Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, panettone - italian christmas cake. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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

To get started with this recipe, we have to prepare a few ingredients. You can cook 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. Prepare Preferment
2. Prepare 5 gm instant yeast
3. Take 122 gm water
4. Take 67 gm high protein flour (13.5% protein or higher)
5. Make ready Starter ingredients
6. Make ready 33 gm unsalted butter
7. Get 22 gm caster sugar
8. Make ready 1 large egg
9. Make ready 100 gm bread flour
10. Make ready Final dough
11. Make ready 67 gm unsalted butter
12. Prepare 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. Make ready 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. Prepare Dried Fruits
20. Prepare 50 g dried cranberries
21. Get 50 g dried apricot
22. Make ready 50 g raisin
23. Get 50 g candied orange
24. Make ready 100 ml Caribbean Rum
25. Get Other
26. Prepare 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

The festive bread is filled with pieces of fruit, such as candied orange peel, citron, lemon zest, and raisins. Panettone is a bread that is sliced into wedges like a cake when served. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.

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.

Panettone (pronounced / ˌ p æ n ɪ ˈ t oʊ n i /; Italian pronunciation: [panetˈtoːne]) is an Italian type of sweet bread originally from Milan (in the local Milanese dialect it is called panetton, pronounced [paneˈtũː]), usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in Latin America, Eritrea, Australia, the United. This Italian bread is similar to a fruitcake and traditionally served during the holidays. The Christmas treat is typically baked into a tall, cylindrical shape (empty coffee cans work great as baking pans). Panettone is an Italian Christmas cake that is a very light, airy and moist. It's made with eggs, milk, butter, and studded with raisins and candied fruit throughout the cake.

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