Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, panettone - italian christmas cake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Panettone - Italian Christmas Cake is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Panettone - Italian Christmas Cake is something which I have loved my entire life.
Originated in Milan, it is a large, dome-shaped cake that has been leavened with yeast. The italian sweet loaf panettone is a classic, but usually take many days to make. As in all recipes Italian, everyone believes that either they or their mother makes it the best.
To begin with this particular recipe, we must prepare a few components. You can cook panettone - italian christmas cake using 28 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Panettone - Italian Christmas Cake:
- Make ready Preferment
- Prepare 5 gm instant yeast
- Prepare 122 gm water
- Get 67 gm high protein flour (13.5% protein or higher)
- Get Starter ingredients
- Take 33 gm unsalted butter
- Get 22 gm caster sugar
- Take 1 large egg
- Get 100 gm bread flour
- Take Final dough
- Make ready 67 gm unsalted butter
- Get 67 gm caster sugar
- Make ready 1 large egg & 2 yolks (remove a tbsp of white),
- Make ready 1 tsp vanilla extract
- Get Zest of 1 orange & lemon
- Make ready 2 tsp honey (I used the leftover syrup from making candied orange)
- Prepare 204 gm bread flour, sieved
- Make ready 5 gm salt
- Make ready Dried Fruits
- Take 50 g dried cranberries
- Prepare 50 g dried apricot
- Make ready 50 g raisin
- Take 50 g candied orange
- Make ready 100 ml Caribbean Rum
- Take Other
- Make ready For 2 Corrogulated paper moulds size 112mm x 85mm
- Get 12 -inchmetal or wooden skewers
- Prepare Or you can use 8 ramenkins & mugs like I did
Nothing says Christmas to Italians like a slice of delicious panettone cake with a cappuccino, café latte, or sweet wine. It was previously referred to as "pane di tono" which means "luxury cake", which it most certainly is. An Italian Christmas treat that's bready with a nice crust and full of dried fruit. 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.
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.
The light and tasty panettone with white raisins and candied fruits is a part of any Christmas celebration in Italy. 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. The most famous Italian Christmas cake of them all. Bake yourself a taste of Italy this Christmas.
So that is going to wrap this up with this exceptional food panettone - italian christmas cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
