Reviews (1)
Add Rating & Review
6 Ratings
5 star values:
0
4 star values:
2
3 star values:
4
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
12/16/2011
Ihave made this recipe two times and it tastes great. MY only complaint is it does not rise as high as the picture shows it to be. What am I doing wrong?
Back to Panettone
All Reviews for Panettone
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes two 5 1/4-inch round loaves
mld105274_1209_panettone.jpg
Ingredients
Ingredient Checklist
1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
1/3 cup whole milk, warmed
14 ounces unbleached bread flour (about 3 cups), plus more for surface
1/4 cup granulated sugar
4 large eggs, lightly beaten, plus 1 large egg
1 1/2 teaspoons coarse salt
10 ounces (2 1/2 sticks) unsalted butter, room temperature
5 1/2 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)
1 cup diced candied (glazed) orange peel
1/2 teaspoon pure almond extract
1/2 teaspoon pure orange extract
Vegetable oil, for bowl
2 teaspoons best-quality unsweetened cocoa powder
Pearl sugar, for sprinkling
1/4 cup plus 2 tablespoons sliced almonds, for sprinkling
Cook's Notes
The flour’s weight is more important than its volume, so use a kitchen scale if you have one. Panettone can be stored, wrapped in plastic, at room temperature for up to 3 days.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes two 5 1/4-inch round loaves
mld105274_1209_panettone.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes two 5 1/4-inch round loaves
Recipe Summary
Yield: Makes two 5 1/4-inch round loaves
Yield: Makes two 5 1/4-inch round loaves
Makes two 5 1/4-inch round loaves
mld105274_1209_panettone.jpg
mld105274_1209_panettone.jpg
Ingredients
Ingredients
- 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
- 1/3 cup whole milk, warmed
- 14 ounces unbleached bread flour (about 3 cups), plus more for surface
- 1/4 cup granulated sugar
- 4 large eggs, lightly beaten, plus 1 large egg
- 1 1/2 teaspoons coarse salt
- 10 ounces (2 1/2 sticks) unsalted butter, room temperature
- 5 1/2 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)
- 1 cup diced candied (glazed) orange peel
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon pure orange extract
- Vegetable oil, for bowl
- 2 teaspoons best-quality unsweetened cocoa powder
- Pearl sugar, for sprinkling
- 1/4 cup plus 2 tablespoons sliced almonds, for sprinkling
Directions
Sprinkle yeast over milk in the bowl of a mixer fitted with the dough-hook attachment. Let stand until foamy, about 5 minutes. Sprinkle 2 ounces flour (about 1/2 cup) and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
Add remaining 12 ounces flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes. Add butter, 1 tablespoon at a time, mixing well after each addition.
Switch to paddle attachment, and mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add chocolate, orange peel, and extracts. Mix until combined.
Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
Bring dough to room temperature, and divide in half. Form each half into a ball; place each in a 5 1/4-by-3 3/4-inch paper panettone mold. Transfer to a baking sheet. Let stand in a warm place until doubled in volume, about 2 hours.
Preheat oven to 350 degrees. Lightly beat remaining egg and the cocoa powder together. Brush glaze mixture onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.
Remove molds from oven, and run a wooden skewer horizontally through the bottom of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large, heavy cans. Let cool completely.
Cook's Notes
The flour’s weight is more important than its volume, so use a kitchen scale if you have one. Panettone can be stored, wrapped in plastic, at room temperature for up to 3 days.
Cook’s Notes
The flour’s weight is more important than its volume, so use a kitchen scale if you have one. Panettone can be stored, wrapped in plastic, at room temperature for up to 3 days.
Reviews (1)
Add Rating & Review
6 Ratings
5 star values:
0
4 star values:
2
3 star values:
4
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
12/16/2011
Ihave made this recipe two times and it tastes great. MY only complaint is it does not rise as high as the picture shows it to be. What am I doing wrong?
Reviews (1)
Add Rating & Review
6 Ratings
5 star values:
0
4 star values:
2
3 star values:
4
2 star values:
0
1 star values:
0
Add Rating & Review
6 Ratings
5 star values:
0
4 star values:
2
3 star values:
4
2 star values:
0
1 star values:
0
6 Ratings
5 star values:
0
4 star values:
2
3 star values:
4
2 star values:
0
1 star values:
0
6 Ratings
5 star values:
0
4 star values:
2
3 star values:
4
2 star values:
0
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 2
- 3 star values:
- 4
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
12/16/2011
Ihave made this recipe two times and it tastes great. MY only complaint is it does not rise as high as the picture shows it to be. What am I doing wrong?
Martha Stewart Member
Rating: Unrated
12/16/2011
Ihave made this recipe two times and it tastes great. MY only complaint is it does not rise as high as the picture shows it to be. What am I doing wrong?
Rating: Unrated
All Reviews for Panettone
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Panettone
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
