Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, panettone - italian christmas cake. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Originated in Milan, it is a large, dome-shaped cake that has been leavened with yeast. The italian sweet loaf panettone is a classic, but usually take many days to make. As in all recipes Italian, everyone believes that either they or their mother makes it the best.
Panettone - Italian Christmas Cake is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Panettone - Italian Christmas Cake is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook panettone - italian christmas cake using 28 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Panettone - Italian Christmas Cake:
- Take Preferment
- Make ready 5 gm instant yeast
- Take 122 gm water
- Take 67 gm high protein flour (13.5% protein or higher)
- Take Starter ingredients
- Take 33 gm unsalted butter
- Get 22 gm caster sugar
- Get 1 large egg
- Make ready 100 gm bread flour
- Prepare Final dough
- Get 67 gm unsalted butter
- Get 67 gm caster sugar
- Get 1 large egg & 2 yolks (remove a tbsp of white),
- Take 1 tsp vanilla extract
- Take Zest of 1 orange & lemon
- Take 2 tsp honey (I used the leftover syrup from making candied orange)
- Make ready 204 gm bread flour, sieved
- Take 5 gm salt
- Prepare Dried Fruits
- Make ready 50 g dried cranberries
- Make ready 50 g dried apricot
- Make ready 50 g raisin
- Prepare 50 g candied orange
- Prepare 100 ml Caribbean Rum
- Prepare Other
- Prepare For 2 Corrogulated paper moulds size 112mm x 85mm
- Take 12 -inchmetal or wooden skewers
- Make ready Or you can use 8 ramenkins & mugs like I did
It was previously referred to as "pane di tono" which means "luxury cake", which it most certainly is. Just in-time for Christmas, sharing with you recipe for Panettone, Italian Christmas Cake, a sweet yeast-and-egg bread like cake, studded with Panettone came out pretty satisfying, was mild sweet, had distinct rum aroma, and yeast made this cake much lite and having bread like consistency. Originally called Pan de Ton or the "bread of luxury", panettone is a sweet, cake-like bread traditionally eaten during the Christmas and New Year holiday period in Italy. An Italian Christmas treat that's bready with a nice crust and full of dried fruit.
Steps to make Panettone - Italian Christmas Cake:
- Soak all dried fruits in rum overnight preferably. Strain excess rum before mixing into dough.
- Starter dough (Preferment): Mix the above and set aside until all bubbly. That's about 30 minutes or thereabout.
- 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!
- 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.
- Knead for another 10 minutes, using speeds 2 & 3 until windowpane.
- Add soaked fruits. Knead for 5 minutes at speed 2, until combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Rating Discover the gourmet recipe for Italian Panettone Christmas Cakes, traditional Panettone filled with delicious vanilla cream! Place the yeast in the well and stir in two tbsp sugar and two tbsp milk. Try this Panettone (Italian Christmas Cakes) recipe, or contribute your own. Cool the cakes completely before removing from pans. Let stand for a day before cutting.
So that is going to wrap this up with this special food panettone - italian christmas cake recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
