What is a Panettone?
This delicious traditional brioche straight from Italy, more precisely from Milan, is usually filled with raisins and candied fruit. It is very popular during the end-of-year holiday period and is increasingly successful in French grocery stores and supermarkets. This is why at MaxiCoffee, our panettones are made by the company Italian family B.Langhe ensuring unparalleled quality.
It must be said that this brioche is so good and fluffy, that we could not do without. If you are just as greedy as us, it goes very well for breakfast for the pleasure of the whole family.
Panettones selected by MaxiCoffee experts
Chocolate panettone
If you are not very fond of raisins, opt for the chocolate gourmet version. At MaxiCoffee we offer you an artisanal 60 gram chocolate chip panettone with hazelnut glaze for even more flavor. It is produced by the he Italian family business B.Langhe which has an unequaled know-how. Her very tender crumb will delight your taste buds.
Apple/Cinnamon Panettone
For even more indulgence and a comforting breakfast, opt for this delicious apple and cinnamon panettone recipe. It is made according to the recipe old and traditional, soft and delicious. This original taste will bring you comfort and indulgence at any time of the day.
Our tips for tasting Italian Panettone
Panettone is usually eaten for breakfast or tea time, cut into thin or thick slices. The little extra of the MaxiCoffee team: Sprinkle it with icing sugar before eating it, it's even better!
If you want to eat it hot, remove the cake from the packaging and heat it on the microwave for 1 minute or to oven for 30 minutes at 40 °C.
How to cut Panettone?
The panettone can be cut very easily with a long serrated knife. Plunge the knife into the middle of the bread at an angle of around 45 degrees. Slice the panettone straight down, front to back. Cut the bread into triangular portions of the desired size.
How to store Panettone?
Panettone is a brioche that can dry out very quickly, which is why it must be wrapped in plastic wrap and eaten quickly. If it ever dries out, it can be accompanied as a French toast for your snacks (and for even more pleasure.)
The traditional panettone recipe
Do you want to make this cake while waiting for your delivery? Let yourself be guided by this delicious recipe and advice:
(This recipe, extremely good than ancestral, is prepared 2 days in advance.)
Recipe :
- Start with mix flour, sourdough and water by hand for 15 minutes.
- In another bowl, whisk the egg yolks and sugar until you get a homogeneous mixture. Add a spoon of this mixture to the first dough and mix gently then add lemon zest.
- add salt and a small amount of soft butter. Once the butter is absorbed, add more little by little until you run out. The dough should be homogeneous and elastic.
- Place the dough on a lightly floured work surface and work this one by hand. Done a cross on the top of the dough, then let it rise in a warm place for 6 hours.
For the fruit:
- Half an hour before the complete end of the rise, soak the raisins and fruit in rum diluted with a little water then drain.
- Gently stretch the dough and add the soaked fruit to the surface. Fold the dough gently over the fruit and form a ball, then divide the ball in two.
- Put them on parchment paper and leave again get up for 5 hours at room temperature.
- Put the pasta in two panettone molds, usually between 16 and 18 cm in diameter to rise the dough correctly. Place in the oven, lightly wet the surface and let rise again for 15 hours.
- When the dough has risen well, see that it has doubled in volume, preheat the oven to 150 °C and Place the panettone in the bottom of the oven for 30 minutes. Then place the panettone in the middle of the oven for 20 minutes. Once the panettone is golden brown and a nice dome shape, it's time to take it out of the oven!
Ingredients
- 3 egg yolks
- 17cl of water
- 100g of sugar
- 100g of butter
- 1 packet of baker's yeast
- 1/2 tsp salt
- 350g flour
- 100g raisins
- 20g candied oranges
- 20g candied lemons
- 1 lemon zest
