So do I always have , only me likes it so make a few small ones and have them over Christmas. Even better with homemade rum sauce. The bottle tends to slip every time I add some can't think why
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Panettone
- Thread starter MichaelW2
- Start date
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So do I always have , only me likes it so make a few small ones and have them over Christmas. Even better with homemade rum sauce. The bottle tends to slip every time I add some can't think why
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Saluki
World class procrastinator
- Location
- ...Norwich over the water.
It’s awful stuff. I cannot fathom what all the fuss is about. Bought one once. Had 2 bites from one slice and binned the rest. I took the second bite as I wanted to check it was that awful.
- Location
- Glasgow
If you have time and the equipment, try this recipe:
View: https://www.youtube.com/watch?v=XolnzZXkmS0
This is the only good recipe from a reputable Italian cooking site I could find with English subtitles.
This one:
View: https://www.youtube.com/watch?v=fWlVq6GoKPY
is also really good, but no subtitles.
Both use brewer's yeast, but there are versions with "lievito madre" (Italian sourdough starter, not sour though lol)
As you can see, the recipe takes at least a full day to make, a food mixer is recommended.
Special strong 13 protein flour is also needed, I haven't seen it here in shops, but it's available on Amazon.
London delicatessens will probably stock it.
Preferred oven is a non-ventilated one.
I have never tried to make panettone, because I don't have enough waking hours between work to wait for the rich dough to raise in my cold kitchen, I would need 2 days off in a row to be available to bake it at the right time.
I prefer pandoro, which I can't make either for the same reasons, no time, no good oven till I buy a better one.
OT: there's this Facebook "lievito madre" Italian sourdough that I joined during lock down.
At this time of year, there are many posts of home bakers getting a panettone in the oven at 3am, when it has finally risen to perfection.
I like baking, but I like my sleep more
Reynard
Guru
- Location
- Cambridgeshire, UK
So do I always have , only me likes it so make a few small ones and have them over Christmas. Even better with homemade rum sauce. The bottle tends to slip every time I add some can't think why
*giggle*
I'm teetotal, but I have a very ancient, very dusty bottle of brandy that gets trotted out exactly once a year to flambe the pud.
Reynard
Guru
- Location
- Cambridgeshire, UK
If you have time and the equipment, try this recipe:
View: https://www.youtube.com/watch?v=XolnzZXkmS0
This is the only good recipe from a reputable Italian cooking site I could find with English subtitles.
This one:
View: https://www.youtube.com/watch?v=fWlVq6GoKPY
is also really good, but no subtitles.
Both use brewer's yeast, but there are versions with "lievito madre" (Italian sourdough starter, not sour though lol)
As you can see, the recipe takes at least a full day to make, a food mixer is recommended.
Special strong 13 protein flour is also needed, I haven't seen it here in shops, but it's available on Amazon.
London delicatessens will probably stock it.
Preferred oven is a non-ventilated one.
I have never tried to make panettone, because I don't have enough waking hours between work to wait for the rich dough to raise in my cold kitchen, I would need 2 days off in a row to be available to bake it at the right time.
I prefer pandoro, which I can't make either for the same reasons, no time, no good oven till I buy a better one.
OT: there's this Facebook "lievito madre" Italian sourdough that I joined during lock down.
At this time of year, there are many posts of home bakers getting a panettone in the oven at 3am, when it has finally risen to perfection.
I like baking, but I like my sleep more
Mmmmm, I'll have a looksy.
I use a recipe from a very ancient "world recipes" cookbook when I do make it.Am used to making sourdough bread and breads with tiddly amounts of yeast, so long bulk ferments aren't a bother. The best thing I've learned, is to make my dough in the evening, and then let it get on with itself overnight while I concentrate on my beauty sleep.
Dogtrousers
Kilometre nibbler
I was given a box of Italian food goodies last Xmas, including a panettone, which I rather liked. I found it went very well with a dollop of ice cream.
Mind you, that might be a terrible sin. The Italians can be a bit funny about getting things right (I know you should like never order cappuccino after noon - not that I've ever done that as I never have milk in my coffee).
Mind you, that might be a terrible sin. The Italians can be a bit funny about getting things right (I know you should like never order cappuccino after noon - not that I've ever done that as I never have milk in my coffee).
nickyboy
Norven Mankey
- Location
- You want hills? We got hills
Something that @Reynard may appreciate is that sometimes the supermarkets badly overorder Panettone leading to crazy January discounts.
Couple of years ago I think Morrisons were shifting them for 50p after New Year so I got eight of them and was eating them delicious toasted with butter all the way until about June
Couple of years ago I think Morrisons were shifting them for 50p after New Year so I got eight of them and was eating them delicious toasted with butter all the way until about June
iandg
Legendary Member
- Location
- Dumfries and Galloway
The one handed out at the end of Tuscany L'Eroica(2011) was lovely
Sorry, I was wrong - it was panforte (not panettone) that was handed to finishers at L'Eroica (saw some in Aldi yesterday and remembered).
figbat
Slippery scientist
- Location
- South Oxfordshire, UK
Sorry, I was wrong - it was panforte (not panettone) that was handed to finishers at L'Eroica
Ooh, now you're talking. I love a bit of panforte and made one for Christmas a few years ago. Very different beast though!
figbat
Slippery scientist
- Location
- South Oxfordshire, UK
T4tomo
Legendary Member
they looks awesome! well baked that man!
Reynard
Guru
- Location
- Cambridgeshire, UK
figbat
Slippery scientist
- Location
- South Oxfordshire, UK
Is the one on the right a chocolate thing with the density of plutonium?
Well remembered, yes. It translates as "nougat of the dead" - the nuts are meant to represent the bones of buried loved ones. I've done it like this one (more traditional, with hazelnuts) and also a version with broken up Biscoff cream biscuits (because everything nowadays is Biscoff flavoured, right?). Most of my repertoire is Italian-inspired, including various panettones over the years (to bring it back on topic).
figbat
Slippery scientist
- Location
- South Oxfordshire, UK
Is the one on the right a chocolate thing with the density of plutonium?
Oh and by the way, if the torrone is the density of plutonium then panforte would be osmium.