Easy Panettone & Akis’ Greek Christmas Butter Cookies – Kourabiedes | Baking With Akis | Episode 8

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🍰Baking With Akis: When baking becomes art and enjoyment!

Akis Petretzikis welcomes you to “Baking With Akis”, an original cooking show full of flavor! In each episode, the renowned Greek chef creates two delicious recipes that blend Greek and Mediterranean tradition with modern culinary artistry. From fluffy cakes and sweet treats to syrupy desserts and traditional breads, Akis guides you step by step, sharing secrets and tips that will transform your cooking into an experience. Discover the art of baking through authentic flavors in a journey that will fill your kitchen with aromas and tastes.

In Episode 8 , Akis Petretzikis celebrate Christmas the delicious way with two festive treats from Greece and Italy!
– Easy Panettone: A simplified version of the classic Italian Christmas bread — soft, airy, and filled with dried fruits and citrus zest. No complex kneading or waiting for days — just festive flavor in less time!
– Akis’ Greek Christmas Butter Cookies (Kourabiedes): The ultimate holiday cookie! Buttery, crumbly, dusted with powdered sugar and full of almond flavor — a must-have at every Greek Christmas table.

Join Akis Petretzikis as he walks you through these two comforting and flavorful recipes, sharing all his tips for perfect results every time.

“Bake, Taste, Enjoy!”

📌 Get the full recipes here:
Easy Panettone: https://akispetretzikis.com/en/recipe/7862/efkolo-panetone
Kourabiedes: https://akispetretzikis.com/en/recipe/7859/oi-kourabiedes-tou-akh

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Credits:
Presented by Chef: Akis Petretzikis
Directed by: Pavlos Kerasidis
Director of Photography: Pavlos Kerasidis
Production Organization: Diamantis Arakas
Program Manager: Mary-Rose Andrianopoulou
Sous Chefs: Lambros Karapatsias, Markos Papakostantinou, Anna Maria Mitropoulou
Featured Partners: Marianthi Manoli, Eleni Kallianioti, Giannis Borobokas, Tatiana Serefa, Natalia Kallinteri
Production Assistant: Christos Aloupis
Camera Operators: Lina Stamati, Petros Katsorchis, Pavlos Kerasidis
Sound Engineer: Thanasis Choutos
Editing: Anastasios Amarantidis, Pavlos Kerasidis
Electrician: Christos Aloupis
Technical Support: Pavlos Kerasidis
Graphic Designer: Anastasios Amarantidis
Music Supervisor(s): Pavlos Kerasidis, Anastasios Amarantidis
Audio Post-Production (Sound Engineering & Mixing): Petros Katsorchis
Color Grading: Petros Katsorchis
Production Execution: Akis Petretzikis Ltd.
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#BakingWithAkis #Panettone #Kourabiedes #GreekChristmas #HolidayBaking #AkisPetretzikis

[Music] hello everyone welcome to another festive episode of Baking with Akis today we will prepare two hearty Christmas recipes that will fill your home with warmth joy and irresistible aromas first we will whip up an easy paneton an Italian classic loved worldwide and then we will dive into the Greek Christmas butter cookies aka kurabetes for a sweet and nutty treat that’s a holiday staple in every Greek home let’s get started [Music] first we have an easy paneton the ultimate Christmas bread with its cherry texture dried fruit and deliciously sweet aroma it’s the perfect centerpiece for your Christmas table get ready to impress your guests with this showstopping dessert let’s see our ingredients easy paneton ingredients for the dough 70 g golden raisins 20 gram fresh yeast 100 gram water 1 teaspoon maklab powder the zest of half orange 60 g granulated sugar 1/3 of a teaspoon vanilla powder one pinch of salt one egg 270 g hard flour 50 g of butter 70 g orange spoon sweet g chocolate kver and seed oil for the bowl to serve 100 g chocolate kver and Christmas sprinkles normally paneton is not an easy recipe it can take up to two days to make a proper panon so I came up with this recipe which is easy and everybody can deliver a good paneton at home now the recipe is quite simple just follow my instructions first we need to wake up the yeast here I have my bowl and I will add my fresh yeast if you cannot find fresh yeast use the dry one half the quantity okay fresh yeast is in the water at room temperature is in and the sugar is in mixy mix i will put my bowl back again and I will add the rest of the ingredients the flour one egg some mlab vanilla powder and the zest of one orange [Music] [Music] this is the easiest recipe for panatoni trust me normally to make panatoni you need to prepare sore dough so that means you need to start your recipe days before but with this recipe everything will be perfect trust me h a pinch of salt before I start beating everything I will soak my raisins with hot water this is hot water and I will soak my raisins in here because I want to soften them now if we add dried raisins into the mixer the raisin will absorb all the water from the mixer and at the end of the day the panatonia will get dry you got it yes now 10 minutes my friend 10 minutes beat the dough and we will carry on after 10 minutes we will add the butter and we will carry on beating for another 5 minutes and after 5 minutes it is almost ready now we have to add some taste into the panaton i have three ingredients here i have my raisins soaked nice and sexy i will drain them and squeeze them to take off all the excess water grao put them in i have some chocolate and I have some orange spoon sweet into pieces okay this is it we done and now we have just to mix everything together we have to make sure that chocolate orange and raisins will go everywhere h that’s why I will close my mixer and I will beat literally for 1 minute just make sure that everything is incorporated at this point do not overbe because if we beat for a long time then probably we will break the fibers of the of the dough now we have process okay but I will explain exactly what we are about to do first I need a bowl this one some vegetable oil and I will transfer my dough there as you can see it’s quite sticky we want that some oil to your hands will help to transfer the dough this is at this stage it will look like that okay do not worry because we have to let the dough rise for how long for one to two hours until it doubles in size we want to become like that one can you see the difference this is nice firm sexy and ready to use uh so I will keep that on the side and I will use that one okay now after one to two hours it will become like that and at this point we have to make sure that we will tuck the edges under okay uh this is a classic paneton uh tin uh again a little bit of vegetable oil make sure that it will go everywhere and I will transfer my dough this way as you can see I’m tucking the edges underneath because I want a smooth surface at this point as you can see the dough is at 1/3 of the tin height and we want to rise until it reaches the tin surface so what we’re going to do let it rise for how long for about 1 hour after 1 hour the paneton will look like this one you got it okay so we have one to two hours the first uh rising and about 1 hour the second rising and 20 minutes beating in total 3 to 4 hours until it gets into the oven okay now we have to score it and I will take my knife here but before I make a cross on the h surface of panaton I will take some vegetable oil here and I will oil my knife i will make a cross one two and I will bake for 45 to 50 minutes to60° C set to fan do not open the oven and your paneton will be perfect and my perfect paneton is ready of course you can serve it as it is and before I glaze my paneton I want to show you how it looks on the inside so I want to cut a piece of it to see how perfect it is it is the easiest recipe ever trust me I’ve been making panon since I was kid so I know all the recipes and this one is the easiest now look at this can you see the texture everything is perfect everything is everywhere you can find uh raisins here raisins there chocolate here chocolate there the oranges here the orang is there there are no big holes inside the paneton when a paneton is not good then you will find big holes inside like uh like Mal cheese so this is actually the perfect paneton and the smell oh my god you want to try it immediately but I will put back again this piece and I will glaze it what do you think is a good idea yes it is because more chocolate is always a good idea so I have some melted chocolate on top maybe a little bit more just tell me when to stop you want more yes okay tell me when to stop stop sorry this was the last spoonful because I want you guys to have good shots of my panetona some sprinkles on top if you want just some and paneton is ready and now I can take out again this lovely piece and can you see that how we can call this slice of panaton revelation it’s something else try it and you will love it [Music] [Music] next up we have Kurabes buttery cookies that are dusted with icing sugar and enriched with aromatic rose water and almonds and today I will share my favorite recipe with a few tips to make them absolutely perfect trust me no one will be able to resist so let’s see the ingredients akis Greek Christmas butter cookies kurabied ingredients 200 g almonds 400 g butter 90 g icing sugar 20 g brandy 1/3 of a teaspoon vanilla powder 1/4 of a teaspoon baking powder 1 tbsp rose water 500 g allpurpose flour one pinch of salt for the dusting 300 g icing sugar 1 to 2 tbsps rose water here I have a pan and normally for kurabies we don’t have to make bnuazette but for my recipe bazette is a key ingredient to make the most beautiful kurabies all over the world so I have a pan here if you never made in your life before h brown butter it is very easy just put the butter in a pan we have to cook it for a few minutes until it change its color uh from this golden nice sexy color we want a brown one because this is something else it’s a new ingredient brown butter is more tasty than the normal butter and more tasty for recipes like this one so be patient for about 3 to four minutes until the butter is ready and why the brown butter is more tasty than the normal butter because the milk solids inside the butter because butter is almost 43 44% fat and the less is milk h so the milk parts uh get cooked get burned and giving this lovely taste to the brown butter this is what we are seeking at this process to cook the milk solids and take this lovely flavor now from the moment we have ready brown butter and the moment the brown butter will burn it’s like 30 seconds uh difference and as you can see my brown butter is ready at this point I can smell hazelnut that’s why everybody telling that the brown butter has this taste the taste of hazelnuts so immediately put it in another pan tray tin whatever you want because if we keep it here it will carry on cooking and it will burn so I will put that back the brown butter is ready but it’s hot we have to put it into the fridge for at least 2 to 3 hours and after 2 to 3 hours it will become like that okay at the surface you can see this beige color but underneath we have something more as you can see these are the milk solids that we need for the recipe so scratch it take all the butter like ice cream put it into the bowl of the mixer you can smell the taste of the brown butter it’s something else if you never made cookies with brown butter in your life you have to try it uh because it’s a new taste it’s something new now the butter is in i will add my icing sugar and now be patient with a paddle attachment beat it for eight minutes don’t be stingy with time give it eight minutes we want to look like whipped cream and in 8 minutes we’ll carry on and my butter is ready look at that it’s like whipped cream this taste is something else i know that my cookies will be the best all over the world now I need two spoonfuls of flour inside my mixer and I will add the rest of the ingredients here I have some brandy vanilla powder the rose water one pinch of salt and first we will mix everything together for 10 seconds 1 2 3 4 5 6 7 8 9 10 stop and then baking powder with the rest of the flour in along with some toasted almonds put the toasted almonds into the blender and do not overbe them we want big chunks of almonds if you want you can do it with a knife and this is what we want big and small chunks of almonds they’re going in and guess what we will beat again for only 10 seconds one two dun and the cookie dough is ready you can try some you will love it actually this cookie dough is probably the most airy cookie dough you ever touched in your life now we need gloves why we need gloves because our hands are hot and we don’t want to melt the butter of the cookies that’s why I’m wearing gloves i will take my tray with a parchment paper knead a little bit with your hands and take about 30 g of the dough shape a nice bowl like a snowball because actually you can feel it the texture is like snow put in the tray press it a little bit in the middle make a small hole like this one and carry on until you finish with the first tray at this point because the the the dough is a little bit crumbly uh you will think that is something wrong nothing is wrong uh there is no stabilizer in this dough no eggs no oil no nothing so it will look like that and trust me because it looks like that it will have this perfect consistency when you biting the kurabi so my first tray is ready it will go straight into the oven my oven is preheated to 170° C set to fun and I will bake for about 23 to 25 minutes i will carry on with the rest of the dough and when my kurabes are ready we will serve them with plenty of icing sugar and it’s time to serve them they are delicious they smell so nice oh my god these are lovely and how we serve them rose water on top i know it looks like perfume but it’s not it’s somehow the perfume for my h cookies and icing sugar a lot of icing sugar let it snow and you can singing Christmas songs at the same time and this is how we do it in Greece this is not Christmas song but anyway h I will carry on the same process again these are the perfect kurabases these are for you guys and this is for me it will be funny but always when you eating kurabes you become a mess i guarantee that these are the best butter cookies you ever eaten in your life the mess [Music] and there you have it today we mastered the art of holiday baking with two hearty recipes a light and delicious panaton and the timeless buttery Greek kurabied both are perfect for celebrating the season with family and friends so make sure you will try them this year see you next time and yesas [Music]