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A brief history about Paneangeli (and a Nonna's Recipe)

A brief history about Paneangeli (and a Nonna's Recipe)


Paneangeli, which translates to "angel's bread," is a beloved Italian brand known throughout Europe. It all started from a humble bakery in Cremona, founded by Ettore Riccardi. Though nearly wiped out by World War II, the company persevered and relocated to Genoa. Over time, it grew from a single store into a vast baking network, eventually reaching national markets in the early 1980s.
Paneangeli has remained true to its sweet roots, specializing in treats that satisfy any craving. Their delicious cakes and festive pastries are famous even beyond Italy's borders. But they don't stop there. Paneangeli offers a wide range of baking essentials for home cooks, from edible cake decorations to baking powders and cake mixes. Their products have become a staple in kitchens across the continent, helping families create sweet memories.

Nonna’s Receipe:
For a 24cm Doughnut tin
All-purpose flour (00) 375 g
Granulated sugar 310 g
Softened butter 200 g
Whole milk at room temperature 190 g
5 Eggs at room temperature
PANEANGELI Lievito Vanigliato 16 g
Zest from 1 lemon
Pinch of fine sea salt
Icing Sugar for garnishing
First ensure that the cold ingredients come to room temperature, as it makes for a better batter! 

Meanwhile, in a bowl, sift the flour and Paneangeli Lievito.

Then, place the butter, in pieces in a bowl, add the lemon zest and start beating with an electric whisk.

Continue beating and add the sugar; it will take 1-2 minutes for the mixture to become soft and smooth.

Next, add the salt and the eggs, one at a time.

Work the mixture with the electric whisk until all the eggs are incorporated.

Then add some of the dry ingredients and mix at a very low speed.

Next, add some of the milk and continue alternating between the dry ingredients and the milk until all of both are used. You should have a smooth and thick batter.

Transfer the batter to a greased 24 cm doughnut pan and level the surface with a spatula.

Bake in a preheated static oven at 180°C on the middle rack for 40 minutes.

Stick a toothpick near the middle of the Ciambellone, before removing it from the oven.
If the toothpick comes out clean, your Ciambellone is ready. If it has batter on it, the cake needs more baking time.

Let it cool completely, unmold the Ciambellone, decorate with icing sugar, and serve.

Ciambellone can be stored at room temperature for a couple of days (kept covered).
It can also be frozen by the slice or whole.

You can flavour the Ciambellone with your favourite flavourings, such as vanilla, orange zest, or cinnamon. Paneangeli Lievito already contains Vanilla flavouring.