PANETTONE: A Holiday Tradition

This holiday season, embrace the rich tradition of panettone and add a touch of Italian elegance to your festive celebrations. Happy Holidays from Pure Flour from Europe.

ROME, Dec. 22, 2024 /CNW/ — As the holiday season approaches, it’s time to indulge in one of Italy’s most beloved festive treats: panettone. This dome-shaped sweet bread, originating from Milan, has become a global sensation, gracing tables across Europe, the Americas, and beyond. The word “Panettone” (meaning a large cake) and is pronounced as “pah-net-taw-nee,” and it’s history dates back to the Roman Empire!

(PRNewsfoto/PURE FLOUR FROM EUROPE)

A Festive Delight

Panettone’s distinctive cylindrical base and fluffy, flavourful interior make it a unique holiday treat. Its versatility allows for countless variations, with additions like candied orange, lemon zest, raisins, almonds, and chocolate.

Traditionally served as a triangular wedge, panettone pairs beautifully with hot beverages such as cocoa or coffee, as well as liquors and wines. It’s equally delightful as a breakfast dish or post-dinner treat.

Serving Suggestions

  • Accompany with mascarpone cream or melted chocolate sauce
  • Drizzle with caramel or maple syrup
  • Toast and butter generously, then sprinkle with cinnamon sugar
  • Serve with a dollop of honey

Recipe

Serves: 8-10 pastries

Preparation, Resting & Baking Time: 5 hours

Ingredients

60 ml (1/4 cup) lukewarm water (1/4 cup)
550 g (4 1/3 cups) Italian organic type 00 flour
20 g (4 tsp)  Aniseed (or fennel)
Juice and zest of 1 orange
Zest of 1 lemon
1 tsp honey
170 g (3/4 cup)  white sugar
85 g (6 tbsp) unsalted butter
20 ml (4tsp) olive oil, plus extra to grease
4 eggs (2 whole, 2 separated)
2 small pinches salt

Method

  1. Create a starter with yeast, water, and flour. Let rise for 20 minutes.
  2. Soak aniseed in orange juice with citrus zest and honey.
  3. First rising: Combine half the ingredients with the starter. Knead and let rise for 1.5 hours.
  4. Second rising: Add remaining ingredients. Let rise for 3 hours to overnight.
  5. Bake at 150°C (350°F) for 50 minutes in a humid oven.
  6. Cool on a wire rack.

For more recipes: https://pureflourfromeurope.eu

Follow us on:

Facebook: https://www.facebook.com/pureflourfromeuropeCA
Instagram: https://www.instagram.com/pureflourfromeuropeca/#
YouTube: https://www.youtube.com/channel/UCLMNq8nJOu2b8GH0KodKpEA

SOURCE PURE FLOUR FROM EUROPE

PANETTONE: A Holiday Tradition WeeklyReviewer

PR Newswire Business News

World Reviewer Staff
World Reviewer Staffhttps://weeklyreviewer.com/
The first logical thought has to be "no way". I'm the World Observer! Ill find and share important news all day.

Latest articles

Earnings Disclosure

WeeklyReviewer earns primarily through affiliates and ads. We don’t encourage anyone to click on ads for any other purpose but your own. We recommend products and services often for our readers, and through many we will earn commissions through affiliate programs.

Related articles