Panettone Recipe & Merry Christmas!
Can you believe it? We’re at the tail end of December, and soon enough, we’ll be ringing in 2012! Time really does fly, doesn’t it?
A Snowy Flashback to London ❄️
Last year, just before Christmas, London was blanketed in snow. Oh, the joy! I had an absolute blast playing in the snow. There’s something magical about watching those delicate white flakes drift down from the sky. For someone like me, coming from a country where snow is a mere fantasy, it’s a sight that never fails to amaze.
From Breton Biscuits to Italian Delights 🍪🇮🇹
Last year’s festive treat was Breton biscuits. This year, I’ve decided to switch things up with something Italian – the ever-so-delicious Panettone! This sweet bread loaf, hailing from Milan, makes its grand appearance in supermarkets and Italian delicatessens every Christmas and New Year.
Why I Adore Panettone 🍞🍊
I simply adore Panettone – it’s light, fluffy, and bursting with fruity goodness. Whether it’s the traditional large loaf or the cute mini versions, there’s just something about Panettone that screams festive cheer. And let’s not forget the packaging – so beautifully festive, it’s like a little present in itself!
My Panettone Adventure 🍒⏳
This year, I decided to give homemade Panettone a whirl. It’s not as daunting as it might seem, though you’ll need a bit of patience for the proofing process. But trust me, the wait is well worth it! I added some dried cranberries for an extra burst of flavour and texture. I hope you’ll give this recipe a try and love it as much as I do.
Wishing You Festive Joy 🎉🎅
Here’s wishing all of you a Merry Christmas and Happy Holidays! I’ll catch up with you after my Christmas break. Until then, happy baking and enjoy the festive season!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 10
Ingredients:
1 tbsp dried active baking yeast
225ml water
90g caster sugar
2 eggs
450g strong white bread flour
1 tbsp rum
50g raisins
50g candied citrus peels, chopped
50g dried cranberries some melted butter
icing sugar, enough for dusting
Method:
1. Combine yeast, water and caster sugar in a bowl. Cover and leave to stand for ten minutes or until foamy.
2. Add the eggs to the flour, mix to combine. Slowly add the liquid mixture until a manageable dough forms. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding a bit of flour if necessary, until the dough is soft and pliable but not sticky.
3. Place dough in a large and lightly floured bowl. Cover and leave to rise in a warm place until doubled in size, about 1 – 1.5 hours. Meanwhile, in a small bowl, mix the dried fruits with rum.
4. Once the dough has risen, tip onto a floured surface. Knead for a minute or so, then start to knead in the dried fruits until evenly distributed. Form the dough into a smooth ball, then divide into equal size of 10. Place each small dough into a 7cm diameter (6cm height) panettone casing. Cover loosely with cling film. Leave to rise for 2 hours in a warm place until the dough has tripled in size or until the dough rise above the casing. Meanwhile, preheat the oven to 200°C.
5. Wrap a double layer of baking paper around the outside of the casing to extend 10cm above the sides of the casing. Secure with string. Place on a baking sheet and bake for 15 minutes, then reduce the temperature to 180°C and bake for 30-35 minutes more. It’s ready when a skewer inserted in the centre comes out clean. You may need to cover the top with foil after 20 minutes’ cooking to prevent it browning too much.
6. Brush melted butter when after removing the panettone from the oven. Then, cool completely on a wire rack. Dust with icing sugar.
