Authentic Panettone in Tin (Original)

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You may have heard of Pandoro, especially when searching for Panettone recipes. They are both delicious Italian sweet breads, but made in a different manner: Finally, add your choice of fruited (zest/candied peel and drained sultanas) or chocolate (chocolate chips) filling. Mix until evenly distributed throughout the dough. While you can buy some gluten free panettone varieties in the shops, they are very expensive and small, and not always the best quality. The Schar and Carluccio’s ones are the best of the bunch, if you would prefer a shop-bought option. However, this homemade gluten free panettone is next level. BE: “It’s very small for such a big box. I feel a bit underwhelmed. The cherries on top look nice, but I really don’t want the chocolate – I want to see the top. It’s well filled, there’s a good distribution of cherries and chocolate chunks in there, and I like that there’s a bit of alcohol to cut through the sweetness. Do I want a big slice? No.” Score 5.5/10 The Italian panettone is pronounced “pan-eh-toh-neh”. In English it’s pronounced “pa-nuh-toe-nuh” or “pa-nuh-toe-nay”. What does panettone mean in Italian?

EK: “It looks nice, and there’s the classic mix of candied peel and raisins. It’s not the most flavourful dough, but the texture is good. I like the hazelnut crust on top and there isn’t too much of it – but I think it’s not strong enough in flavour to call it hazelnut.” Score 8/10 EK: “To me, this is a classic: it looks sophisticated, the texture has a nice lightness to it and there are some good, big chunks of fruit. However, the dough itself is a bit bland and I would like more flavour. Overall, it’s pretty good. Score 7/10The Panettone cake recipe is basically a sweet bread that is baked in a round pan, which gives it a lighter-than-air fluffy texture. There are also plenty variations of the classic recipe, some including a plain cake, chocolate or other candied fruits and usually served next to hot beverages or wine. Some even add a drop of mascarpone cheese to make it taste even more “Italian”. Panettone is derived from panetto (an Italian word meaning “a small loaf of bread”). Adding the “one” at the end of the panetto makes the word translate to a larger version of panetto (large bread) and has become a beloved classic cake throughout Italy. The name panettone literally translates to “big bread” in Italian. Is panettone a cake or bread?

This gluten free panettone is an absolute joy to eat! Soft and fluffy inside with a golden crust outside, topped with sugar pearls. It is by far the best gluten free panettone I have ever eaten, and I was delighted to be able to bake this wonderful festive treat at home. Line the base and sides of a 15cm/6” deep, round, loose bottom cake tin with a double layer of parchment or greaseproof paper which is 15cm/6” tall. EK: “It looks like a Ferrero Rocher. The chocolate is quite thin, which I’m happy about; the caramel is so cinnamon-y and there’s so much of it; the bread is bland on its own. It’s crazy how sweet this is, it’s headache-inducing.” Score 3/10Spread a rich and smooth nut butter over your panettone for a very special afternoon treat. Coffee cream and pistachio cream from Fiasconaro are just the thing. Step 3 Gradually mix in the butter. Add the soaked fruit, white chocolate and pistachios and mix briefly to combine. Cover and leave to rise in the fridge for at least 6hr, ideally overnight. The slow rise helps gives the panettone more flavour. Classic Panettone can be used in various dessert recipes, such as trifle, bread and butter pudding, or as a base for ice cream sundaes. When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins and chopped candied peel. Shape the dough into a ball and pop into the prepared Panettone pan. If using a 20cm cake pan, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises.