The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panettone with Cherries, Chocolate and Pecans!

SylviaH's picture
SylviaH

Panettone with Cherries, Chocolate and Pecans!

Not in the mood to spend hours in the kitchen, or feeling confident yet enough to tackle an authentic italian panettone, but want a lovely festive tasty panettone!  Mix it up tonight, bake it tomorrow!  These are festive little Panettone's and perfect for the Christmas Caroler's along with cup of hot coco! 


This is a feature recipe from http://www.kingarthurflour.com/recipes/cherry-almond-panettone-recipe .  I did my version of mixing and ingredients, using fresh potato, pecans, extracts, chocolate, almond paste meringue topping. 


You can mix up the poolish tonight and bake it tomorrow! Instead of using the large mold...I used the small single serve size..I just eyeballed the cuts of dough into 9 perfect for the single serve molds.


 


                          


 


                                                        " The Sampler "


 


                                             


                                                           Very light, shreds apart, and moist, melt in the mouth creamy crumb!


                                                 No little elf is going to turn their nose up at these!


 


                                                   


 


                                        Submitted to yeastspotting


 


                                                                                    


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


                                 

Comments

OldWoodenSpoon's picture
OldWoodenSpoon

Wow, those look wonderful!  Gorgeous, yummy looking, and your photos are top tier.   I shall have to pay more attention to the King Arthur web site recipes.  You are absolutley right too:  this "little" elf certainly would not turn his nose up at one of those.


Merry Christmas Sylvia and thank you!
OldWoodenSpoon

SylviaH's picture
SylviaH

Thank you for the very nice compliments! KA has a great recipe archive!  Funny, I noticed what appears to look like an Angel in the top photo, top left..there was only some greenery there :)


Happy Holidays,


Sylvia

LeeYong's picture
LeeYong

Hi Sylvia!


Great job! Love using fruit and chocolate combo in baked breads... what is the equivalent of fresh potato vs using potato flour? Saw that in the recipe and I have a huge bag of potato i'm planning for potato rolls this xmas...


Happy baking!!


LeeYong

SylviaH's picture
SylviaH

Thank you, LeeYong!  I'am such a lover of tart dried cherries in anything and chocolate, it is quite a treat in sweetbreads!


Potato flour adds moisture and shelf-life time to bread...it's the starch in the potato, or potato flour that does the trick, attracting and holding the moisture!  I just microwaved the potato, until it was done, scraped out the potato and left it on a towel to cool and dry out some.  I used a 1/4 cup of the fresh potato and omitted the potato flour.  You need to allow that the  fresh potato does add a little moisture, so allow for this small hydration adjustment you may need to make while mixing your dough, potato flour is going to attract moisture.


Happy Holidays,


Sylvia

Thaichef's picture
Thaichef

Hello Sylvia:


  Your Panettone looks gorgeous!  Yours looks even better than King Arthur!  Any way, when you have time, can you share with us your version? You said that you use "fresh potatoes"? and others.?


  Since yours Panettone is much better than the professionals on king Arthur, I want to do your version. Please.


  Thank you.


mantana

SylviaH's picture
SylviaH

I posted above about using the fresh potato.  I use osmotolerent yeast in my final dough 'SAF Gold Instant yeast', I often use this yeast when baking sweeet breads, bakers fine sugar and changed the nuts to pecans..the dried tart cherries were soaked in the extracts of almond, vanilla and little Fioria di Silcia, a citrus vanilla blend used in Italian panettone.  I used the meringue glaze with added chocolate glaze I had left from my yule log, glazed and sprinkled on the pearl sugar, careful not to deflate, a few minutes before they went into the oven....the almond meringue glaze recipe is posted on my other Panettone blog HERE.  I baked the smaller panettone's in lightly oil sprayed small panettone forms, for apx. 17 minutes, on a cookie sheet, in my 350F convection oven.


Happy Holiday Baking!


Sylvia 

trailrunner's picture
trailrunner

and so much more doable ! I don't have an oven for the holiday . Long story but they can't get the parts till next week...so  no baking for me. I will live vicariously through the gorgeous pics here. Your panettone certainly does look stunning. I too love the dried cherries and chocolate. I do jmonkey's bread every year. c

SylviaH's picture
SylviaH

Oh, I'm sorry to hear your oven is on the blinks..hope you get it up and running soon!  I love tart cherries anytime, anywhere, anyway : )


Happy Holidays to you and yours!


Sylvia

louie brown's picture
louie brown

This community really goes for holiday baking! Maybe next year...Thanks for the inspiration, Sylvia.

SylviaH's picture
SylviaH

There's a bread for every occassion...what better time to bake than the holidays : )


Sylvia

dmsnyder's picture
dmsnyder

The crumb is so delicate. It must melt in your mouth.


David

SylviaH's picture
SylviaH

Your home safe and sound for the holidays and I bet baking up a storm with all the knowledge and experience from your latest trek.  Your posts were wonderful and I really appreciated the time you took to post. 


I'm looking forward to the New Year of Baking!


We are finally drying out here, it's been a wet week of baking and my crusts are feeling the effects!


Happy Holidays to You and Yours,


Sylvia

wally's picture
wally

Wow, not your usual panettone.  But I love the ingredients.  I've just started baking a chocolate-cherry bread that combines cocoa, melted chocolate, chocolate chips and dried cherries.  The most challenging thing is not eating the dough when dividing and shaping it.


Happy baking in 2011!


Larry

SylviaH's picture
SylviaH

Love breads with chocolate and tart cherries...especially the tart cherries combined with just about anything from sauces to pastries.  I love eating-tasting dough...remember it will double or more "lol".


Happy Holidays!


Sylvia

saltandserenity's picture
saltandserenity

Sounds like my kind of panettone.  Chocolate and dried cherry is an unbeatable combo.  The crumb looks wonderful.

mrfrost's picture
mrfrost

I had wanted to try this recipe also, since it appeared on KA. They advise against mixing this recipe by hand. After doing it, do you agree that it would be very difficult to develope this dough by hand?


Thanks.

SylviaH's picture
SylviaH

I used my KAArtisan and did quite a bit of mixing...before I noted that the dough would be sticky and not have a really strong gluten development.  I think mixing by hand would be a bit of work...but not something that couldn't be achieved... if you note in one of the instructions and remarks..it does state something like.. that it will be mixed to where there still is some stickiness to the dough....it won't appear to have a really strong gluten development.  This is a very tasty bread...but not near as complex tasting as the other panettone's I have made..but then it's not supposed to be, the cherries and chocolate dominate the flavor of the crumb.  Hope this helps.


Sylvia 

mrfrost's picture
mrfrost

Thanks.