Panettone

Wrapping up the December baking marathon with panettone! This was the Daring Baker’s December challenge – an excellent choice. I made two batches, but the first didn’t rise at all – I used fresh yeast instead of dry, but I suspect it wasn’t as fresh as it should have been… and I soaked the dried fruit overnight in brandy, which tasted spectacular but weighed it down too much because of the moisture, preventing rising and also sinking into the dough. I certainly learned what not to do next time!

The second batch didn’t quite achieve the height I would have liked (cold kitchen), the fruit still collected in the middle of the bread, they collapsed quite a bit during cooling, the rising dough lifted one edge of my home-made molds and it kind of bulged out the gap… so they were definitely less than perfect to look at… BUT the taste and texture were absolutely amazing.

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I gave the fruit a much shorter soak, this time in Grand Marnier. Seeing as I made no other adaptations, rather than copying out the whole recipe here I’ll just recommend you click the link to the .pdf file below.

What I will do, though, is give you a serving suggestion.

Toasted panettone with Grand Marnier zabaglione

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Serves 6

Ingredients

6 wedges panettone

4 egg yolks, room temperature
1/2 cup caster sugar
2 tbsp Grand Marnier
3/4 cup heavy cream

Directions

In a metal bowl, whisk egg yolks and sugar until creamy. Whisk in the Grand Marnier.

Place about 2cm of water in a saucepan that the bowl will sit in the top of and bring to simmer. Sit the bowl on the saucepan and whisk the egg yolk mixture until it thickens, about 10 minutes.

Remove bowl from heat and continue whisking until cooled (it will thicken more as it cools), then refrigerate until chilled.

Whip cream until it begins to thicken. Fold into egg mixture.

Return to fridge until ready to serve.

Preheat oven to 180°C. Put the wedges of panettone on a baking sheet and into the oven for 10 minutes, turning after 5 minutes, until lightly toasted.

Place in serving dishes while still warm and douse liberally with zabaglione.

Enjoy!

*******

Daring Baker’s blog-checking lines: The December 2012 Daring Bakers’ challenge was hosted by the talented Marcellina of Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread!

Download the printable .pdf file here.

This entry was posted in cake, daring bakers, dessert, italian, sweet. Bookmark the permalink.

15 Responses to Panettone

  1. Cakelaw says:

    Ooh, I love the idea of pairing the panettone with zabaglione – a winning combination.

  2. marilyne says:

    Your panettoni look lovely 🙂 I like the idea of having them toasted with some cream 🙂
    Happy holidays

  3. I love the idea of toasting the panettone and serving it with zabaglione
    Hats off to you for making panettone twice. I barely had time for one but I know I will be making it again and I will have to keep your serving suggestion in mind

  4. marcellina says:

    Wow! You really weren’t going to be beaten! Two panettoni and a fabulous way to serve with this delicious zabaglione! My warmest wishes.

  5. Yum! looks delicious, especially with zabaglione!!

  6. Great serving idea. Looks delicious!

  7. oh yum! i’m sure it was absolutely delicious with the zabaglione! kudos to you for doing the challenge twice! very impressive!

  8. Ooooooh, that dessert sounds spectacular! I also learned what not to do the next time I make panettone, lol!

  9. Lisa says:

    Panettone with Grand Marnier, I can already imagine how it tastes: amazing !
    Grand Marnier is very helpul for a lot of recipies indeed.

  10. Shelley C says:

    Oooh – the panettone in the zabalione looks and sounds SO delicious. I am impressed with your perseverance with this long recipe, and I bet your panettone tasted amazing, no matter whether you got the rise you had hoped for or not 🙂

  11. great serving idea!!! it looks absolutely scrumptious with the zabaione. hope you will try the Simili recipe next year, you can’t go wrong with that one. buon anno!

    • ops, just now I re-read your comment -:) if you want to do it for New Year, better to start making your pasta madre very soon, converting your regular sourdough starter into an Italian one, “pasta madre”. check out my post to see how to do that and please keep me posted about the making, ciao!

  12. Evelyn says:

    I love the look of your Panettone in the zabaglione! What a pretty presentation.

  13. makeycakey says:

    Beautiful – and what a delicious sounding dessert idea!

  14. Pizzarossa, I have never known anybody (any Italians) attempt to make panettone at home. Very brave of you!! The zabaglione addition sounds like a wonderful idea!

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