Much of my baking time in January I spent making and using Panettone. Basically everything was made from scratch, including the candied citrus.
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| Citrus peel drying |
My lemon tree is a bright burst of yellow this winter so I decided to use some of the lemon peels to make candied citrus peel. The process is a bit time consuming, but so worth it in the end. I followed the recipe in The Williams-Sonoma Baking Book cookbook (
click here).
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| Citrus peel rolled in sugar |
Once I finished the candied peel I could start making Panettone from scratch. I decided I didn't want to buy the imported Panettone for a couple of reasons, one being that some brands have added chemicals/additives that I did not want. If you find a good Panettone or a fresh baked one at a local bakery then don't feel guilty buying it. Be warned that if you want to make it yourself you should have a day to do it as it is a timely process. Again I followed the recipe in the same baking book and here's my final result . . .
And it was delicious! Well worth my time and kind of fun to make. I ended up with two loaves so I decided to use the second loaf to make a bread pudding using Giada's recipe (you could use Ina's but she calls for more eggs). Either use the recipe with Amaretto sauce (
click here) or with Cinnamon sauce (
click here). I decided to try the Cinnamon sauce.
Here's the process in pictures if you follow her recipe:
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| cubes of Panettone |
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| Whisking the custard sauce |
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| Soaking the cubes in the sauce |
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| Fresh our of the oven |
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| Reducing the sauce |
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| Completed sauce ready for serving |
Time to serve and Enjoy! I would definitely make Panettone again.
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