All things food and drink.
TIS THE SEASON
The trick is to make your own
i tried a year ago.. a disaster
what happened here? did it fell off while you put it upside down?
That happened to me and it was because it didn't proof right or was undermixed. It doesn't have much of an oven spring so you should only bake when it's almost overproofed, and it gets really big (3x its original size or even morem, if it's not able to handle this size it's undermixed) and fragile, only then it's ready to bake.
I actually make my own. it took me many tries but now I have a recipe that I can deal with.
It takes 48h of fermentation and like 15min of kneading in the machine for each day, and I also use yudane to make it even softer and moister.
It's a lot of work but I enjoy making it and it's much better than what I can get here at a reasonable price.
40g brown sugar
50g mandarin paste (blend and cook whole mandarin (with peels but withouth the seeds) and sugar on a 2:1 ratio mandarin:sugar until thick)
20g egg yolk
60g yudane (2:1 ratio of water:whole wheat flour)
a dash of vanilla and bunch of raisins soaked in rum overnight and candied orange peel
this will give you about 600g of dough, which for me is 1 'tone.
forgot 25g of sourdough starter (I don't use the fancy stuff they tell you is traditional)
the method you can just copy from any traditional recipe on youtube.
my two tips are:
- knead it to hell, it takes patience
- it's hard to overproof, it takes like 12h to rise on a 26ºC kitchen like mine
disgusting dry crap, fruitcake is better
Gonna enjoy 1kg of each Panetone and Dresdner Christstollen over Christmas with the family.
Filtered! Add some marmalade.
i guess i ought to get me a pan
sorry you’re a homosexual, someday you’ll learn
you're not supposed to buy the cheapest 'tone available in your local ghetto shop
>noooooo you have to spend $300 on an artisanal panettone
maybe panettone is just shit, dry, fruit bread for hipsters
I enjoyed these threads last year. Feels like yesterday.
This shit sucks. Way too sweet and the dry fruit gives it a strange mouthfeel.
shits fucking expensive this year, 10 dollars for BREAD?
its not bad. the one i ate was soft, moist and airy but got dense when you started chewing it. like a challah milk bread combo with little bits of candied fruit inside.
Acceptable as a replacement for bread in bread-and-butter pudding. Not authentic to anything, just nice.
Ate one of those mini panettones this morning, 'bout the size of a muffin, only $1.29, nice and moist.
ITS FUCKING DRRRRYYYYYYYYYY
Keep it in the plastic bag until you finish it, you mong. Of course it will fucking dry out if you just chuck it inside a breadbox. It's not bread.
I said it was moist.
Leave it to italians to make fucking FRUIT CAKE worse
'ick on 'anettone
Look everyone, it's fruitcake's pretentious cousin!
Dolce & Gabbana 'tone. Simple as.
what do they do to the fruit to make it taste like wax?
Noooo you stole my thread. Based.
Who will be featured in the ‘23 panettone thread image?
Holy fuck this israelite
Never had this shit but everytime I see it I think of this youtube video of some old italian man pouring wine over this and calling it "dessert"
This is it! It's been years since I've seen it so after another viewing I feel like I've matured enough to be willing to give it a shot.
lovely and moist
>to make it not dry as a desert you pour wine over it
The alsatians make something better called berawecka.
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