Panettone - KATV - Breaking News, Weather and Razorback Sports

Panettone

  • RecipesMore>>

  • Marc Haynes' Loaded Creamed Potatoes

    Marc Haynes' Loaded Creamed Potatoes

    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
  • Almond Horse Shoe Cookies

    Almond Horse Shoe Cookies

    Saturday, April 12 2014 11:44 AM EDT2014-04-12 15:44:41 GMT
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
  • Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Friday, March 28 2014 1:53 PM EDT2014-03-28 17:53:40 GMT
    1 lb. Grated sharp cheddar cheese 3/4 cup Roasted red bell peppers—roughly chopped or pulsed in a food processor. Be sure to let them rest to remove excess liquid. 2 Tsp. Onion powder 2 Tsp. GarlicMore >>
    Zach Pullam of Capital Bar and Grill makes pimiento cheeseMore >>

For the starter:

  • 1 teaspoon yeast
  • small pinch sugar
  • 2/3 cup unbleached all-purpose flour (such as King Arthur's)

For the 1st dough:

  • The starter
  • 1 teaspoon yeast
  • 1 tablespoon sugar
  • 2 egg yolks
  • 1 1/3 cups unbleached all-purpose flour

For the 2nd dough:

  • The first dough
  • 2 tablespoons honey
  • 2 ½ sticks unsalted butter
  • ¾ cup sugar
  • 5 tablespoons milk
  • 9 egg yolks
  • 3 ½ cups unbleached all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon vanilla extract
  • grated zest of 1 lemon
  • 1 cup golden raisins
  • 1/3 cup black raisins
  • ½ cup candied orange peel, diced
  • 1/3 cup candied citron, diced

Make the starter: Dissolve the yeast in 1/3 cup warm water. Add the sugar and let rest for 5 minutes. Add the flour, mixing with a wooden spoon until smooth. Let rise, covered, until tripled in volume.

Make the first dough: Dissolve the yeast in 1/3 cup warm water; let rest 5 minutes. Add the starter and mix with a wooden spoon. Add the sugar, egg yolks, and flour. Mix for 5 minutes. Let rise, covered, until tripled in volume.

Make the second dough: Place the first dough in a mixing bowl. Add the honey, 1 stick of butter, ½ of the sugar, the milk, egg yolks and flour. Knead for 5 minutes; add the remaining sugar, salt, vanilla, and lemon zest. Knead 5 minutes. Add the 1 stick of butter, 1 tablespoon at a time and knead until incorporated. Add 1 more tablespoon of butter, the raisins, and candied fruit. Shape into a ball, place in a buttered bowl, and allow to rise until doubled. On a floured counter, divide the dough into 2 pieces. With buttered hands, shape each piece into a tight ball.

Preheat the oven to 360 degrees. Place each piece in a buttered panettone mold (available from gourmet kitchen supply stores) and allow to rise for 1 hour. Bake for 45 minutes, brush a layer of water across the top using a clean paintbrush, turn off the oven, and allow the panettone to sit in the oven for 10 more minutes. Remove from oven and allow to cool. Serve warm, at room temperature, or toasted.

Recipe courtesy of Italian Cooking & Living magazine.  Click here to view more delicious Italian recipes!

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.