Skip to main content

Riley's Panettone

By

When the sign-up email came for an international dish for his grade's holiday celebration, Riley didn't miss a beat: "Italy. Mom, let's make panettone. You can make panettone, right?!"

"I guess so." [In my head: It's less than $10 as Trader Joe's!] "How about I help you make it?" I suggested.

He agreed. So, I set out looking for a panettone recipe. I looked at one labeled 'easy' and instantly doubted its authenticity. How can you make that delicious, fluffy goodness in three hours total? Then I looked up one that was labeled 'authentic' and it required a week of pre-ferment and that I make a poolish. I only had two days and what is a poolish? 

 I decided to create our own version. No surprise there. It's somewhere between a Buttery Brioche and a Pane di Pasqua. And I only thought we were going to buy dried fruits for it. Riley informed me, as we were leaving to pick up ingredients, that we were going to candy our own citrus. He selected kumquats, grapefruit, and limes. We did purchase raisins. Phew.

I am proud of Riley. He made this almost completely by himself. There are many, many steps. But it is worth it. Click each header to go to the original post.


This includes preparing the dough before the first rise. This take about 20 minutes. The dough will rise in the fridge overnight. Ours was in there for 10 hours.


This includes preparing the dough before the second rise. This takes about 65 minutes, including 60 minutes of letting it come to room temperature and 5 minutes of actual active time. Back into the fridge for a second rise. It was in there for 9 and a half hours.


This includes preparing the dough for its final rise - in the panettone parchment forms - and baking. This takes 5 hours, including 60 minutes of letting it come to room temperature, three more hours of rising, and an hour of baking.



This step was one that I was going to skip. Why do I need to hang it upside down?! But then I asked my mom who explained that it's just like an Angel Food cake. If it cools upright, it will compress. So, with all of Riley's hard work, I figured I needed to do this extra step.


Riley did a fantastic job...and created some gorgeous panettone.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more