It is also very popular here in brazil, we have the traditional version with crystalized fruits, with chocolate chips, and also ones with chocolate and other kinds of fillings
I‘m in Palermo right now and bought panettone from a local bakery and it was heavenly. Texture like cotton candy, clearly artisanal dried fruit, and a perfect doughy flavour. Perfection!
Italian here: you can actually fill the panettone with ricotta or mascarpone so it's not completely dry. For the Italians: It's not very used commercially but you can do that.
I'm italian cook, and some time I made panettone, sorry for my angrys, the preparation it's well done, but you miss some step, firts step, it' important use Hi quality butter, and a strong flour ( about 400W) I use a flour type 0 or type 1. Secnd step, you must do the " lamina" that means you extand the dough on the table in very thin layer, that is for give to dough a better texture and give more air inside. Third step, for the leavaning you don't put the panettine upside down, but keep in a plain surface better in a temperature about 27 °C, when the panettone reach the edge of the mold, if you don't use a glace ( like almond glace o other kind of cooking glace) only if you want you can cut the firs thin layer of the top of panettonte " scalpo" and put under that some butter, for doing that, you must incide a corss on the top ( like for the bread) and lift gentile the endg of that cuttin very gentile, like making an Alien egg( sorry for any good exemple), after that put some pices of butter inside and close the cut. Fouth step, after the baking you must put panettone upside down for the slow rest. So that was all, if you want you can add some aromas inside the panettone, like orange peel, lemon zeste, vanilla, honey, ecc ecc, and if you also use cold indredients the dought remains more cold ( the temperatur is real inportant)
I'm from Brasil and, at least where I live, we eat A LOT of panettones around Christmas time, it's an obsession. the panettones here are filled with candied fruits and raisins but there's a variant called "chocottone" that, as you might think, is filled with chocolate chips. I didn't know they were so hard to make cuz it's so common here 😅
I just bought this for the first time at Walmart wondering wtf it was so seeing this just made me want to crack it open n see what it actually tastes like now
I gave this a like for the effort you put into doing this at your home in the kitchen, panettone is made commercially using special equipment so for you to do this is insane
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It is also very popular here in brazil, we have the traditional version with crystalized fruits, with chocolate chips, and also ones with chocolate and other kinds of fillings
Funny enough I'm Italian and the very day I see this video I had a Panettone.
Can you try banitza
This reminded me of one of the steps to make a plumbus
LOL
Always room for panettone
It just came preformed for some filling.
I'm from the middle east and a dish that makes me happy is home made hummus with olive oil, paprika, zaatar, chick peas and fresh pita bread
Stollen > Panetone
I‘m in Palermo right now and bought panettone from a local bakery and it was heavenly. Texture like cotton candy, clearly artisanal dried fruit, and a perfect doughy flavour. Perfection!
Italian here: you can actually fill the panettone with ricotta or mascarpone so it's not completely dry.
For the Italians: It's not very used commercially but you can do that.
Pandoro supremecy✊
I'm italian cook, and some time I made panettone, sorry for my angrys, the preparation it's well done, but you miss some step, firts step, it' important use Hi quality butter, and a strong flour ( about 400W) I use a flour type 0 or type 1. Secnd step, you must do the " lamina" that means you extand the dough on the table in very thin layer, that is for give to dough a better texture and give more air inside. Third step, for the leavaning you don't put the panettine upside down, but keep in a plain surface better in a temperature about 27 °C, when the panettone reach the edge of the mold, if you don't use a glace ( like almond glace o other kind of cooking glace) only if you want you can cut the firs thin layer of the top of panettonte " scalpo" and put under that some butter, for doing that, you must incide a corss on the top ( like for the bread) and lift gentile the endg of that cuttin very gentile, like making an Alien egg( sorry for any good exemple), after that put some pices of butter inside and close the cut. Fouth step, after the baking you must put panettone upside down for the slow rest. So that was all, if you want you can add some aromas inside the panettone, like orange peel, lemon zeste, vanilla, honey, ecc ecc, and if you also use cold indredients the dought remains more cold ( the temperatur is real inportant)
really really good!!
I'm from Brasil and, at least where I live, we eat A LOT of panettones around Christmas time, it's an obsession. the panettones here are filled with candied fruits and raisins but there's a variant called "chocottone" that, as you might think, is filled with chocolate chips. I didn't know they were so hard to make cuz it's so common here 😅
Thats what i call panettone. Send this to louis
That’s an egg slot sir
As someone living in the country that eats the most panettone in the world (Peru with 1.3 kg per person a year), that thing is delicious
I worked with this elderly woman who spent a lot of time on Switzerland, France, Germany, and Italy. She loved panettone.
Omg i love panettone we have it every year on our christmas eve, i’ve always wanted to bake my own but the process seems so daunting 😅
Oh I have no room for panettone, I'm full of espresso and cigarette
I love panettone so much
Nice
Too much work for such a mid food
I just bought this for the first time at Walmart wondering wtf it was so seeing this just made me want to crack it open n see what it actually tastes like now
I gave this a like for the effort you put into doing this at your home in the kitchen, panettone is made commercially using special equipment so for you to do this is insane
My favorite Belgian content creator jk