Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, panettone - italian christmas cake. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Panettone - Italian Christmas Cake is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Panettone - Italian Christmas Cake is something which I have loved my entire life. They’re nice and they look wonderful.

Our Rich, Fruity Christmas Cakes Are Made Using Recipes Perfected Over A Century. Originated in Milan, it is a large, dome-shaped cake that has been leavened with yeast. Rightly called so for its dome shape and large size, panettone is a staple Christmas treat of Italy that comes from the northern Italian city of Milan.

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

It's made with eggs, milk, butter, and studded with raisins and candied fruit throughout the cake. The origin of Panettone, Italy's typical Christmas cake, is a sort of a dilemma. According to various sources, the term "panettone" derives from "Pan de Toni" (Toni's bread): Toni, a scullion at the service of Ludovico il Moro, could have invented the most traditional and famous Christmas cake in Italy after inadvertently burning a sweet prepared for his master's feast. Tear off pieces to fit so that there.

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.

Tear off pieces to fit so that there are no gaps; panettone is fabulously soft and mouldable, so this isn't a hard job. 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. Panettone is the traditional Italian Christmas cake par excellence, and its birth is attributed to the city of Milan in the Middle Ages, although there are many legends surrounding its history: from the banquet of Ludovico il Moro (Ludwig the Moor), Duke of Milan, where a small attendant named Toni saved the day after the planned dessert was burnt, by an inventive creation with the simple.

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