Panettone - Italian Christmas Cake
Panettone - Italian Christmas Cake

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, panettone - italian christmas cake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Originated in Milan, it is a large, dome-shaped cake that has been leavened with yeast. The legend of panettone, Italy's mythical Christmas cake It began in Milan, but bakers across Italy keep the centuries-old tradition alive Giovanni Giberti, one of the three owners of the Pavè. In your stand mixer combine butter and eggs, and mix with your paddle attachment on low-medium until ingredients combine (just a few minutes). Add your sugar, baking soda, salt and cream of tartar and continue mixing.

Panettone - Italian Christmas Cake is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Panettone - Italian Christmas Cake is something that I have loved my entire life. They are fine and they look fantastic.

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

Pronounced "pah-net-taw-nee," Panettone an Italian yeast-leavened bread, usually made with raisins, candied fruit peels, almonds, and brandy. Our mouths are watering too, so let's learn more. Some call it Christmas cake or sweet bread — Italians call it bread, end of story. Give a try to Panettone cake with Tiramisu Cream Oven-Baked by GranDucale, GranDucale Panettone with Chocolate Oven Baked Cake, Pumpkin Spice Panettone Traditional Italian Christmas Cake & Panettone Traditional Italian Oven Baked Cake by Madi.

Instructions to make Panettone - Italian Christmas Cake:
  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.

Some call it Christmas cake or sweet bread — Italians call it bread, end of story. Give a try to Panettone cake with Tiramisu Cream Oven-Baked by GranDucale, GranDucale Panettone with Chocolate Oven Baked Cake, Pumpkin Spice Panettone Traditional Italian Christmas Cake & Panettone Traditional Italian Oven Baked Cake by Madi. If you want something classic, try Italian Panettone Traditional Oven Baked Cake by Bell'Amore. Panettone is a traditional cake-like bread stuffed with dried raisins and candied orange and lemon peel from Milan that has been embraced by fans worldwide. Immigrants to the Americas brought with them their love of panettone.

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