2023-10-23 19:21:16
Everyone loves Panettone and although it is becoming more and more common to have it in supermarkets all year round, when the end of the year arrives, it seems that it has a very special taste, after all this delicacy tastes like a party, joy, family and also of gifts.
But I bet you’ve already thought about where this deliciousness came from! So follow me and I’ll tell you everything now!
The History of Panettone:
I’ll start by saying that no one knows for sure where all this came from, but everything suggests that the history of panettone goes back to the city of Milan in Italy. The word “panettone” comes from the Italian “panettone” or “pan de Toni,” which means “Toni’s bread.” and this is one of the most popular legends that tells the story of a young baker named Toni, who lived in Italy in the 15th century.
According to legend, Toni, a skilled baker, fell in love with a rich and noble young woman and, to win the heart of his beloved, guess what he did! He, of course, created a special bread filled with candied fruits, honey and other delicacies, whether it’s true or not no one can say, but it’s a good story, no one can deny that!
The Bread of the Rich
As the legend goes, Toni’s bread soon became one of the favorite delicacies of the Italian aristocracy, with its consumption only up to them since candied fruits and honey were special and expensive ingredients.
Over time, the recipe became cheaper. And on an industrial scale it gained the popularity we know today, being a mandatory presence on every table that celebrates Christmas.
The Panettone preparation technique:
It is not simple to make a good panettone, because to guarantee a fluffy and fragrant dough, you must have control of the butter and aromatic ingredients such as vanilla and orange peel. The addition of candied fruits in the dough guarantees an extra touch, transforming this “bread” into a special experience, both for those who make it and those who consume it!
In addition to the traditional recipe, many chefs and bakers have developed creative versions of panettone, including variations with chocolate, nuts, cupcakes and even ice cream.
My Panettone Recipe
The other day I made mini panettone in 100g pans. but you can make it bigger just by increasing the recipe. I found it very fluffy and tasty, but it is not 100% faithful to the purchased ones, the dough is not the same, although it is very tasty, but it does not have that “fall apart” aspect.
Still, it’s worth it because gifting delicious things you made is much cooler, as well as being a great recipe to make with the kids!
Ingredients
Make a “sponge” with:
1/2 cup (tea) of wheat flour;
1 tablespoon of sugar;
½ envelope of dry yeast (the one in the photo);
1/2 cup (tea) of warm water.
*Mix everything and let it rest for 20 minutes, preferably in a stuffy place (I left it in the microwave).
In another container mix:
250ml of milk at room temperature;
1 and 1/2 tablespoons of softened unsalted butter (but be careful, it is not liquid, it is ointment);
2 lightly beaten eggs;
2 tablespoons of panettone essence (in the photo below);
The “sponge” that was resting.
Way of doing
Add to the liquids above:
1/2 kg of wheat flour;
10 tablespoons of sugar;
1 pinch of salt.
Mix with a large spoon. When all the ingredients are well incorporated and form a sticky dough, add the 200g of candied fruits and 100g of raisins.
Then fill the molds with a little more than half and keep them in a warm place for 40 minutes. Bake at 200º until the surface is golden.
For the topping, take 1 cup of icing sugar and slowly add boiling water (use a coffee spoon) until it becomes a thick cream, then spread it over the top and “glue” the berries.
Photo of Panettone inside:
Makes 10 units of 100g each and is delicious, here is a very good recipe that you will love making with the panettone
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#Easy #Panettone #Recipe #eterntainment