylvia

LeadDog's picture
LeadDog

It most be a Panettone year.  I have already made three and have at least three more to make for gifts.  Sylvia yours look great.  This must be one of my favorite breads with all the different flavors that are in it.  It took me a couple of years to get up the courage to make one and now I think they are very fun to make.

SylviaH's picture
SylviaH

so are you keeping three 'lol'...they are fun to make and eat!  What is your favorite topping?  Thank you, LeadDog and enjoy the Holidays!

Sylvia

LeadDog's picture
LeadDog

The first three are all gone.  The glaze that I have been putting on top is as follows.

The glaze was made by melting a thick slice of butter.  Then added a half tablespoon of the brandy from the dried fruit, an eighth of a teaspoon of Vanilla and Almond extract each.  The glaze is then thickened up by adding powdered sugar until I got the thickness that I wanted.  This glaze is just very wonderful all on its own.  I placed some sliced Almonds on top of the glaze and wrapped a ribbon around it to finish it off.

I think the next one I'm going to alter my formula a bit.  I have been doing mine as 100% sourdough just because that is the way I like to make bread.

SylviaH's picture
SylviaH

Thank you,  sounds wonderful to use the dried fruit brandy juices.   I love sugar glazes and they are so very attractive at this time of year.  I've wondered why I haven't seen it more on pannetone...I will try it next bake.  The almond meringue glaze I have been using is becoming rather costly as a can is about $9 and takes 1/2 cup to do one batch..I can only mailorder the brand I prefer...so I order it online when I can get free shipping...I just ordered 3 more, it is very delicous also in my other baking and making my own can't compare.  I love the idea of a 100% sourdough and looking at different recipes have not seen one.  I would think Italian bakers would prefer and use it in their panettone...I'm going to hold one of my small loaves, just to test how long it can keep out of refrigeration.  PR says a month, but then it's going to be drier..or that seems like it could possibly show signs of mold in my climate..I'm just leary because it does have yeast in the formula.  I don't know who would keep one that long without freezing it, but I would just like to see out of my own couriousity how long it keeps. 

Sylvia 

LeadDog's picture
LeadDog

The dried fruit that I put in the panettone is soaked in brandy overnight.  That is the brandy that I use in the glaze.  The rest of the left over brandy is very delicious.  I love checking out other panettone recipes to get new ideas.  My 100% sourdough recipe is online here.  I have been wondering how long a panettone can sit out before it goes bad.  The formula that I use makes a very moist panettone so I'm very cautions about thinking of letting then sit around.  They don't last very long anyway which is also a very good thing.

SylviaH's picture
SylviaH

If I don't use it up or give it away within the week, I would freeze.  I just found it hard to believe that PR says in the recipe that it will keep for a month...and should keep best wrapped in tin foil...so was tempted to test it.  Now that I think about it way waste one!  It is so moist, I just find that hard to believe, especially because there is yeast in the formula...but I'm considering that there is also alcohol, brandy, liqueur, even alcohol in the extracts...like a fruitcake...but not mixed in the formula, like a fruitcake 'my fruitcake keeps a year'...just in the fruit..so it's just very questionable to me....all in all, best used in a week no matter how good the keeping quality...how could something so delicous sit around for a month :/  Maybe the ones you buy commerically..but they are so dry!

Thanks for the sourdough link, LeadDog!

Sylvia

turosdolci's picture
turosdolci

Silvia,

 

Your Panettone looks great and even lighter then the ones found in Italy. Didn't make them this year, but making lots of Italian biscotti.

 

Merry Christmas!

 

Regards,

Patricia

BLHNYC's picture
BLHNYC

You have inspired me. Next week I am making panettone for the first time! I can't wait. Hopefully mine will look as good as yours. Is it absolutely necessary to hang them upside down?
Beth

LeadDog's picture
LeadDog

That might depend on the recipe that is used to make the Panettone but I have never hung mine upside down.  Now if I had one collapse then I would have to think about it.

SylviaH's picture
SylviaH

For this recipe I would say yes,  especially if you fill the mold so there is a big ballooning top.  The crumb is very tender and when hot, if the pressure is applied to the side of the panettone, it tends to fold in, so hanging helps it to firm up a bit so there is nice support when cool.  That is why it is important to put the skewers into the molds before filling them...I forgot this time and I had to be very careful not to squeeze the panettone sides.  They were very hot and hard to handle getting the skewers inserted.  It's really not hard to hang them..between chairs as I did, or even boxes...all kinds of ways...just get some of those wooden bar-b-q skewers..they come in a bag with plenty to last a long time..or I even have metal bar -b - que ones are good.  The little molded cupcake sized panettones don't need to be hung..two of mine were very large and the other three medium sized.

Sylvia

SylviaH's picture
SylviaH

I enjoy your recipes, blogs and photos so very much. 

The panettone is moist with a open light crumb, the recipe is Peter Reinhart's, with my variations on mixing and some of the ingredients...seems a little different each time.   

Do the naturale levain panettone in Italy that are made by the local bakers, include also a commerical yeast?

I have saved biscotti recipes and just got my pasta making goodies...Holidays are a busy time! 

Happy Holidays!

Sylvia 

breadsong's picture
breadsong

Sylvia! Your Panettone are gorgeous! I love the way you topped them, with the pearl sugar and almonds, and the fruits, brandies, liqueurs and extracts you used sound heavenly. Thanks so much for sharing! from breadsong

SylviaH's picture
SylviaH

The topping is very delicious and compliments the flavors in the panettone bread...I put it on very thick, and it thins and crisps after baking.

Happy Holidays!

Sylvia