Panettone

Panettone is the traditional Italian Christmas Cake, par excellence and its birth is attributed to the city of Milan in the middle age. Although there are many legends surrounding its history. Whatever its origin Panettone is now highly regarded throughout Italy, France and the rest of the world, particularly as Christmas gift. Ultimately it is baked in a tall cylindrical paper mold, which gives the panettone its signature tall, round shape. This cake usually served a day after baked with coffee, tea or sweet desserts wine. It’s flavor and texture also make it ideal for French toast or bread pudding.

INGREDIENTS:

For Starter(Fermented dough):

150 ml room temperature water
4 grams active dry yeast
1 tsp salt
200 grams all purpose flour

Method:

In the stand mixer fired with the hook attachment, combine water and yeast first then add the flour and salt. Mix in low speed for 3 minutes and 5 minutes on medium speed until smooth. Form a ball and transfer dough to a greased plastic container, cover with wrap and let it rise until very puffy for about 3 hours. Punch down the dough and shape into a ball and refrigerate overnight or atleast 10 hours. Take the starter dough out and let sit on the counter for 2 hrs, before the panettone dough mixing process.

For Marinated Dried Fruits Mixture:

240 grams raisins
180 grams candied Orange peel or 4 Orange zest
180 grams candied Lemon peel or 4 lemon zest
80 ml dark rum or orange juice

Method:

Combine all ingredients together and refrigerate overnight.

For Panettone Dough:

30 grams active dry yeast
50 ml warm milk
300 grams starter fermented dough
700 grams all purpose flour
190 grams granulated sugar
5 ml vanilla extract
1 tbsp salt
200 ml whole milk(chilled)
200 grams egg yolks (chilled)
300 grams unsalted butter (softened)
Marinated Dried fruits mixture
Stir egg with milk (for egg wash)

Method:

To make make Panettone dough, first combine the flour, sugar and salt set aside. Activate the year, mix yeast with 50 ml milk, while the yeast activating, combine egg yolks and whole milk, vanilla extract. When the yeast is already activated combine to the flour mixture using hook attachment mix until combined and add the egg yolks mixture and the starter fermented dough beat from low to high speed for about 10 minutes then add the fruits mixture beat until all combine. Then add the butter and beat for about 5 minutes or until the dough elastic. Then let it rise for about 3hours or until triple its size. Divide the dough to 800 grams or as your desired size and let it proof for 2 hours.