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.
Adapted from recipe for Macadamia Fruity Bread in Magic Bread by Alex Goh
- 120g bread flour
- 85g boiling water
- 280g bread flour
- 60g sugar
- 3/4 tsp salt
- 15g milk powder
- 6g instant yeast
- Zest from 1 orange (3 tbsp candied kumquat)
- 100g cold water
- 3 egg yolks (1 large egg)
- 80g butter
- 30g raisins
- 30g golden raisins (dried apricots)
- 50g dried cranberries
- 1 1/2 tbsp grand manier (2 tbsp orange juice)
- 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.
- 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!