Home Made Romany Creams – How to Make Romany Creams – Chocolate Cookies

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Home Made Romany Creams - How to Make Romany Creams - Chocolate Cookies
Recipe type: Cookies / Baking
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 40
Romany Creams are legendary cookies with creamy milk chocolate, coconut and a crisp crunchiness that cannot be described.
  • 375g Butter, softened
  • 325g Sugar
  • 125ml Boiling water
  • 40g Cocoa powder
  • 425g Self-raising flour
  • 160g Desecated coconut
  • 250g Cornflakes, crushed
  • 300g Milk chocolate
  1. Place the sugar and butter in your mixer bowl. Run the mixer on medium high for about 2 minutes until these are well creamed, scraping down the side of the bowl halfway through.
  2. Dissolve the cocoa powder in the hot water and add this to the bowl and continue to mix this for a further minute until totally combined.
  3. Place the flour, crushed cornflakes and coconut in a large mixing bowl and pour in the chocolate butter mixture. Mix this by hand or machine until you have a thick chocolate batter.
  4. Line 3 to 4 baking sheets with baking parchment. Scoop heaped teaspoons of the batter up, roll them into balls, place them on the sheets and flatten them into rounds using the back of a fork. Leave a half inch of space between each cookie to allow for rising and spreading. Bake the cookies in a preheated oven at 180c for 12 minutes.
  5. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to racks.
  6. While the cookies cool, melt the chocolate in your double boiler, or gently in your microwave oven.
  7. Working with one cookie at a time, spread a generous amount of the chocolate onto the smooth side of the cookie. Place another on top of this and put the completed Romany Cream aside to set. Continue until all of the cookies are complete.
  8. Once the chocolate has set, you can store these priceless items in an air-tight container indefinitely until required. This recipe will yield about 40 of these amazing treats.


Lemon Cream Crepes – Crepes Filled with Creamy Lemon Custard – Quick & Easy!!!

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Lemon Cream Crepes - Crepes Filled with Creamy Lemon Custard - Quick & Easy!!!
Recipe type: Dessert
Cuisine: French
Prep time: 
Total time: 
Serves: 4
Crepes filled with the most amazing lemon cream custard are a real treat - top this off with whipped cream and you have heaven!!!
For the Lemon Cream Custard Filling
  • 1 Can (385ml) sweetened condensed milk
  • 125ml Lemon juice (fresh is best)
  • Zest of 1 lemon
  • 2 Egg yolks
  1. Lemon cream crepes are insanely good, and really easy to make. You will need a batch of crepes to make the masterpieces and you can get the crepe recipe by clicking HERE.
  2. To start, pour the sweetened condensed milk into your mixer bowl, along with the lemon zest and lemon juice.
  3. Start your mixer and add the egg yolks. Allow this mix for about a minute until creamy and thoroughly combined.
  4. Transfer the mixture to your double boiler and start heating this over medium heat. If you don't have a double boiler, place a smaller pot into a larger pot. Pour enough water into the large pot to cover the base of the pot without touching the smaller pot.
  5. Stir the mixture continuously as it heats up over about 10 minutes. The creamy mixture will gradually thicken to a smooth custard. Remove this from the heat and put it aside.
  6. Using your mixer or food processor, whip the cream until it is stiff and leaves trails, or holds peaks.
  7. To assemble the crepes, place a crepe on a serving platter and spoon some of the filling onto half of the crepe. Place another crepe on top of this with a slight offset.
  8. Spoon filling over half of this crepe then fold it over.
  9. Load the whipped cream into your piping bag and pipe the crepes with a decorative swirl. Dust with icing sugar and serve immediately.


American Crispy, Light & Airy Donuts!

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American Crispy, Light & Airy Donuts!
Recipe type: Dessert / Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
These donuts are light and crispy, made from a super-quick dough using baking powder and egg as the raising agent.
  • 1 Cup sugar
  • 2 Eggs
  • 30g Butter, melted
  • 1 Cup milk
  • 15ml Vanilla extract
  • 600g All-purpose flour
  • 45ml Baking powder
  • 1 Tbs ground nutmeg
  • 7.5ml Salt
  1. The ingredients are divided into 3 sets and should be measured and ready before you start. The first set is the sugar and eggs. The second set, the melted butter, vanilla extract and milk. The third set, the all-purpose flour, baking powder, nutmeg and salt.
  2. Place the eggs and sugar in the bowl of your mixer and beat them together for 2 to 3 minutes until light and creamy.
  3. Pour in the melted butter, milk and vanilla. Allow this to mix until totally combined.
  4. Replace the beaters with dough hooks and pour the flour mixture into the bowl. Mix the dough until everything is well combined. The dough will be soft and sticky.
  5. Turn the dough out onto a well floured work surface and sprinkle more flour over the top of the dough as well.
  6. Start compressing and folding the dough over and over, sprinkling with extra flour every time it becomes too sticky.
  7. Continue to knead the dough lightly for about 3 minutes until it is smooth and elastic.
  8. Roll the dough out to a thickness of 10mm or just less than a half inch. If you don't have a donut cutter use a tumbler or a food mold to cut out circles. Pull away the off-cuts, re-roll them and cut out more circles.
  9. To make the holes, poke skewer or chopstick into the center of the circle. Start swivelling the chopstick around until the hole has stretched to the desired size.
  10. Heat a half-filled pan of oil to 180c or 350f and carefully drop the donuts into the oil. Fry the donuts for 4 minutes, turning every minute to ensure even coloring.
  11. Remove the donuts from the oil, drain on kitchen paper and proceed with your preferred decorations, whether icing sugar, caster sugar or glaze.


How to Make Chocolate Eclairs – Part 2 of Choux Pastry & Cream Puffs

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How to Make Chocolate Eclairs - Part 2 of Choux Pastry & Cream Puffs
Recipe type: Dessert / Cakes / Baking
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
In our previous episode we made choux pastry and used this to make cream puffs, or profiteroles. If you missed it, click the onscreen link. Today we're going to make chocolate eclairs.
  • 1 Portion Choux pastry piped into 3 to 4 inch logs and baked per previous episode
For the Pastry Cream
  • 3 Eggs
  • 50g Sugar
  • Pinch of Salt
  • 20g All-purpose flour
  • 15g Cornflour
  • 300ml Hot milk (almost boiling)
  • 5ml Vanilla extract
For the Chocolate Glaze
  • 55g Grated dark chocolate / bitter chocolate
  • 60ml Hot cream (almost boiling)
  • 7.5ml Golden syrup
  • 2.5ml Vanilla extract
  1. We're starting with the pastry cream which is the filling. Place the eggs, sugar and salt in a large mixing bowl and whisk these together briefly.
  2. Pour in the sifted all purpose flour and cornflour and whisk this in until smooth.
  3. Start adding the hot milk a little at a time, whisking after each addition. Be careful not to add it too quickly as this will cook and curdle the egg. Continue until all of the milk is combined.
  4. Transfer the mixture to a saucepan or wok and heat this over medium heat stirring continuously. As the mixture heats up and starts to cook it will start to form lumps. This is quite normal. Continue whisking and as the egg and flour in mixture cooks it will smooth out to a thick creamy custard. Turn off the gas, cover the custard with a cloche and allow it to cool completely.
  5. For the chocolate glaze, place the grated chocolate in a mixing bowl and pour in the hot cream. Whisk this in until all of the chocolate has melted.
  6. Add the syrup and vanilla extract and stir this thoroughly. Put the chocolate aside to cool.
  7. Cut the pastries down the center length-ways and pipe the custard cream onto the lower halves.
  8. Invert the lids and dip them in the chocolate glaze. Put the lids onto the eclairs and refrigerate for a few hours to set before serving.


How to Make Choux Pastry – How to Make Cream Puffs – Perfect Cream Puffs Every Time!!!

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How to Make Choux Pastry - How to Make Cream Puffs - Perfect Cream Puffs Every Time!!!
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 12
Choux pastry is like something out of a fairytail. The mysterious light crispiness cannot actually expressed in words. Despite this indescribable wonder, choux pastry is very easy to make. Today we're going to make up batch, and use this to make cream puffs.
For the Choux Pastry
  • 120ml Water
  • 55g Butter at room temperature
  • 65g All-purpose flour
  • 2.5ml sugar
  • 1.25ml Salt
  • 2 Eggs, lightly beaten
  • For the Filling
  • 250ml Cream
  • 15ml Caster sugar
  • 2.5ml Vanilla extract
  1. Combine the all purpose flour, salt and sugar, weigh out the butter, measure the water, and lightly beat 2 large eggs.
  2. Heat a saucepan over medium high heat and add the water and butter. Having the butter at room temperature ensures that the butter will melt before the water boils.
  3. When the water comes to a boil, turn off the gas or remove the pan from the heat.
  4. Pour in the flour mixture and mix this into the butter to get a rough paste.
  5. Put the pan back on over medium heat and cook the roux. As you stir, the paste will become smooth and silky. This step will take about 2 to 3 minutes.
  6. Transfer the roux to a mixing bowl and allow this to cool for 5 minutes. In this step we're going to add the egg little by little, beating it into the roux after each addition.
  7. At this stage we don't know how much egg we're going to need to get the correct consistency. This is why we're adding bit by bit. The consistency we're looking for is a soft silky paste that falls slowly from the fork in a ribbon formation.
  8. Transfer the pastry to your piping bag. I am using a large star nozzle which inhibits the formation of cracks in the pastry as it rises.
  9. Line a baking sheet with baking parchment and pipe out a 10 to 12 puffs. Each one will be about 2 tablespoons on pastry.
  10. Bake the puffs in a preheated oven at 200c or 400f for 15 minutes. Reduce the oven heat to 180c or 350f and bake for a further 25 minutes until golden and crispy.
  11. Remove the puffs from the oven and use a sharp pointed blade to punch 2 slots into the sides of each puff. Turn the oven off and put the sheet back in the oven with door slightly ajar. Allow the puffs to cool like this.
  12. To make the filling add the cream, sugar and vanilla essence to your food processor with the whisks attached. You can also do this with a hand mixer. Whisk the cream until it is stiff and holds a peak.
  13. Cut the puffs through the center. Fill each puff with cream, either using a spoon or a piping bag and replace the lids.
  14. Dust the tops with a good dose of icing sugar and serve immediately.


Product Test – Donut Batter Dispenser – with Amazing Donut Batter Recipe!!!

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Product Test - Donut Batter Dispenser - with Amazing Donut Batter Recipe!!!
Recipe type: Donuts / desserts
Cuisine: American
Prep time: 
Total time: 
Serves: 12 - 16
Todays episode is a little different from most in that we're doing a product review. This our first review on whats4chow, and the product is a donut batter dispenser. We are not getting paid or endorsing any product brand, as this particular tool is available from a number of different companies and can be found on ebay and amazon.
  • 2 Eggs
  • 2½ Cups All-purpose flour
  • 10ml Baking powder
  • 1 Cup sugar
  • 5ml Salt
  • 2.5ml Ground cinnamon
  • 2.5ml Ground cloves
  • 1.25ml Ground nutmeg
  • 5ml Vanilla extract
  • 15ml Melted butter
  • 250ml Milk
  • 5ml Ground cinnamon mixed with 60ml Caster sugar - for sprinkling
  1. Beat the eggs and add the melted butter, vanilla extract and milk. Continue beating this thoroughly for 30 seconds.
  2. In a bowl, combine the flour, baking powder, sugar, salt, ground cloves and nutmeg. Mix this together and pour in the egg mixture. Beat this all until smooth.
  3. The batter should be allowed to rest for 30 minutes at this stage, although the manufacturers recipe does not state this.
  4. If you don't have a batter dispenser, drop spoonfuls of the batter into preheated oil at 185c or 360f and fry until golden.


Brandy Cake!!! Soft Sponge Filled with Nuts & Dates, Soaked with Brandy Syrup.

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Brandy Cake!!! Soft Sponge Filled with Nuts & Dates, Soaked with Brandy Syrup.
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9
This brandy cake is legendary, but certainly not to be served at children's parties.
For the Cake
  • 2 Eggs
  • 1 Cup sugar
  • 125g Butter, at room temperature
  • 1½ Cups all-purpose flour
  • 5ml Baking soda
  • 2.5ml Baking powder
  • 1.25ml Salt
  • 1 Cup chopped, pitted dated
  • ½ Cup chopped assorted nuts
For the Brandy Syrup
  • 60ml Brandy
  • 125ml Water
  • 250ml Sugar
  • 15ml Butter
  • 2.5ml Vanilla extract
  1. Measure out the flour, sugar, butter at room temperature, baking powder, baking soda, salt, chopped pitted dates and chopped assorted nuts.
  2. In addition you will need 2 large eggs a cup of boiling water.
  3. Place the butter and sugar in you mixer bowl and allow the machine to run until this is soft and fluffy. Add the eggs and beat these in well.
  4. In another mixing bowl, combine the flour, baking powder and salt. Add the egg mixture and stir this until well combined.
  5. Pour in the chopped nuts and mix these in thoroughly.
  6. In a small bowl, pour the boiling water over the dates. Add the baking soda and let this bubble. Pour the date mixture into the batter and mix this all together well.
  7. Pour the batter into a lightly greased baking pan, a pan of about 8 inch or 200mm square will work fine.
  8. Bake the cake in a preheated oven at 180c or 350f for 30 to 40 minutes until a skewer pressed into the center of the cake comes out clean.
  9. While the cake bakes, let's make the brandy syrup. Combine the sugar, water and butter in a saucepan. Bring this to a boil and let it simmer for 5 minutes.
  10. Remove the pan from the heat and pour in the vanilla and brandy.
  11. Pour this over the cake as soon as it comes from the oven.
  12. Allow this cool in the pan before serving with whipped cream.


Easter Special – Marshmallow Easter Egg Muffins – Simply the Best Yummy Ever!!!

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Easter Special - Marshmallow Easter Egg Muffins - Simply the Best Yummy Ever!!!
Recipe type: Easter Recipes, Hot Cross Bun, Muffin Recipe
Cuisine: Easter Recipes
Prep time: 
Cook time: 
Total time: 
Serves: 4
Marshmallow Easter Egg inside a Muffin!!! Simply Insane Yummy!!! A volcano of Smore over a delectable Muffin!!!
  • 240g Self-Raising flour
  • 3ml Salt
  • 10ml Baking powder
  • 50g Sugar
  • 100ml Dried Cranberries
  • 2ml Vanilla extract
  • 1 Egg
  • 225ml Milk
  • 50g Melted butter
  1. Add the flour, salt, baking powder, sugar and dried cranberries to a large mixing bowl.
  2. Whisk the egg into the milk and pour this into the flour along with the melted butter.
  3. Mix this until the batter is just combined. You are not looking for an absolutely smooth batter, and over-mixing will result in dense, heavy muffins.
  4. Use a rectangle of baking paper to line a mini loaf tin. Don't be too concerned that it doesn't stay in place. The weight of the batter will hold it down.
  5. Spoon 2 large tablespoons of batter into the bottom of the lined tin. Place a marshmallow Easter egg into the tin and press it down until the batter rises around the edges of the egg.
  6. Spoon another 2 large tablespoons of the batter on top the egg to totally encase it.
  7. Repeat this with the other 3 mini loaf tins.
  8. Place the loaf tins onto a baking sheet and bake in a preheated oven at 180c or 350f for 25 minutes.
  9. Unfortunately you cannot test for doneness with old skewer trick, as the marshmallow egg is in the center. Just trust the timing, and if you have any doubts about the accuracy of your oven, use an oven thermometer.
  10. Remove the muffins from the oven and marvel at the amazing lava flow of molten marshmallow and chocolate on top of the muffins.
  11. These muffins are best served hot with whipped cream, or transfer them to a wire rack to cool.


Mango Yoghurt Ice-Cream. Homemade Creamy, Smooth Yogurt Ice Cream.

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Mango Yoghurt Ice-Cream. Homemade Creamy, Smooth Yogurt Ice Cream.
Recipe type: Dessert
Serves: 4
This mango yogurt ice-cream is absolutely delicious. By a adding a little sour cream to the mix, the result is a smooth, creamy ice-cream with very little crystallization, which is always a problem when making yogurt ice cream.
  • ½ Cup plain yogurt
  • ½ Cultured sour cream
  • ¼ Cup sugar
  • Flesh of 2 ripe mangos
  • 45ml Cane syrup
  • Pinch of salt
  1. Place the mango flesh, yogurt, sour cream, sugar, cane syrup and salt in your blender.
  2. Blend this until absolutely smooth.
  3. Pour the creamy mixture into your ice cream maker and follow the manufacturer's instructions for your machine.
  4. If you do not have an ice cream maker, simply pour the mixture into a container and place it in the freezer for 45 minutes. Remove it from the freezer and whisk it vigorously. Return it to the freezer to complete freezing.
  5. Serve as you would any other ice cream. You will notice just how smooth and creamy this is, with very little crystallization, wonderful color and a magnificent flavor.


Pumpkin / Butternut Fritters – Crispy Fried Pumpkin Fritters, the Perfect Accompaniment or Dessert!

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Pumpkin / Butternut Fritters - Crispy Fried Pumpkin Fritters, the Perfect Accompaniment or Dessert!
Recipe type: Vegetable / Accompaniments / Dessert
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 8-16
These cinnamon pumpkin frtters are outstanding and can be made with pumpkin or butternut. Crispy and caramelized on the outside and beautifully soft and creamy on the inside, this recipe is a sure winner!
  • 2 Cups Cooked pumpkin or butternut, mashed
  • ½ Cup All-purpose flour
  • ½ Tsp Salt
  • 1 Tsp Ground cinnamon
  • 2 Tsp Baking powder
  • 2 TBS Brown sugar
  • 2 Eggs, lightly beaten
  1. Place the cooked pumpkin in a mixing bowl, then add the flour, salt, ground cinnamon, baking powder and brown sugar. Mix this all until combined, then add the eggs.
  2. Mix this until you have a thick sticky batter.
  3. Pour enough oil into a large pan to cover the base of the pan, then heat this over medium high heat.
  4. Spoon heaped tablespoons of the batter into the pan, with a little space in between them.
  5. Fry the fritters for 3 minutes per side until crisp and golden.
  6. Remove the fritters from the pan and drain them on kitchen paper. Continue frying the remaining batter until all of the fritters are cooked.
  7. This recipe will yield about 16 fritters.


Deep-Fried Camembert / Brie. Crispy Fried Camembert or Brie Served with Preserved Figs.

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Deep-Fried Camembert / Brie. Crispy Fried Camembert or Brie Served with Preserved Figs.
Recipe type: Cheese / Starter / Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
Deep-Fried Camembert / Brie. Deep-fried camembert or brie is absolutely amazing - soft and runny on the inside and crisp and crunchy on the outside. The trick to getting this right is in the coating - check out the video to find out more!
  • 125g Camembert or Brie cheese
For the Coating
  • ½ Cup finely crushed cornflakes mixed with ½ cup all purpose flour
  • ½ Cup tapioca flour or cornflour
  • 2 Eggs lightly beaten
For the Garnish
  • 6 Preserved green figs & a little fig syrup
  • Cashew nuts
  1. Cut the cheese into 4 wedges.
  2. Before you coat the cheese, sprinkle a layer of the cornflake crumb mix over a platter. This stops the coating on the cheese from sticking to the platter while the coating sets.
  3. To coat the cheese, dip it in the egg wetting it all over.
  4. Dredge it in the tapioca or corn flour.
  5. Then dip it in the egg again making sure to wet all of the cornflour.
  6. Then it's into the cornflake mixture making sure to get a good solid coating all over.
  7. Then back into the egg making sure to wet all of the cornflake mixture.
  8. And finally another good solid coating of the cornflake mixture.
  9. This may seem like overkill, but the cheese melts very quickly and this good coating inhibits it leaking into the oil while frying.
  10. Transfer the coated cheese to the platter and allow the coating to set for 20 minutes.
  11. Fill a saucepan with oil to a depth of 50mm or 2 inches and heat this to 170c or 325f.
  12. Deep fry the cheese for 3 minutes turning halfway through.
  13. Remove the cheese from the oil and drain on kitchen paper.
  14. Transfer the cheese wedges to platters. Serve with lightly crushed preserved figs, some of the fig syrup and salted cashew nuts.


How to Bake Panettone – Italian Christmas Bread. Bake Your Own Italian Christmas Cake at Home.

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How to Bake Panettone - Italian Christmas Bread. Bake Your Own Italian Christmas Cake at Home.
Recipe type: Christmas / Cake
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Panettone is a fruity Italian Christmas bread. It has an astonishing shelf-life of months, and can be prepared well ahead of time. This Panettone recipe is quick and easy to make, even if you don't have a traditional Panettone tin.
  • 400g Strong white flour
  • 75g Butter, softened
  • 50g Caster sugar
  • A pinch of nutmeg
  • Rind of 1 lemon, finely grated
  • 2 Tsp Dried yeast
  • 2 Eggs, lightly beaten
  • 150ml Milk, warmed
  • 125g Seedless raisins
  • 50g Candied citrus peel
  1. Place the flour in a large mixing bowl. Add the butter and using your fingertips, rub the butter into the flour until it resembles fine bread crumbs.
  2. Pour in the caster sugar, nutmeg, lemon and orange rind, yeast, raisins and candied peel.
  3. Add the eggs and the warm milk and mix this until a dough comes together.
  4. Turn the dough out onto a lightly floured work surface and knead this for 5 minutes until smooth and elastic, sprinkling a little flour on every time it gets too sticky.
  5. Return the dough to the bowl, cover with cling wrap and allow yo rise for 1 hour and 15 minutes in a warm place.
  6. Traditionally, panettone is baked in a tall cylindrical pan, 120mm or 5 inches in diameter, and 180mm or just over 7 inches tall. This is how you will bake the bread in a regular deep cake pan.
  7. Line the bottom of the pan with a circle of baking paper.
  8. Cut off a length of baking paper just slightly longer than the circumference of the pan. Fold the paper in half lengthways.
  9. Insert the paper into the pan to line the surround.
  10. After the first rise, punch the dough down, then tip it out onto the work surface. Knead the dough for 3 to 5 minutes, then transfer it to the pan. Press the dough into the pan, cover loosely with cling wrap and allow this to rise for a further 45 minutes in a warm place.
  11. Bake the panettone in a preheated at 180c or 350f for 45 minutes until it is a deep golden brown color and sounds hollow when tapped. Check the top for browning halfway through and cover loosely with foil if it is browning to quickly.
  12. Remove the loaf from the oven and turn it out onto a wire rack to cool. Sift a generous layer of icing sugar over the top of the loaf. Allow the loaf to cool completely before cutting.
  13. This loaf will keep for months stored loosely wrapped in a cool, dry place.


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