Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, panettone - italian christmas cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Panettone - Italian Christmas Cake is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Panettone - Italian Christmas Cake is something that I have loved my entire life.
Originated in Milan, it is a large, dome-shaped cake that has been leavened with yeast. It has a slightly light and airy texture but a rich and buttery taste, and is not very sweet. The actual translation of the evergreen Italian scrumptious cake, panettone, is 'big loaf'. Rightly called so for its dome shape and large size, panettone is a staple Christmas treat of Italy that comes from the northern Italian city of Milan.
To get started with this particular recipe, we have to first prepare a few components. You can have panettone - italian christmas cake using 28 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Panettone - Italian Christmas Cake:
- Prepare Preferment
- Prepare 5 gm instant yeast
- Make ready 122 gm water
- Prepare 67 gm high protein flour (13.5% protein or higher)
- Take Starter ingredients
- Get 33 gm unsalted butter
- Prepare 22 gm caster sugar
- Prepare 1 large egg
- Make ready 100 gm bread flour
- Get Final dough
- Get 67 gm unsalted butter
- Prepare 67 gm caster sugar
- Get 1 large egg & 2 yolks (remove a tbsp of white),
- Get 1 tsp vanilla extract
- Take 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
- Get Dried Fruits
- Prepare 50 g dried cranberries
- Make ready 50 g dried apricot
- Prepare 50 g raisin
- Take 50 g candied orange
- Take 100 ml Caribbean Rum
- Prepare Other
- Prepare For 2 Corrogulated paper moulds size 112mm x 85mm
- Make ready 12 -inchmetal or wooden skewers
- Prepare Or you can use 8 ramenkins & mugs like I did
In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit. This Italian bread is similar to a fruitcake and traditionally served during the holidays. The Christmas treat is typically baked into a tall, cylindrical shape (empty coffee cans work great as baking pans).
Steps 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.
This Italian bread is similar to a fruitcake and traditionally served during the holidays. The Christmas treat is typically baked into a tall, cylindrical shape (empty coffee cans work great as baking pans). Give a try to Panettone cake with Tiramisu Cream Oven-Baked by GranDucale, GranDucale Panettone with Chocolate Oven Baked Cake, Pumpkin Spice Panettone Traditional Italian Christmas Cake & Panettone Traditional Italian Oven Baked Cake by Madi. If you want something classic, try Italian Panettone Traditional Oven Baked Cake by Bell'Amore. Panettone is often compared to fruitcakes because both are traditionally made with raisins and candied fruits.
So that’s going to wrap it up with this exceptional food panettone - italian christmas cake recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
