Aroma Panettone Essential Oil

SKU
BB-512
In stock
From £7.00 £7.00
The traditional panettone has an unusual flavour that requires these essential oils in order to have an authentic taste. When used in the dough alongside good quality candied peel the result will have a powerful sweet citrus flavour and fragrance.
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Recipes and Guides

Recipe: Brilliant Brioche Panettone Baguette

Recipe: Brilliant Brioche Panettone Baguette
Whether for Easter or everyday, brioche is a simple yet versatile bread, perfect for making into different shapes and providing a good base for additional flavours. We've teamed up with Angus McCaig, Head Chef at The Holt, Honiton, to create an authentic brioche baguette recipe. You can make a 'plain' version, but here we've used our Aroma Panettone essential oil together with Candied Orange peel ... Read more

Focaccia alla Panettone

Focaccia alla Panettone
Our BakeryBits Christmas recipe is a 1950s sweet candied-fruit focaccia with flavours reminiscent of a great panettone, the crumb swirled with sugary ground almonds in a Sfogliato-style, and of course using the very best ingredients available to you here at BakeryBits, delivered fast. Easy to make, the perfect small gift for friends when you visit this Christmas. It's based on an old 1940s sweet ... Read more

Traditional Panettone, made with commercial yeast

Traditional Panettone, made with commercial yeast
This version of panettone I’ve written for you here follows Massari’s now-classic methods, from his & Zoia’s landmark book on sweet dough making, Cresci: The Art of Leavened Dough, but uses commercial yeast as a base for the mother dough. Massai describes this sort of yeasted method as a very respectable alternative to the one made with natural leaven (known as Lievito Naturale, Pasta ... Read more

Monkeytoney - Monkey Bread Panettone

Monkeytoney - Monkey Bread Panettone
If you love the flavours on a great panettone and enjoy the ease of making monkey bread -  where a bread tin is filled with balls of dough rolled in flavouring – then this combination of the two is for you. I’ve cooked some starch with the milk so the crumb has an extra-soft texture. Easy to make and if you bake it inside one of our panettone paper cases it makes a great gift for ... Read more
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