Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, panettone - italian christmas cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Panettone is an Italian Christmas tradition. The tall, dome-shaped cake rises with yeast and is utterly delicious when baked right. A panettone—which literally translates to "big loaf"—is a large, dome-shaped cake that has been leavened with yeast.
Panettone - Italian Christmas Cake is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Panettone - Italian Christmas Cake is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook panettone - italian christmas cake using 28 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Panettone - Italian Christmas Cake:
- Get Preferment
- Get 5 gm instant yeast
- Prepare 122 gm water
- Make ready 67 gm high protein flour (13.5% protein or higher)
- Prepare Starter ingredients
- Get 33 gm unsalted butter
- Make ready 22 gm caster sugar
- Make ready 1 large egg
- Prepare 100 gm bread flour
- Prepare Final dough
- Get 67 gm unsalted butter
- Prepare 67 gm caster sugar
- Take 1 large egg & 2 yolks (remove a tbsp of white),
- Get 1 tsp vanilla extract
- Make ready Zest of 1 orange & lemon
- Get 2 tsp honey (I used the leftover syrup from making candied orange)
- Prepare 204 gm bread flour, sieved
- Get 5 gm salt
- Prepare Dried Fruits
- Make ready 50 g dried cranberries
- Take 50 g dried apricot
- Prepare 50 g raisin
- Get 50 g candied orange
- Make ready 100 ml Caribbean Rum
- Take Other
- Take For 2 Corrogulated paper moulds size 112mm x 85mm
- Prepare 12 -inchmetal or wooden skewers
- Take Or you can use 8 ramenkins & mugs like I did
The italian sweet loaf panettone is a classic, but usually take many days to make. An Italian Christmas treat that's bready with a nice crust and full of dried fruit. A recipe for Panettone, Italian Christmas bread, with a brioche-like dough infused with a vanilla bean and studded with rum-soaked raisins and candied Stale panettone makes the best TRIFLE CAKE! I really hope you try it.
Instructions to make Panettone - Italian Christmas Cake:
- Soak all dried fruits in rum overnight preferably. Strain excess rum before mixing into dough.
- Starter dough (Preferment): Mix the above and set aside until all bubbly. That's about 30 minutes or thereabout.
- In a mixing bowl, mix butter & sugar until smooth. Add egg & mix until combined. Pour the butter mixture into the Preferment & whisk until combined. Then add the sifted flour into this mixture and fold & whisk until evenly combined. Cover & stick in fridge for 7 to 12 hours. Best is over-night or whatever schedule suits you. It should be about triple in size. When ready to use, take it out & bring to room temperature. That's the first part!
- Using whisk attachment, beat butter & sugar until light & fluffy. Add egg, beat until combined. Add vanilla extract, honey & zest. Add starter dough & beat until incorporated. - Change to hook attachment - Add flour. Knead for 10 minutes using speed 2. Rest for 5 minutes.
- Knead for another 10 minutes, using speeds 2 & 3 until windowpane.
- Add soaked fruits. Knead for 5 minutes at speed 2, until combined.
- Place dough in a lightly oiled bowl. - Stretch & fold 3 times with 20 minutes interval. Set aside and let it proof until double in size.
- Lightly oil the counter top. Pour dough out & divide into 2 equal halves or 8 equal pieces if you use Ramenkins. Shape into a boule & drop into case. Oil your hands for easier handling of the dough.
- Let dough proof until just below the rim of the case. Cut a cross at the top & place a, small piece of cold butter in the middle. Or you can egg wash and sprinkle pearl sugar & almond flakes.
- Bake at 170C, bottom rack. Tent the top heat for 5 minutes. Then remove. Continue baking for another 30-35 minutes. Half way through baking, turn the bread 180 degrees.
- Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and cool completely before cutting. Transfer to a wire rack and let it cool completely. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag in the fridge.
- This recipe makes a beautiful, soft, supple dough that is much like a brioche. It’s stunning, and the flavor lives up to its looks. The bread is incredibly soft and sweet, and just loaded with flavor thanks to the vanilla bean, lemon zest, cranberries and candied orange peel.
Panettone is an Italian type of sweet bread originally from Milan (in the local Milanese dialect it is called panetton, pronounced [paneˈtũː]), usually prepared and enjoyed for Christmas and New Year in. One of the best Italian Christmas traditions: its breads like pandoro, panforte, and panettone! Pandoro: This sweet Christmas bread from Verona is star-shaped and dusted with powdered sugar (some say to make it look like the nearby mountains). Originally called Pan de Ton or the "bread of luxury", panettone is a sweet, cake-like bread traditionally eaten during the Christmas and New Year holiday period in Italy. IMPORTED FROM ITALY - Enjoy some mouth-watering bread pudding fresh from Sicily, Italy!
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