This Panettone Genovese, also called Pandolce, is a conventional Italian bread from Genoa served at Christmas. This no rise bread is dense, candy and a scrumptious deal with for the vacations!
In Italy, Panettone is a treasured Italian Christmas dessert and this model of pandolce Genovese is from Genoa within the area of Liguria. It was launched to me by a buddy and has turn out to be a favourite!
Christmas panettone Genovese is a no-yeast, no rise model of the favored Italian candy bread and though yow will discover it in most Italian pastry outlets it’s so straightforward to bake at house!
Pandolce, translated means “candy bread’ and true to its title it’s studded with candied fruit, raisins and pine nuts virtually like Panforte Italian fruitcake however higher. I like to serve it for a vacation breakfast with a cup of espresso or tea!
Why I Love This Recipe
- A no rise Italian Panettone: Italian Pandolce basso requires no rising time as a result of it isn’t made with yeast and makes use of baking powder as an alternative. I really like how straightforward it’s to assemble, form and bake this fast candy bread!
- Taste and texture: Panettone Genovese is barely much less candy and buttery than its pleasant cousines Panettone and Pandoro however is so stuffed with texture from dried fruits and nuts plus will fill your kitchen with a heavenly aroma whereas it bakes!
Ingredient Notes
- All-purpose flour: Cake flour will also be used on this recipe.
- Sugar: Granulated sugar provides candy style.
- Butter: Butter that’s cubed and dropped at room temperature. Unsalted butter or salted butter can be utilized.
- Egg: One room temperature eggs helps bind the short candy bread collectively.
- Milk: 2% or complete milk will add the perfect wealthy style to the bread.
- Baking powder: This leavening agent provides raise and rise to the bread since there isn’t any yeast.
- Salt: Only a pinch of salt enhances the flavour of this bread.
- Vanilla: I used vanilla extract however the seeds of a vanilla bean will also be used.
- Candied fruit: A candied fruitcake mix is most popular however you can too use a candied orange peel mix.
- Pine nuts: Pignoli are a traditional nut used on this recipe.
- Raisins: I like to soak my raisins in water (or rum or orange juice) first then drain and pat dry earlier than utilizing them on this recipe. It helps plump them up in order that they don’t draw moisture from the bread in the course of the baking course of.
Methods to Make Pandolce (Christmas Panettone Genovese)
Within the bowl of stand mixer add the butter, sugar, vanilla, flour, baking powder, milk, egg and salt. Cream collectively till the dough is sort of mixed.
Make a properly within the center and add the candied fruit, pine nuts and raisins then combine till blended.
Transfer the dough to a calmly floured flat floor and type right into a spherical form.
Place dough within the ready cake pan, with a pointy knife lower a cross or X within the dough, bake till a toothpick comes out clear. Cool within the pan, then transfer to a wire rack to chill fully. Mud with powdered sugar earlier than serving.
Recipe Ideas and Variations
- Purpose for a barely cheesy dough: The kind of flour you employ could trigger a slight distinction within the dough and you will have to depend on how the dough feels! For dry dough, add some water. If the dough is just too moist add extra flour. Pandolce dough ought to really feel easy but barely cheesy.
- Orange blossom water: A standard Genoese Pandolce recipe makes use of orange blossom water which is troublesome to seek out. In case you love the citrus taste, I counsel including some orange zest.
- Anise or fennel seeds: You’ll be able to add as much as a ¼ teaspoon of fennel seeds or anise seeds. Some variations of pandolce recipes name for it though my choice is with out the seeds.
- Fruit and nuts: If dried fruit is to not your liking you possibly can omit it! Whereas pine nuts are conventional, you should use different nuts like walnuts, pistachios or pecans.
- Tent with foil: If the Panettone Genovese is browning an excessive amount of whereas baking then place a bit of foil over it, much like tenting a cake.
- Pandolce Alto: This model of the bread is made with a yeasted dough though I want to make this simpler model that makes use of baking powder!
Storage
- Retailer: Leftover panettone genovese will be saved at room temperature in an hermetic container for as much as 3 days. For longer storage, it may be saved within the fridge for as much as every week.
- Freeze: Freeze pandolce complete or sliced within the freezer for as much as one month. I prefer to wrap it in plastic wrap then foil to forestall freezer burn then thaw at room temperature.
Extra Italian Christmas Recipes
In case you love Italian traditions at Christmas time then I hope you take pleasure in this Panettone Genovese! Get pleasure from!
- 2⅓ cups all goal flour
- ½ cup granulated sugar
- ⅓ cup butter (cubed and softened)
- 1 massive egg (room temperature)
- ⅓ cup milk (2% or complete milk)
- 1½ teaspoons baking powder
- 1 pinch salt
- 1 teaspoon vanilla
- ½-⅔ cup candied fruit
- 2 tablespoons pine nuts
- 1 cup raisins
EXTRAS
- 2-3 tablespoons powdered sugar
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Pre-heat oven 350F/180g. Grease and flour or spray an 8 inch spherical cake pan.
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Place the raisins in a small/medium bowl and canopy with boiling water (or rum or orange juice) let soak quarter-hour, then drain and pat dry.
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In a stand mixer or massive bowl add the butter, sugar, vanilla, flour, baking powder, milk, egg and salt. Combine till the dough is sort of mixed.
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Add the candied fruit, pine nuts and raisins within the center, combine till blended. Transfer the dough to a calmly floured flat floor and type right into a spherical form. With a pointy knife lower a cross or X within the dough.
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Place the dough within the ready pan, with a pointy knife lower a cross or X within the dough. Bake for about 40-50 or till a toothpick comes out clear. Whether it is browning an excessive amount of then place a bit of foil over (like a tent) the cake and proceed to bake. Let cool within the pan 10 minutes then transfer to a wire rack to chill fully. Mud with powdered sugar earlier than slicing and serving. Get pleasure from!
Methods to retailer the Genovese Panettone
Retailer: Leftover panettone genovese will be saved at room temperature in an hermetic container for as much as 3 days. For longer storage, it may be saved within the fridge for as much as every week.
Freeze: Freeze pandolce complete or sliced within the freezer for as much as one month. I prefer to wrap it in plastic wrap then foil to forestall freezer burn then thaw at room temperature.
Energy: 3047kcal | Carbohydrates: 535g | Protein: 46g | Fats: 86g | Saturated Fats: 44g | Polyunsaturated Fats: 12g | Monounsaturated Fats: 22g | Trans Fats: 3g | Ldl cholesterol: 358mg | Sodium: 749mg | Potassium: 2451mg | Fiber: 24g | Sugar: 163g | Vitamin A: 2388IU | Vitamin C: 11mg | Calcium: 652mg | Iron: 23mg
