Friday, December 9, 2011

Flower Pot Pannetone

This adaptation to the traditional Italian Sweet bread commonly served at the high holidays of Easter and Christmas, is one that is very flavourful and attractive and will bea welcomed part of your festive winter celebrations. Flower pots are an ideal baking container allowing a slow, moist heat throughout, and are inexpensive to purchase. I found that this recipe allows for 6 high-domed loaves in prepared pots 4.5in. to 5.5 in. (10-40 cm.) large. They conveniently stack away after use for storage. I also prefer to use dried fruit rather than candied, so I made it with dried cranberries, apricots and golden raisins. Try your own mixed fruit blend.
3/4 c. golden raisins 175 ml.
1/2 c. dried apricots 125 ml.
1/2 c. dried cranberries 125 ml.
8 c. approx. all purpose flour 2 L.
1 c. granulated sugar 250 ml.
3/4 c. warmed milk 175 ml.
4 1/2 tsp active dried yeast 2 pkg
6 eggs
6 egg yolks
1 tbsp orange rind 15 ml.
1 tbsp lemon rind 15 ml.
1 tbsp vanilla 15 ml.
1 1/2 tsp salt 7 ml.
1 1/2 c. softened unsalted butter 375 ml.
In a small metal bowl, combine all dried fuit and sprinkle 2 tbsp (25 ml.) of the flour to coat and set aside. Prepare the yeast by adding 1 tsp (5 ml) sugar into another bowl, warming milk, adding it to the sugar, mix and let stand for 10 minutes. Whisk together eggs, citrus rinds and vanilla and add yeast mixture.
In a large bowl, blend together 4 cups (1 L.) flour, remaining sugar and salt. Blend in the liquid mixture into the flour and stir sufficiently. Add the balance of the flour. Turn out the dough on a floured surface and knead for approximately 8 minutes adding more flour if needed. Finally dust with flour and let rest for 5 minutes.
Flour dough to a large thick pancake and add the dried fruit. Fold over once and close the seal. Knead 3-5 minutes to sufficiently blend in the fruit and place covered in a greased bowl in a warm place for 1 1/2 hrs so that it is doubled in size.
Grease each flower pot and add a small pice of aluminum foil to each bottom to avoid burning the base. Line each pot with parchment paper letting it pass the top by approximately 2 in. (5 cm.). Punch down dough, and turn it out on a floured surface. Divide into 6 mounds and place into the bottom of each pot. Make a cross-like cut on the top of each loaf.  Allow the dough to rise again for about an hour-1 1/2 hrs. Bake at 350 degrees (180 degrees C.) for 30-40 minutes. Remove, let cool for a few minutes and remove from their pots. Wrap when cool and will keep for approximately 2 weeks. They make for very attractive gifts and happy holiday baking!


  1. O my word this sounds wonderful, Linda. I can just smell it!

    The Overnight Bestseller

  2. I am flattered, Michael and plan to post this week, Peaseant Risotto that is a mouth watering bowl dish that will take away the chills. See it soon.

  3. I will definitely watch for it!

    The Overnight Bestseller