Skip to main content

Riley's Panettone


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.

Comments

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t