Panettone. Panettone (pronounced / ˌ p æ n ɪ ˈ t oʊ n i /; Italian pronunciation: [panetˈtoːne]) is an Italian type of sweet bread originally from Milan (in the local Milanese dialect it is called panetton, pronounced [paneˈtũː]), usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in Latin America, Eritrea, Australia, the United. It was the BEST recipe for Panettone I have ever had! It rose up high and we ate the whole thing in a couple of days..
You can cook Panettone using 14 ingredients and 26 steps. Here is how you achieve that.
Ingredients of Panettone
- It’s 1-2 teaspoon of oil for greasing.
- You need 3 & 1/2 cup of All purpose flour +more for dusting.
- It’s 1/2 cup of warm Milk.
- You need 1 & 1/2 teaspoon of Yeast.
- It’s 1/2 cup of melted Butter.
- Prepare 3 large of Eggs.
- Prepare 1/2 cup of Sugar.
- It’s 1 tablespoon of Orange juice.
- It’s 1 teaspoon of Orange zest.
- It’s 1 tablespoon of Honey.
- You need 1/2 teaspoon of Salt.
- Prepare 1 cup of mixed dry fruits and nuts.
- Prepare 1 tablespoon of Icing Sugar for dusting.
- Prepare 1 of more Egg beaten with little water for brushing.
This Italian bread is similar to a fruitcake and traditionally served during the holidays. The Christmas treat is typically baked into a tall, cylindrical shape (empty coffee cans work great as baking pans). Panettone is an Italian sweet bread loaf originating from Milan, traditionally produced during the holiday season on Christmas and New Year. A panettone—which translates to "big bread loaf"—is a large, dome-shaped sweet bread that has been leavened with yeast.
Panettone step by step
In a cup add warm milk, yeast and 1 teaspoon of sugar..
Mix and set aside to broom..
When the yeast brooms take 1/2 cup of flour and mix with the yeast mixture..
Cover and set aside again in a warm place to rise almost double..
In a big mixing bowl add egg, honey, melted butter,remaining sugar, orange juice, orange zest and vanilla essence..
With a hand blender mix well to incorporate..
Add the raised yeast-flour mixture and mix..
The mixture will now look like a thick batter..
Now slowly add remaining flour and salt..
Mix together with hand blender just to incorporate the flour..
Add the dry fruits and nuts.Give a mix..
Transfer the dough in a clean dusted work surface..
Sprinkle little flour and knead lightly to combine. It should be very sticky and soft dough..
Transfer to a big bowl..
Rub some oil to the surface of the dough..
Cover and rest in a warm place to rise..
I kept about 4 hours to rise the dough well. You can also keep it overnight(better option)..
Arrange two 4 inch diameter moulds to bake the panettone..
Grease the moulds with little oil or butter..
Divide the dough into two portions..
Put both the dough balls in the moulds and press and stretch to fit at the bottom..
Again rub some oil, cover and keep aside for atleast 2 hours to rise..
At the time of the baking, pre heat oven at 180 degree C for 10 minutes..
Brush the puffed dough with egg wash and bake them for about 35 to 40 minutes or until nice golden brown in colour. A toothpick inserted should come out clean when done..
Take out from the oven, let the panettone cool completely..
Dust some icing sugar and enjoy..
Store at room temperature, well-wrapped, for up to a week; freeze for longer storage. The jury is still out on whether panettone is a cake or a bread because it's both as chewy as a loaf of bread and as fruity and sweet as a fruit cake. Pandoro, another Italian Christmas bread, is often confused with panettone but is a star-shaped golden cake, without any dried fruit, from the city of Verona. Panettone bread has a cupola (domed) shape that extends into a cylindrical base, giving it an elegant and festive appearance that looks too delicious to resist. The panettone had incredible flavour and an airy and moist crumb.
