Panettone turner large

CHF13.90
VAT included
002834

According to legend, the panettone was placed on the dessert buffet on Christmas Eve as a stopgap measure because the real highlight from the buffet burned in the oven. The simple pastry was incredibly well received and has since been honored as a traditional Christmas pastry. Bring traditional Italian cooking to life in your bakery with these panettone molds. Use the Panettone turner to give the Italian specialty its typical mushroom shape.

Available stock in Adliswil: 4
Stock ready for shipment: 4

Add to Wishlist
Add to Compare
Product Details

Data sheet

Size
62 cm
Material
Stainless steel
Description

The Panettone represents at Christmas what the Easter Dove represents at Easter - an indispensable, traditional Italian pastry with a lot of history. Many different legends circulate around the origins of the Panettone. From the kitchen boy who helped the master out of a jam to the king's son who fell in love with the baker's daughter, the range of legends is wide. Even if the origin of the traditional pastry is not clear, it is almost impossible to imagine Christmas without Panettone. In Switzerland, too, it has gained in popularity over the past few years. It is not uncommon for such a pastry to be on the dessert menu at Christmas in Switzerland.

Make your own panettone and let the Italian tradition live on.

And this is how you make the traditional Italian pastry (recipe for a 750 g panettone):

Ingredients for the dough:

500g Manitoba flour / 130 g sugar/ 120 g butter/ 120 ml milk/ 50 g raisins/ 70 g egg yolk/ 1 teaspoon vanilla sugar/ 20 g fresh yeast/ 50 g candied fruit/ salt

Preparation

Dissolve yeast in 70 ml of lukewarm water and mix with 60 g of flour. Cover the dough with a cloth and let it rise for 2 hours. Then knead 120g sifted flour, half of the sugar, 60g butter and a little lukewarm milk with the pre-dough to form a firm dough again. Let the dough rise again for 2 hours. Then knead the dough with the remaining flour, butter, egg yolk, sugar and vanilla sugar and add enough lukewarm milk to make a smooth elastic dough. At the end mix in salt, raisins and candied fruit. It is important that you do not add any more flour. Knead the dough again until it separates from the edge of the bowl. Pour the dough into the baking pans, cover with a cloth and let it rise for another two hours. Now cut the dough crosswise and bake at 170 ° C for 55-60 minutes. After baking, you need to skewer the panettone with the panettone turner and turn it upside down. This process ensures that the panettone does not collapse, but keeps its shape.

The candied fruit and raisins can be easily replaced with chocolate.