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easy pineapple salsa

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Easy to make pineapple salsa - perfect with chips or as a topping for grilled fish or chicken!

Pineapple salsa – the ingredients

I love fresh homemade salsa – it’s just sooo different than what you get when you buy pre-made salsa at the store. It took me a while to realize that preservatives really do take away from the flavor of food.

Now, this might look complicated but I promise, it really isn’t.

There are six simple ingredients (plus salt and pepper): pineapple (fresh is best, but canned or frozen will work in a pinch), red or orange bell pepper, jalapeno (for a bit of spice), red onion, garlic, cilantro, salt, and pepper – that’s it!

easy pineapple salsa - healthy snacking or use as a healthy topping for grilled fishThe hardest part of this recipe is the chopping, but really – it isn’t so bad…and if you want to check out an easy way to cut a pineapple check out this article by Good Housekeeping.

Serving Ideas for Pineapple Salsa

My favorite ways to enjoy this salsa are with chips (as a dip) or as a topping for grilled fish or even chicken. Other ideas might be over fish tacos, over scrambled eggs, as a burger topping, or even in lettuce wraps.

Also instead of pineapple, try other fruits like peach, nectarine, or even mango.

 

This healthy pineapple salsa is perfect for snacking on with chips or is delish as a topping for grilled fish!
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Pineapple salsa

An easy pineapple salsa recipe, made from six simple ingredients plus salt and pepper. Use this to top grilled chicken, fish, or even a burger. Maybe some fish tacos or scrambled eggs? 

Course Appetizer
Cuisine American
Keyword pineapple
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 large pineapple (or 2 small pineapples)
  • 1 small red or orange bell pepper (or 1/2 medium pepper)
  • 1/2 medium red onion
  • 1 small jalepeno (seeded)
  • 3 cloves garlic
  • 1 small bunch cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Cut a fresh pineapple (core and then cut off the rind)

  2. Chop the pineapple into small pieces and place into a large bowl

    easy pineapple salsa - healthy snacking or use as a healthy topping for grilled fish

  3. Clean and chop the remaining ingredients (peppers [bell and jalapeno], garlic, onion, cilantro

  4. After chopping, add all the ingredients to the pineapple

  5. Add salt and pepper or season to taste

pignoli cookies

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These authentic Italian pignoli cookies are very easy to make with only 3 main ingredients plus nuts and almond extract! 20 minutes in the oven and you will have a bakery style cookie that is to die for!

What are pignoli cookies?

This recipe for pignoli cookies does not require almond paste.

A variety of Italian cookies were made by mom and many other Italian American families in the Philadelphia area, including this pignoli cookie, which is a “no almond paste needed” recipe – much cheaper to make! Another very popular Italian cookie is something called the Italian wedding cookie.

The pignoli cookies are one of my mom’s speciality (probably because it is her favorite cookie). She has been making this recipe for sooooo many years that I’ve lost count! I’m estimating that she makes about 100o of these cookies a year!

These cookies seem fancy (pignoli is Italian for pine nut) but they are incredibly easy to make at home. And, although they cost a small fortune at the bakery (if you can even find them), they are not expensive to make at home (unless you are using a recipe that calls for almond paste, which is expensive).

There are only 3 main ingredients (almond flour, sugar, eggs) plus almond extract and of course, pine nuts (pignoli) to top them.

the best pignoli cookies, only 4 ingredients plus pignoli. easy to make too!!

Pignoli cookies: Dough consistency

I was surprised to see that dough for these cookies is rather stiff (see photo below) but it is NOT dry. You may have to add an extra egg if your dough is too dry. My mom recommends a ratio of 1 pound almond flour: 1 pound sugar: 2 large eggs. Add the extract and pine nuts topping and viola, you have these cookies!

Pignoli cookie batter - should be thick

Forming the pignoli cookies

This recipe is enough to make 40 cookies (2 half sheet pans)

My mom seems to be able to fit a good amount of the unbaked cookies (20 cookies!) per 1/2 sheet pan:
the best pignoli cookies, only 4 ingredients plus pignoli. easy to make too!!

As you see here, they don’t expand too too much after they are baked (they get about 30% bigger). I was concerned that they would spread and attach but they didn’t.
the best pignoli cookies, only 4 ingredients plus pignoli. easy to make too!!

These are also a great option for those who follow a gluten-free diet, since they do not contain any wheat flour. These are great anytime you want a little treat!

the best pignoli cookies, only 4 ingredients plus pignoli. easy to make too!!

One year ago: My favorite hummus (so creamy!!)
Four years ago: Baked banana nut oatmeal
Five years ago: shaved brussel sprouts pizza
Six years ago: Easy grilled gyro burgers

the best pignoli cookies, only 4 ingredients plus pignoli. easy to make too!!
5 from 2 votes
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pignoli cookies

This authentic pignoli cookie recipe that uses almond flour, sugar, and eggs! No almond paste needed! Flavored with almond extract and topped with pine nuts, baked in 20 minutes. Better than the bakery!! Makes 40 cookies

Course Dessert
Cuisine Italian
Keyword almond flour, cookie, italian, pignoli
Prep Time 10 minutes
Cook Time 20 minutes
resting time 30 minutes
Total Time 30 minutes

Ingredients

Cookie dough

  • 1 pound almond flour (see note for cups measure)
  • 1 pound sugar (see note for cups measure)
  • 2 large eggs
  • 1 tablespoon almond extract

To top cookies

  • 1 large egg white
  • 4 ounces raw pignoli nuts

Instructions

To make the cookie dough

  1. Preheat oven to 340 degrees 

  2. Add eggs and about half of the sugar to the bowl of a standing mixer and beat on medium speed until the mixture is light and fluffy (see photos)

  3. Add flour and remaining sugar and almond extract and beat until everything has been well incorporated. The texture will be somewhat stiff but not overly dry (see photos)

  4. Line a cookie sheet with parchment paper or silicone baking mat. 

Forming and topping the pignoli cookies

  1. Form cookies into round balls that are a bit smaller than the size of a golfball

  2. In a small container, add the egg white with about a tablespoon of water and mix. In another small flat container, add the pignoli nuts

  3. Dip the top of each cookie into the egg white mixture, then dip into the nuts, slightly flatten the ball into a cookie shape, and place the cookie nut side up, on the lined cookie sheet

  4. Bake cookies for about 20 to 22 minutes until just slightly golden. Do NOT overbake as the cookies will be dry. Begin checking your cookies after about 15 minutes as oven temperatures/power may vary. 

Recipe Notes

1 pound of sugar = 2 1/4 cups sugar (according to Domino's sugar)

1 pound of almond flour = 4 3/4 cup almond flour (see King Arthur's conversion guide)

 

moist and juicy turkey burgers

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easy and moist turkey burgers - only 3 ingredients and ready in 15 minutes. this will be your go to recipe, promise!

my favorite new thing to grill:)

Over the years, I’ve tried so. many. different. turkey burger recipes. Some tend to taste too much like turkey meatloaf, which isn’t always a bad thing! But I wanted a recipe that was super easy, super tasty, and really moist. This recipe is ALLLL that! I’ve already made it multiple times since I first spied it in the NY Times recipe archive. This is a great recipe for a quick weeknight meal. Maybe with a salad like this or this, or an easy roasted vegetable.

chopping the onion

I think the  hardest part of the recipe (if you can even call it “hard”) is that you have to grate or chop the onion. You can either use a box grater or even a small food processor to help get that fine mince going. I’ve never used the box grater for this recipe, always opting to use the food processor and sometimes even simply chopping it finely by hand on the chopping block. I will definitely get around to grating the onion some day to see how/if it makes a difference.

ingredients for easy and moist turkey burgers

toppings for turkey burgers and tips to prevent sticking

I usually just serve these burgers with lettuce, onion, and tomato (and condiments, of course). Other ideas include bacon, melted cheese, avocado slices, baby spinach, and various other sliced vegetables. Maybe even a bit of Sriracha?

One final note: turkey burgers, because they are lean, tend to stick to the grill or pan. Be sure to oil your pan or grill before grilling.

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moist and juicy turkey burgers

sick of dry tasteless turkey burgers? try this!! Easy to make, only 3 ingredients plus ground turkey. ready in 15 minutes!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people

Ingredients

  • 1 pound ground turkey (lean)
  • 1/2 medium onion, grated or finely chopped
  • 1 tbsp Worcestershire sauce
  • 2 tbsp ketchup
  • 3/4 teaspoon salt

Instructions

  1. In a large bowl, combine ground turkey with onion, Worcestershire sauce, ketchup, and salt

  2. On a large plate, form meat into 4 patties

  3. Spray a cooking pan with oil and place over medium high heat

  4. Cook/grill patties for about 5 minutes and then flip and cook for another 6 minutes on the opposite side

  5. Serve burgers with tomato, lettuce, onion and your preferred condiments (mayo, ketchup, mustard)

Recipe Notes

Turkey burgers, because they are so lean, can often stick to the pan - make sure you oil your pan or grill before cooking

Also note that a lot of ground turkey is not so lean. Opt for meat that is 93% lean or higher. I used 93% lean; extra lean is also available but I cannot vouch for how moist it would be when used in this recipe. 

Roasted Broccoli

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This is one of my favorite veggies! Roasted broccoli – this version has fresh garlic in it. It’s soooo easy to make and it’s one veggie that my whole family likes (miracles do happen!).  You can include the stems too in you like – I think they are just as good as the crowns (top part of the broccoli). I’ve also made this without fresh garlic (using just salt, and olive oil). The roasting really does add a great flavor.

This broccoli is ready in about 20 minutes! If you like your broccoli a little more cooked (this version is slightly crispy), just let it roast a bit longer. I think this would also be good with roasted garlic in place of fresh garlic.

You probably won’t have leftovers, but if you do – use it to top salads, make a quiche, chop it and mix with morning eggs, or maybe even make some broccoli soup.

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Roasted broccoli

An easy broccoli recipe using fresh garlic (optional), ready in 20 minutes! 

Course vegetable
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 2 bunches of fresh broccoli , chopped including stems
  • 8 cloves of garlic , minced
  • 2 teaspoons salt or to taste
  • 1/2 cup of olive oil

Instructions

  1. Preheat oven to 425 degrees
  2. Arrange broccoli on large baking sheet, combine with garlic, and drizzle with olive oil
  3. Sprinkle salt over broccoli
  4. Just prior to placing broccoli in the oven, reduce temperature to 375 degrees.
  5. Roast broccoli for about 20 minutes, until tender but still crisp.

 

The Best New York Style Pizza Dough and 14 Tips for Success!!

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Learn to make the Best NY style pizza dough!

So, you want to know how to make the Best NY style pizza dough recipe? This is my favorite recipe for pizza dough! I promise you, it won’t disappoint. It’s easy to make too! A quick mix and the refrigerator does all the hard work.

I’ve been making a lot of this NY style pizza dough recipe …. The obsession started a while back, and I’ve finally found a recipe that I love the best! After years of experiments (and I mean years!), I am now using this recipe based on recommendations from the many fine pizza makers at www.pizzamaking.com and the Dough Doctor, Tom Lehnmann.

best New York Style pizza dough recipe

 

best easy pizza dough

Making pizza dough

Making NY style pizza dough is definitely somewhat of an art form. There are so many variables that can be changed aside from the ingredients alone. For example, these variables include:

  • oven temperature
  • temperature of the water used to make the dough
  • proofing methods (room temp vs cold rise)
  • order of adding the ingredients (yes, this makes a big difference!)
  • mixing time
  • use of autolyse
  • use of poolish (I don’t do this or the one before, although I have in the past)

And then of course, the toppings which can be simple or as complex as you’d like. But don’t worry too much about all of this – my method is easy and straightforward. Plus, you will make better dough than 99% of the pizza chains out there. You will not want take out anymore!

best new york pizza dough recipe cheese

My favorite pizza dough

My all-time favorite dough is NY style dough. This dough contains water, flour, salt, instant yeast, and olive oil (and sugar). After it is mixed, it is proofed in the refrigerator for a minimum of 24 hours and up to 72 hours (it can also be frozen). And, I’ve used the dough up to 5 or 6 days afterwards, so you can essentially prepare dough for the week.

This recipe produces a crisp yet foldable crust that is tender, light, and flavorful and will make enough for four 14-inch pizzas. And, you can easily double or half the recipe to make 2 or 8 pizzas.

Fourteen tips for success:

Tip 1

Use high-quality flour – I like to use King Arthur’s all purpose or bread flour; higher protein (ie, bread) flours work best. However, I prefer all-purpose flour because I like a lighter, airy crust.

Tip 2

Do not add instant dry yeast (IDY) directly to cold or cool water – you may shock the yeast (add the IDY to your flour instead) (please note that IDY differs from active dry yeast, which must be activated by adding it to water).

Tip 3

Use only enough yeast to “get the job done” – yeast eats the sugar in your flour to produce its leavening effects – I find that if you use too much, your dough will be tasteless (this is just my opinion); however, it is a fact, that too much yeast can make your dough taste bad. Most recipes out there, some of them in well known, published books contain too much yeast!

Tip 4

Always use your refrigerator.  The best NY style doughs “ferment” or “cure” in the refrigerator for at least 24 hours and up to 48 72 hours. This is called a “cold rise” (vs warm rise on your kitchen counter).

The refrigerator is used to retard (or slow) the dough’s fermentation, allowing that distinctive flavor to come through (ever wonder why some pizza crust tastes different than others, despite the fact that they are both made from just about the same exact ingredients? – this is a big reason why!)

When your dough rises too quickly, the flavor will not develop optimally. Slow rise = MUCH better flavor.

Tip 5

Use a scale to weigh the flour instead of using a measuring cup – it is much more accurate and will yield superior results. I’ll admit, I resisted doing this for a loooong time. Just do it. You’ll be glad you did and your dough will be more consistent and much improved.

Tip 6

Mix the oil in as the last step, after the flour has all been incorporated. This is important to allow the flour to hydrate properly.

Tip 7

Before tossing or opening your dough balls, flour them *very* well on each side (if you are a beginner) to ensure they do not stick to your counter or pizza peel. I sometimes use a bit more flour after I begin spreading them.

Tip 8

Take care not to “degas” the rim of your pizza as you are spreading your dough! Do NOT ever use a rolling pin! There are many different methods to spread/open your dough ball. I hope to add a few pictures someday of this process.

Tip 9

Ensure that your oven is preheated for a sufficient amount of time (about 1 hour) and bake the pizza within 6 to 8 inches of the top of your oven (ie, your broiler) so that the tops browns sufficiently in conjunction with the bottom of the pizza.

Do not place the stone near the bottom of your oven. I made this mistake for too many years.

After your stone has been preheated sufficiently, the heat from the stone will cook the pizza from the bottom and you can switch the broiler on if you find you need more browning on the top (I now use the broiler to bake my pizzas…more on this sometime in the future).

If you find that your cheese is browning well before your rim attains sufficient color, use partially frozen cheese (ie, place shredded cheese in the freezer while the oven is heating up) and cold sauce or you can drizzle just a bit of olive oil on top of cheese.

Tip 10

Use a pizza stone if you have one. The stone with draw moisture out of the dough and produce a beautifully crisp crust. I use a pizza steel because my stones kept breaking.

Tip 11

Do not use too much pizza sauce – it will make your pizza soggy

Tip 12

Do not use low fat cheese to top your pizza or preshredded cheese (the former will not melt sufficiently and the latter contains additives that prevent the cheese from sticking together and therefore does not melt very well). The best is low-moisture, whole milk mozzarella.

If you must use preshredded cheese, I’ve found that adding the sauce on top of the cheese helps with the melting. Also, do not use too much cheese; apply it sparingly so that you can achieve that mottled NY pizza appearance.

Tip 13

Use semolina or flour on the bottom of your pizza peel to prevent the pizza dough from sticking but be careful not to overdo it because it will burn.

Tip 14

Give the pizza peel a few very small quick jerks to make sure the pizza will easily slide off your pizza peel before attempting to transfer pizza to the oven, and more importantly, rub flour into the peel before placing the dough on top.

A nice video showing how to stretch the dough:

4.87 from 211 votes
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The Best New York Style Pizza Dough

The best, authentic NY pizza dough! This recipe make four 14" pizzas (about 2.5 to 3 lbs of dough).  You will never want take out again!

Course Main Course
Cuisine Italian
Cook Time 6 minutes
Total Time 6 minutes
Author Marie B, Feeling Foodish

Ingredients

  • 6 cups Flour, all purpose or bread (see note) 28 oz (796 grams)
  • 2 1/4 cups Water 17.4 oz (493 grams or mls)
  • 1 teaspoon Instant dry yeast (3.5 grams)
  • 2.5 teaspoons Salt (15.6 grams)
  • 2 teaspoons Sugar (7.8 grams) (optional but highly recommended)
  • 1 tablespoon Olive oil (11.8 ml)

Instructions

To mix the dough

  1. Place water in mixing bowl.
  2. In a separate bowl, mix salt and yeast (and sugar if using) into flour
  3. Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated.
  4. After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)
  5. Test final dough temperature, which should ideally be between high 70s to low 80s (optional)

Diving the dough and letting it rise

  1. Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh 11.5 oz [~326 grams]), shape into a ball, and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours (After much experimenting, I have concluded that I like 3 days best but day 2 is good too).

Assembling and baking the pizzas

  1. The following day, remove your dough balls within 1 hour or less of baking and allow the dough to come to room temperature. (the dough will tend to blister more if the dough has not been allowed to come to room temperature however, I often bake coldish dough without problems, just some bubbling)
  2. In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven's power) for at least 1 hour
  3. Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or on parchment paper), and top with your favorite sauce, cheese, or other toppings.
  4. Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned on top and cheese has melted but not burned.
  5. Enjoy!

Recipe Notes

Weighing the flour is *highly* recommended. Using a cup to measure will typically yield inaccurate results, plus different flour brands have different weights If you want to use the dough the next day, knead a little more (slow speed for about 8 to 10 minutes) or if you have time to let the dough rest for 3 days, knead for 4 to 5 minutes, low speed or hand knead.

Baker's percents: 62% hydration, 0.4% yeast, 1.5% salt, 1.5% oil, and 1% sugar with a thickness factor of 0.08 using this calculator: http://www.pizzamaking.com/dough-calculator.html

Like this recipe? Try these other popular recipes from Feeling Foodish:

Italian desserts: 
Italian wedding cookies (so easy!)
Pignoli cookies (chewy just like the bakery!)
Italian rum cake (the best cake on the planet!)
Italian cream puffs with vanilla ricotta

Pizza toppings and pizza sauce: 
Buffalo style (one of my absolute favorites)
White with prosciutto
White with spinach and feta
Pizza sauce 

Leftover dough? Try these: 
Garlic knots

And how about some greens on the side? 
Utica greens recipe

 

 

italian panettone

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Genuine Italian pannetone recipe

Giorilli Panettone

This is a beast of a recipe, so it’s taken me a while to post this. For this reason, I am late in posting this recipe for classic panettone but better late than never, right? This is definitely an **advanced** recipe, for those who want a challenge.

This panettone is made using a sourdough starter/levain and the dough is made over 2 days. On day 1, you will make the first dough and then let it sit for 12 hours (or overnight) and then you will add ingredients to make the second (ie, final) dough, which is then ultimately baked.

I used Giorilli’s recipe – Giorilli is considered one of the best panettone bakers in the world (among a few others!). To quote the words describing this panettone on the original recipe website:

“This panettone is light as a feather, an enchanting, aromatic, fragrant and infinitely good unfriendliness.”

panettone-collage

Overview of the process in pictures

The process is time consuming but the results are very worthwhile and these make impressive gifts for those who enjoy homemade baked goods! The photos above show the final proofed loaves before going into the oven (largest photo), the raw dough, dough in the liners (unrisen and risen) and the loaves immediately placed upside down in a large pot to prevent collapse after they have been baked.

light-as-feather-pannetone

Above and below are crumb shots of the panettone, which is soft and shreddable.

italian-pannetone

Genuine Italian recipe to make naturally leavened pannetone

Genuine Italian recipe to make naturally leavened pannetone

Storing panettone

Once the panettone is completely cooked, it can be stored in a polypropylene food bag. The panettone can be stored for a long period (up to 60 days) but you should spray the inside of the food bag with pure alcohol to reduce the risk of the formation of mold.

Source: Giallo Zafferano 

The following link contains a document, although in Italian, which describes the adjusted amounts to make more loaves.

PANETTONE-GIORILLI-DOSI-PIROTTINI

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italian pannetone

Makes two 500 grams loaves; or 1 large loaf (1 kg)
Servings 1 kg dough
Author Marie@FeelingFoodish

Ingredients

First dough:

  • Levain , 50 g (100% hydration) (or 75 g of 45% hydration)
  • 75 g sugar (superfine/caster) (see note)
  • 120 g water
  • 55 g egg yolks (about 3)
  • 75 g butter , softened not melted and cut into several pieces
  • 265 g high gluten flour (13.5% to 15% protein) (if using stiffer levain [45% hydration, use 240 g flour)

Second dough:

  • 60 g high gluten flour (13.5% to 15% protein)
  • All of the aromatic mix (recipe follows)
  • 1/2 teaspoon salt (~3 grams)
  • 70 g sugar (superfine/caster)
  • 95 g egg yolks (about 4)
  • 95 g butter , softened not melted and cut into several pieces
  • 2 g barley malt (about 1/4 teaspoon)
  • 120 g white raisins , soaked
  • 60 g candied orange , diced small
  • 30 g candied citron , diced small

Aromatic mix:

  • 30 g honey
  • 1 vanilla bean
  • half lemon grated
  • half orange grated

Egg wash (optional)

  • One egg beaten with a splash of milk or cold water

Instructions

***Day 1***. Overview and Preparation

  1. Overview of day 1: prepare aromatic mixture (will sit for 24 hours until day 2), soak raisins (soaks for 1.5 hours), refresh levain/starter 3 times throughout morning and afternoon (example, 8AM, noon, and 3PM), and then make first dough in evening (45 mins to 1 hour active time)

Mix Aromatic Blend and Soak Raisins

  1. To begin, mix ingredients for aromatic blend in a small bowl, cover and let sit for 24 hours
  2. Rehydrate raisons by soaking them in bowl of hot water for 30 minutes, rinse well and then soak again in warm water for 1 hours. Drain, squeeze out all water, and then place on cloth lined baking sheet and cover with clean dry cloth, and let sit overnight. Make sure to re-weigh raisins once hydrated because you will need less as they will weight more.

Refreshing your Starter/Levain (Liquid)

  1. Ensure that your levain (liquid or stiff) has been refreshed enough times so that it is very active (suggestion is at least 3 refreshers the day that you are making first dough) (eg, refresh at 8AM, noon, 3PM, and then use some to make first dough at 7PM)

Mixing the First Dough

  1. When ready to mix the first dough, add the levain to the bowl of a standing mixer, along with flour and water.
  2. Mix for 10 to 15 minutes, then add sugar and then softened butter in several pieces.
  3. Only after butter is completely blended, add the egg yolks in several stages.
  4. Ensure that the dough temperature stays under 26 degrees C (78F). If it goes higher, place dough in freezer for 10 minutes (remember this for second dough too)
  5. Mix for 25 minutes until you get a silky smooth elastic dough. Test dough for windowpaning.

Bulk Rise of First Dough (12 hours/overnight)

  1. Place dough in large container (three times the size of the dough), cover, and let rise at 28/30 C (82 to 86F) for 12 hours.

***Day 2***. Overview and Mixing of Second Dough

  1. Overview: Make dough two (45 mins), form loaves/rest dough (1 hour), let loaves rise (6 to 9 hours), and bake (35 mins to 1 hour, depending on liner size, see note)
  2. To begin, consider placing dough/bowl/hook in refrigerator while measuring ingredients for dough two

  3. When ready to proceed, add flour and barley malt to the day 1 dough and mix at slow speed than medium for 15 minutes

  4. Slowly incorporate sugar
  5. Afterwards, add half the egg yolks, salt, and aromatic blend.
  6. Knead until smooth and homogenous
  7. Add 70 grams of the softened butter, mix well, and then the rest of the yolks.
  8. Knead until smooth and then add the remaining butter, the raisins, and the candied fruit.

Bulk Rise of Second Dough

  1. Remove from machine and let stand in covered bowl for 30 minutes
  2. Remove dough from bowl and let sit uncovered on counter for 15 minutes

Final Rise of Second Dough

  1. Divide dough and form into balls sized according to size of the containers/pans/liners you are using (see notes)
  2. Allow loaves to rise in liners placed on a on baking sheet, covered by plastic wrap at a temp of 28 to 30 C (82 F to 86F) for 8.5 to 9 hours.
  3. The dough should rise within 1 inch of top of mold.

Preparing to Bake

  1. In the meantime, before baking, pre-heat the oven to 165 C (330 F) and allow panettone to form skin by uncovering for 15 to 20 minutes prior to baking
  2. Cut a cross on top of panettone prior to baking and add a chunk of butter to the center (see photo collage) If you want shiny loaves, consider brushing top with egg wash

Bake loaves

  1. Center should read 94 C (201 F) when done (takes about 50 to 55 minutes for 1 kg dough; see note for baking according to size)

Invert and cooling of loaves

  1. To cool, immediately invert loaves by inserting wooden skewers across bottom and hang upside down on top of deep pot (see photo collage) (NOTE: you should use very pointy skewers or it may be difficult to pierce the panettone liners; some folks pre-skewer their liners before baking. The loaves stick to the side of liners so they should not fall out. When serving, it is okay to cut right through paper and peel it off).
  2. After completely baked, place the loaves in plastic/cellophane bags. Before wrapping in plastic, you must wait 10 to 12 hours for loaves to completely cool. (to reduce risk of mold, consider spraying inside of bags with pure food grade alcohol and dry out completely before using)

Recipe Notes

Caster/superfine sugar (NOT as fine as confectioner or powdered sugar!) can be made by adding 1 cup plus 2 teaspoons of granulated sugar to food processor and processing for 30 seconds. 

*Dough should occupy about 1/3 of the panettone liners

**Liner sizes:

  • 1 kg dough: 12.5 cm high x 18 cm wide (~6 x 8 inches)
  • 750 kg dough: 11 cm high x 17 cm wide (~5 x 8 inches)
  • 500 kg dough: 10 cm high x 14 cm wide (~4.5 x 6.5 inches)
  • 300 kg dough: 9 cm high x 12 cm wide (~4 x 5.5 inches)
  • 100 kg dough: 5 cm high x 7 cm wide (~2.5 x 3 inches)

***7 egg yolks per 1 kg dough

Baking times and temperatures:
500 g dough: 35 minutes at 170/180 C (340 F to 360 F)
1000 g dough: 50 to 55 minutes at 170/180 C (340 F to 360 F)
1500 g dough: 70 to 75 minutes at 170/180 C (340 F to 360 F)
2000 g dough: about 90 minutes at 160/170 C (320 F to 340 F)

After baking, bread must be immediately skewered and turned upside down to prevent deflating! Leave this way for 10 to 12 hours

Variations: Can soak raisins in rum; other dried fruit can be used, ie, cranberries, cherries, etc

Source for ordering pannetone liners: Fantes.com

potato and onion pizza (Sullivan Street Potato and Onion Pizza)

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This recipe is based on Sullivan Street Bakery's pizza in NYC. It's a potato lover's pizza!

The Backstory

Here’s another recipe that I’ve been wanting to make for a verrrry long time! Yes, a potato and onion pizza! I really should make an official list, because there are SO many more. I’ve seen this potato and onion pizza around the blogosphere and it caught my attention. But, this sat on the back burner for a while for many reasons. Having said that, I’m really glad that I tried it!

An Extremely Wet and Challenging Dough

First, I want to say that this dough is super challenging to work with, for even the most advanced bread baker! Although, I loved the challenge. The dough starts out as a batter (!!), and you will scratch your head thinking how in the world will this make a pizza base? After mixing for several minutes, it will transform. This, my friends, is a great lesson in gluten development. If you’d just like to use an easy-to-make pizza dough, try the NY dough.

Now, this is still a VERY wet dough but this is the goal and what happens after it has been sufficiently mixed:
this pizza dough starts like a batter and ends up as a very very wet dough

The dough then sits for proofing until it rises sufficiency.

After proofing, you will plop the dough onto a large pan (1/2 sheet pan) that is oiled (slightly). Warning: If the pan is TOO oily, you will have a very hard time stretching the pizza because it will basically just slide around. Don’t say I didn’t tell you:)

After stretching, you will let the dough rise again. While this is happening, prepare your potatoes.

Prepping the Toppings

Now, the recipe that I used called for “about 4 pounds” of potatoes. I’m not sure how accurate that is compared to what Sullivan Street really uses in their bakery, but I found that amount of potatoes to be a little too much and so I would recommend using more like 3 pounds as Chad Robertson recommends in his recipe for potato pizza. Just tailor this according to how potato-y you want your pizza to be.

The potatoes are sliced very and tossed with onion and rosemary.

sliced potatoes ready for the pizza!

If you’re not a lover of fresh rosemary, you could try using fresh thyme instead.

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potato and onion pizza

Ingredients

For the dough

  • 1 3/4 cup unbleached bread flour (260 grams) (can also use King Arthur's all purpose flour, which has a high protein level)
  • 1 1/4 cup lukewarm water (285 grams)
  • 1/2 teaspoon sugar
  • 1/4 teaspoon instant yeast
  • 1/2 teaspoon salt
  • extra virgin olive oil

For the topping

  • 5 to 7 large Yukon gold or other golden potatoes (use more if you'd like lots of potatoes, less if not)
  • 1 large sweet or yellow onion, sliced
  • coarse salt
  • extra virgin olive oil
  • 2 tablespoons fresh rosemary, chopped

Instructions

For the dough

  1. Combine flour and yeast into a mixing bowl of a standing mixer. Using the paddle attachment, mix on low while slowly adding the water. Beat for 3 minutes, until combined and then increase speed and beat until a very wet dough forms, about 20 minutes (see photo) Add sugar and salt and mix for another 3 minutes until dissolved. 

  2. Cover the dough and let rise for about 4 hours, until it is very light. Then, lightly coat a 1/2 sheet pan or two 9x12 pans with olive oil, and place dough on pan. Coat hands with olive oil and spread dough. Let dough rest for a few minutes every few minutes if it is difficult to spread. Cover the pan and let rise for about 1 hour until is it risen by half. 

For the topping and baking

  1. While the dough is rising, peel and slice the potatoes using a mandolin or the 2-millimeter blade of your food processor. Toss the potatoes with a sprinkling of salt and let them exude their liquid for about 15 minutes. Gently squeeze them dry and them toss with onion and rosemary

  2. About 30 minutes before baking, preheat the oven to 425 degrees F, and arrange a rack on the top shelf for the half sheet pan or top and lower third shelves for 2 pans. 

  3. When the pizza is proofed, top with the potato mixture and brush with some olive oil. Sprinkle with more salt, and bake until pizza and potatoes are brown and crusty, about 40 minutes. Serve hot or cold