Recipe of Perfect Panettone – Italian Christmas Cake

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Before you jump to Panettone – Italian Christmas Cake recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

Until fairly recently anyone who portrayed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it seems we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone’s active contribution. These adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Continue reading for some ways to go green and save energy, generally in the kitchen.

A massive amount of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and also 0F. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.

As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. Environmentally friendly living is not really that tough. Mostly, all it will take is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to panettone – italian christmas cake recipe. To cook panettone – italian christmas cake you need 28 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Panettone – Italian Christmas Cake:

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

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..

Place the yeast in the well and stir in two tbsp sugar and two tbsp milk. 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. Panettone is a Christmastime cake that hails from Milan. IMPORTED FROM ITALY – Enjoy some mouth-watering bread pudding fresh from Sicily, Italy! MADE FROM CHOICE INGREDIENTS – To maintain its high quality standard, only choice ingredients are used for a perfect Italian Panettone!

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