Season greetings! Christmas is just around the corner and the year will be drawing its close already!
Its been awhile since my last post...i have been hibernating :) But i am awake now, in time to wish all my friends out there a blessed Christmas and a beautiful new year ahead! And I am glad that the mood for some festive treats is kicking in!
Panettone is a traditional italian christmas bake. Some say it's the Italian version of a fruit cake since it has in it lots of raisins, dried fruits and candied citrus peel but being yeasted its very much lighter with a soft and fluffy texture.
A classic panettone is tall, cylindrical and domed shaped. And the dough needs to be proof over a long period of time.
What i have here is a pseudo or simplified version of a Panettone. Not dome shaped for sure, i braided it for the christmas wreath look (i couldn't miss this opportunity to make something that look like a wreath bread) and i didn't follow a classic recipe.
It's tasted good nevertheless, well at least good enough for the family. The overnight sponge dough method although not as long as proofing the entire dough for 12-15 hours still produced bread that was soft and fluffy.
Recipe
Adapted from recipe for Macadamia Fruity Bread in Magic Bread by Alex Goh
Ingredients
Part A
- 120g bread flour
- 85g boiling water
Part B
- 280g bread flour
- 60g sugar
- 3/4 tsp salt
- 15g milk powder
- 6g instant yeast
- Zest from 1 orange (3 tbsp candied kumquat)
Part C
- 100g cold water
- 3 egg yolks (1 large egg)
Part D
- 80g butter
Part E
- 30g raisins
- 30g golden raisins (dried apricots)
- 50g dried cranberries
- 1 1/2 tbsp grand manier (2 tbsp orange juice)
Step
- Premix Part E and set aside for at least 1 hour. (Left it for 4 hours)
- Add boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it in refrigerator for at least 12 hours. (Left it for 6 hours only yet bread turned out well)
- Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead until well blended.
- Add in D and knead to form elastic dough. Add in E and mix until well-blended.
- Cover the dough with cling film and let it proof until double its original size.
- Punch down dough and let it rest for 10 minutes.
- Form dough into a ball and place it in a cake pan. Let it proof until double its original size.
- Bake at 180C for 30 minutes or until golden brown.
Note:
- For Step 3 and 4, I used my breadmaker to mix the dough by placing all wet ingredients followed by dry ones and adding in E after the dough has been formed.
- I used a 20cm chiffon pan and took out 200g of dough to proof it in 4 cupcake liners which was meant as a gift for a friend. The bread would have looked tall enough (i.e. more pannetone like) if the entire dough went into the pan instead.
- Instead of forming into a ball (i wanted the top to be christmas wreath like instead of a dome) , i divided the dough into 2 parts then cut 3 stripes out of each part and braided them. I laid one part on top of one another into the pan.
Merry Christmas and a Blessed New Year to all my friends out there!
I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.
15 comments:
no dome shape but just as elegant! hmm..kum quat is a nice addition! merry christmas to you too!
I can picture myself enjoying this classic Italian bread in the X'mas morning :-) It looks so delicious and loaded with flavours.
I love raisins /mixed dried fruits in my cakes or bread. Ooo....i saw you used candied kumquats here and thats already making me getting my feet up. Wish I can have a slice from you now. I will bookmark this.
We love having pannetone for Christmas too. Btw can u link this to my Christmas event? http://goodyfoodies.blogspot.com/2013/12/baby-sumos-christmas-recipes-collection.html
Your panettone looks beautiful and good to eat too. Happy Christmas!
I'd love to have a slice of this Panettone. It looks fluffy and it's a must-try!
Your Panettone looks rich and delicious! Wishing you a Merry Christmas and Happy New Year!
I'd love to have a slice too :)
Happy Dongzhi & Merry X'mas :)
I'm also getting ready for Christmas, but by baking cookies. This looks fantastic though maybe I'll put a hold on cookies and make some of this
Ade , I really want to hibernate as well but sadly I just can't lol I love your version of panettone , wreath-shaped is much more prettier anyway . The texture of your bread looks really soft and the using kumquat gives it an Asian flare :D I have yet to try using an overnight sponge dough :P
Happy Winter Solstice ! I'll come back on the 25th lol
Your panettone looks beautiful! Most that I came across contains lots of preservative to keep them longer... Nothing beats your home baked one.
Being going... I like to wish you and your family a merry Christmas and Happy 2014!
Zoe
Beautifully baked panettone, I have never baked one before come to think of it….looks delicious! Here's wishing you Merry Christmas and a very happy new year :D
Hi, your bread look awesome.Very light and fluffy texture.
Merry Christmas to you and family. Have a nice holiday.
Merry Christmas! Your panettone is rather impressive! Must be very delicious :)
I know it's late :D Merry Christmas and a Bountiful New Year to you and to your family !!!
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