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Pannetone with Almond Milk and Yogurt Ice Cream Recipe
Pannetone with Almond Milk and Yogurt Ice Cream
Gualtiero Marchesi, L'Albereta, Italie
Gualtiero Marchesi, L'Albereta, Italie
Flavors of Italy
Total time: more than 2 hours

Preheat oven to 170°-180°C (350° F)
Preparation time: 20 minutes
Waiting time: 20 minutes + hours
Cooking time: 1 hour

Difficulty: Easy
Chef's Note
Here we acknowledge tradition with a fragrant panettone. As a good Milanese, I'm particularly fond of this cake. This version, topped with icing, can be enjoyed all year round, not just at Christmas!

Serve the Pannetone with Almond Milk and Yogurt Ice Cream


For 4 servings

- 40 g (1 1/2 oz.) powdered milk
- 300 g (3 cups) flour
- 300 g (10 oz.) butter
- 1 tsp. salt
- 2 tbsp. sugar
- 7 eggs
- 16 g (1/2 oz.) dry yeast
- 75 g (5 tbsp.) water
- 2 drops of vanilla extract
- 3 drops of pannetone flavoring (optional)
- 350 g (12 oz.) candied fruit
- Almond paste (marzipan)
- Almond icing sugar
  1. Place the powdered milk, baking powder, flour, eggs, water, sugar, glucose, salt, vanilla extract and panettone aroma into the bowl of a stand mixer. Set the mixer at high speed and mix until the dough is smooth and uniform.
  2. Add the softened butter and mix for 10 seconds. Let the dough stand for 20 minutes;
  3. add the candied fruit and mix briefly; then put the dough into a cake tin and allow it to rise for 2 hours at 23°C (73° F).
  4. Top with the almond paste and bake in the oven at 170°-180°C (350° F) for 1 hour.
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