Find out how to prepare delicious options to make your Christmas dinner more magical
It is known that a traditional Christmas food, panettone, which is basically a type of sweet bread, originated in Italy. And, despite historical controversies over its nationality, it is so tasty that it has conquered the palates of people from different countries, including Brazil.
Here it is much appreciated in its original version, with candied fruit, but, being a versatile pasta, it has also acquired new flavors and, currently, there is no shortage of options for serving it. So, check out 5 homemade panettone recipes you have to try!
Fruit panettone
Ingredients
- 3 eggs
- 4 tablespoons butter
- 2 cups of warm water
- 1 teaspoon of salt
- 1 cup warm milk
- 10 g of organic yeast
- 1 cup of tea sugar
- 1 tablespoon panettone essence
- 300 g of wheat flour
- Candied fruit and raisins to taste
Preparation method
Place all the ingredients, except the essence of the panettone, the wheat flour, the raisins and the candied fruit, in a blender and blend until you obtain a smooth consistency. Add the panettone essence and beat again to incorporate it. Book. Place half of the wheat flour in a container, add the blender mixture and cover with the rest of the wheat flour, the candied fruit and the raisins. Mix to incorporate. Distribute the dough into the panettone molds and leave to rest for 40 minutes. Then place in a preheated oven at 200°C for 40 minutes. Serve then.
Pistachio Panettone
Ingredients
Mass
- 500 g of wheat flour
- 100 g of shelled, toasted and chopped pistachios
- 10 g of organic dry yeast
- 200ml of milk Heat
- 100 g of sugar
- 3 egg yolks
- 100g unsalted butter
- 1 teaspoon vanilla essence
- Zest of 1 lemon
- 1 pinch of salt
Coverage
- 50 g of shelled and chopped pistachios
- Powdered sugar to taste
Preparation method
Place the yeast and milk in a container and mix. Add 1 tablespoon sugar and stir to combine. Let it rest for 10 minutes. In the meantime, put the wheat flour, salt and the rest of the sugar in a container and mix. Make a well in the center of the flour and add the egg yolks, butter, vanilla essence and lemon zest. Pour the reserved milk over the mixture and mix until you obtain a smooth mixture.
Then add the pistachios and stir to combine. Cover with cling film and leave to rest for 2 hours. Then distribute the dough into the panettone molds and bake in a preheated oven at 180°C until golden. Remove from the oven, wait for it to cool and sprinkle with pistachios and icing sugar. Serve then.
Panettone with peppers and cheese
Ingredients
- 3 eggs
- 100 g of sugar
- 120 g of melted margarine
- 15 g of organic dry yeast
- 250 ml of warm water
- 500 g of wheat flour
- 200 g of grated parmesan
- 300 g of peppers dice
- Salt, grated parmesan and chopped parsley to taste
Preparation method
Place the water and margarine in a container and mix. Add the salt, sugar and eggs and stir to combine. Add the wheat flour and yeast and mix until you obtain a smooth dough. Cover with cling film and leave to rest for 40 minutes. Then add the peppers and cheese and stir to combine. Distribute the dough into the panettone molds and leave to rest for another 10 minutes. Sprinkle with grated cheese and parsley and bake in a preheated oven at 170°C until golden. Serve immediately.
White chocolate truffle panettone
Ingredients
Panettone
- 1 kg of sifted wheat flour
- 4 eggs
- 250 g of sugar
- 30 g of butter
- 250 g of hot milk
- 50 g of organic yeast
- 20 g of panettone essence
- Zest of 1 lemon
Truffle
- 500 g of chocolate chopped white
- 30 ml of cognac
- 150 ml of cream
- Melted white chocolate to decorate
Preparation method
Place the eggs, sugar, butter, milk, yeast and panettone essence in a container and mix until you obtain a homogeneous mixture. Place the wheat flour in another container, open a hole in the center and pour the egg mixture over it. Mix until you obtain a homogeneous mass. Add the lemon zest and mix. Cover with cling film and leave to rest for 2 hours. Then distribute the dough into the panettone molds and bake in a preheated oven at 180 ºC for 1 hour. Wait for it to cool.
Place the white chocolate, brandy and cream in a saucepan and, in a bain-marie, heat over medium heat until the chocolate melts. Turn off the heat and wait for it to cool. In the meantime, using a knife, cut the lid of the panettone and dig a cylindrical hole. Fill with the truffle and close with the panettone lid. Finish by decorating with melted white chocolate. Serve immediately.
Guava panettone
Ingredients
- 30 g of organic yeast
- 1 1/2 cups sugar
- 1/2 cup water
- 5 cups wheat flour
- 1/2 tablespoon salt
- 3 eggs
- 1 tablespoon honey
- 1/2 cup melted butter
- 1 tablespoon panettone essence
- 3 1/2 cups Guava paste dice
- Wheat flour and icing sugar for dusting
Preparation method
Place the yeast and sugar in a container and mix. Add the water and 4 tablespoons of wheat flour and mix. Let it rest for 20 minutes. Then add the salt, eggs, honey, butter, panettone essence and the rest of the wheat flour and knead until you obtain a smooth dough. Sprinkle half of the guava paste with wheat flour and place on top of the mixture.
Distribute the dough into the panettone molds and leave to rest for 2 hours. Then place in the preheated oven at medium temperature for 40 minutes. Remove from the oven and wait for it to cool. Meanwhile, in a pan, place the remaining guava paste over medium heat until syrupy, stirring constantly. Turn off the heat and pour over the panettone. Finish by dusting with icing sugar and then serve.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
