Panettone潘妮托妮

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Panettone is the most iconic Italian Christmas bread, a delicious buttery fruit dough so rich in flavor! The traditional Italian Panettone is very difficult and long to prepare, but with this easy recipe everyone can make a Panettone in a super easy way.

This is a simple recipe to make panettone... but I made an error in somewhere steps so I got a dense and dry texture panettone!  Alamak!😧😥

If you follow this recipe, and you will have a soft and tacky dough, don't be like me to add more flour😅...You just need to do 2 coil folds/ French fold or some simple folds with a spatula, 20 minutes intervals. Then let the dough rest to rise.

潘妮托妮是意大利最具标志性的圣诞节食谱，它是一种美味的奶油水果面团，味道浓郁！传统的意大利潘妮托妮非常困难且准备时间长，但是有了这个简单的食谱，每个人都可以以超级简单的方式制作潘妮托妮。

这是制作潘妮托妮的简单方法...但是我可能在某个步骤上做错了，所以我的潘妮托妮的组织非常密实及干燥的潘妮托妮！ 失望！😧😥

如果您遵循此食谱，如果面团很软而粘，就不要像我一样添加更多的面粉。。。😅你只要每20分钟的间隔做两次折叠/法国折。然后让面团醒面和发酵。





I don't have long skewer to hang the panettone, 👆so I invert the panettone on the rack.😉


👆This is how I hang the small panettone... 😉


I used this Cordon Bleu Cognac👆 to soak the candied fruits.

Panettone潘妮托妮

Ingredients:

Preferment:

Lukewarm milk   50ml

Caster sugar   15g / 2Tbsp

Honey   20g / 1Tbsp

Instant yeast   4g / 1+1/4tsp

Bread flour   50g / 1/3cup


To make bread dough:

Bread flour   300g / 2,1/8cup

Lukewarm milk   150ml+-

Whole egg   110g / 2

Vanilla extract   1tsp

Caster sugar   80g / 1/3cup

Unsalted butter   150g / 2/3cup

Orange or lemon zest   1tsp

Dried cranberries, apricot and raisin  200g( 60g cranberries, 60g raisin and 80g apricot)

Brandy 40ml

Orange juice 40ml

* Soak the candied fruits in 40ml whisky + 40ml fresh orange juice for few hours.


Instructions:

  1. To make Preferment: In a bowl, add the warm milk, sugar, honey and mix. Add dry yeast and flour and give it a quick stir. Leave it to activate for 30 minutes.
  2. In a standing mixer bowl, add in flour, milk and all preferment and  knead well.  Once incorporated, slowly add in butter and knead. Add in eggs, orange zest and vinilla essence and knead until incorporated.
  3. Add in soaked chopped candied fruits and knead until it forms a soft dough. The dough will be soft and sticky. Cover with cling film and let it rise until double in size. It takes about 60-90 minutes.
  4. Once doubled in size, pour the dough onto floured working top. 
  5. The dough weight is more or less about 1.390kg. Form the dough into a 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~ 660g,  4" mold~ 400g and cupcake mold ~ 110g x3)
  6. Once it has reached the mould's rim, carefully remove the cling film. Brush the surface with egg wash. Using a sharp knife, make a cross on its top surface. Place cubed butter on the centre of the cross.
  7. Bake at 180ºC (350ºF) in a preheated oven at a low rack for 45-60 minutes or until fully cooked( cupcake mold baked for 30-35 mins). 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.
  8. 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(it keeps the bread from collapsing while it cools). Once fully cooled, slice it and enjoy!

Note:

  • Since the panettone mould is out of stock, so I used cake tin mould 5", 4" and 3x big paper cupcake moulds to make panettone.


Recipe adapted from : Apron

Happy Baking!

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