Panettone is a sweet bread loaded with candied citron, lemon and orange zest and raisins, and baked in a cylindrical mold, which gives it a distinctive look~~ a Traditional Italian Christmas Sweet Bread.
Knowing that I wanted to make it for Christmas this year, I started researching panettone recipes some time ago. This recipe does take some time to pull together, so you need to plan ahead.
This recipe makes a beautiful, soft, supple dough that is much like a brioche.This bread is a true show-stopper. It’s stunning, and the flavor lives up to its looks. The bread is soft and sweet, and just loaded with flavor thanks to the vanilla, lemon/orange zest, raisins, candied orange peel and a slight taste of Cognac.
潘妮托妮（Panettone）是一种甜面包，里头有蜜饯柚子，柠檬，橙皮和葡萄干，并用圆柱形模具烘烤，使其具有独特的外观~~这就是传统意大利圣诞节甜面包。
因为我想今年的圣诞节做来吃，所以我前段时间开始研究潘妮托妮的食谱。我找到了这一个食谱来尝试，配方确实需要一些时间才能混合做的，因此您需要提前计划好。
这个食谱，面包美丽，松软，就像奶油蛋卷一样。其味道犹如外观，令人叹为观止。面包松软而香甜美味，带有香草，柠檬与橙皮，葡萄干，蜜饯橙皮和淡淡的酒味，一种独特味道，太好吃了！
Happy with the end result~ 👆the breads are ready to gift away...😘
Panettone潘妮托妮
Ingredients:
To make Preferment:
185ml Water
7g Instant yeast
90g Bread flour
~~* Mix water and yeast and stir well. Add in flour and mix well. Let rest and proof for 30-60 minutes.
To make dough 1:
45g Butter
30g Sugar
2 pcs Eggs
135g Bread Flour
~~** Beat the butter and sugar to incorporated. Add in eggs and beat well. *Add in preferment and mix well. Add in flour and mix to incorporated. Cover and let it be triplicated or duplicated its size. You can let it proof for 3-5 hours at room temperature or keep in the fridge for 10-12 hours.
To prepare soak dried candied fruits:
135g Dried cranberries and raisin ( 65g cranberries and 65g raisins)
35ml Brandy/orange juise/water or any liqueur of your liking.
~~* Soak the dried candied fruits in 35ml Brandy at least for 5 hours, and ideal is one day.
To make bread dough 2:
275g Bread flour
7g Salt
1 pc Whole egg
3 pcs Egg Yolks
90g Caster sugar
90g Unsalted butter
2 tsp Honey
1tsp Each of Orange and lemon zest
90g Orange peels or mix candied citron
Instructions:
To make Preferment & dough 1:
- In a bowl, Mix water and yeast and stir well. Add in flour and mix well. Let rest and proof for 30-60 minutes.
- In a bowl, beat the butter and sugar to incorporated. Add in eggs and beat well. *Add in preferment and mix well. Add in flour and mix to incorporated. Cover and let it be rose to triplicated or duplicated its size. You can let it proof for 3-5 hours at room temperature or keep in the fridge for 10-15 hours.
- Soak the candied fruits in 35ml Brandy/whisky/Rum/orange juise/water at least for 5 hours, and ideal is one day.
To make bread dough 2:
- Remove the preferment dough 1 from the fridge, and uncover it.
- In a stand mixer bowl, beat the butter and sugar to incorporated.
- Add in eggs and beat well.
- Add in honey and lemon and orange zests and beat for a minute.
- Add in preferment dough 1 and beat on medium speed until combined.
- Add in sifted flour and salt. Remove the stiring whisk and use kneading hook to knead for 10 minutes on low speed until combined.
- Add in soaked cranberries and raisin, orange peels and knead until it forms a soft dough on low speed for 5 minutes. The dough will be soft and sticky. Transfer to a oiled bowl.
- Do 2 coil folds or some simple folds with a spatula, 20 minutes interval.
- Cover with cling film and let it rise until double in size, in a warm place. It takes about 1 to 2 hours.( Oops, I forgot to do this step!😅 )
- Once doubled in size, pour the dough onto oiled working top.
- Divide the dough（+-1410g mass). Form the dough into a loose ball, and place in panettone mould, on a baking tray. Cover with greased cling film and leave the dough to rise until it reaches the mould's rim. ( 5" mold~ 680g, 4" mold~ 400g and cupcake mold ~ 110g x3)
- After proofing for 1 hour, remove the cling film and let it continue to rise for 1 hour and 20 minutes.***
- When the last 20 minute of proofing, preheating the oven at 170ºC with bottom heat only.
- Once it has reached the mould's rim, Brush the surface with egg wash. Using a sharp knife, make a cross on its top surface. Place one piece chilled butter in the centre of the cross.
- Bake at 170ºC (340ºF) in a preheated oven at bottom heat for 10 minutes then turn the heat to above and bottom at 150ºC, bake for 40-45 minutes or until fully cooked( cupcake mold baked for 20-25 mins).
- Remember to turn them 180ºC after half way baking so that they can browned evenly.
- Cover the top with aluminium foil if the top gets brown too fast. To check if it's fully cooked, insert a skewer stick. If it comes out wet, continue cooking for several minutes more.
- Once fully cooked, remove the panettone from the oven. While still hot, immediately insert though 2 metal skewers at the lower part of the panettone and hang it upside down until it's completely cooled or invert the panettone. Once fully cooled, slice it and enjoy!
Notes:
- To make this sweet bread, you can make it by hand, mixer or bread machine — until you've made a soft, smooth dough.
- Since the panettone mold is out of stock, so I used cake tin mold 5", 4" and 3x Mini paper panettone cupcake moulds to make panettone.
- Tenting with aluminum foil if the crust appears to be browning too quickly. Panettone should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using a digital thermometer. (It's easy to underbake, since it browns so quickly!)
- I don't have long metal skewers or long wooden sticks, so I just lay the panettones on their sides on the rack after baking ,then turn to the other side to cool completely.
- Store at room temperature, well-wrapped, for up to a week or freeze for longer storage.
Recipe slightly adapted from : Recetas de Esbieta
Happy Baking!
Comments
Post a Comment