Dieses Rezept wurde von “Great Italian Desserts” von Nick Malgieri adaptiert. Nick Malgieri leitet die Backprogramme am Institute of Culinary Education in New York City. Er ist Autor von neun Büchern zum Thema Backen, zuletzt “The Modern Baker” (DK Publishing, 2008).
Quelle: Die Martha Stewart Show, Dezember Herbst 2008
This recipe was adapted from “Great Italian Desserts” by Nick Malgieri. Nick Malgieri runs the baking programs at the Institute of Culinary Education in New York City. He is the author of nine books on baking, most recently “The Modern Baker” (DK Publishing, 2008). Source: The Martha Stewart Show, December Fall 2008. The recipe makes 16 servings. The ingredients include unsalted butter, salt, sugar, lemon zest, vanilla extract, dark rum, eggs, all-purpose flour, candied orange peel, dark raisins, golden raisins, milk, active dry yeast, and more butter for greasing. The directions involve making a sponge, making the dough, adding the candied orange peel and raisins, letting the dough rise, dividing the dough into two portions, letting it rise again, baking the panettone, and finishing it with melted butter. The panettone can be wrapped in plastic and stored in the refrigerator until ready to serve.
27.04.2023 @ 07:12
This recipe was adapted from “Great Italian Desserts” by Nick Malgieri. Nick Malgieri runs the baking programs at the Institute of Culinary Education in New York City. He is the author of nine books on baking, most recently “The Modern Baker” (DK Publishing, 2008). Source: The Martha Stewart Show, December Fall 2008. The recipe makes 16 servings. The ingredients include unsalted butter, salt, sugar, lemon zest, vanilla extract, dark rum, eggs, all-purpose flour, candied orange peel, dark raisins, golden raisins, milk, active dry yeast, and more butter for greasing. The directions involve making a sponge, making the dough, adding the candied orange peel and raisins, letting the dough rise, dividing the dough into two portions, letting it rise again, baking the panettone, and finishing it with melted butter. The panettone can be wrapped in plastic and stored in the refrigerator until ready to serve.