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Panettone - Italian Christmas Cake
Panettone - Italian Christmas Cake

Before you jump to Panettone - Italian Christmas Cake recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Conserve Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That has fully changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living more environmentally friendly we won’t be able to fix the problems of the environment. These kinds of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going much more green.

A massive amount of electricity is definitely consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old models that are more than ten years old. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to run less often, will also save electricity.

The kitchen by itself provides you with many small ways by which energy and money can be saved. It is pretty easy to live green, of course. It’s concerning being functional, usually.

We hope you got insight from reading it, now let’s go back to panettone - italian christmas cake recipe. To cook panettone - italian christmas cake you only need 28 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Panettone - Italian Christmas Cake:
  1. Get Preferment
  2. Provide 5 gm instant yeast
  3. Use 122 gm water
  4. Get 67 gm high protein flour (13.5% protein or higher)
  5. Use Starter ingredients
  6. You need 33 gm unsalted butter
  7. Get 22 gm caster sugar
  8. Provide 1 large egg
  9. Take 100 gm bread flour
  10. Take Final dough
  11. Take 67 gm unsalted butter
  12. You need 67 gm caster sugar
  13. Use 1 large egg & 2 yolks (remove a tbsp of white),
  14. Get 1 tsp vanilla extract
  15. Use Zest of 1 orange & lemon
  16. Get 2 tsp honey (I used the leftover syrup from making candied orange)
  17. You need 204 gm bread flour, sieved
  18. Take 5 gm salt
  19. Prepare Dried Fruits
  20. Provide 50 g dried cranberries
  21. Take 50 g dried apricot
  22. Use 50 g raisin
  23. Prepare 50 g candied orange
  24. Prepare 100 ml Caribbean Rum
  25. Prepare Other
  26. You need For 2 Corrogulated paper moulds size 112mm x 85mm
  27. You need 12 -inchmetal or wooden skewers
  28. Use Or you can use 8 ramenkins & mugs like I did
Instructions to make Panettone - Italian Christmas Cake:
  1. Soak all dried fruits in rum overnight preferably. Strain excess rum before mixing into dough.
  2. Starter dough (Preferment): Mix the above and set aside until all bubbly. That's about 30 minutes or thereabout.
  3. In a mixing bowl, mix butter & sugar until smooth. Add egg & mix until combined. Pour the butter mixture into the Preferment & whisk until combined. Then add the sifted flour into this mixture and fold & whisk until evenly combined. Cover & stick in fridge for 7 to 12 hours. Best is over-night or whatever schedule suits you. It should be about triple in size. When ready to use, take it out & bring to room temperature. That's the first part!
  4. Using whisk attachment, beat butter & sugar until light & fluffy. Add egg, beat until combined. Add vanilla extract, honey & zest. Add starter dough & beat until incorporated. - Change to hook attachment - Add flour. Knead for 10 minutes using speed 2. Rest for 5 minutes.
  5. Knead for another 10 minutes, using speeds 2 & 3 until windowpane.
  6. Add soaked fruits. Knead for 5 minutes at speed 2, until combined.
  7. Place dough in a lightly oiled bowl. - Stretch & fold 3 times with 20 minutes interval. Set aside and let it proof until double in size.
  8. Lightly oil the counter top. Pour dough out & divide into 2 equal halves or 8 equal pieces if you use Ramenkins. Shape into a boule & drop into case. Oil your hands for easier handling of the dough.
  9. Let dough proof until just below the rim of the case. Cut a cross at the top & place a, small piece of cold butter in the middle. Or you can egg wash and sprinkle pearl sugar & almond flakes.
  10. Bake at 170C, bottom rack. Tent the top heat for 5 minutes. Then remove. Continue baking for another 30-35 minutes. Half way through baking, turn the bread 180 degrees.
  11. Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and cool completely before cutting. Transfer to a wire rack and let it cool completely. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag in the fridge.
  12. This recipe makes a beautiful, soft, supple dough that is much like a brioche. It’s stunning, and the flavor lives up to its looks. The bread is incredibly soft and sweet, and just loaded with flavor thanks to the vanilla bean, lemon zest, cranberries and candied orange peel.

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