Recipe of Homemade Panettone - Italian Christmas Cake

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, panettone - italian christmas cake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Panettone - Italian Christmas Cake is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Panettone - Italian Christmas Cake is something that I have loved my entire life.

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. The legend of panettone, Italy's mythical Christmas cake. It began in Milan, but bakers across Italy keep the centuries-old tradition alive. (mistakenly) consider the Italian cousin of the .

To get started with this particular recipe, we must prepare a few components. You can have panettone - italian christmas cake using 28 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Panettone - Italian Christmas Cake:

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

It has a slightly light and airy texture but a rich and buttery taste, and is not very sweet. Panettone and Pandoro: Italian Christmas Cakes We are in the heart of the sweetest season: panettone and pandoro! The holidays in Italy wouldn't be complete without panettoni and pandori: they are as iconic as a tree, wreath, or mistletoe in other cultures. Panettone is a Christmastime cake that hails from Milan.

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.

The holidays in Italy wouldn't be complete without panettoni and pandori: they are as iconic as a tree, wreath, or mistletoe in other cultures. Panettone is a Christmastime cake that hails from Milan. The cake dough requires several hours to make because it must be cured in a way similar to sourdough, rising and falling three times before being baked. The sweet, yeasty treat has a distinctive domed shape. I should have known better than to order a traditional Christmas cake near the end of April.

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