Recipe of Speedy Panettone - Italian Christmas Cake

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Panettone - Italian Christmas Cake. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Panettone - Italian Christmas Cake Recipe. 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.

You can have Panettone - Italian Christmas Cake using 28 ingredients and 12 steps. Here is how you cook it.

Ingredients of Panettone - Italian Christmas Cake

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

The light and tasty panettone with white raisins and candied fruits is a part of any Christmas celebration in Italy.Italian Christmas Cake Christmas Baking Pan Dulce Biscotti Cookies Sweet Cakes Sweet Bread Muffins Recipe Of The Day Panettone.This classic Italian Panettone bread tastes amazing!Impress everyone with delicious homemade panettone for Christmas or Easter - this is the only.

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..

I really hope you try it.An Italian Christmas treat that's bready with a nice crust and full of dried fruit.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.

Italian Panettone is world famous and no Christmas in Italy ( view guide) would be complete without this classic Italian Christmas cake.So why not make this Christmas an Italian Christmas?Start baking your very own Homemade Italian Panettone.Try this Panettone (Italian Christmas Cakes) recipe, or contribute your own.Cool the cakes completely before removing from pans.