Skip to main content
logo
Food Advertising by

Panettone (Italian X'mas Bread) 节日糕点


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')

Ingredients

  • 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)
organised by 
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and







Comments

  1. It looks perfect! I have heard about it but I have never tried:)

    ReplyDelete
  2. It looks so festive and marvelous, Cheah.

    ReplyDelete
  3. Yummy! Lovely bread ... it looks like a cake too. Soft fluffy texture. Wish I could have a slice ^-^

    ReplyDelete
    Replies
    1. It's a cross between a cake and bread. Tasted yummy when served warm!

      Delete
  4. Cheah, Your panettone looks so pretty! Can I have a slice?

    ReplyDelete
  5. Cheah,it still looks good! More like a cake :)

    ReplyDelete
    Replies
    1. Yes, would be happier if it had risen to a dome shape!

      Delete
  6. Hi Cheah,

    Your panettone looks beautiful. Very festive!

    Zoe

    ReplyDelete
  7. I love this bread a lot. Buy it every year, but have never tried making it myself. Ok, I have too many of your recipes on my must-do list already. If I add this on, I will start wishing for a bigger stomach soon so that I can eat more and cook more..lol! :D

    ReplyDelete
    Replies
    1. Ha, ha, so cute. Take your time and make or bake whatever you want to fancy.

      Delete
  8. WOW!! This is really impressive! You can use it to make bread and butter pudding too! YUM!

    ReplyDelete
  9. Hi Cheah, beautiful panettone X'mas bread! I have yet to try this great recipe. Well, am bookmarking this and hope to try this wonderful bread the soonest possible. Thanks for sharing and cheers :)

    ReplyDelete
  10. So beautifully dressed. I love this panettone. :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pandan Ogura Cake ~ 班兰相思蛋糕

This Pandan Ogura Cake is soft, moist and light and the texture resembles that of a chiffon cake but baked in a normal cake pan.  There are many variations of ogura cake with different flavours and I've baked with Greentea and Orange flavour before.





Pandan Ogura Cake  ~  班兰相思蛋糕
Ingredients (A)
5 egg yolks
1 whole egg
1/4 tsp salt
65 ml canola oil
90 ml pandan juice
70 gm plain flour
(B)
5 egg whites
70 gm caster sugar
1/4 tsp cream of tartar

Method
In a bowl, whisk egg yolks and whole egg till well combined.  Add in oil, pandan juice and salt, whisk thoroughly.  Sift in flour, mix well.In a clean bowl, whisk  egg whites till foamy, add in cream of tartar and gradually add in   sugar.   Whisk till stiff peaks form but not dry.Fold in 1/3 meringue into the egg mixture, mix well and then pour this mixture into the   remaining meringue.   Mix well.  Pour batter into a lined 8 inch square pan.  Tap the pan a bit to remove air bubbles.Steam bake in a preheated oven @ 150 deg.C for 60 mins.…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Homemade Salted Chicken ~ Confinement food ~ 盐烤鸡

This is a very simple chicken dish, easy to prepare, good to serve at a meal and also suitable as a confinement food for new mothers.   The four ingredients are of course, a free-range chicken, seasalt, Tang Gui 当归 (Angelica Sinensis)and Bei Qi  北芪 (Astragalus Membranaceus).  


Homemade Salted Chicken ~  Confinement food ~   盐烤鸡 Ingredients 1 kg free-range chicken 3 tsp ground seasalt 6 piecesTong Gui 6 pieces Bei Qi
Method Tear up the pieces of Tong Gui and Bei Qi Clean up the chicken, pat dry and rub seasalt all over the chicken. Mix up the herbs and put into the cavity of the chicken Marinate for a few hours, preferably overnight, refrigerated Remove from fridge, leave at room temperature Place the chicken into a rice cooker with a 4 mm forged thick pot Cook till chicken is tender using the 'Cook' function