Panettone, a traditional Italian Christmas bread is suitable for breakfast, tea or as a dessert. This recipe reminds me of Kugelhopf, a southern German, Austrian and Swiss term for bundt or marble cake which also consists of a soft yeast dough with raisins and nuts. Making a Panettone is a long, long process as it takes many hours of proving in a warm place and after all my efforts, I was a bit disappointed that my Panettone didn't rise to a dome shape, instead it was a bit flat. But the consolation was that it tasted soft and fluffy, when served warm. As I couldn't find any Panettone paper moulds, I used an 8 inch springform cake pan and lined it with parchment paper with higher sides to give more room for the Panettone to rise.
Combine warm water and warm milk, sprinkle yeast over and let sit for 5 mins, or more.
Add 4 Tablespoons flour and 1 Tablespoon sugar to the yeast mixture, combine till thick, cover with clingwrap and let it sit till it turned bubbly and doubled in size, about 30 mins.
Using a ball whisk, whisk eggs, sugar, vanilla, lemon and orange zest till well combined.
Add in the yeast mixture and whisk till well incorporated.
Using the dough hook of a stand mixer, put on low, add sifted flour and salt, then turn to medium speed and let it mix for about 5 mins.
Add room temperature cubed butter and mix till well incorporated.
After about 5 mins. add the raisins and citron peel, mix for abount 5 mins.
Transfer sticky dough onto a floured surface.
Add more flour if sticky dough is hard to handle, just lightly knead till it comes together.
Put the dough into a greased container and brush more oil on the surface to prevent a crust from formng. Cover with clingwrap and let it prove in a warm place for about 2 to 3 hours or till tripled in size.
Once the dough has risen (a lot of bubbles at the base), dump it onto a floured surface.
Just pull the dough together, and place it into the parchment lined 8 inch cake pan.
Use a knife to make an 'X' on the dough and sprinkle on some butter or melted butter, cover with cling wrap and let it prove till tripled in size. About 2 to 3 hours.
After the dough has risen, apply egg wash and bake in a preheated oven @ 180 deg.C for 30 to 35 mins. till golden brown and test with a skewer till it comes out clean.
Let it cool in the pan before unmoulding onto a wire rack to cool.
Best to serve warm.
Recipe for Panettone 节日糕点 (adapted from 'here')
- 375 gm plain flour
- 3 eggs
- 1/4 cup warm water
- 1/4 cup warm milk
- 7 gm/1/4 oz dried yeast
- 70 gm unsalted butter
- 100 gm sugar
- Zest from 1 orange and 1 lemon
- 1 tsp salt (reduce if using salted butter)
- 1/2 cup golden raisins
- 1/2 cup dark raisins
- 1/4 cup mixed peel
Method (Please refer to the steps in the above pictures)
This post is linked to Cook and Celebrate (Christmas 2014)
Zoe from Bake for Happy Kids