Italian Panettone Christmas Bread


    Italian Panettone Christmas Bread

Italian Panettone Christmas Bread

Italian Panettone Christmas Bread

 Panettone is an Italian sweet bread loaf originally from Milan enjoyed for Christmas and new year celebration in western, southern Europe as well as Latin America. It is made through a long process; alone proofing takes the days-long process to give this distinctive fluffy characteristic.

It contains candied orange, citron, and lemon zest as well as dried fruits; sultanas, raisins soaked in fruit juices, it has other variations plain or chocolate added. It is served in wedge shape accompanied by hot or sweet beverages.

 Prep Time: 30mins

Cook Time: 60mins

Yield: 14 slices                                          

Slice of panettone

  Ingredients:

10 ounces mixed dried fruits (currants, raisins, cranberries, dried cherries)
4 ounce finely chopped candied lemon and orange peel
6 tablespoons any favorite fruit juice

For the Dough:

1 ½ tbsp fast action dry yeast
¼ cup fine sugar
5 cups strong bread flour
1 tsp fine salt
6 eggs
9 ounces + 1 tablespoon for greasing at room temperature

Method:

 Gather all the dried and candied fruits into a large bowl mix well, pour preferred fruit juice soak overnight.

To prepare the dough: take a heatproof bowl soak yeast + sugar in 5 ounces of warmed milk for 5 minutes.

Tip the flour in your stand mixer bowl combine with yeast at medium speed, add butter and lastly add salt ( salt should not come into direct contact of yeast as salt kill the yeast that results in your bread will be hard and heavy). Mix at slow speed to combine all the ingredients, add eggs raise the speed at medium to high until the dough becomes smooth and sticky. Let the mixer run 5 minutes more to make dough smoother and so soft.

 Transfer dough through sliding into a greased bowl without force and leftover scrapes with a spatula. This way maximum air will retain in the dough. Cover tightly with the lid left over the night in the fridge.

Tip out dough on heavily flour surface spread out with light-handed so that all the air whooshes out, it will rise again. Strain soaked fruits with a fine sieve discard the juice. Fold the fruits onto the dough evenly this make dough lumpy and knobby

Now form the dough into a roughly shaped ball, grease a 7-inch panettone tin or case with butter. You may use regular cake tin but line the base and sides with parchment paper standing 2inches above the rim. Place dough in the center of the tin cover with a sheer cloth put it at a warm place for 2-3 hours or more,

Preheat the oven at 350 degrees F.

Brush the dough with egg and milk mixer over the surface of the cake. Bake in the middle of the oven for 20 minutes after that low the heat at 300F bake for further 40 minutes, test it;  if the skewer comes to clean your panettone is ready.

Let the cake cool completely on a rack and remove from tin. Serve and enjoy!


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