Panettone

Originated from Milan, Italy, panettone is a festive bread typically enjoyed during Christmas. The classic pannetone usually weigh around a kilo, packed in oversized and elegant box, and is great to be given as gift or brought to be shared. Bursting with citrus flavour and lavished with generous allotment of mixed fruits. this bread is considered a must during Christmas for Italian family. Some believe that the name Panettone derived from the word 'Pan del ton' in Milanese which means 'cake of luxury'.

This is the first time I made a Panettone and also the first time I had tried one. The reason being that pannetone is rich in mixed fruits, and I kind of detest those overly sweetened, medicinal taste-alike mixed fruits sold in the market. Just as I am about to skip Panettone from my "Christmas to-make list", I stumbled across this recipe - which someone diligently raved about how tasty the result is compared to those commercially sold one. The recipe get you to mix your own mixed fruits, which means that I can skip those artificially flavoured pre-mixed mixed fruits sold in the market.

Ends up... for the first time ever, I was really tempted to try it. And of course, I made them in their 'mini' size.

The result? I love it!

Panettone 

(Recipe adapted from The World of Bread by Alex Goh)
Makes 6

Ingredients

Sponge Starter Dough

• 210g bread flour
• 1 tsp instant yeast
• 120ml water

Main Dough

• all starter dough
• 90g bread flour
• 10g milk powder
• 3g salt
• 50g sugar
• 1 egg
• 60g butter

Fruits Mixture

• 100g raisin
• 40g orange peel
• 25g red cherries
• 1/2 orange zest
• 1 tbsp orange juice
• 2 tbsp rum

Cooking Directions

1. Mix together the fruits mixture and keep in the fridge overnight.
   
   
2. Mix together starter dough and let it ferment 2-3 hours.
   
   
3. Pour flour into the starter dough and mix well. Add in the rest of the ingredients (except butter) and knead.
4. Add in butter and mix until incorporated.
5. Add in the mixed fruit and mix well.
   
   
6. Divide the panettone to 6 and let it proof in a panettone cup for an hour.
7. Egg wash.
8. Bake in preheated oven at 175C for 15 minutes, then 150C for another 10 minutes.

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panettone

做6个

材料

海绵种

• 210克面粉
• 1小匙即食酵母粉
• 120毫升水

主面团

• 所有海绵种
• 90克面粉
• 10克奶粉
• 3克盐
• 50克糖
• 1个鸡蛋
• 60克牛油

杂果

• 100克葡萄干
• 40克橘皮
• 25克红樱桃
• 1/2橙皮削
• 1汤匙橙汁
• 2汤匙朗姆酒

做法

1. 杂果混合在一起，在冰箱里放过夜。
   
2. 海绵种混合在一起，让它发酵2-3小时。
   
3. 面粉倒入海绵种。揉好。加入其余的材料（牛油除外）揉好。
4. 加入黄油，揉到混合。
5. 加入杂果，拌均。
   
6. 面团分成6份，分别放入容器里发酵1个小时。
7. 涂上蛋液。
8. 在已预热烘箱中以175℃烤 15分钟，然后150℃烤10分钟。

This post is also linked to Cook and Celebrate: Christmas 2014 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.