Cinnamon Rolls are pretty to look at, good to eat, and they smell delicious as they bake! Federica Cegalin, the name behind Italian food blog "Il profumo del déjà vu", has made a batch for Loison!
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☞ The video (Italian)
♨︎ The Recipe
You will need a baking pan measuring 9cm x 6cm.
About ½ Loison Classic Panettone
30 g brown sugar
30 g butter, melted
Cinnamon, to taste
125 g powdered sugar
½ lemon, juiced
Edible flower petals (e.g. from roses and cornflowers)
Take the Panettone, cut the top portion and keep it for the preparation of Panettone crumbs for another time.
This is an easy recipe that shows you how to use leftover Panettone. Federica Cegalin, the name behind Italian food blog "Il profumo del déjà vu", will guide you through the preparation of Loison Panettone crumbs. Watch her video and follow the simple steps.
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LOISON PANETTONE CRUMBS
Cut the Panettone into cubes
Spread them out onto a baking sheet lined with parchment paper, then bake in a convection oven at 170° C (340° F) for 10 minutes, tossing them half-way through the toasting time
Allow the Panettone cubes to cool, then transfer them to a food processor and chop into coarse crumbs
4 slices of Panettone with saffron and licorice
3 fresh egg yolks
3 tablespoons cornstarch or potato starch
3 filled tablespoons granulated sugar
500 ml fresh cream
50 gr toasted pine nuts
icing sugar to taste
1 pinch of Saffron stigmas
Slightly heat the cream and leave to infuse the Saffron for at least an hour. Spend time working in a saucepan, ... [read more]
Any type of innovation starts with tradition. That's why we never forget our roots. Here you will find the recipe for Classic Panettone according to Loison. This recipe was also published in “Ricettario Slow Food torte, budini, biscotti e frittelle” (Slow Food’s cake, pudding, cookie and pancake recipes). It has been adapted so that the sweet bread can be easily ... [read more]