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Panettone in a Can

By: Eden Passante from sugarandcharm.com
Panettone in a Can
Panettone in a Can
This image courtesy of primecp.com

"If you're not familiar with Panettone, it's a traditional Italian bread that's a staple around the holidays. Its a sweet bread with fruit and citrus zest. We thought it would be awesome to make and bake homemade Panattone in a can to give as homemade gift or serve for Christmas dinner!"

Estimated Cost$11-$20

Time to CompleteWeekend project

Primary TechniqueFood Crafting

Easy

HolidayChristmas

Materials List

  • 1 Tablespoon plus 1 1/2 teaspoons active dry yeast
  • 1/3 C milk
  • 3 C bread flour
  • 1/4 C sugar
  • 4 large eggs plus 1 large egg
  • 1 1/2 teaspoons course salt
  • 2 1/2 sticks room temperature butter cut into chunks
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon orange extract
  • 1 1/4 C golden raisins
  • 1 C diced orange peel
  • 6 cleaned out cans with labels removed
  • vegetable oil
  • ribbon or flowers to decorate
  • powered sugar for dusting

Instructions

  1. Warm the milk in a saucepan, but dont let it come to a boil.

  2. In the bowl of a stand mixer, with the dough attachment on, sprinkle the yeast over the warm milk. Let stand until foamy, about 5 minutes.

  3. Sprinkle 1/2 cup of flour and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.

  4. To the bowl, add remaining 2 1/2 cups of flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes.

  5. Add butter, 1 tablespoon at a time, mixing well after each addition. Mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add extracts, orange peel, and raisins. Mix until combined.

  6. Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.

  7. Bring the dough to room temperature and split between six, very well greased, tin cans.

  8. Cover the cans with plastic wrap and place them on a cookie sheet. Cover with a towel and place them in a warm area of the house or on top of a heated oven (you can set to 350 degrees to create a warm environment) for the bread to rise.

  9. Let it rise for at least 2 hours or longer. The bread should double in size and puff up over the top of the can.

  10. Re-set the oven to 375 degrees. Carefully move the cookie sheet with the bread into the oven and bake for 20-25 minutes. Let cool and decorate cans as desired.

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What size cans are you using? Regular soup cans? Large juice cans that are not frozen concentrate cans (card board frozen containers)? I have large juice cans that held more than 32 oz. Would they be appropriate?

Hi there! For this particular project, regular soup tin cans were used. The larger cans that you are referring to could be used as well, however they might even be too big for the amount of dough you are putting into each can. If you are using the larger cans, you may want to split your dough into four separate pieces, instead of six, and then only use four cans for this project.

This looks delicious. I cannot wait to try it tonight. Will let you know how it goes!

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