Panettone wrapping large

Panettone wrapping large

Panettone is a particularly popular pastry at Christmas. During Advent, bakeries as well as many private kitchens in Switzerland and Italy bake airy cake breads with various ingredients. Traditionally, panettone is made entirely without yeast, using only a sourdough. The soft dough is mixed with candied fruits and raisins. Today there is also a variation of the classic recipe, here pieces of chocolate are kneaded in. Thus, the dough is poured into a suitable panettone baking dish and put in the oven.

With the help of a panettone turner, the whole thing is then turned upside down. The typical shape is created when the airy pastry slightly swells over the edge of the mold and forms a high dome. To prevent this from collapsing, the panettone must be turned. Now the noble treat is almost ready to be eaten or wrapped and given as a gift. At your discretion, you can sprinkle hail sugar or a little powdered sugar on top.

Panettone packing - application

The panettone is baked and cooled, the sugar sprinkled on top and only the packaging is missing. Now the plastic bag comes into play. Panettone is classically packed in a slightly higher plastic or paper bag. To begin, it is placed upright, for this it should already be cooled. Then the plastic is gathered slightly above the dome, making sure that the plastic does not stretch over the bread cake, otherwise the powdered sugar will not show up nicely. The whole thing is now tied shut with a pretty bow or plain string. Packed in this way, the panettone will keep for a very long time and is therefore perfect as a gift for loved ones.

For another typical packaging you will also need a suitable cardboard box, preferably a package of a previously enjoyed purchased panettone. The plastic bag is then given away no longer tied with a bow and an upstanding top. Here the panettone should be tightly packed, the opening of the plastic is folded down and taped. This allows the panettone to be placed in the box and the box closed. This creates a somewhat more transport-safe variant, but of course the homemade panettone looks much smoother when you have a direct view of it.