Panettone - Italian Christmas Cake
Panettone - Italian Christmas Cake

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, panettone - italian christmas cake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Panettone - Italian Christmas Cake is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Panettone - Italian Christmas Cake is something that I’ve loved my entire life.

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. Trying to out produce each other, two Milanese bakeries Motta & Alemagna, discovered how to make the cakes industrially.

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

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. 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.

Steps 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.

Cool the cakes completely before removing from pans. Let stand for a day before cutting. RECIPES ARCHIVES /CAKES From rec.food.cooking archives. An Italian Christmas treat that's bready with a nice crust and full of dried fruit. This Italian bread is similar to a fruitcake and traditionally served during the holidays.

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