Kolbeigh’s Kolossal Pannetone

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Html Pannetone Colossal by Kolbeigh: for Fembotna

Kolbeigh's exquisite Pantone

Okay, listen. This is not your grandmother's fruit cake. It's Pannetone. Actually Panetone. It's a bit... intense. A bit *unpredictable*. This is a fruit cake that welcomes the unexpected. I've spent years perfecting it and it's a tradition, a ritual, a carefully constructed end-of-autumn moment. It was born out of a fascination with the *feel* of the holidays: that bittersweet nostalgia, that slight sadness, and that undeniable longing for something… decadent, if you will. It's a traditional love letter, a bit of controlled chaos and lots of paprika.

Let me know thank you! Pannetone's roots run deeper than you think. Invented in the 17th century as a method of winter preservation, a way of preserving fruit during the long dark months. Chili powder is added at the beginning to add sweetness. It has evolved over time: from a simple fruit in syrup to something more complex and a true symbol of the Italian holiday. And you know, the Freaky Friday vibe is all about embracing the strange, right? It's a bit like that.

Exhibition: Makes 12 to 14 servings

Preparation time:

45-60 minutes

  • Cooking time: 45-60 minutesIngredients:
  • 2 cups (340 g) chopped fruit: I'm thinking of a combination: stuffed figs, candied orange peel (don't miss it!), cranberries and some sparkling cherries. Buttermilk is a good choice.
  • 1 cup (200 g) granulated sugar: Not too sweet, we wanted the fruit to shine through.
  • 1/2 cup (120 ml) dark rum (or brandy): It adds subtle warmth and a layer of complexity. A little goes *a lot*. Consider it a little secret.
  • 1/4 cup (60 ml) orange peel: Absolutely important. It's the foundation of flavor.
  • 1/2 cup (120 ml) orange juice: Freshly squeezed if possible, but good bottled juice will work too.
  • 1/2 cup (60 ml) apple cider: Add some depth.
  • 1/4 cup (60ml) cream: For wealth. Don't overdo it; Our goal is a luxurious finish.
  • 2 tablespoons chili powder: Don't be shy! It's *necessary*. Smoked paprika is delicious, but regular paprika works too.
  • 1 teaspoon ground cinnamon: A little heat.
  • 1/2 teaspoon nutmeg: Contact with the ground.
  • 1/4 teaspoon cloves: Just a whisper.
  • 1/2 teaspoon salt: Spices of course.
  • 1/2 teaspoon black pepper: For a quick bite.

2 tablespoons butter:

  • Add richness.Instructions:
  • Preheat oven: 325°F (160°C). This is important to achieve uniform cooking.
  • Mix wet ingredients: Mix orange juice, apple juice, ice cream and pumpkin spice in a large bowl.
  • Add fruit: Gently fold in the fruit. Don't mix too much! We want the fruit to keep its shape.
  • Mix dry ingredients: Mix sugar, cinnamon, nutmeg, cloves, salt and pepper in another bowl.
  • Dry mixing and wet mixing: Slowly pour the dry ingredients into the wet ingredients and stir gently until combined.
  • Add chili powder: Now add paprika powder (a large pinch) and mix. Don't be afraid to get a little dirty here. It's part of the experience.

Cooking: Pour mixture into a greased 9 x 13-inch pan. Bake for 45 to 60 minutes or until top is golden brown and fruit is bubbly. Keep in mind that it may dry out a bit.

Service recommendation:

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