Thank you all for putting Tasting History over 1 MILLION SUBSCRIBERS this week! Tomorrow, Wednesday, December 22, we will do a live Q&A on the channel at 12pm PST/3pm EST. Hope to see you there!
Please archive the Q&A and keep it up. I work nights and rarely get to watch these kinds of things live, but love them from my favorite creators nonetheless.
The story I've been told when I was a kid is simpler: a baker dropped raisins in the bread dough by mistake, to avoid having to throw everything away he decided to add sugar to the pastry and sell the bread as a desset, his clients loved it and so panettone was born.
If my mother's side of the family has taught me anything , " oops I accidentally added Jamaican rum/alcohol in general" is the most Italian part of this recipe
@@dees3179 Reminds me of stories I heard growing up about a great aunt that was always drinking from a can of Coke...that was filled with whiskey and wasn't fooling anyone!
That's what I was gonna say! Had a blueberry coffee cake that we always did that with the berries. Now I don't have bushes, and they are expensive so I haven't made it in decades 😞
@@joantrotter3005 Frozen blueberries are much more affordable. I'd never buy the quantity of them fresh, but the frozen ones I could eat daily, nearly year-round.
I'm from Italy and I had to get that book for university, and no, my major has nothing to do with food, I had to read it because it's excellent evidence of the state of the Italian language at the time. Also, it reads like an old-timey version of one of those food blogs where you have to slog through endless personal anecdotes before you get to the recipe.
Lmao I hate those food blogs... “My recipe for bread starts when I was a child, growing up in the mountains of Nepal. I would ponder under my favorite oak tree....”” *scrolls faster*
@@jamesc8259 some websites now have "Jump To Recipe" button on it so you won't have to scroll no more. Happens to me too I begin reading "bla bla bla..." Nope scrolling down near the very bottom to actually get recipe.
@@nightstalker5282 Happens in alot of western recipes. Specially the American ones. Were those introduced by Italian immigrants ? ))) You don't have that in Chinese [ I mean the ones written in Chinese )) ] ones. I'm trying to be european asf because I am booorredd ! ! !
I endure it as much as I hate it- the padding with stories gives more room for ads; you’re not paying for the recipe, so this is the revenue for the site.
I have to be honest, panettone is starting to creep into my nightmares with my work at the bakery. So many to wrap up in plastic and ribbons. Seeing them being made fresh never fails to amaze me... I just hate the packing.
Hello, my fellow baker! Yeah, I'm in the same boat. Last Friday I packaged so many panettoni and pandori that I couldn't tie the strings of my apron anymore, I had to ask my apprentice to do it for me.
It has become a tradition with me and one of my oldest friends to get a chocolate panettone and make French Toast out of it. I layer it, spread with Nutella and top it with whipped cream. I might add in some marscapone this year. We always do this a day or so before Christmas and call it Chocolate Tony Day. We are having it later today!
Hi Max, a tip my mother gave me to keep blueberries from settling in muffins might help in this too. Very lightly coat the fruit in flour before adding it to the batter. That coating will hopefully help suspend the fruit. I know it helps in blueberry muffins. Love your videos. Thanks!
Wanted to write it, but I decided to check comments, since I thought for sure someone did write it already :) We have same trick in Poland for ,,babka" and ,,keks" cakes, first is with reisins, and second with whole bunch of dried and candied fruits :) And of course whole lot more, but those are most common ;)
I grew up with my family making Polish babka from scratch. After we tried the Italian Panettone from a store, we realized they were so close that we switched to the Italian made ones and enjoyed them multiple times throughout the year including Easter. We've recently changed our dried fruits to use craisins and dried Maine blueberries instead of the raisins/sultanas and candied fruit. We appreciate the more natural ingredients rather than the brightly colored candied fruit.
Question; what if you made your own candied fruit? I have and it is not difficult, if a bit time-consuming. Then again, I am a chocolate addict so I'd probably replace all of that with just chocolate...
@@ragnkja Because I am addicted to chocolate? And anything that isn't chocolate takes room that I would have chocolate in. Yes, I might have a problem. I'm working on it.
I’m an Italian chef, and I’ve been working in michelin star restaurants in Italy and Europe for almost 20 years now. I’d like to thank you for all the research you go through and share. Modern cuisine has already reached its top and we are now looking more and more into roots and lost traditions, and what you share is very inspiring. Also, thanks for this spotlight on the Artusi. He is for the Italian cuisine pretty much what Escoffier is for French cuisine. Absolutely deserved! Also merry Christmas and buon panettone a tutti!
Oh wow to say modern cuisine has peaked is bold. Not sure I always agree with that, given how much cultural fusion food is still possible and still delicious, but I suppose that's also not the kind of "slag" you'd serve in a fancy restaurant lol
@@monsieurdorgat6864 I see your point and I’m totally fine with different opinions. Always appreciate different points of view. What I was referring to was not the creativity…I’m sure there are still infinite combinations that can be played with, and eventually “fusions” to be made. The peak you mentioned for me was molecular cuisine. It’s really hard for me to think about something that could go beyond. Although very fascinating, allowing today’s chefs to put their hands on amazing technologies, techniques and pushing boundaries of what was known, I feel today’s need is for a more concrete approach. Not saying that someone should go to the restaurant to eat what he could easily do at home with a cookbook, but I’d rather prefer something that has been cooked on wood fire, served with herbs picked directly from the woods, rather than prepared in a lab-like kitchen. But as with every art, cooking will go back and forth, evolve and involve. I’d be happy to live long enough to witness the next revolution.
As an Italian this video was an absolute treat! Thank you! I LOLed at the "oops I accidentally soaked the raisin in rum", my mum always soaked raisins in rum for any sort of cake/dessert even when we were children. But she also tried to make me smoke because it was the 70'...
It is common to dust your fruits with a bit of flour, shaking off the excess, before adding it to the batter. It helps keep your fruit pieces in place. In my family, we eat panettone with a bit of half and half poured over it. Delish!
My father's Irish, and his everyday bread is Irish soda bread, yeastless and made with sodium bicarbonate, and it's delicious. He's really hardcore about it, though, making his own yogurt every day which acts as the acid instead of needing to add tartaric acid; it's light and fluffy and has a superb texture. I can eat soda bread and butter endlessly. I'm much lazier, and mine isn't as careful, but there's a version I make with eggs in it that I take to parties --- it's that good!
@@p.d.9687 Here we go: 350g wholemeal flour, 125g white flour, 15g margarine/butter, 1 heaped tsp tartaric acid, 1 level tsp salt, 1 level tsp sodium bicarbonate, 1 heaped tsp sugar, 1 egg, approx 300ml milk. Mix all dry ingredients together. Rub in the fat. Add the egg and enough milk to form a stiff dough. Knead _lightly_ --- soda bread doesn't use gluten so you don't need to bind it; just make sure it's properly mixed. It'll be kinda sticky. Form into a round loaf, place on a floured baking tray, and cut a cross into the top. Bake at 230°C for 20 minutes, reduce the temperature a little, and bake for another 25 minutes. It'll brown and crusty on top and will sound hollow if you tap the bottom.
Sacrilege lol, not as good as the Northern Irish Soda Farl, which has 4 ingredients. 250g plain flour, plus more for kneading 1/2 teaspoon salt 1 teaspoon bicarbonate of soda 250ml buttermilk Preheat a heavy based griddle or frying pan to a medium low heat. Place flour and salt in a bowl and sift in bicarbonate of soda. Make a well in the centre and pour in the buttermilk. Mix quickly to make a rough dough, and knead lightly on a well floured surface. Shape the dough into a circle and cut into quarters. Sprinkle some flour i to the pan and add the Farls one at a time. Cook each side for 8-10 minutes until browned. If your pan is large enough you can cook all 4 at once. Remove from heat and allow to cool in the pan for 10 minutes. Slice sideways down the middle and serve with butter and jam. Its awesome toasted as well, and fried along with Potato farls as the basis for the famous Ulster Fry.
@@CarloTiscalli That's the kind my father makes, although using yogurt instead of buttermilk (as buttermilk is really hard to find) and in a loaf shape. He's from Wicklow, BTW.
Just so folks know: Outside of Milan, in the border area where Lombardy and Piemonte meet, the version of panettone *does not* have yeast! It's what my family has been making for generations. In fact, I hate the yeasted version; it's dry and not worth making. So I wholeheartedly support this version!
My family is from Tuscany, and traditionally they eat buccelatto, which is the ancient ancestor of panettone. Anyhow, while it's traditionally a yeasted sweet bread, my great aunt always made it with baking powder instead. So it doesn't surprise me that there quickbread versions of panettone as well.
My family is from the province of Novara exactly on the border of Piemonte and Lombardy. Around there, Pandoro is a popular Christmas cake being favoured by many people over panettone of any type.
@@gregmuon They must have been from Lucca then, buccellato is either sicilian (different recipe, same name) or from Lucca. I'm from Florence and we don't eat it here, we either go for panettone or pandoro according to personal preference.
Max you should know that in Italy there's an ongoing food war between panettone eaters and pandoro eaters. Before the pandemic in was pretty common to see news on TV about the conflict. I've seen friendships end over the question "do you prefer panettone or pandoro?" and families fall apart for the same reason. It's a serious matter LOL
Canadian Italian here and I've never had pandoro! Is there a recipe you'd reccomend. My family makes tordilli or tordidi? Not sure spelling. They're a fried yeast dough coated in a honey sauce. That's the only rival to pannetone we have.
@@bluebellflamesx Yep, fried dough in honey sauce. awesome: we love raisins in the dough. And you can make them during the day and cover them until dinner or guests come. But they really need to be eaten the same day.
@@bluebellflamesx I would definitely recommend the recipe from famous pastry chef Iginio Massari! ❤️ Oh yes, I know those little fried things covered in honey, we call them struffoli!
@@nata6025 when you buy pandoro in supermarkets you need to carefully read the ingredients list, some of them are disgusting. But if you find the Iginio Massari one (I think he has an online shop) I can assure you it won't disappoint! As for me, I don't have a preference between pandoro and panettone, they're very different in taste and texture and I like them both if they're good quality
This so much reminds me of the Russian Easter breads called “Paska”. I was born in Russia, and I remember each Easter my mother baked the sweet Russian Easter breads. Raisins are added to these Russian Easter breads. The tops you glaze with a specific glaze that’s made from egg whites. My mother would always put these sweet breads in the middle of the big platter dish, and all-around she would put the colored eggs
@@Z-Bronze Надо же, как интересно. Там в России, где я жила (два совершенно разных региона), кулич всегда был вот хлебушком, а пасха из творога. На Украине есть блюдо из пресованного творога?
I use it for Giada DeLaurentis ' bread pudding and occasionally French toast. Most often, it is simply torn apart and consumed pristine with tea or coffee. It needs no butter, etc. It is delicious all. By. Itself. 😘
I’m tempted to buy one this year purely because I want bread and butter pudding made with it. Bread and butter pudding is slightly different to bread pudding. Instead of cutting the bread into cubes, you slice it and butter the slices and arrange them in a baking dish then pour the custard mix over. Traditionally it has sultanas (raisins) scattered over but I’m not a fan of sultanas in baked goods. They are an assault to the teeth lol. But because the bread is in slices you can spread anything you like on them. Nutella is great. Pretty much any jam or jelly works. Caramel sauce, chocolate sauce, apple butter etc etc. If it’s sweet and spreadable, it’ll likely be great. The possibilities are endless and it’s such a quick and easy dessert.
I also use Giada's panettone French toast recipe. I make it every New Years day and serve it mascarpone and a glass of prosecco. Usually I drench it with some maple syrup. This year for Thanksgiving I made Giada's panettone French toast and also made her cinnamon syrup recipe, which was easy (I did it in the microwave) and delicious with the panettone.
My introduction to panettone was when I lived in Sicily and it was always dry and underwhelming, so I couldn't understand what all the fuss was about. Now, living in Friuli-Venezia Giulia I've become good friends with a Romanian gentleman who works at the Motta factory in Orsago, Italy. He always brings my fam panettone straight from the factory and it's always moist and very enjoyable. Still can't finish a whole cake though.
Joshua, I recommend you try artisanal Panettone, from an actual bakery. Some are absolutely heavenly. Industrially produced ones that you find in stores like Motta are quite basic - still enjoyable, but it can be so much better I promise.
Merry Christmas to you and Jose, and of course, the cats and the rest of your familes. Never doubt that you are making a difference in our lives by posting your videos.
I really appreciate the fact that Max keeps in the little mistakes, like the fruit falling to the bottom or what have you. It makes it so personable, realistic and fun. 😁👍❤️
I admire the courage of YTers posting videos of Italian recipes. The comment section is always on fire. _Do it this way, do it that way_. Born and bred in Milan where panettone was born, I’ve been seeing a lot of comments that I would usually reply to, but in the spirit of Christmas I’ll just say Buon Natale!
@@WinstonSmithGPT To Will Giani's point I just don't think there's any pleasing food Nazis lol. Like I get what you're saying about some recipes going a bit too far (a byproduct of lax American food labeling laws, e.g. "Champagne") but if they came here to vent some anger and shit on something for not being the exact recipe they like, nothing is actually gonna stop them.
@@WinstonSmithGPT I am at least honest about what I make, although I don't usually post what I make online. This weekend I made fresh cheese (farmer cheese style, like Max made in an early video) and used it like ricotta in dish that was something of a cross between lasagna and baked ziti. What did I call it? An experiment. That's what it was. Tasted good, but it's probably nobody's grandma's traditional recipe for anything.
My comment might have been misinterpreted. I didn’t mean “How dare they” I do actually admire them. Especially people like Max and Andong that put tons of hours in research. I am the first that rains fire on the comment section when I see people clearly not caring about traditional recipes (I am talking to you Jamie Oliver). 😊
OK. Just have to comment on how delightful to hear a cook say, at the end of the baking, "Just go buy it!" One of the reasons we all love you! Thanks and Merry Christmas to you both.
Peruvian here! We love panettone (we called it panetón)! A Cristmas without panettone, it's not Cristmas! One of the Motta's family came here and began to prepare it, then other bakeries follow it. The peruvian Motta is still around, but it was buy by D'onofrio (the one you put in the video). I know of many foreigners that don't like panettone too much, but for me is a necessity, special with butter an hot chocolate, even if we are in summer!
@@renaerolley5670 It's really tasty! If you have a Trader Joe's store near you, it's their Triple Ginger Brew. (It's basically just super super strong ginger ale.)
Max, if you dust the fruit/peel, or roll it around in flour before adding it to the batter there's less likelihood if it sinking to the bottom while baking. An old tip my Aunt taught me. I'm with you on the dryness front though. I fear I unintentionally insulted some Italian friends of mine when talking about panettone one day. It does make a good bread & butter pudding though, or French toast! Or one for the Italian Scottish folks out there, fried in bacon fat as part of a cooked breakfast. [We also are known to fry slices of clootie dumpling for a "Full Scottish Breakfast". A clootie dumpling is a fruit pudding boiled in a "cloot"/cloth]. So it's not as odd as it sounds.
@@SombreroPharoah It was always a birthday treat having a clootie dumpling made. Great hot with custard, cold own its own, or buttered, with cheese or in the fry up as said. Well worth giving it a go. I still love them. If you don't want to make a whole one you can buy it sliced - depending on where you live of course. In Scotland & Northern England many of the butchers will sell slices & sometimes supermarkets have slices for sale beside the breakfast meats.
OMG! I've read about clootie dumplings in Discworld novels, but thought they were made up by the author! I never imagined they were a real thing. I imagined something akin to the chicken-and-dumplings I grew up with, which is basically biscuit dough dropped in lumps into a stew. Discworld clootie dumplings were said to be full of suet, and covered in gravy, so I think they cannot also be the ones with fruit, can they? Surely there must be more than one version.
Thank you, Max, for bringing up Pellegrino Artusi, a true national popular hero in his own little way for us Italians! His work cannot be missing in any italian kitchen worth of this name. Some even say his work has done much more to truly unite Italians in one nation than many other much more laureate figures. I really hope you do go into the details of his character in an a future episode ;)
Slavic cultures also have something incredibly similar to a panettone that we bake for Easter. It's called "kulich" and I'm so curious whether panettone has anything to do with it. It tastes exactly the same and also contains yeast and dried fruit
What I love about Max and his approach to each adventure in cooking and history is that even when the recipe falls short of hopes, he acknowledges it and reflects on the lessons learned and the experience gained. That's not just a recipe for a Panettone; it's a recipe for how to live one's life. Merry Christmas, Max and Jose and the kitties!
Panettone is the ultimate Christmas treat for me, brings me so many memories. Brazilians get fiercely divided in Christmas season between those who prefer traditional panettone with raisins and candied fruit, and those who go for the chocolate version (chocotone). Not to mention the ubiquitous raisins on any dish.
I love Panettone Marietta! Maybe it’s because I live close to Artusi’s birthplace, but I never saw the two panettoni in conflict, they also taste so different, this being a super soft Christmassy cake. Panettone Marietta is easier to make in a regular oven, so it makes sense that’s featured in Peregrino Artusi’s home cooking book. His book did what Julia Child did for Americans and french cuisine. I’m so happy you made this!
I’ve spent quite a bit of time watching videos and reading recipes for *real* panettone, and they not only spend several days making the airy bread, but it’s due to a “pasta madre” that it has its unique texture. That’s a sweet starter that is started weeks ahead of time and tended daily to get it to the right point for the breadmaking. There are also shortcut (yeast) versions, but I’ve never seen anyone make a cake version and call it actual panettone. Not that it wouldn’t taste good, it just wouldn’t be panettone. Giorilli is the “Father of panettone” whom I see mentioned most often. His recipe is online, in Italian. I’ve collected so many recipes that I’m confused which is the “right” one any more, but the one I used that was really good but not *too* intensive was from a YouTubing nonna, Zia Franca. It’s a really good recipe and her video is captioned and worth a watch.😂
@@JustMe-gs9xi It’s a sweet sourdough starter that you make. The ones I’ve seen (when looking on TH-cam and blog posts of the panettone process) are made over a long period of time and are a different consistency than regular sourdough starter. They’re firm (more flour than water whenever they’re fed) and seem to be an integral part of the process, replacing yeast.
@@JustMe-gs9xi lets put it that way: you make your own sourdough and then you keep it fed and alive.. it is a gift that keep giving.. it is used in a miriad of receipe: from bread (that turns out to be easier to digest) to panettone to.. damn I think cars.. because there are so many use for it that probably somethign with wheels is not to rule out..
In some places in south america like Chile or Argentina is called 'panetón', which can roughly be translated as 'big bread', so I also believe the origin of the name is probably nothing noteworthy.
Yes, you'll need to look him up. He's an upper class figure, dining out with upper class families and after each dinner he wrote a column in his newspaper - compare YT video. By invitation, he traveled the country (in a time when Italy was trying to become single nation state). His stories and recipes then got commented by Mrs so-and-so from near and another Mrs this-and-that from far that each did things slightly differently than his description. He bundled his columns and selected comments in his cookbook - and because of the the format it reads like a novel. And presents a snapshot of the significant Italian cuisine of between 1850 and 1900. His book was and example for French chef Escoffier in writing his French cookbook
Just loved your "oops" moment when you add the rum to the sultanas. I'm not Italian but I love Panettone. Didn't know there was a quick version. Might try baking it next year instead of buying one. Merry Christmas to you & Jose & the cats.
This was such a treat! I'm ecstatic. Not only I am Italian, but I live right next to Pellegrino Artusi's hometown. Nonetheless, I neither knew this specific recipe of his, nor remembered the details about all those clever Tonys :) I tried to bake a panettone, once, following the modern, laborious process. The taste was good, the texture quite less so; most importantly, it dried out very quickly. A high-quality panettone is soft, moist (in a buttery sense), very flavorful and has a quite long shelf life if properly packed and stored. Contrarily to good old Artusi, I quickly came to your same conclusions: it's better (and faster...) to go and buy a proper panettone. Here the prices go from 3 to 40+ euros, respectively going from plain industrial types to heavenly creations by the best bakers (I love the Sicilian pistachio version). I buy few of them, but enjoy the quality ones (around 20-odd euros). Have the best holiday season, Max and Jose!
I'm always so surprised by how good your pronunciation of Italian is! Also congrats for the bravery because the average Italian always find something to get mad at when someone who's not Italian tries to do an Italian recipe. Merry Christmas to you, José and the cats💖
@@forzanerazzurri2339 It could very much be improved in certain points, yes. It's not bad, he just sounds like he's trying to sing an opera half the time.
@@forzanerazzurri2339 keep in mind that he doesn't know italian and doesn't already speak a romance language, he pronounced most of the things correctly, you can't expect people with no knowledge of Italian to speak perfectly a foreign language
I think the order of the additions may have something to do with the dryness and the texture. I made one as described and then another with all the dry ingredients sifted together, minus the sugar which I creamed into the butter, and the second one came out great, like a very light scone. My family ate half of it in one go! And the other one is still sitting on the counter... 😆
It will taste sweeter this year and with each passing year, because it will be sweetened with your memories of her; eating it will help to keep her alive in your heart. My condolences on your loss.
Hello there! I am italian and live in the town where the panettone has born. Panettone is a very old recipe, thank you for paying a dignified tribute to an amazing dessert (which, I don't know for what criminal reason, has been relegated to a few days a year instead of year-round! And what the heck, it's so good!!!)!
5:49 If you roll the sultanas in a bit of flour and confectioners sugar and then throw in they won’t fall to the bottom. This is the recipe my mom brought from Lazio! Brilliant!
You probably already know this, but when adding fruit or nuts to a cake she would first coat w flour to keep it from falling to the bottom. It works very well, and may work on breads.
I think I remember from British Bake Off that they recommended dusting the fruit in flour to keep it from sinking so the bottom when baking. I haven’t given it a try myself but it’s ringing a bell. It’s probably also a lot easier to get the fruit to stay in the yeasted version due to the gluten structures
It really doesn't work. The best trick is to add some batter to cups before mixing in the fruit. Then add the rest of the batter. This gives the fruit a place to fall before jumbling up in the bottom of the cup.
Love seeing that 1M up there! Congrats Max and Jose and kitties! I've seen Panettone countless times but never tried it. It does look tasty...maybe this is the year.
I think that doing the recipe with the chemical rise as opposed to the yeast would be good for someone who enjoys a cake like texture. Two of my great aunts and one of my grandmothers prefer a chewier sort of bread and denser cakes so I think it’s in what you’re used to. Nonetheless I adore fruitcake(Please don’t hit me) And I also love baked goods with fruit so panettone is right up my street regardless of which kind you make or get. Merry Christmas Max and Company
Another fruitcake lover here. My mother’s fruitcake recipe was a wartime one that only had raisins and candied fruit with a small amount of sugar and fat due to wartime rationing. It was ok, but nothing spectacular. I liked raisins so it didn’t much matter to me. When I was in college I found a fruitcake recipe in a church cookbook which I started making and have gradually modified it with additional fruits including dried apricots, pineapple, cranberries in addition to the 2 types of raisins, currants, dates , candied peel and cherries. The fruit is soaked in brandy for 2 weeks before making the cakes. Once baked they are brushed daily with brandy for 3 days, then wrapped and stored until at least Thanksgiving. I start making them in September right after Labor Day so they have sufficient time to ripen for the holidays. Those that aren’t eaten the year they are made get brushed with brandy every 6 months so they don’t dry out. This year we will finish eating the cakes baked in 2019.
Max, your segues to the “commercial” part of the show are always fun, smooth and… shameless ! Congrats on the million subscribers, you certainly deserve it. It seems like only yesterday that you announced you were quitting Disney and working full time on Tasting History, a very good move.
My family dislikes alcohol in baking. We used to use apricots but now we use dried mango. We've made it with and without orange zest. It's so good toasted with more butter the next day
I think I can help with your raisin problems. First, toss your raisins in flour to coat them before you put it in the batter, second put in yourPowders before the raisins and put the raisins in last. The flower gives the bat or something to hold onto and helps to suspend the raisins. Additionally you could lightly chop the reasons before you toss them in flour so they don’t have as much weight from the alcohol soaking. I hope this helps
In Italy there is (unsurprisingly🤣) something like a rivalry going on between sweet breads at Christmas: one is Panettone, the other is Pandoro, lighter still, plain inside, as wide spread and as well known as Panettone, almost every household in Italy has one or more for the Christmas holidays, needless to say I personally much prefer Pandoro and an episode on it would be fantastic 😀 Merry Christmas everyone from Italy 🎄👋🏻
@@Phobero Personally out of all the Christmas sweets I would say I prefer Veneziana, Pandolce is good but it's a bit too "spicy and rough" for my personal taste as Panettone is, that's why I prefer Pandoro over it, I would say that both Pandolce and Veneziana are a bit too regional though, Panettone and Pandoro are really a nation wide spread sweet like no other for Christmas
The Italian equivalent to the MCU's Civil War... "Team Pandoro" vs "Team Panettone". Panettone is of course the superior one lmao (even tho I do prefer Naples's traditional christmas sweets)
Panettone made its way to Poland when an Italian princess brought her chef and baker with her when she married a Polish prince. They renamed it Babka. Also, when the chef made ravioli, it morphed into pierogi. My friend researched how foods crossed boundaries over the years when she was getting her culinary degree. Kolache made it to Denmark and became danish sweet rolls. Butter horns went to France and became croissants. Etc., etc.
I think some info from the art world fits nicely with the story you tell about Pannetonne's arrival in Poland. In 2007, a pastel-on-vellum image of a young Italian Renaissance era princess, discovered in Poland, became known to the art world. Some experts believe the picture, La Bella Principessa, was drawn by Leonardo daVinci. The girl is thought to be Bianca Sforza, illegitimate daughter of Ludovico Sforza, who employed Leonardo when Bianca was in her early teens (this fits the carbon dating of the materials). Shortly after the pastel was drawn, Bianca married a Polish prince and moved to Poland. Ludovico Sforza, her father, features in both of the apocryphal stories of the origin of Pannetone that Max tells in this episode.
I definitely would buy one, especially in Italy. My wife and I lived there for 2 years. Our small town had 2 pasticcerias and 2 bakeries that all made them deliciously, and took no work on my part. The hardest thing to do was not to buy 3 or 4 a week during the Christmas season.
*pro tip* You may be able to prevent the fruit from falling by rolling it in flour, before folding it into the batter... You can also make the cake more moist by drizzling ample simple syrup(equal parts boiling water to white sugar, cooled, store in refrigerator), it'll soak into the cake and make it a bit sweeter too
What I learned in cooking school was to always roll your fruit into the flour before you add it to the batter to keep it from falling to the bottom. This is for any recipe using fruit in a cake or muffin or any batter or dough really. It works. So glad yo did this. It’s my favourite Xmas thing and when you said no yeast I said whaaaat?
"-one" is usually translated to English as "big," but it's really more fun than that. It's an intensifier, like adding "-er" to an adjective in English, but for nouns. So a more literal translation of "panettone" would be "caker," or possibly "CAAAAAAKE" in a Randy Savage voice.
...a reliable way to prevent additions like the raisins & candied fruit from sinking through the batter/dough is to hold-aside a tablespoon of the flour at the start; toss with the fruits in a small bowl with said flour to coat the fruit bits (pause for a glate) - providing 'grip' 'twixt the batter & the bits...
As a Peruvian I can confirmed that paneton (like we call it here ) it’s a almost like a staple . Everybody loves it and you can buy it almost all year long. First in June-July for Independence Day festivities, then October (señor de Los Milagros - a Catholic image veneration associated with some traditional food-) , and from late November to early January because of Christmas. Here there is A LOT of brands and types and there from the cheaper like 3 dollars to the fancy ones from Italy at 30 dollars
In Lombard we call it panetun or paneton, the fact that it’s called paneton in Peru might have something to do with northern Italians emigrating to South America
As an Italian American whose maternal line shares a name with a Panetonne company, we usually have one at Christmas (and my mom sends them out to her family as gifts each year). It’s be fun to try and make one. Perhaps adding some more rum would help relieve the dryness.
Love panettone! Have you ever heard of panforte? It's another typical Xmas recepie from the city of Siena (in Tuscany) which appears to have its roots in medieval time. It was one of my favourite as a child!
I started seeing this stuff line the shelves at my local cvs last year and had no idea what it was. I got it then, thought it was weird because it looked like a cake or muffin but didn’t taste like one, but I still liked it. I saw lots of it again this year and was like “I want that weird thing again”. Now I know what it is and have a better appreciation for it. I kinda prefer it over cookies lately.
In Argentina we call it Pan Dulce, it is dry as ffff and mostly made with candied fruit. We all hate, but we buy and eat it because it reminds us of our childhood ♥️♥️♥️
I was surprised by this cake/bread's resemblance to my mom's Easter tradition of making a Russian "candle" shaped raisin kulich, baked in a large can and iced on top. Nobody ate it, except Dad, I think. It seemed to me like glorified bread with extremely tough crust.
Not only did it travel the world with the Italians, it jumped the Christian gap, as well! The Orthodox church cuisine includes a kulich (a raisin bread with decorations on top) for Easter celebrations! Honestly, this panettone episode shattered my worldview ju-u-ust a little bit...
The BEST of both worlds---ease of making and traditional flavor Using Max's measurements, I replaced cake flour with bread flour and for leavening soda/tartar . dissolved 1 tsp instant yeast in 1/4 cup warm water ADDED 1/2 cup flour to balance it out beat it to develop good glutes.... , added fruits at the end dusted with flour ( candied papaya cut in small dice is beautiful in the cake) poured it into a paper lined mold and raised a springform or a24 oz metal coffee can.... . I used a parchment lined tall juice can dont forget the bottom..... and let it rise almost to the top. ..this takes some time but keep watching it....... baked 40 minutes. move gently to the oven as it is very light Let it cool five minutes ..... give the can a sharp twist and it will slide out..you do have to HANG IT...two skewers parallel near the bottom and hung over a small wastebasket or stock pot until cold.. Leave in the paper until ready to slice......keeps from drying out. No kneading beyond the hard beating you give ..... and it will be moist and rich .... It is best eaten 2 days later so the flavors meld and crumb takes on the right texture....It's actually like Max's Sally Lunn with Fruit. DELISHHHHHHH....dont tell anyone how easy it is to make this way...You 'll make it often Thanks Max for the Inspiration.
The first time I had panettone in Italy for Christmas it was like an instant home comfort food. It was 'just so". Much better than American fruit cake. BTW, I prefer the Motta cakes.
You can also lightly toss the fruit in flour to stop it sinking to the bottom of the bread while baking. It doesn't change the taste of the finished product at all... Just a little bit of baking know how for you Max... Merry Christmas and wishing you a happy and healthy 2022!
In Brazil we have a thing called "Chocotone" which is a Pannetone with chocolate chips instead of fruit, it's delicious we also used to eat it in christmas but it has become so popular it's sold all year long. I think italians would find it heretical, like Strogonoff pizza and other Italian-Brazillian foods.
Really happy for you. A million subscribers is nothing to scoff at, and I wish more content was as wholesome as yours is. Looking forward to enjoying more.
If you roll the fruit in flour before adding them to the batter they will not sink. It adds a rough skin to the fruit that gives it traction, makes it much less slippery. Greets from Alexander, a German living in Sydney, watching a fab show from America.
First and foremost, Merry Christmas to you and Jose! A tip for preventing the fruit to sink to the bottom, that my grandma uses, is to dust the fruit with flour before incorporating it into the dough. Maybe that helps you out the next time :) Much love from Germany
I used to have a recipe for bread machine panettone: it's basically brioche flavored with lemon zest and fennel/anise, plus raisins and candied fruit. It's a lot more similar to the traditional Milan panettone because at least it's a yeast dough instead of a cake with chemical leavening. (And I'd use double-acting baking powder if I were going to make panettone without yeast.)
brioche and panetone are made entirely differently, have totally different ingredients, taste totally different and have a radically different textures.
Max, as I understand it, flouring the pieces of fruit will help keep them from sinking to the bottom of your baked goods, whether yeast-raised or some version of soda bread - it should work for panettone. Just toss the fruit, or nuts, or whatever, in some of the flour you're already using - it isn't necessary to use more.
It's the perfect recipe, or there would be dislikes! they love you on the cooking board on 4chan, this is how I found your channel. btw, good taste in Rum. Thats one of my favorites. merry Christmas and a happy new year, Mr Miller
Thank you all for putting Tasting History over 1 MILLION SUBSCRIBERS this week! Tomorrow, Wednesday, December 22, we will do a live Q&A on the channel at 12pm PST/3pm EST. Hope to see you there!
Congrats! Your videos are awesome and you definitely deserve the million subscribers (and more).
Congratulations on 1 million! Proud of you and keep up your Amazing Talent! Can’t wait for the Q&A!
Please archive the Q&A and keep it up. I work nights and rarely get to watch these kinds of things live, but love them from my favorite creators nonetheless.
The story I've been told when I was a kid is simpler: a baker dropped raisins in the bread dough by mistake, to avoid having to throw everything away he decided to add sugar to the pastry and sell the bread as a desset, his clients loved it and so panettone was born.
Truc, Max- to prevent fruit from dropping to bottom of cake, just toss lightly in flour before folding into batter 😎
If my mother's side of the family has taught me anything , " oops I accidentally added Jamaican rum/alcohol in general" is the most Italian part of this recipe
My old flat mate had a recipe for Christmas cake and the brandy instruction was ‘pour until dizzy’. She was Greek. She knew how to party.
@@dees3179 "Pour until dizzy" I got an Aunt like that.
@@dees3179 what. And you guys *don't* know how to party?
Does it make you drunk
@@dees3179 Reminds me of stories I heard growing up about a great aunt that was always drinking from a can of Coke...that was filled with whiskey and wasn't fooling anyone!
Bread baking tip: coat your fruit in your dry ingredients before mixing in and it helps suspend them in the dough :)
I was checking the comments to see if anyone gave this tip. Glad to know that someone else knows about it. 🙂
@@DaniPhoenix1987 same lol
That's what I was gonna say! Had a blueberry coffee cake that we always did that with the berries. Now I don't have bushes, and they are expensive so I haven't made it in decades 😞
@@joantrotter3005 Frozen blueberries are much more affordable. I'd never buy the quantity of them fresh, but the frozen ones I could eat daily, nearly year-round.
I tried that many times, with or without and it doesn't make difference really...
I'm from Italy and I had to get that book for university, and no, my major has nothing to do with food, I had to read it because it's excellent evidence of the state of the Italian language at the time. Also, it reads like an old-timey version of one of those food blogs where you have to slog through endless personal anecdotes before you get to the recipe.
Lmao I hate those food blogs... “My recipe for bread starts when I was a child, growing up in the mountains of Nepal. I would ponder under my favorite oak tree....”” *scrolls faster*
@@jamesc8259 some websites now have "Jump To Recipe" button on it so you won't have to scroll no more. Happens to me too I begin reading "bla bla bla..." Nope scrolling down near the very bottom to actually get recipe.
@@nightstalker5282 Happens in alot of western recipes. Specially the American ones. Were those introduced by Italian immigrants ? ))) You don't have that in Chinese [ I mean the ones written in Chinese )) ] ones. I'm trying to be european asf because I am booorredd ! ! !
I endure it as much as I hate it- the padding with stories gives more room for ads; you’re not paying for the recipe, so this is the revenue for the site.
"Like an old timey version"...or like a food blog.
It's rare for a food TH-camr to say something like "just go buy the store version", so I love the honesty.
"The Science in Cooking and the Art of Eating Well" is such a badass name for a cookbook
Second only to "To Serve Man".
Very Italian
@@drakesavory2019
Twilight Zone fan I see
What more do you need?!
so bad ass that italian coock still today consder themselves Artusi Follower or "the other"...
The fact that it has a controversy makes it a traditional Italian recipe
Sprinkled with family feud, for measure.
(angry italian hand gestures)
@@marcogenovesi8570 username checks out
And in Brazil, different states have ancestors from different parts of italy and the "proper panettone" war is real.
I didn't know my ancestors travelled that much. I hear everywhere of people with Italian descent. Pretty cool
I worry about any "Bread War" that ends in a stalemate because that usually means someone left their bread out too long.
It's a tough time, but you're sure to find people who'll rise to the occasion
Don't you just loaf bread puns
🤣
[clack clack]
well then it should become a bread pudding war
I have to be honest, panettone is starting to creep into my nightmares with my work at the bakery. So many to wrap up in plastic and ribbons. Seeing them being made fresh never fails to amaze me... I just hate the packing.
Packing is the worse part of any production process
@@gafrers Not to me. I love packing, but it is likely due to the fact that it's not my job and I don't have to repeatedly do it a zillion times 😀
Does this mean that anyone gifting you a loaf at Christmas runs the risk of getting shot?🤣
Hello, my fellow baker! Yeah, I'm in the same boat. Last Friday I packaged so many panettoni and pandori that I couldn't tie the strings of my apron anymore, I had to ask my apprentice to do it for me.
I know exactly how you feel I used to work in bakeries
It has become a tradition with me and one of my oldest friends to get a chocolate panettone and make French Toast out of it. I layer it, spread with Nutella and top it with whipped cream. I might add in some marscapone this year. We always do this a day or so before Christmas and call it Chocolate Tony Day. We are having it later today!
Oh my gosh I love this
That sounds dreamy!!😋
Omg that sounds delicious!!
My late wife and I would always have French Toast made from leftover Panettone and Eggnog on the day after Christmas
Yummy!
Hi Max, a tip my mother gave me to keep blueberries from settling in muffins might help in this too. Very lightly coat the fruit in flour before adding it to the batter. That coating will hopefully help suspend the fruit. I know it helps in blueberry muffins. Love your videos. Thanks!
Came here to add the same comment. Flouring things you don't want to sink in a bread/cake is useful to know about (and often omitted from recipes)
Baking family, came to advise the same. Thanks!
Wanted to write it, but I decided to check comments, since I thought for sure someone did write it already :) We have same trick in Poland for ,,babka" and ,,keks" cakes, first is with reisins, and second with whole bunch of dried and candied fruits :) And of course whole lot more, but those are most common ;)
Just chopping the fruit smaller helps too. But I would never make the dough thicker- it won't rise as well.
Ditto!! Came here to say the same thing. Dust fruit with a bit of flour and don't beat it in but fold it in.
I grew up with my family making Polish babka from scratch. After we tried the Italian Panettone from a store, we realized they were so close that we switched to the Italian made ones and enjoyed them multiple times throughout the year including Easter. We've recently changed our dried fruits to use craisins and dried Maine blueberries instead of the raisins/sultanas and candied fruit. We appreciate the more natural ingredients rather than the brightly colored candied fruit.
Question; what if you made your own candied fruit? I have and it is not difficult, if a bit time-consuming.
Then again, I am a chocolate addict so I'd probably replace all of that with just chocolate...
@@lyravain6304 homemade candied or dried fruit would be great to use.
Craisins and dried blueberries are my favorite!
@@lyravain6304
Why _replace_ the fruit with chocolate when you can have both?
@@ragnkja Because I am addicted to chocolate? And anything that isn't chocolate takes room that I would have chocolate in.
Yes, I might have a problem. I'm working on it.
I’m an Italian chef, and I’ve been working in michelin star restaurants in Italy and Europe for almost 20 years now.
I’d like to thank you for all the research you go through and share. Modern cuisine has already reached its top and we are now looking more and more into roots and lost traditions, and what you share is very inspiring.
Also, thanks for this spotlight on the Artusi. He is for the Italian cuisine pretty much what Escoffier is for French cuisine.
Absolutely deserved!
Also merry Christmas and buon panettone a tutti!
Oh wow to say modern cuisine has peaked is bold. Not sure I always agree with that, given how much cultural fusion food is still possible and still delicious, but I suppose that's also not the kind of "slag" you'd serve in a fancy restaurant lol
@@monsieurdorgat6864 As far as he knows. Saying modern cuisine has peaked is not only bold, it's downright obtuse.
@@monsieurdorgat6864 I see your point and I’m totally fine with different opinions. Always appreciate different points of view.
What I was referring to was not the creativity…I’m sure there are still infinite combinations that can be played with, and eventually “fusions” to be made.
The peak you mentioned for me was molecular cuisine.
It’s really hard for me to think about something that could go beyond.
Although very fascinating, allowing today’s chefs to put their hands on amazing technologies, techniques and pushing boundaries of what was known, I feel today’s need is for a more concrete approach.
Not saying that someone should go to the restaurant to eat what he could easily do at home with a cookbook, but I’d rather prefer something that has been cooked on wood fire, served with herbs picked directly from the woods, rather than prepared in a lab-like kitchen.
But as with every art, cooking will go back and forth, evolve and involve.
I’d be happy to live long enough to witness the next revolution.
@@WinstonSmithGPT lmao "modern isn't contemporary"
You're really splitting hairs on definitions just to say you don't like it.
Bella!!!!
"We're doing panettone this episode!"
"I love panettone!"
"This will cause controversy."
"That... makes sense."
As an Italian this video was an absolute treat! Thank you! I LOLed at the "oops I accidentally soaked the raisin in rum", my mum always soaked raisins in rum for any sort of cake/dessert even when we were children. But she also tried to make me smoke because it was the 70'...
It is common to dust your fruits with a bit of flour, shaking off the excess, before adding it to the batter. It helps keep your fruit pieces in place. In my family, we eat panettone with a bit of half and half poured over it. Delish!
That sounds amazing
My father's Irish, and his everyday bread is Irish soda bread, yeastless and made with sodium bicarbonate, and it's delicious. He's really hardcore about it, though, making his own yogurt every day which acts as the acid instead of needing to add tartaric acid; it's light and fluffy and has a superb texture. I can eat soda bread and butter endlessly. I'm much lazier, and mine isn't as careful, but there's a version I make with eggs in it that I take to parties --- it's that good!
@hjalfi recipe please for the addition of the egg.
I'd love to see that recipe as well, if you're willing to share!
@@p.d.9687 Here we go: 350g wholemeal flour, 125g white flour, 15g margarine/butter, 1 heaped tsp tartaric acid, 1 level tsp salt, 1 level tsp sodium bicarbonate, 1 heaped tsp sugar, 1 egg, approx 300ml milk. Mix all dry ingredients together. Rub in the fat. Add the egg and enough milk to form a stiff dough. Knead _lightly_ --- soda bread doesn't use gluten so you don't need to bind it; just make sure it's properly mixed. It'll be kinda sticky. Form into a round loaf, place on a floured baking tray, and cut a cross into the top. Bake at 230°C for 20 minutes, reduce the temperature a little, and bake for another 25 minutes. It'll brown and crusty on top and will sound hollow if you tap the bottom.
Sacrilege lol, not as good as the Northern Irish Soda Farl, which has 4 ingredients.
250g plain flour, plus more for kneading
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
250ml buttermilk
Preheat a heavy based griddle or frying pan to a medium low heat. Place flour and salt in a bowl and sift in bicarbonate of soda. Make a well in the centre and pour in the buttermilk. Mix quickly to make a rough dough, and knead lightly on a well floured surface. Shape the dough into a circle and cut into quarters. Sprinkle some flour i to the pan and add the Farls one at a time. Cook each side for 8-10 minutes until browned. If your pan is large enough you can cook all 4 at once. Remove from heat and allow to cool in the pan for 10 minutes. Slice sideways down the middle and serve with butter and jam.
Its awesome toasted as well, and fried along with Potato farls as the basis for the famous Ulster Fry.
@@CarloTiscalli That's the kind my father makes, although using yogurt instead of buttermilk (as buttermilk is really hard to find) and in a loaf shape. He's from Wicklow, BTW.
That "oops I used Jamaican rum" really had me smiling and loving it
Just so folks know: Outside of Milan, in the border area where Lombardy and Piemonte meet, the version of panettone *does not* have yeast! It's what my family has been making for generations. In fact, I hate the yeasted version; it's dry and not worth making. So I wholeheartedly support this version!
My family is from Tuscany, and traditionally they eat buccelatto, which is the ancient ancestor of panettone. Anyhow, while it's traditionally a yeasted sweet bread, my great aunt always made it with baking powder instead. So it doesn't surprise me that there quickbread versions of panettone as well.
@@gregmuon Greg the tuscan
The recipe is similar to german Konigskuchen, Royal Cake.
My family is from the province of Novara exactly on the border of Piemonte and Lombardy. Around there, Pandoro is a popular Christmas cake being favoured by many people over panettone of any type.
@@gregmuon They must have been from Lucca then, buccellato is either sicilian (different recipe, same name) or from Lucca. I'm from Florence and we don't eat it here, we either go for panettone or pandoro according to personal preference.
Max you should know that in Italy there's an ongoing food war between panettone eaters and pandoro eaters. Before the pandemic in was pretty common to see news on TV about the conflict. I've seen friendships end over the question "do you prefer panettone or pandoro?" and families fall apart for the same reason. It's a serious matter LOL
Canadian Italian here and I've never had pandoro! Is there a recipe you'd reccomend. My family makes tordilli or tordidi? Not sure spelling. They're a fried yeast dough coated in a honey sauce. That's the only rival to pannetone we have.
@@bluebellflamesx Yep, fried dough in honey sauce. awesome: we love raisins in the dough. And you can make them during the day and cover them until dinner or guests come. But they really need to be eaten the same day.
I see Pandoro being sold at my supermarket and I'm a bit skeptical, there's no fruit in it like the panettone. What's your preference?
@@bluebellflamesx I would definitely recommend the recipe from famous pastry chef Iginio Massari! ❤️ Oh yes, I know those little fried things covered in honey, we call them struffoli!
@@nata6025 when you buy pandoro in supermarkets you need to carefully read the ingredients list, some of them are disgusting. But if you find the Iginio Massari one (I think he has an online shop) I can assure you it won't disappoint! As for me, I don't have a preference between pandoro and panettone, they're very different in taste and texture and I like them both if they're good quality
This so much reminds me of the Russian Easter breads called “Paska”. I was born in Russia, and I remember each Easter my mother baked the sweet Russian Easter breads. Raisins are added to these Russian Easter breads. The tops you glaze with a specific glaze that’s made from egg whites. My mother would always put these sweet breads in the middle of the big platter dish, and all-around she would put the colored eggs
Oh, you are talking about Kulich. Paskha is made from tvorog.
It's called "paska" is Ukraine.
@@Z-Bronze Надо же, как интересно. Там в России, где я жила (два совершенно разных региона), кулич всегда был вот хлебушком, а пасха из творога. На Украине есть блюдо из пресованного творога?
It's called "Pască" in Romania
Love paska ..... Now I'm hungry
It’s probably sacrilegious, but I love making my panettone into French toast on Christmas morning.
I use it for Giada DeLaurentis ' bread pudding and occasionally French toast. Most often, it is simply torn apart and consumed pristine with tea or coffee. It needs no butter, etc. It is delicious all. By. Itself. 😘
I’m tempted to buy one this year purely because I want bread and butter pudding made with it. Bread and butter pudding is slightly different to bread pudding. Instead of cutting the bread into cubes, you slice it and butter the slices and arrange them in a baking dish then pour the custard mix over. Traditionally it has sultanas (raisins) scattered over but I’m not a fan of sultanas in baked goods. They are an assault to the teeth lol. But because the bread is in slices you can spread anything you like on them. Nutella is great. Pretty much any jam or jelly works. Caramel sauce, chocolate sauce, apple butter etc etc. If it’s sweet and spreadable, it’ll likely be great. The possibilities are endless and it’s such a quick and easy dessert.
I also use Giada's panettone French toast recipe. I make it every New Years day and serve it mascarpone and a glass of prosecco. Usually I drench it with some maple syrup.
This year for Thanksgiving I made Giada's panettone French toast and also made her cinnamon syrup recipe, which was easy (I did it in the microwave) and delicious with the panettone.
Toasting panettone left over from the previous evening is one of the rewards for getting up on Christmas morning.
That's the BEST way to eat it! Look for it in after Christmas sales and stock up!
My introduction to panettone was when I lived in Sicily and it was always dry and underwhelming, so I couldn't understand what all the fuss was about. Now, living in Friuli-Venezia Giulia I've become good friends with a Romanian gentleman who works at the Motta factory in Orsago, Italy. He always brings my fam panettone straight from the factory and it's always moist and very enjoyable. Still can't finish a whole cake though.
Of course you shouldn't finish it alone, it's for a whole family, same with pandoro
Yeah i found the sicilian ones are kinda dry and crumbly not so good
Joshua, I recommend you try artisanal Panettone, from an actual bakery. Some are absolutely heavenly. Industrially produced ones that you find in stores like Motta are quite basic - still enjoyable, but it can be so much better I promise.
Merry Christmas to you and Jose, and of course, the cats and the rest of your familes. Never doubt that you are making a difference in our lives by posting your videos.
100% Since Covid, Max has become one of my weekly beacons of hope. Bravo and here's to a successful 2022.
Jose?
@@4solepurposesonly husband
@@saturn6784 ohhhh didn’t know…thanks
I really appreciate the fact that Max keeps in the little mistakes, like the fruit falling to the bottom or what have you. It makes it so personable, realistic and fun. 😁👍❤️
I admire the courage of YTers posting videos of Italian recipes. The comment section is always on fire. _Do it this way, do it that way_. Born and bred in Milan where panettone was born, I’ve been seeing a lot of comments that I would usually reply to, but in the spirit of Christmas I’ll just say Buon Natale!
If you put enough time to research and understand the history behind a dish, no Italian will ever complain. And Max is the best!
@@WinstonSmithGPT To Will Giani's point I just don't think there's any pleasing food Nazis lol. Like I get what you're saying about some recipes going a bit too far (a byproduct of lax American food labeling laws, e.g. "Champagne") but if they came here to vent some anger and shit on something for not being the exact recipe they like, nothing is actually gonna stop them.
@@WinstonSmithGPT I am at least honest about what I make, although I don't usually post what I make online. This weekend I made fresh cheese (farmer cheese style, like Max made in an early video) and used it like ricotta in dish that was something of a cross between lasagna and baked ziti. What did I call it? An experiment. That's what it was. Tasted good, but it's probably nobody's grandma's traditional recipe for anything.
My comment might have been misinterpreted. I didn’t mean “How dare they” I do actually admire them. Especially people like Max and Andong that put tons of hours in research. I am the first that rains fire on the comment section when I see people clearly not caring about traditional recipes (I am talking to you Jamie Oliver). 😊
Buon Natale to you too!
OK. Just have to comment on how delightful to hear a cook say, at the end of the baking, "Just go buy it!" One of the reasons we all love you! Thanks and Merry Christmas to you both.
Peruvian here! We love panettone (we called it panetón)! A Cristmas without panettone, it's not Cristmas! One of the Motta's family came here and began to prepare it, then other bakeries follow it. The peruvian Motta is still around, but it was buy by D'onofrio (the one you put in the video). I know of many foreigners that don't like panettone too much, but for me is a necessity, special with butter an hot chocolate, even if we are in summer!
@@gwennorthcutt421 it is! You have to tried it!
Here in Brazil we also eat a lot of it, and i love it!
@@ZheNikkoGuy The panetón-eating world assemble!
I was looking for another peruvian :D Feliz Navidad!
@@edcrfv098765 Feliz navidad compatriota! Pásala bien comiendo un buen panetón!
I am so glad that I am not the only weirdo that has “control” dishes to test against the “new version” recipe
For those of us who don't use alcohol, I often use really spicy ginger ale/ginger beer to soak my candied fruit. Delicious!
sounds cool
I do drink alcohol but that still sounds tasty!
@@renaerolley5670 It's really tasty! If you have a Trader Joe's store near you, it's their Triple Ginger Brew. (It's basically just super super strong ginger ale.)
Max, if you dust the fruit/peel, or roll it around in flour before adding it to the batter there's less likelihood if it sinking to the bottom while baking. An old tip my Aunt taught me.
I'm with you on the dryness front though. I fear I unintentionally insulted some Italian friends of mine when talking about panettone one day. It does make a good bread & butter pudding though, or French toast! Or one for the Italian Scottish folks out there, fried in bacon fat as part of a cooked breakfast. [We also are known to fry slices of clootie dumpling for a "Full Scottish Breakfast". A clootie dumpling is a fruit pudding boiled in a "cloot"/cloth]. So it's not as odd as it sounds.
I was about to ask what a Clootie dumpling is, thank you for the foresight of people's divviness. ✌️
@@SombreroPharoah It was always a birthday treat having a clootie dumpling made. Great hot with custard, cold own its own, or buttered, with cheese or in the fry up as said. Well worth giving it a go. I still love them. If you don't want to make a whole one you can buy it sliced - depending on where you live of course. In Scotland & Northern England many of the butchers will sell slices & sometimes supermarkets have slices for sale beside the breakfast meats.
@@Getpojke f*cking hell that must be the far north then
A sweet fruit bread in a fry up does sound good. And it should pair well with the tomatoes.
OMG! I've read about clootie dumplings in Discworld novels, but thought they were made up by the author! I never imagined they were a real thing. I imagined something akin to the chicken-and-dumplings I grew up with, which is basically biscuit dough dropped in lumps into a stew.
Discworld clootie dumplings were said to be full of suet, and covered in gravy, so I think they cannot also be the ones with fruit, can they? Surely there must be more than one version.
Thank you, Max, for bringing up Pellegrino Artusi, a true national popular hero in his own little way for us Italians! His work cannot be missing in any italian kitchen worth of this name. Some even say his work has done much more to truly unite Italians in one nation than many other much more laureate figures. I really hope you do go into the details of his character in an a future episode ;)
As a Milanese myself this was an emotional rollercoaster. I’m glad that it’s settled, Milan for the win lol
Slavic cultures also have something incredibly similar to a panettone that we bake for Easter. It's called "kulich" and I'm so curious whether panettone has anything to do with it. It tastes exactly the same and also contains yeast and dried fruit
"How much of history is just people making up stories?"
Pliny the Elder: nervous sweating
When I think of an Italian Christmas I think of really loud conversation and constant criticism from Ma' saying "that's not how you make that!"
@Amanda
Aren’t powdered sugar and icing sugar synonyms? They were clearly arguing about which type of fine powdery sugar to use in any case.
Hah. Sounds similar to traditional danish christmas. :p
@@ragnkja one has starch to prevent clumping. Both are fine on top of desserts.
@@Zivilin in Britain we just get drunk.
4:40 This has big "add two shots of vodka" energy. Max can be so funny sometimes :D
What I love about Max and his approach to each adventure in cooking and history is that even when the recipe falls short of hopes, he acknowledges it and reflects on the lessons learned and the experience gained. That's not just a recipe for a Panettone; it's a recipe for how to live one's life. Merry Christmas, Max and Jose and the kitties!
One million subscribers and we all still get to sit with you and Pikachu in your kitchen. Congratulations!
Regular Panettone definitely isn't dry if made and stored properly. It's one of the defining features of a good panettone.
Panettone is the ultimate Christmas treat for me, brings me so many memories.
Brazilians get fiercely divided in Christmas season between those who prefer traditional panettone with raisins and candied fruit, and those who go for the chocolate version (chocotone). Not to mention the ubiquitous raisins on any dish.
I love Panettone Marietta!
Maybe it’s because I live close to Artusi’s birthplace, but I never saw the two panettoni in conflict, they also taste so different, this being a super soft Christmassy cake.
Panettone Marietta is easier to make in a regular oven, so it makes sense that’s featured in Peregrino Artusi’s home cooking book. His book did what Julia Child did for Americans and french cuisine.
I’m so happy you made this!
It reminds me of that Peep Show moment where Jez and Mark bring Super Hans some Panettone.
“Sort of dry old Italian cake.”
“Right, wicked.”
I’ve spent quite a bit of time watching videos and reading recipes for *real* panettone, and they not only spend several days making the airy bread, but it’s due to a “pasta madre” that it has its unique texture. That’s a sweet starter that is started weeks ahead of time and tended daily to get it to the right point for the breadmaking. There are also shortcut (yeast) versions, but I’ve never seen anyone make a cake version and call it actual panettone. Not that it wouldn’t taste good, it just wouldn’t be panettone.
Giorilli is the “Father of panettone” whom I see mentioned most often. His recipe is online, in Italian. I’ve collected so many recipes that I’m confused which is the “right” one any more, but the one I used that was really good but not *too* intensive was from a YouTubing nonna, Zia Franca. It’s a really good recipe and her video is captioned and worth a watch.😂
'pasta madre',,, ? haven't heard of it. do you buy it???
@@JustMe-gs9xi It’s a sweet sourdough starter that you make. The ones I’ve seen (when looking on TH-cam and blog posts of the panettone process) are made over a long period of time and are a different consistency than regular sourdough starter. They’re firm (more flour than water whenever they’re fed) and seem to be an integral part of the process, replacing yeast.
@@JustMe-gs9xi lets put it that way: you make your own sourdough and then you keep it fed and alive.. it is a gift that keep giving.. it is used in a miriad of receipe: from bread (that turns out to be easier to digest) to panettone to.. damn I think cars.. because there are so many use for it that probably somethign with wheels is not to rule out..
Trader joes has really plump soft raisins of all kinds. I find that the old standard brands at the supermarkets are often partly dried up.
I'm an Italian, and I've never cared for it, but my mother used to eat it toasted with butter, and I admit, it is better that way.
@@leonardolupi5135 😂🤣
I had a chocolate chip one here in Turin and it was good, but I'd been thinking that toasting it with butter would make it perfect.
@@leonardolupi5135 Non dire schocchezze Leonardo. Sono tutti quanti diversi.
@@leonardolupi5135
E chi sono questi US people di cui parli?
In some places in south america like Chile or Argentina is called 'panetón', which can roughly be translated as 'big bread', so I also believe the origin of the name is probably nothing noteworthy.
In Argentina I only heard it be called Pan Dulce actually, but maybe in some regions they say panetón?
In Argentina it's called 'Pan Dulce'
Pellegrino Artusi. One more historic chef I’ll need to look up. Always fun to have a research project if it’s food-based.
Yes, you'll need to look him up. He's an upper class figure, dining out with upper class families and after each dinner he wrote a column in his newspaper - compare YT video. By invitation, he traveled the country (in a time when Italy was trying to become single nation state). His stories and recipes then got commented by Mrs so-and-so from near and another Mrs this-and-that from far that each did things slightly differently than his description. He bundled his columns and selected comments in his cookbook - and because of the the format it reads like a novel. And presents a snapshot of the significant Italian cuisine of between 1850 and 1900. His book was and example for French chef Escoffier in writing his French cookbook
I swear by his grappa batter for battered courgette flowers. 👌🏻
Just loved your "oops" moment when you add the rum to the sultanas. I'm not Italian but I love Panettone. Didn't know there was a quick version. Might try baking it next year instead of buying one. Merry Christmas to you & Jose & the cats.
"It's a little dry" yup that's authentic cheap panettone alright
Maina and Balocco come to mind
Makes great French Toast.🖤🇨🇦
Italians fight for the right things. Good food. Nice cars. Beautiful art. Panettone wars made me laugh so hard
I remember eating this on Christmas in Italy by the fistful, while riding around with a gospel choir on a tour bus... Good times.
This was such a treat! I'm ecstatic.
Not only I am Italian, but I live right next to Pellegrino Artusi's hometown. Nonetheless, I neither knew this specific recipe of his, nor remembered the details about all those clever Tonys :)
I tried to bake a panettone, once, following the modern, laborious process. The taste was good, the texture quite less so; most importantly, it dried out very quickly. A high-quality panettone is soft, moist (in a buttery sense), very flavorful and has a quite long shelf life if properly packed and stored.
Contrarily to good old Artusi, I quickly came to your same conclusions: it's better (and faster...) to go and buy a proper panettone. Here the prices go from 3 to 40+ euros, respectively going from plain industrial types to heavenly creations by the best bakers (I love the Sicilian pistachio version). I buy few of them, but enjoy the quality ones (around 20-odd euros).
Have the best holiday season, Max and Jose!
I'm always so surprised by how good your pronunciation of Italian is! Also congrats for the bravery because the average Italian always find something to get mad at when someone who's not Italian tries to do an Italian recipe. Merry Christmas to you, José and the cats💖
His pronunciation is terrible. Look how he pronounced "scienza"
@@forzanerazzurri2339 It could very much be improved in certain points, yes. It's not bad, he just sounds like he's trying to sing an opera half the time.
@@forzanerazzurri2339 keep in mind that he doesn't know italian and doesn't already speak a romance language, he pronounced most of the things correctly, you can't expect people with no knowledge of Italian to speak perfectly a foreign language
I think the order of the additions may have something to do with the dryness and the texture. I made one as described and then another with all the dry ingredients sifted together, minus the sugar which I creamed into the butter, and the second one came out great, like a very light scone. My family ate half of it in one go! And the other one is still sitting on the counter... 😆
wow,,, creaming the sugar and the butter together. that's a great tip. i can see how that would make quite a difference. Cooll!,,,
1-5-22* The brand I buy most often in Cleveland Ohio is Bauducco, from Brazil !
And it keeps quite well for a few months in a cabinet, too !
My great grandma always had these available, this will be first Christmas since she passed. I'm gonna pick one up this week in her honor!
It will taste sweeter this year and with each passing year, because it will be sweetened with your memories of her; eating it will help to keep her alive in your heart. My condolences on your loss.
@@ixchelkali thank you! And that's a great point!
Hello there! I am italian and live in the town where the panettone has born. Panettone is a very old recipe, thank you for paying a dignified tribute to an amazing dessert (which, I don't know for what criminal reason, has been relegated to a few days a year instead of year-round! And what the heck, it's so good!!!)!
You can prevent raisins and candied fruits from sinking to the bottom of the cake by coating them in flour before mixing them into the dough.
Yep, beat me to it. We make applesauce cake every year. My mom taught me to do that. Works everytime.
5:49 If you roll the sultanas in a bit of flour and confectioners sugar and then throw in they won’t fall to the bottom. This is the recipe my mom brought from Lazio! Brilliant!
You probably already know this, but when adding fruit or nuts to a cake she would first coat w flour to keep it from falling to the bottom. It works very well, and may work on breads.
I think I remember from British Bake Off that they recommended dusting the fruit in flour to keep it from sinking so the bottom when baking. I haven’t given it a try myself but it’s ringing a bell. It’s probably also a lot easier to get the fruit to stay in the yeasted version due to the gluten structures
It really doesn't work. The best trick is to add some batter to cups before mixing in the fruit. Then add the rest of the batter. This gives the fruit a place to fall before jumbling up in the bottom of the cup.
coating in flour is so the pieces of wet fruit don't clump togheter.
Love seeing that 1M up there! Congrats Max and Jose and kitties! I've seen Panettone countless times but never tried it. It does look tasty...maybe this is the year.
Toast with little butter OR mascarpone!! Yum
I think that doing the recipe with the chemical rise as opposed to the yeast would be good for someone who enjoys a cake like texture.
Two of my great aunts and one of my grandmothers prefer a chewier sort of bread and denser cakes so I think it’s in what you’re used to. Nonetheless I adore fruitcake(Please don’t hit me)
And I also love baked goods with fruit so panettone is right up my street regardless of which kind you make or get.
Merry Christmas Max and Company
I love any baked goodie with alcohol. Cake or bread doesn't matter.
Another fruitcake lover here. My mother’s fruitcake recipe was a wartime one that only had raisins and candied fruit with a small amount of sugar and fat due to wartime rationing. It was ok, but nothing spectacular. I liked raisins so it didn’t much matter to me. When I was in college I found a fruitcake recipe in a church cookbook which I started making and have gradually modified it with additional fruits including dried apricots, pineapple, cranberries in addition to the 2 types of raisins, currants, dates , candied peel and cherries. The fruit is soaked in brandy for 2 weeks before making the cakes. Once baked they are brushed daily with brandy for 3 days, then wrapped and stored until at least Thanksgiving. I start making them in September right after Labor Day so they have sufficient time to ripen for the holidays. Those that aren’t eaten the year they are made get brushed with brandy every 6 months so they don’t dry out. This year we will finish eating the cakes baked in 2019.
I love fruitcake and don’t care who knows!! 😊
Max, your segues to the “commercial” part of the show are always fun, smooth and… shameless !
Congrats on the million subscribers, you certainly deserve it.
It seems like only yesterday that you announced you were quitting Disney and working full time on Tasting History, a very good move.
Yeah this one was absolutely flawless,, much like the gaming YTer Bellular. He is legendary for his segues
My family dislikes alcohol in baking. We used to use apricots but now we use dried mango. We've made it with and without orange zest. It's so good toasted with more butter the next day
I think I can help with your raisin problems. First, toss your raisins in flour to coat them before you put it in the batter, second put in yourPowders before the raisins and put the raisins in last. The flower gives the bat or something to hold onto and helps to suspend the raisins. Additionally you could lightly chop the reasons before you toss them in flour so they don’t have as much weight from the alcohol soaking. I hope this helps
In Italy there is (unsurprisingly🤣) something like a rivalry going on between sweet breads at Christmas: one is Panettone, the other is Pandoro, lighter still, plain inside, as wide spread and as well known as Panettone, almost every household in Italy has one or more for the Christmas holidays, needless to say I personally much prefer Pandoro and an episode on it would be fantastic 😀
Merry Christmas everyone from Italy 🎄👋🏻
True - but Genoese Pandolce (u Panduçe!) comes out on top 😁
@@Phobero Personally out of all the Christmas sweets I would say I prefer Veneziana, Pandolce is good but it's a bit too "spicy and rough" for my personal taste as Panettone is, that's why I prefer Pandoro over it, I would say that both Pandolce and Veneziana are a bit too regional though, Panettone and Pandoro are really a nation wide spread sweet like no other for Christmas
The Italian equivalent to the MCU's Civil War... "Team Pandoro" vs "Team Panettone".
Panettone is of course the superior one lmao (even tho I do prefer Naples's traditional christmas sweets)
I love all of it…
Pandoro is amazing on Christmas morning lightly fried in the pan. But panettone is also delicious
I've been seeing the mixes of this for years and considered it but I googled it once and all the horror stories scared me so I never have 😂
"It's a little ... ... dry." 🤣🤣🤣 Merry Christmas and thanks for this channel. Mixing three of my most favorite things - food, history and humor.
Panettone made its way to Poland when an Italian princess brought her chef and baker with her when she married a Polish prince. They renamed it Babka. Also, when the chef made ravioli, it morphed into pierogi. My friend researched how foods crossed boundaries over the years when she was getting her culinary degree. Kolache made it to Denmark and became danish sweet rolls. Butter horns went to France and became croissants. Etc., etc.
I think some info from the art world fits nicely with the story you tell about Pannetonne's arrival in Poland. In 2007, a pastel-on-vellum image of a young Italian Renaissance era princess, discovered in Poland, became known to the art world. Some experts believe the picture, La Bella Principessa, was drawn by Leonardo daVinci. The girl is thought to be Bianca Sforza, illegitimate daughter of Ludovico Sforza, who employed Leonardo when Bianca was in her early teens (this fits the carbon dating of the materials). Shortly after the pastel was drawn, Bianca married a Polish prince and moved to Poland. Ludovico Sforza, her father, features in both of the apocryphal stories of the origin of Pannetone that Max tells in this episode.
I definitely would buy one, especially in Italy. My wife and I lived there for 2 years. Our small town had 2 pasticcerias and 2 bakeries that all made them deliciously, and took no work on my part. The hardest thing to do was not to buy 3 or 4 a week during the Christmas season.
*pro tip* You may be able to prevent the fruit from falling by rolling it in flour, before folding it into the batter... You can also make the cake more moist by drizzling ample simple syrup(equal parts boiling water to white sugar, cooled, store in refrigerator), it'll soak into the cake and make it a bit sweeter too
What I learned in cooking school was to always roll your fruit into the flour before you add it to the batter to keep it from falling to the bottom. This is for any recipe using fruit in a cake or muffin or any batter or dough really. It works. So glad yo did this. It’s my favourite Xmas thing and when you said no yeast I said whaaaat?
"-one" is usually translated to English as "big," but it's really more fun than that. It's an intensifier, like adding "-er" to an adjective in English, but for nouns. So a more literal translation of "panettone" would be "caker," or possibly "CAAAAAAKE" in a Randy Savage voice.
This comment made me laugh and I definitely yelled "CAAAAAKE OHH YEEEAAAUUHHH!"
...a reliable way to prevent additions like the raisins & candied fruit from sinking through the batter/dough is to hold-aside a tablespoon of the flour at the start; toss with the fruits in a small bowl with said flour to coat the fruit bits (pause for a glate) - providing 'grip' 'twixt the batter & the bits...
Congrats on over a Million Max, you came a long way! We need another raston singing episode.
As a Peruvian I can confirmed that paneton (like we call it here ) it’s a almost like a staple . Everybody loves it and you can buy it almost all year long. First in June-July for Independence Day festivities, then October (señor de Los Milagros - a Catholic image veneration associated with some traditional food-) , and from late November to early January because of Christmas. Here there is A LOT of brands and types and there from the cheaper like 3 dollars to the fancy ones from Italy at 30 dollars
In Lombard we call it panetun or paneton, the fact that it’s called paneton in Peru might have something to do with northern Italians emigrating to South America
"How much of history is just people making things up?"
Me: *checks news*
Me: Oh, no.
Can you do Swedish cardamon bread? It’s like a challah with lots of egg, but has cardamom and saffron
You mean lussekater? That is delicous😊
I only know about Limpa (rye) bread (Mom's Dad's parents were from Sweden). It's tatsy!
Sure @@hmmmblyat
My mom used to coat all the raisins and candied fruit with flour to keep them from falling in the bottom.
As an Italian American whose maternal line shares a name with a Panetonne company, we usually have one at Christmas (and my mom sends them out to her family as gifts each year). It’s be fun to try and make one. Perhaps adding some more rum would help relieve the dryness.
Love panettone! Have you ever heard of panforte? It's another typical Xmas recepie from the city of Siena (in Tuscany) which appears to have its roots in medieval time. It was one of my favourite as a child!
I started seeing this stuff line the shelves at my local cvs last year and had no idea what it was. I got it then, thought it was weird because it looked like a cake or muffin but didn’t taste like one, but I still liked it. I saw lots of it again this year and was like “I want that weird thing again”. Now I know what it is and have a better appreciation for it. I kinda prefer it over cookies lately.
In Argentina we call it Pan Dulce, it is dry as ffff and mostly made with candied fruit. We all hate, but we buy and eat it because it reminds us of our childhood ♥️♥️♥️
... It goes kind of well with mate, the day after the chistmas party
Happy to hear Peru being mentioned. We really love our traditional and modern panetones. We eat so much of it!
I was surprised by this cake/bread's resemblance to my mom's Easter tradition of making a Russian "candle" shaped raisin kulich, baked in a large can and iced on top. Nobody ate it, except Dad, I think. It seemed to me like glorified bread with extremely tough crust.
I’ve made kulich and it was delectable. Maybe I had a better recipe than your mom did.
Not only did it travel the world with the Italians, it jumped the Christian gap, as well! The Orthodox church cuisine includes a kulich (a raisin bread with decorations on top) for Easter celebrations! Honestly, this panettone episode shattered my worldview ju-u-ust a little bit...
Despite the wisdom imparted to me by Miss Coco Peru, i would pay more than $3.99 for the panettone you made, Max. 😄Happy holidays to you & Jose! ❤
omg i think of that video all the time
A tip from this baker, dust your fruit in flour and add it to the batter last to stop it from sinking.
The BEST of both worlds---ease of making and traditional flavor Using Max's measurements, I replaced cake flour with bread flour and for leavening soda/tartar . dissolved 1 tsp instant yeast in 1/4 cup warm water ADDED 1/2 cup flour to balance it out beat it to develop good glutes.... , added fruits at the end dusted with flour ( candied papaya cut in small dice is beautiful in the cake) poured it into a paper lined mold and raised a springform or a24 oz metal coffee can.... . I used a parchment lined tall juice can dont forget the bottom..... and let it rise almost to the top. ..this takes some time but keep watching it....... baked 40 minutes. move gently to the oven as it is very light Let it cool five minutes ..... give the can a sharp twist and it will slide out..you do have to HANG IT...two skewers parallel near the bottom and hung over a small wastebasket or stock pot until cold.. Leave in the paper until ready to slice......keeps from drying out.
No kneading beyond the hard beating you give ..... and it will be moist and rich .... It is best eaten 2 days later so the flavors meld and crumb takes on the right texture....It's actually like Max's Sally Lunn with Fruit. DELISHHHHHHH....dont tell anyone how easy it is to make this way...You 'll make it often Thanks Max for the Inspiration.
The first time I had panettone in Italy for Christmas it was like an instant home comfort food. It was 'just so". Much better than American fruit cake. BTW, I prefer the Motta cakes.
You can also lightly toss the fruit in flour to stop it sinking to the bottom of the bread while baking. It doesn't change the taste of the finished product at all... Just a little bit of baking know how for you Max... Merry Christmas and wishing you a happy and healthy 2022!
In Brazil we have a thing called "Chocotone" which is a Pannetone with chocolate chips instead of fruit, it's delicious we also used to eat it in christmas but it has become so popular it's sold all year long.
I think italians would find it heretical, like Strogonoff pizza and other Italian-Brazillian foods.
Makes sense!
Really happy for you. A million subscribers is nothing to scoff at, and I wish more content was as wholesome as yours is. Looking forward to enjoying more.
If you roll the fruit in flour before adding them to the batter they will not sink. It adds a rough skin to the fruit that gives it traction, makes it much less slippery. Greets from Alexander, a German living in Sydney, watching a fab show from America.
First and foremost, Merry Christmas to you and Jose! A tip for preventing the fruit to sink to the bottom, that my grandma uses, is to dust the fruit with flour before incorporating it into the dough. Maybe that helps you out the next time :)
Much love from Germany
I used to have a recipe for bread machine panettone: it's basically brioche flavored with lemon zest and fennel/anise, plus raisins and candied fruit. It's a lot more similar to the traditional Milan panettone because at least it's a yeast dough instead of a cake with chemical leavening. (And I'd use double-acting baking powder if I were going to make panettone without yeast.)
I might try this out
Baking powder is basically one part baking soda with two parts cream of tartar and some cornstarch so it doesn’t clump up.
brioche and panetone are made entirely differently, have totally different ingredients, taste totally different and have a radically different textures.
Max, as I understand it, flouring the pieces of fruit will help keep them from sinking to the bottom of your baked goods, whether yeast-raised or some version of soda bread - it should work for panettone. Just toss the fruit, or nuts, or whatever, in some of the flour you're already using - it isn't necessary to use more.
Raisins etc. do not sink to the bottom and stay spread out in the dough if you turn them in flour first.
Thanks for all your great work.
Gina
It's the perfect recipe, or there would be dislikes! they love you on the cooking board on 4chan, this is how I found your channel.
btw, good taste in Rum. Thats one of my favorites.
merry Christmas and a happy new year, Mr Miller