Sicilian artisan panettone: our sweet proposals!

Christmas is approaching, the balconies light up and you can already smell the scent of the traditional Christmas cake in the air: the Sicilian panettone!

Let's go to the discovery of the best Sicilian artisan panettone 2021 of the high island pastry shop. We have already tasted them in preview!

Sicily boasts a great tradition of haute patisserie, made of very sweet and traditional flavors that come to life thanks to the goodness of the raw materials of this wild and wonderful land.

For years now, the tradition of panettone in Sicily has developed reaching the highest levels, becoming a real culinary excellence for true connoisseurs.

We can well say it: panettone was born in Milan, but it grows in Sicily!

Here is our ranking of Sicilian panettone online!

A pastry shop in the heart of Sicily, a small village in the province of Agrigento called Raffadali and an infinite passion for high-quality pastry and the quality of the products.

Since 1986, the confectionery Distefano delicious sweets. The soft and fragrant panettone is handmade, using only quality products, selected and carefully processed. The panettone are all strictly artisanal and without preservatives. The dough is incredibly light and digestible.

We have already tasted them in preview and we can anticipate that the Distefano 2021 panettone is truly exceptional. In our opinion, they win the title of best Sicilian artisan panettone 2021 with flying colors!

And since the eye also wants its part, these delicacies are packaged in beautiful collectible Sicilian milk, reusable for a thousand uses!

'A Ricchiggia - The real Bronte pistachio

The 'A Ricchigia company is located in Bronte, on the slopes of Etna. The company has been operating for more than fifty years in the production and marketing of Bronte pistachio and dried fruit.

The strength of the panettone 'A Ricchiggia is the craftsmanship of the manufacturing processes and the use of the highest quality raw materials of its own production, such as Pistachio di Bronte D.O.P. and Sicilian Almonds.

We have already tasted their Pistachio Panettone and it is superb! A soft and tasty dough with which the pistachio cream is combined in an incomparable balance. The panettone is available in two versions: the panettone already filled with pistachio cream or the panettone in combination with the jar of pistachio cream, to have fun spreading it on your slice by spoonfuls!

If you are a true pistachio fanatic, the panettone from 'A Ricchiggia is just the thing for you!

The traditional panettone recipe to prepare at home

If you really want to get into the kitchen, what's better than bringing the family together to make your own homemade panettone? Here is a good traditional recipe that we tried: the result was an excellent and soft homemade panettone!

INGREDIENTS

  • - 40 g of candied orange or sultanas
  • - 160 g of butter
  • - 40 g of candied citron
  • - 250 g of flour 00
  • - 250 g of Manitoba flour
  • - 60 ml of milk
  • - 12 g of yeast
  • - grated zest of one lemon
  • - a teaspoon of barley malt or sugar
  • - 5 g of fine salt
  • - 4 medium eggs
  • - 3 yolks
  • - 150 g of sultanas
  • - 160 g of granulated sugar
PHASE I - flour 100 g; yeast 10 g; 1 teaspoon malt (or sugar); milk 60 ml.

Soak the raisins to soak them up. Dissolve 10 g of brewer's yeast and the malt (or sugar) in 60 ml of warm milk. Then add the flour and knead until you get a smooth and homogeneous dough that you will put in a bowl covered with cling film to rise at 30 ° until doubled in volume (about 1 hour).

PHASE II - to the first dough add: 180 g flour; yeast 2 g; 2 whole eggs; soft butter 60 g; sugar 60 g.

Add the eggs, the crumbled brewer's yeast and the flour to the first leavened dough, knead with your hands then add the sugar and finally the very soft butter (at room temperature). Knead until you get a smooth and non-sticky mixture that you will place in a bowl. Cover the bowl with cling film and leave to rise at 30 ° for about two hours, or until doubled in volume.

PHASE III - to the second leavened dough add: 220 g flour; sugar 100 g; 2 whole eggs and 3 yolks; salt 5 g; soft butter 100 g; organic lemon; candied orange in cubes 40 g; candied citron in cubes 40 g; raisins 120 g.

Add the second leavened dough to 2 whole eggs and 3 egg yolks and 220 g of flour. Knead for at least 10 minutes so that the dough takes on a nice elastic consistency and then add the sugar and salt. When all the ingredients have been absorbed, add the softened butter twice and, subsequently, the candied fruit (orange and cedar), the grated lemon zest, the previously soaked raisins (if you want you can soak it in rum or another liqueur to your liking) and squeezed. Let the dough rise at 30 ° by placing it in a bowl covered with cling film until doubled in volume (at least 2 hours).

PHASE IV

Grease a panettone mold (the diameter must be 18 cm and 10 cm high) and when the volume of the dough has doubled, remove it from the bowl, knead it again on a lightly floured surface and give it a spherical shape: place it inside the mold panettone with the smooth side facing up.

Let it rise covered until the dough reaches the edge of the mold (at least another two hours).

When the dough is flush with the mold, put it in an airy place for 10-15 minutes so that a kind of drier film forms on the surface, then cut the top crosswise and place a cube of butter in the center of the cross. (as big as a walnut).

Put a small bowl of water on a baking sheet placed on the lower part of the latter and bake in a static oven at 200 ° for about 10-15 minutes, then lower to 190 and cook for another 10-15 minutes. If the surface is too dark or tends to color too quickly, lower it to 180 again and continue cooking. In total, the panettone will have to cook for 1 hour. Once cooked, remove the panettone from the oven and let it cool.

And now, enjoy your meal !!

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