Panettone

Panettone !! Finally I could make it this year. You might wonder what’s so special about these Panettone. Actually speaking nothing much, but if you happen to read a lot about this hybrid (cake plus bread) kind of bake you might be tempted to try it atleast once. Its an Italian sweet bread which was originated in Milan. Its eaten during Christmas and New year. It has a cupola shape with a cylindrical base and a domed top. It’s a slow proofed bread and take many hours to bake it from scratch. It’s mostly served in wedges cut lengthwise. The bread is usually cooled by hanging it down

using screwers inserted into the paper mould so that it doesn’t collapse due to its weight while cooling. I was infact quite stressed to hang it upside down thinking that the bread might disintegrate and would fall off.

You got to have a liking for sweet yeast breads to like this. Since the day I saw a Panettone recipe on the internet (maybe before 2 years), I have been secretly wanting to try it. But honestly speaking, I knew folks at home wouldn’t be too much interested. Neha doesn’t like sweet breads and same with hubby. But surprisingly, he ate a piece today morning and was quite enthusiastic to help me to hang it while cooling.

There are many ways of making panettone. Traditionally it’s made with wild yeast and a sourdough starter. However, I have used commercial yeast and make a quicker version. I have made a preferment and added it to the dough. Traditionally, the dough is a very enriched one with lots of eggs and loaded with butter. I have added some milk powder and fresh cream and tried to make it eggless. You may add 2 eggs to the recipe and omit the fresh cream and maybe reduce the orange juice. The zest and candied orange peel gives it a wonderful citrusy flavour. The dried raisins, sultanas and cranberries enhance the sweetness.

I have read that Panettone freezes well and infact, it makes a wonderful french toast. I will have to try it tomorrow. The dough will be a very sticky dough. You may dust some flour while kneading. It please do not add too much dry flour. Knead the dough really really well. If using a stand mixer, knead for around 10 minutes till you get a nice window pane. You may choose to soak the dried fruits in rum or orange juice or water. But please do not add it without soaking. It will end up absorbing moisture from the dough and make the Panettone very dry.

I have read many blogs and the below recipe is simply my take on it. I have used a 240 ml cup. Use a good quality vanilla extract.

Ingredients:

For the starter :

• All purpose flour 100 gm
• Instant yeast 1/4 tsp
• Water 120 ml (1/2 cup)

For the dough:

• All purpose flour 200 gm plus 50 gm
• Milk powder 3 tbsp
• Salt to taste
• Sugar 3-4 tbsp
• Butter 80-100 gm
• Instant yeast 1/4-1/2 tsp
• Fresh cream 3 tbsp
• Candied orange peel 2 tbsp
• Raisins 50 gm
• Cranberries 25 gm
• Sultanas 25 gm
• Orange zest 1 tsp
• Lime zest 1 tsp
• Orange juice 120 ml (1/2 cup)
• Vanilla extract 1 tsp

For the topping:

• Chilled butter 1 tbsp
• Almond slivers 1 tbsp (optional)
• Sugar 1 tbsp (optional)

Method:

To make the starter:

• Mix the flour, instant yeast and water in a big mixing bowl. Cover and keep aside either overnight or till it is double.

To soak the dried fruits:

• Soak the raisins, sultanas anf cranberries in rum it water or orange juice.
• Cover and keep aside for 6-8 hours till the fruits are plumpy or overnight.

To make the dough:

• Add the flour, salt, milk powder, instant yeast, sugar in a big mixing bowl and mix well.

• Add the lime zest, orange zest,vanilla extract, cream, orange juice and start kneading.
• Add the butter slowly and knead for 15-18 minutes till the dough is very very soft and elastic. Use a bench scrapper when the dough sticks on the counter.
• Dust little dry flour if the dough is too sticky. But please do not add too much dry flour or the Panettone will be dense.
• Add the soaked fruits (drain the juice/water) and knead again.

• Transfer the dough into a well oiled bowl. Cover the bowl with a wet kitchen towel.

• Allow the dough to rise until it is doubled or almost three times more in volume.

• Take a 6-7 inch cake tin and grease it well. Make a collar of parchment paper as shown below. Or use a readymade panettone mould. Or use a paper mould. I have used a 5 inch paper mould.
• Punch out the gases and knead again for a minute.
• Make a taut boule of around 600 grams and transfer the dough into the prepared mould.

• Cover and allow the dough to again rise above the rim.
• When it’s almost ready to be baked, take a sharp scissor and cut an X on top.

• Meanwhile preheat your oven to 180-200 degree Celsius for atleast half an hour.
• Place a tablespoon of chilled butter and some castor sugar. Sprinkle some almond add slivers.
• Bake for 15 minutes at 200 degree Celsius and then reduce the temperature to about 170-180 degree Celsius and bake for 20-25 minutes more.
• If the top appears to brown very fast, tent it with an aluminium foil. I covered it with sheets of parchment paper after the first 15 minutes.
• Insert a screwer and check whether it comes out clean.
• Remove the tin from the oven and allow it to cool.

• Pierce 2 screwers at the bottom of the mould and hang it upside down till it’s completely cooled.
• Slice and enjoy it. Merry Christmas.