Panetonne

by Andreas Ozzuna December 08, 2016

Panetonne

Panetonne or Pan Dulce

You see them all over the mall this time of year - that big bread in a box that looks like fancy fruit cake, but don’t be fooled by this Williams Sonoma scourge! Homemade panetonne is super tasty and fluffy, fairly easy to make, and an Argentine Christmas must. Panetonne hails from Milan, a fashion and opera mecca, thus its innate fanciness. It’s a sweet bread studded with little jewel-like pieces of fruit and nuts. After I baked these 2 loaves, I ate one. Thank goodness, I gave the other away to a friend!

Ingredients

Dough:
2 packets (.75oz each) dry yeast (Live yeast is best (use 3 times as much as dry), but not necessary.)
¼ cup warm milk
1 teaspoon sugar
1 tablespoon flour

Dough:
1 whole egg and 2 yolks (save egg whites for later)
6 tbs sugar
2 tsp malt extract
2 tbs vanilla extract
2 tbs lemon zest
1 tsp orange blossom
½ cup warm milk
1 tablespoon honey
2 cups flour
6 tablespoons soft butter

Select to taste a ½ cup of a few of the following ingredients:
Walnuts
Almonds
Pecans
Sweetened Cherries
Raisins

Instructions

Fermentation
  1. Dissolve the yeast in ¼ cup warm milk on stove top.
  2. Add the sugar and flours. Mix until it forms bubbles.
  3. Take off heat and cover the bowl. Place in warm environment and let the fermentation mix rise until it doubles in size.

Making the Dough
  1. Once the fermentation mix has risen, in a separate big bowl, combine the egg, yolks, sugar, malt extract, vanilla extract, lemon zest, honey, the fermentation mix and 1/4 cup warm milk.
  2. While mixing, with a wooden spoon (my grandma said), slowly add sifted 2 cups of flour. Alternate this with adding the soft butter and another 1/4 of the milk.
  3. Knead until it is a soft ball, cover and let sit until it doubles in volume.
  4. In a separate bowl, mix the fruit and nuts in a bowl with 2 tbs of flour.
  5. After the dough has risen, mix the fruit and nuts into it.
  6. Separate dough into two equal parts.
  7. Place in paper molds, cover and let rise again.
  8. After its second rising, brush with egg whites and make cuts in a cross on the top of each (kitchen scissors work well).


Pan Dulce

Just Bake It
  1. Cook in oven 320° to 350° for 40 minutes in small molds or 50 minutes in large ones.
  2. Once cool, decorate the top with melted chocolate and or fruit if desired.


Pan Dulce




Leave a comment

Comments will be approved before showing up.


Also in Baking with Andreas

Torta de Ricotta

Torta de Ricotta

by Andreas Ozzuna January 13, 2017

View full article →

Quince Pasta Frola

Quince Pasta Frola

by Andreas Ozzuna November 07, 2016

View full article →

Halloween Killer Bread

Halloween Killer Bread

by Andreas Ozzuna October 07, 2016

View full article →