How to Prepare Speedy Panettone - Italian Christmas Cake

Hello everybody, hope you are having an incredible day today. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Any-night-of-the-week Panettone - Italian Christmas Cake. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Panettone - Italian Christmas Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Panettone - Italian Christmas Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Panettone - Italian Christmas Cake is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Panettone - Italian Christmas Cake estimated approx 24h.

To get started with this particular recipe, we must first prepare a few components. You can have Panettone - Italian Christmas Cake using 28 ingredients and 12 steps. Here is how you cook that.

A slice of panettone and a flute of champagne … there is no more Italian way to wish a happy holiday season. It’s a ritual in many homes where panettone is a welcomed guest after every meal. Giving panettone is not a simple act of kindness but a gesture rich in history and tradition! You don’t need a pasta madre for this panettone. By using instant yeast with stretching & folding technique , the texture will be light & fluffy! Recipe adapted from Singapore Baking Group. #mycookbook

Ingredients and spices that need to be Prepare to make Panettone - Italian Christmas Cake:

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

Instructions to make 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.

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