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

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …