Authentic Panettone in Tin (Original)

Product Information

Place on a baking sheet and bake for 15 minutes, then reduce the temperature to 180°C/fan160°C/gas 4 and bake for 30-35 minutes more. It’s ready when a skewer inserted in the centre comes out clean. (You may need to cover the top with foil after 20 minutes’ cooking to prevent it browning too much.) Every year we search Italy for the very best artisan bakers of classic and flavoured Christmas Panettone and only present the very best Panettone we find, so everyone in the UK can enjoy the very best at their Christmas table. We’re really proud of our collection of panettone at Sous Chef. We carefully select each product, and are looking for the best quality ingredients and authentic baking methods. Place the warm milk in a small bowl and add the yeast and 1 tsp of sugar, mix well and leave for a few minutes. Place the raisins in a small saucepan with the rum extract and heat on low for about 5 mins or until the fruit has absorbed the liquid; set aside to cool.

Add the yeast and milk mixture, along with the whisked egg mixture, and knead for 10 minutes on a very low speed. 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. While panettone is technically a type of sweet bread due to its yeast-based dough, it is commonly considered a festive dessert or cake-like treat. Its dome-shaped appearance, often adorned with candied fruits and raisins, reinforces its cake-like presentation. Traditionally, Italians eat a slice of panettone at breakfast. Slice yourself a pillowy piece of panettone and enjoy with a strong espresso first thing, for the true Italian experience. Wheat allergy sufferers, please note this flour is not suitable for you, as you cannot have codex wheat starch. This is suitable for coeliacs – read this article from Coeliac UK for more information.Shape the dough into a ball and put it into the prepared cake tin, pressing any fruit on the surface into the dough. For a delicious Christmas breakfast, try our panettone French toast bake that can be prepped the night before ready to be enjoyed in the morning. Yes! Panettone can be toasted using a classic panini press, on the stovetop in a pan with butter and sugar, in your toaster or even just in the oven. Toasting panettone enhances the flavor of all its ingredients – candied fruits, raisins and spices – and gives it an irresistible crunchiness. It’s a great way to enjoy panettone with a spread such as Nutella and make it last longer. How to prevent the panettone from collapsing while cooling? One of the ingredients in this flour blend is codex wheat starch, also called deglutinated wheat starch. It is completely safe for coeliacs like me, as the gluten has been removed from it, and fully certified as gluten free. It’s actually one of the ingredients in the Juvela range too, which is prescribed by the NHS, so hopefully that serves as extra reassurance.

Warm the milk in a pan until tepid, then transfer to a small bowl. Crumble over the yeast, then add the 1 tsp reserved sugar. Stir until the yeast has dissolved, then set aside for a few minutes until the yeast activates and froths the milk. This Panettone recipe might be looking fancy and difficult to make but truth is, this is probably one of the easiest desserts you’ll ever make. It might be time consuming to make but in terms of difficulty, this simple Panettone recipe gets all the thumbs up. After a few times of making this recipe, you’ll begin to figure out what you like best. That’s the beauty of a simple recipe—there’s a lot of room for you to get creative and make it your own. Can panettone be toasted?Cover lightly with plastic wrapand leave to rise for another hour until it has risen to the top of the pan or paper. Wheat allergy sufferers, please note this recipe is not suitable for you, as you cannot have codex wheat starch (contained in Mulino Caputo Fiorglut flour). This is suitable for coeliacs – read this article from Coeliac UK for more information. In Italian football when the manager does a poor job and the team does not perform, it is said that the “manager is not going to eat the panettone” - meaning is going to be fired before Christmas.