Easiest Way to Make Perfect Panettone – Italian Christmas Cake

Panettone – Italian Christmas Cake. Panettone is an Italian Christmas tradition. The tall, dome-shaped cake rises with yeast and is utterly delicious when baked right. A panettone—which literally translates to "big loaf"—is a large, dome-shaped cake that has been leavened with yeast.

Panettone - Italian Christmas Cake A delicious way to celebrate the Holidays. At The Panettone, we pride ourselves on selecting the best Panettone made from the highest quality ingredients and Panettone recipes. Our mission is to be the number one website to buy Panettone. You can have Panettone – Italian Christmas Cake using 28 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Panettone – Italian Christmas Cake

  1. You need of Preferment.
  2. You need 5 gm of instant yeast.
  3. Prepare 122 gm of water.
  4. It’s 67 gm of high protein flour (13.5% protein or higher).
  5. Prepare of Starter ingredients.
  6. Prepare 33 gm of unsalted butter.
  7. You need 22 gm of caster sugar.
  8. Prepare 1 of large egg.
  9. You need 100 gm of bread flour.
  10. You need of Final dough.
  11. It’s 67 gm of unsalted butter.
  12. Prepare 67 gm of caster sugar.
  13. Prepare 1 of large egg & 2 yolks (remove a tbsp of white),.
  14. You need 1 tsp of vanilla extract.
  15. It’s of Zest of 1 orange & lemon.
  16. Prepare 2 tsp of honey (I used the leftover syrup from making candied orange).
  17. You need 204 gm of bread flour, sieved.
  18. Prepare 5 gm of salt.
  19. You need of Dried Fruits.
  20. You need 50 g of dried cranberries.
  21. It’s 50 g of dried apricot.
  22. It’s 50 g of raisin.
  23. You need 50 g of candied orange.
  24. Prepare 100 ml of Caribbean Rum.
  25. Prepare of Other.
  26. You need of For 2 Corrogulated paper moulds size 112mm x 85mm.
  27. You need 12 of -inchmetal or wooden skewers.
  28. You need of Or you can use 8 ramenkins & mugs like I did.

You'll find a variety of traditional Italian breads and Christmas cakes, including classic, maple. Cova Panettone is our family's most favorite Christmas panettone that we wait for every year. The price is reasonable, this traditional Italian cake is superbe ! Panettone is an Italian type of sweet bread originally from Milan (in the local Milanese dialect it is called panetton, pronounced [paneˈtũː]), usually prepared and enjoyed for Christmas and New Year in.

Panettone – Italian Christmas Cake instructions

  1. Soak all dried fruits in rum overnight preferably. Strain excess rum before mixing into dough..
  2. Starter dough (Preferment): Mix the above and set aside until all bubbly. That's about 30 minutes or thereabout..
  3. In a mixing bowl, mix butter & sugar until smooth. Add egg & mix until combined. Pour the butter mixture into the Preferment & whisk until combined. Then add the sifted flour into this mixture and fold & whisk until evenly combined. Cover & stick in fridge for 7 to 12 hours. Best is over-night or whatever schedule suits you. It should be about triple in size. When ready to use, take it out & bring to room temperature. That's the first part!.
  4. Using whisk attachment, beat butter & sugar until light & fluffy. Add egg, beat until combined. Add vanilla extract, honey & zest. Add starter dough & beat until incorporated. Change to hook attachment Add flour. Knead for 10 minutes using speed 2. Rest for 5 minutes..
  5. Knead for another 10 minutes, using speeds 2 & 3 until windowpane..
  6. Add soaked fruits. Knead for 5 minutes at speed 2, until combined..
  7. Place dough in a lightly oiled bowl. Stretch & fold 3 times with 20 minutes interval. Set aside and let it proof until double in size..
  8. Lightly oil the counter top. Pour dough out & divide into 2 equal halves or 8 equal pieces if you use Ramenkins. Shape into a boule & drop into case. Oil your hands for easier handling of the dough..
  9. Let dough proof until just below the rim of the case. Cut a cross at the top & place a, small piece of cold butter in the middle. Or you can egg wash and sprinkle pearl sugar & almond flakes..
  10. Bake at 170C, bottom rack. Tent the top heat for 5 minutes. Then remove. Continue baking for another 30-35 minutes. Half way through baking, turn the bread 180 degrees..
  11. Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and cool completely before cutting. Transfer to a wire rack and let it cool completely. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag in the fridge..
  12. This recipe makes a beautiful, soft, supple dough that is much like a brioche. It’s stunning, and the flavor lives up to its looks. The bread is incredibly soft and sweet, and just loaded with flavor thanks to the vanilla bean, lemon zest, cranberries and candied orange peel..

Christmas wouldn't be Christmas in Italy without panettone and pandoro, the sweet cakes that are as much a symbol of the holiday as a tree. Literally "big bread," panettone is a sweet, eggy cake that is traditionally dotted with candied and dried fruit (though we love the festive varieties, such as hazelnut. As in all recipes Italian, everyone believes that either they or their mother makes it the best. Trying to out produce each other, two Milanese bakeries Motta & Alemagna, discovered how to make the cakes industrially. Panettone is a lightly sweetened, Italian Christmas bread with dried fruit.

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