Panettone

Name: Panettone
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g raisin; 50g cranberry; 100g Candied orange peel; 50g Chopped walnuts; 1 tsp Lemon zest; 1 tsp Orange zest; 13g rum; 40g Freshly squeezed lemon juice; 40g Fresh Orange Juice; 235g High-gluten flour; 195g milk; 10g yeast; 4 yolk; 1/4 teaspoon salt; 80g White sugar; 100g butter; Some Powdered sugar

by Daogrs

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Gingerbread house, baklava, and nougat are all holiday elements of various countries, and in Milan, Italy, they have a unique ultimate Christmas dessert: Panettone.
It is large and rich in materials. It is a combination of Pandora and Stollen. Although it is a bread, it is as fluffy as a cake, and the mix of dried fruits adds a sweet taste. However, the traditional sugar and oil content is too much, which makes this bread difficult to ferment, and it usually takes 3 days to a week to make. But also for this reason, Panettone can be stored for a long time. The longer it is, the stronger the flavor will be stimulated. It is a good choice for Christmas souvenirs in many countries. "

Panettone

1. After rubbing the lemon and orange, wipe the crumbs and set aside.

2. Put raisins, cranberries, candied orange zest, chopped walnuts, lemon zest and orange zest in a large bowl and mix well.

3. Squeeze 40 grams of fresh lemon juice and 40 grams of orange juice and mix them for later use.

4. Add the juice to the mixed dried fruit, add rum, mix well, cover with plastic wrap, and soak for 4 hours.

5. Seed dough: Mix all the ingredients and knead them into a dough, cover with plastic wrap, and ferment for about 1 hour at room temperature (about 24°C).

6. Main dough: Add ingredients other than butter, knead it into a smooth dough, cover it with plastic wrap, ferment at room temperature to double its size, add butter that has been softened in advance.

7. Continue to knead the smooth dough until the film comes out, add the soaked dried fruit and mix well.

8. Round the kneaded dried fruit dough into a mold, squeeze it slightly, cover it with plastic wrap, and ferment for the last time until the volume becomes twice the original size.

9. Put the bread in the preheated oven, select the up and down function to set 200℃, bake for 10 minutes, after the surface of the bread is colored, cover it with tin foil, adjust the temperature to 150℃, and bake for about 45 minutes before it is out of the oven.

10. Toasted bread, you can brush the surface with melted butter while it is hot, and sprinkle the surface with powdered sugar for decoration after cooling.

Tips:
1. After letting cool completely, store it in a sealed container for two or three days before eating, the flavor will be better.
2. The formula is suitable for 8-inch cake molds (or 2 6-inch cake molds). It can be made with a heightened cake mold, or it can be made with a special paper mold for this bread.
3. Use greased paper to make a circle around the edge of the mold, and raise the mold to make the bread higher, or not, the height is slightly lower than the bread made with greased paper.