The Problem with Panettone (and a possible solution)
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- Опубликовано: 20 дек 2023
- #panettone #christmas #italianfood
We've been on the hunt for our favorite Christmas treat: panettone! Turns out, it's a lot harder to find a good panettone where we live, and we bet many other people face the same problem.
In this video, we're sharing some reasons why you might want to skip panettone (even though we love it more than life itself!) and instead try an alternative (and easy to make) Italian Christmas cake. But before we can recommend it, we need to see if this other dessert stacks up to a store-bought panettone...
We'll be back with another video after Christmas 🎄 In the meantime, happy holidays and buon appetito to you all!
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Buon natale and happy holidays to you all! Since we won't be back with another video until after Christmas, let us know in the comments what you'll be cooking and eating over the holidays!
Merry Christmas!! Piper says hi!!
Just a couple of us, so
Christmas Eve:
Shrimp with pistachio, saffron and bread crumbs
Linguini with clams
Stuffed calamari with raisins and pine nuts
Cardone frittata
Scarola pie
Orange salad
Cuccidati
Struffoli
Day:
Salume
Scripelle ‘mbusse
Porchetta
Cime de rabe
And I forget what else😂
Christmas Eve seems like a lot but it’s not a sit down dinner, we graze.
Buon Natale
Yet another reason I live here. Italia that is... Already bought and opened the Pandoro and the Modenese Pane di Natale. Buon Natale e Buonanno a voi!
We are going to eat smoked salmon, arrosto with potatoes and apfelstrudel. Plus a bunch of great Swiss cheese.
Merry 🎄 Christmas Eva and Harper!! God Bless you both!❤💚
A tip from a lifelong panettone eater. Before eating it, keep it about half an hour near a heat source (especially if the panettone has been stored in a cool place or environment for some time, or if it has just been purchased and brought home), so that the butter contained inside can soften and make the whole panettone soften in this way, which can then better release all its aroma and all its fragrance.
PS: And after eating some slices, to prevent the panettone from drying out and losing its softness, always keep it in its plastic bag, in its packaging, and don't leave it open somewhere, on some table (as I have unfortunately seen done somewhere). Otherwise, the panettone will dry out and lose its softness and fragrance.
Like your tip re room temperature. Have never eaten Pannetone unless it was toasted and buttered...don't know if that is the correct way or not.
@lyndaplancarte4895 toasting panettone is not so unusual and can help bring out the flavors when is a "commercial" panettone as the one Eva and Arpher bought but I did never put extra butter after toasting it. Maybe it's worth a try :)
@@Jorunaletto my Grandmother was from Northern Italy and loved Pannatone...I guess easy for her to eat as she didn't have teeth!! She never sliced it thick, more like 1/2 inch thick slices...but always toasted it and we had it with coffee or tea. I still have it that way although she passed in 1970.
Superb suggestions!
Everything you said is so true, great advice!
this notification made me think it was sunday for like 10 mins
That is the most smooth and supple dough I have ever seen.
In Brazil, panettone is basically a Christmas staple. You usually can find it in any grocery store throughout the country between October and February, and many bakeries will have their own, locally-made ones. Of course, that is probably because Brazil has some 30 million people with Italian descent, the largest Italian diaspora in the world. We also have more gourmet panettones, specially "Brazilianized" ones, such as those with Brazil nuts, maracuja (passion fruit) filling, brigadeiro filling, etc.
And is it good?
Those Brazilianized ones sound intriguing. Here in Italy there are some with pistachio, classic chocolate or even limoncello filling. Obviously artisanal ones will be even better
@@ReaperOfSouls83 As a Brazilian who lives in Italy I can say that Brazilian panettone is very similar to the Italian one as long as you go for a relatively good one. In Brazil there are also very low budget options that are not as good, but if you compare at fixed price the quality in Brazil is quite good. On the other hand, in Italy there are some premium panettoni that are better than anything you can get anywhere else (as it goes for most traditional Italian food).
Brazil also has the chocolate version (chocolate instead of raisins) which I've never seen in Italy, I particularly don't like the chocolate version but a lot of people are crazy about it.
@@ArielTheStriker thank you Ariel very nice. Good then, let's enjoy a good panettone with our families wherever we are all over the world 🌍
@@ReaperOfSouls83 Yeah, as he said above, we also have chocolate panettone that replaces the candied fruit for chocolate chips. We call them chocottone.
Brazil has many high-end panettones, specially from famous brands such as CacauShow and Kopenhaggen. Also, the more "homemade"-like ones from the bakery down the street (the one close to my home makes a pretty good one, without chemical additives, so it lasts just a few days, but tastes better than industrialized ones).
I swear, Eva's looks of strained patience gives me energy.
On the other hand, it gives me the creeps.
I thought the same thing I thought it was just me
I'm surprised nothing was thrown. 🤣
And I'll wager her skill with the English language is far superior to her husband's with Italian
The word Eva was looking for was "scrupulous", but scrumptious works too! 😂
Merry Christmas Harper and Eva!
I was thinking maybe she was trying to say “generous” buttering of the Panatone Pan.
Or, I was thinking, maybe "generous/ generously" or "thorough/ thoroughly".
I thought that "sumptuous" might have worked.
Bro you don't even seem to know what "scrupulous" means. XD
Bro you don't even seem to know what "scrupulous" means. XD
This recipe and technique made me smile.
It made me think that perhaps someone was making it, and a couple of friends came by, so the cook added more flour and eggs and milk and thought OK I've got enough now. Then a few more guests arrived and the recipe had to be enlarged one more time. lol
We are fortunate to live in Phillie New York City area, not a problem finding really good Panettone!!
We usually get two, and freeze one. My wife will make it into French toast if it's too dry. Best French toast ever.
Back in my home town of Columbus , Ohio we have an Italian supermarket that brings in all of the Italian Christmas goodies as well as most everything from Italy. Loved shopping there even though I am Greek. I still shopped the Greek markets there as well.
Wishing Both of you and your families a very Merry Christmas! Good health and happiness for the New Year!
How cool!
Una facia , una razza 😊
“Happy Christmas to All and to All a Good Night”
In Greece they sell panettone all year round, not just at Christmas. No idea why 🤷
Carfanias?
There IS NO problem with Pannetone except when you don’t have it!!!! Christmas without it is not Christmas, as far as desserts go. MY ALL TIME FAVORITE Im ADDICTED TO! That’s one heck of a recipe you have there bit I’m willing to give it a go if it I know it will come out as good as yours. I’m happy with raisins, chocolate, cherry, even plain, don’t need all those other extras. I just want to conquer the recipe, even hanging it upside down. I’ve already polished off one given to me and there’s two more waiting behind that. Great breakfast treat with cafe’. The texture is heavenly, the flavor amazing. Eva, you always make cooking look like a work of art! Wish me luck! Merry Christmas!!
In Brazil there's no Christmas without panetone, no way! We start to eat it, including the chocolat version one week before December 25 and during the feast and we always offer to others and receive some as well, so we continue to eat panetone every morning until the next year! And here you can find from the cheapest, about R$ 10 (U$2) until the special (R$ 100 or more) in for many flavors you will be amazed how criative and heretic our industry of panetone can be! Eva will be outraged hahahaha
I LOVE PANETTONE! I love all Christmas fruit cakes.
14:52 I think you could upgrade this cake-not cake with putting filling all over the dough. So with every bite you get some dough and some filling. Like Slovenian potica :) I’m definitely combining this two recipes this year 😊
As someone from Mantua, I can only consider this video the first step towards the conquest of the world by the Anello di Monaco!!!!
A bit of history: the recipe was invented in 1798 by Adolf Putscher, a Swiss pastry chef (coming from the canton of Grisons) who had moved to Mantua a few years earlier and it was probaly inspired by the Gugelhupf.
The name "Anello di Monaco" was invented probably by the citizen of Mantua who believed the cake came from the city of Monaco di Baviera (Munich)
It looks delicious!
Thanks for a fine job in philology ! Monaco as the latin version for Munich, is such a typical processing of proper names, definitely the most probable one 😊!
And that's how traditions travel along... Merry Xmas !
Helpful tip: when removing the butter from the wrapper, save the wrapper as it can be used to grease the baking pan.❤
We have an exceptional locally made pannetone in the SF Bay Area - Pannetone From Roy. Last year it was available at grocery stores and while pricey ($65) it was definitely worth the splurge. This year unfortunately it's only available online for $95 plus shipping which isn't worth it IMO. I'm picking up another one locally made at Starter Bakery today. It's $55 and while not as good as Roy's, it's still very good
There good got one last year ordered one for this year. Happy Christmas
95$ 😮💨 Donate $100 bucks to the needy
In NJ, Pannetone is everywhere. A south asian (Indian) friend just ranfomly picked one up to bring to my Christmas party, because they are front & center in most supermarkets. And they are fresh, not dry.
Pannetone was the only thing my grandmother ever asked for as a Christmas gift. But she called it “Babka” because… Triestine. Practically Croatian :-)
I'm buying the Madi Gran Panettone here in the SF Bay Area at under $10 from Costco. It's nice and quite tasty for breakfast with a cup of coffee. I had more expensive ones but this is good enough for me. It is very similar to Austrian brioche-style bakes such as Germstriezel or Germgugelhupf. Oh, and expiration date on the panettone is July 2024.
Agree. In the Bay Area tons of Panettone everywhere. Lots of varieties to choose from around $13 dollars US. Never had a bad or dry one.
Manitoba flour is from the Canadian province of Manitoba, my home ☺️ I cheer whenever Eva says it lol
My son and I just moved back to Italy after 5 years away and we just started watching your video and then we started woofing down our panettone pre-xmas. Only 4.99 for panettone di Verona! We were paying 100$ for it to be shipped to us in Costa Rica. Ah, heaven. And sugar.
I live in the Syracuse, NY area and I can get good panettone in my local Italian import store for 4 months out of the year. The regular panettone is around $13 and the gourmet panettone can go for as much as $40. I generally buy the $12 and it's great and i have a piece with my morning coffee and I love it. It's light and airy, its never dry, and it has significant amounts of candied fruit and the wonderful smell of Fiori di Sicilia.
New local Pasticceria near my son’s house opened by two young people a couple years ago. This is the 2nd year we have ordered our Panettone from them and are not disappointed. I would never eat a Panettone from the supermarket, just incomparable. We bought 7, 6 classic and 1 with Pistachio cream. They are €28 each this year and worth every centesimo. Happy Christmas to all!
In New York you can find Panettone in any Italian Pastry Shop in every borough in New York City. There are so many different Italian Companies that ship to N.Y. that you can pick from. That's just how many you can find in N.Y.C. Arthur Ave. in the Bronx would blow your mind, it's Little Italy as they call it. Also in Manhattan, N.Y.C. Little Italy, Mott St. you can find all kinds of Panettone at Christmas time. You can also find the eight pointed shape 'star' called "Pandoro" with the sweet sugar icing to top it off with...Which is my favorite, "Pandoro", so delicious! I also enjoy Panettone with some chocolate pieces, and cherries. 😋 Wishing you both a Merry Christmas! 🌲
Ciao Eva, tanti auguri di Buon Natale! Grazie per i tuoi video e le ricette super interessanti. Thank you Harper for your work and cinematography. ❤
Eva is right. It's not a cake. It's a sweet bread!
Comunque sia, è un dessert, specialmente poi si viene servito un po’ in maniera elaborata, come faccio spesso io con qualche cosina sopra. :)
Yes. It is yeast-based. It’s more akin to raisin bread.
Yes, I wrote that, too. I should have read your comment first because you wrote it first....
I agree.. if there's yeast in it, it's not a cake.
A loaded sweet sour dough bread.
In toronto Canada, you can find panatone anywhere, especialty around Christmas and Easter. It's a traditional sweet bread/cake. In order to keep it moist, keep it covered with plastic wrap. If it drys out, use it to make french toast. try it, it's absolutely amazing instead of regular bread.
Of course freshly made cake/bread is better than a factory made Pantone. Also you have a certain lady there who is an amazing cook which helps. Merry Christmas to you & your families around the world. 🇬🇧😎
My partner is Milanese, where panettone is from. Here in Seattle, of all places, we can typically get great panettone and pandoro around the holidays. There is even a Princi bakery here in Seattle (Princi is a Milanese bakery) and they make a great artisanal panettone. But… when the good ones are gone, they’re gone. That said, I want to try this cake, not cake. Buon natale.
I think Eva meant generous with the butter. That “cake-not-cake” looks SCRUMPTIOUS! BRAVA!!! 🙌
That sweet bread (not a cake) looks delicious. I personally would like the filling to be distributed throughout the product-more like a cinnamon roll to have it all in one spot looks far too rich for me.
My sister uses the panettone to make bread pudding for Christmas. She makes a custard sauce with amaretto. Comes out really good 🍰
😭😭😭 my hubby's Zuppa Anglaise is so sad sounding now, don't tell! 😭😭😭
I make the Tuscan Coffee Cake recipe that is found on the King Arthur baking site. It isn’t as fluffy as a panettone, but I put in the mix-ins that I like in a panettone (I like citron and candied peel) and add some fiori di sicilia, and it feels the same and it’s so much easier to make. You just have to start a little starter the night before, but then it’s just a regular enriched bread/cake to make.
Eva is the Queen of the kitchen! I love her energy, her talent, her delicious personality! I would never make this cake but was so happy watching her!
I would make it if it wasn't so advanced and difficult lol.
The brand ( TRE MARIE PANETTONE ) has always been my favorite. You can find it seasonally in the north end of Boston. Like you mentioned not inexpensive but you get what you pay for.
Tre Marie is a pretty good panettone maker.
TRE MARIE. Everything else is a waste of money. 17 Canadian dollars.
We had a Bauli Panettone last week, it cost €3,99 but it was quite disappointing, much too dry. Another budget one is Maina, €4,99 and nice and moist. So I bought one for my Austrian relations, we always take them a selection of Italian goodies for Christmas. Buon Natale a tutti!
Maina is a very good Christmas sweets producer
Bauli is from Verona (home of Pandoro)
Not a Panettone authority here, but, on impulse bought one last week.
We found it tasty and delicious. $5.99 at ALDI, 750g, made in Italy.
May be worth a taste!
I think she was looking for the word “generous” when describing buttering the pan. ❤
maybe scrupulous?
I thought scrupulous, too.
Buone feste ! Merry Christmas and happy new year to all the pastagrammarian community. thank you Eva and harper for this nice recipe.
Happy Holidays to you and your! My mother ( A full Swede) baked fruit cakes every year. Big one like what you baked with that pan. They were full of nuts and fruit and spices. Heavy things. Like 5#'s. We loved them for christmas and the rest of the year too. She would make a bunch of them and mail them to all her relatives around the US. I got her to tell me the recipe before she passed. I make one the following year. It was so hard to make by hand. How an 85 year old could beat that together I don't know. I had to get my grown son to help me. It was a work out. But, I was so good.
Keep up with your traditions and never forget. Enjoy your Christmas!
Thankfully I live in Philadelphia and have Carlino’s nearby. They make their own Panettone every Christmas season. It’s moist, fluffy, and full of raisins and candied fruit. My kids always look forward to my Christmas morning Panettone French Toast.
I'm so busy with my job until Christmas but I have all the ingredients and I have created my own pasta madre. So once I have several days off I'm making 2 from scratch. I'll definitely send pictures. However I was able to make my dad's childhood favorite cuccidatti. I made 3 gallon bags full. My family loves them.
Italian stamina needs to be researched by science! 😮👍🙏
It's a sweet bread! ❤ loved watching the whole video and loved the laughter! It was scrumptious! 😂 🎄 ❤ thank you!
The nut pasta was on the bottom of this Ring of Monaco. Better to spread it out over the dough and then roll it up. The dough will then support the heavy nut base easily.
Yummmmm. I’m in Siracusa now, and the variety of panettone here gives me hope for humanity. Cherry+strawberry, chocolate chip, fig, cedrata, pistacchio, coffee cream, etc etc. oh, and candied pumpkins and chocolate chunk.
Some really good ones in the Chicago area, and not at the grocery store but one of the true Italian markets
Caputos has many different types
Could you share some specific recommendations? Thanks!
Anello del monaco... I've been forever Italian and this is new to me. Fantastico. Grazie
Shopping around helps. I once looked at a Bauli on Amazon, and it was like $40, like you said. Then I went to the local Italian store, not Eataly, and the exact same one was for under $20. I didn't check the expiration date, but it was really good. It tasted fresh.
I know it is not a Sourdough. However, if you keep a little raw dough from a previous mix and dissolve in the water before adding to your next dough. It will give an enhanced flavour to your yeast product. Great video as usual. Thank you. Xx merry Christmas. 🧑🏻🎄🫶🏻🥂💫
Anko and doriyaki are NOT things I expected to ever hear mentioned on this channel 😂 Brava Eva! I hope you've tried Jell-O too by now
They're dorayaki not doriyaki. And jell-O is disgusting, don't mislead her!
They're dorayaki not doriyaki. And jell-O is disgusting, don't mislead her!
We're fortunate in the Seattle area that we can get panettone in a number grocery stores. Maina at Safeway. Bauducco at Fred Meyer or QFC (both Kroger). They're priced between $9-13 each.
Trader Joe's has a store brand panettone they source from somewhere in Veneto. World Market usually carries a few brands of panettone, though both stores can run out of stock early on, so it pays to buy in November or October if they're available. Pricing goes from $7 (Trader Joe's) to over $25 (higher end ones at World Market).
Great tips!
Eva! Is there ANYTHING you can't make with finesse and ease? You're a spectacular cook and you never cease to amaze🎉
Panettone with semi-firm, room-temp coconut oil like a frosting is amazing. That "fixes" it for me!
Yes, the ones here in the US are so dry. My family in Italy just sent me one, like a day after I watched this video I had one on my doorstep. I was sooo excited! And oh my was it good!
For commercial baked...Balocco and Maina are our favorites. Moist and flavorful. In NYC look for the nearest nonna and smile.
Buon Natale!
You had me when the adzuki bean-paste "jam" entered the scene. I make a fermented dough ring that is similarly rolled with candied ginger (I make my own) and bean paste and then frosted with a block cane sugar (think Asian grocery) cooked frosting made with coconut milk and Chinese sherry. It appears quite similar, and my mind is blown happily. I have already put flour on to start a ferment, with five-spice. Anticipation! The Korean woman i learned to cook it from jokingly told me it was from the chinese part of Italy! I love playing with dough.
This is why I only buy Panatone if I’m making bread pudding. It’s so dry. But honestly for bread pudding that works.
It makes delicious french toast. Growing up, our town had a bakery that sold it. Fresh is best
Looks very SCRUMPTIOUS! Whew a lot of work. Eva is amazing
As someone who is part Italian, I’ve had pannetone all my life, good and mediocre. Since my father died a couple years ago, I haven’t had it. It’s a nice thing.
You present an unusual recipe here. Interesting!
We called it a sweet bread when I was growing up.
I think Eva meant unctuous.
I SERIOUSLY LOVE 🥰 YOU people, a super joyful couple!!!!
Eva is the best Italian cook and baker, happy holidays ❤
The "cake no cake" looks delicious. especially the filling. Merry Christmas to you & Ava,& your families.
💖🎄🎀🎁✨
It’s literally a big bread and it’s wonderful!
generous instead of scrumptious.
since our family will be going to friends on Christmas eve, we will not have fish, but there will be pasta.
Merry Christmas!
What a great idea: ways to make a panettone better. I have this one friend from Peru who features it at holiday parties... a lot. I have often wondered how to make it work better. Also, seeing the three of you (you, Eva, and Eva's glorious hair) again is always wonderful.
We LOVE our panettone here in Peru.
Butter is really all I need for my Panettone. Toasted in the oven, wouldn't be Christmas without it!
Dinner tonight was pasta alfredo. Guanciale, onion, black & red chili flake pepper, olive oil with pasta pecorino romano and pasta water made into an emulsion. It was just so tasty and delicious.
Please come visit St. Louis' "The Hill". It's really the last true American Italian/Sicilian neighborhood left in the USA. I'm sure you're aware of it, do a show or two here. Please let me know if you're in town.
The very best Panettone I have ever tasted is made by Andrea Ferretti at Pasticceria Ferretti in Peccioli, Tuscany, Italy. So good I had 12 shipped to So. California to give to family and friends this Christmas!!! My son exclaimed at his first bite "Heaven!!!" You should try it.❤
Dude, you are a very lucky man to be with her. My compliments to you.
Merry Christmas to All. I am not a baker but love watching your channel. I have made a few of your pasta dishes and that great "not bread" made with vegetables (butternut squash and zucchini) love it! I just want to be in your kitchen to eat the leftovers!!! I look forward to your next cooking endeavours in 2024. I made my family's traditional italian desserts - scalittis; turdilli and anginette cookies (anise cookies) my sister makes the anise pizzelles - all the old bakers are gone now so "beggers" can't be choosy when I make the desserts but I can say they just "aren't the same as aunt Carmels" . Happy and Healthy 2024 to you all.
Eva has entered her Scrumptious Era :) :)
here in Australia there are tons of different ones. you can also get one fresh from some bakeries which is what our family does, its pricey but its well worth it. I know of a place that is a warehouse full of them. Italians aren't the only ones that eat them here i think because our super markets stock them this time of year too.
Plenty of Pannetone at Caputos in Addison Illinois and all there stores in west suburbs.
I would say, based on the ingredients, this is most similar to a brioche bread rather than a cake. I am so going to try and make this - as soon as I get my fridge fixed - praying that happens before Christmas. Merry Christmas to both of you. I watch your videos and so wish I could just sit at your kitchen table with yoy and talk food. May God bless you and your families this Christmas. Thank you for the time and effort you out in to making fun, informative and adventurous videos.
In Peru we eat Pantone as a Christmas treat every year. All the supermarkets sell it and there are several brands. I rather like Winter's. But there are several brands, all very good.
You guys are such a gift. Buon Natale.
Buon Natale!! You’re right, Eva, it’s not really a cake. It’s a sweet bread or pastry bread.
My sister and I enjoy every single one of your videos! Thank you for sharing the beautiful Italian traditions and delicious recipes! Hope the season and new year bring you health, peace, joy, and, of course, fabulous food.
Looks good, I would spread filling over all the cake before rolling to have it in all bites.
Merry Christmas to you both!
Merry Christmas to you both! Thank you for all you do to teach us to make marvelous foods!
I think this single "cake" can return to being the easier one than the 30-day challenge of creating the starter for Pantone. I think I'll step into making that now that I've bought a stand mixer too. thanks again Pasta Grammar.
Merry Christmas! Thank you for a really fun year.
Here in France I get much more enjoyment out of a good specialty bread full of nuts and dried fruit. Much more pleasure! Panetone is wasted on me. Having said that, I will always try some, just to see what friends are raving about. I think it has a lot to do with their childhood memories/experiences. Will have to try one of the expensive models some year, to be absolutely sure that I'm not missing something. My personal favorite brioche is the "Brioche Feuilleté" (a puff pastry brioche). Brioche and bread, both a craft, and a love of labour.... for our pleasure; thank-you many times over. Happy New Year, everybody and to Pasta Grammar. Pace et Salut! as we say in Corsica.
I will be making this dough. It looks amazing.
I'm pretty sure she meant 'generous' not 'scrumptious'.
We've already gone through two Pannetones this season. 😆 I went to the Roma Market in Pasadena and ask the old guy who owns it for a good panettone for the family. He asked "what do they like?", which I didn't understand because I thought they were either regular, or chocolate, so I said "chocolate". He said "no, traditional". I said "buy they like..." He cut me off "no, traditional, I'll go get you one, wait here." He's got good stuff and knows his business, and he's quite opinionated. 😆
Just listen to what he says and don't ever argue! Be happy you have him there. ;-)
@@cjay2 In fact, not everyone in the world is lucky enough to have a typical Italian specialty store near their home or in their city, run by an Italian. And in most cases they give good advice, especially for those who are not familiar with certain typical Italian products.
Roma Market is just wonderful! Dedicated service to the Pasadena peeps for a long time. Rosario is legend💖
I'm almost finished my third panettone! I was about to go out and buy Numero quattro! But I will try this recipe instead! Grazie mille ragazzi! Buon Natale!!!
Merry Christmas!!!!! You guys are awesome!
I bought a Lidl panettone, the cheapest one without a box in November, and ate it straight away, even though Christmas was still a month away. It was amazingly good and fresh. If you eat it in December it won t be so good anymore. So i didn t spend a fortune and i tasted good psnettone.
Thanks. Just to mention that Madi Pannettone is available every year from Oct through December for around $8 to $10 (can't exactly recall) at Costco. It's excellent. I've branched out over the years to buy a $30 Cherry Pannettone on Amazon, and another $23 import. Neither came near Madi in softness, smell, or taste. But I will try the not-a-cake that Eva made today. Best to both of you.
Love Panettone, I like to toast it and spread on a little salted butter. Very rich, but delicious 😋
Ava makes everything look easy, delicious and scrumptious…Merry Christmas 🎄
The effort and so many different ingredients, Eva is an incredible cook. I would never make something that took that much effort.
Eva, you are blessed with amazing hair. Great recipes, thank you guys, wonderful videos.
You are such an incredible chef!! God bless you!!
Buon Natale .. love all your videos
Mom made a similar sweet yeast bread but,while out on board, spread a finely chopped walnut, honey, sugar, raisins filling and then proceeded to roll up and place in baking dish, circle, it is called potica. Always for Christmas and Easter. Same dough but just incorporating raisins was called sarkelj. Also chives, tarragon fillings too. But seriously, the pork crackling sweet bread was to 'die' for, literally🤣 Freshly baked is always the best.
Vesele bozicne prazinke!😉
Merry Christmas, Eva and Harper! Many thanks and much love to you from Indiana! 🎄🎁🎄🎁🎄
I did not expect a video from you today. Merry Christmas Eva & Harper!
I cut mine into wedges and butter both sides and then grill. Brings out the sweetness.