/ck/ - Food & Cooking

>>17035756
It can be done at home, it’s only required to have a mixer for the dough.

https://youtu.be/kRJ4ypkqo-A

This recipe explains how to make a panettone with dry yeast, fresh yeast and sourdough.

It’s difficult but it can be done.

I can’t wait to start spamming panettone threads.
Get ready /ck/.

>>15302339
I’m happy to see many people trying to make panettone.

Did you follow /our guy/ recipe or another one?

>>15218324
Traditional panettone (“Milanese”) is made with candied fruit (citron, orange and lemon) and fresh sultanas, this is the original recipe and it’s the base panettone just as Margherita is the base pizza, the one that everyone should master before attempting making other flavours.

Cheap panettoni usually skip citron (cedro) and only use candied lemon and orange peels (citron is “niche” and costs more).

Actually as always in Italy there’s a coded recipe and set of rules that must be followed in order to make a traditional panettone, deposited to the chamber of commerce of Lombardia region (Milano - the capital - is where panettone is from) and it’s here: https://www.milomb.camcom.it/upload/file/1335/667500/FILENAME/disciplinare_panettone_artigianale_2006.pdf

These are the MANDATORY ingredients:

wheat flour, sugar, category "A" chicken eggs or egg yolk (derived from category "A" chicken eggs), or both, in quantities such as to guarantee not less than 4% in yolk; Butter obtained directly and exclusively from cow's milk creams with a contribution of butterfat, in quantities not less than 16%; raisins and candied citrus peel, in quantities not less than 20%; natural yeast consisting of sourdough; salt (including iodized salt).
In addition to the essential ingredients, the optional ones are also included: milk and derivatives, honey, malt, cocoa butter, sugars, yeast (up to the limit of 1%), identical natural and natural flavors, emulsifiers, sorbic acid preservative, sorbate preservative potassium. There are exceptions regarding the presence / absence of raisins and candied fruit, for glazings and fillings. Products without some ingredients, or enriched by others, can use the name as long as the variations are specified on the label.


Other countries that make their own fake Italian panettone do not use the same set of rules, that’s why they suck

Road to Christmas edition.

>What’s Panettone and what’s Pandoro?
They’re two traditional and world famous Italian holiday sweets, baked and usually made from sourdough if you’re buying a high quality product.

>What’s the difference?
Apart from the shape, the main difference is the resting times for the sourdough (or other yeasts) which is the way Ionger for panettone, also the latter is aromatised with orange flavours and filled with fresh candied fruit (orange, cedar and lemon) as well as raisins while pandoro is plain and has a brioche like flavour. Also panettone can have an external frosting.
Both of these sweets are offered in multiple styles and flavours.

>Can I make my own at home?
Absolutely yes but it’s a long work and requires baking experience.
Look at these tutorials from the master:

Panettone: https://youtu.be/kRJ4ypkqo-A
Pandoro: https://youtu.be/H4touCqWRGs

Check the channel for other variations (there are specific playlists on his channel)

>Where I can buy them?
There are online shops worldwide, however the offer can be limited depending on where you are.
Good thing is that there are Italian shops that ships to many European countries and American importers.
Just ask in the thread for directions.

>How do I spot a good panettone/pandoro from a cheap one or worse a fake Italian product?
Usually cheap sweets sold in supermarkets and stores are as cheap as you pay for them but there are some exceptions.
Usually a good semi artisanal panettone costs around 20€ for 1 kg and high end artisanal ones made from famous bakeries can cost up to 40€ for 1 kg.
Ask for suggestions in the thread if you’re confused.

>Any recommendations?
/ck/ choice on panettone since years is Baladin beer Panettone with or without candied fruit, circa 19€.
A good mid range Pandoro is from Le Tre Marie, especially the one made with French butter.