I am so happy today☺️. Feel like dancing. Tried panettone bread for this Christmas delight and they came out so well.
PANETTONE is an Italian bread originally from Milan and now it has become symbolic delicacy too.
It is made up of 3 main ingredients-flour, candied fruits and raisins accompanied with many other ingredients. Devilishly buttery and sooooo soft like feathers. Just cozy in your mouth☺️. I have added raisins, black currants, candied fruits, dried mango, dried pineapple and orange zest which has given fruity blast in my mouth.
Tried first time so baked small batch of mini panettones around 8. Traditionally it is of cupola shape and weighs around 1 kg each.
3 cups APF or maida
1/4+2 tbsp granulated sugar.. Grind it into fine powder
1/2 tsp salt
1 tbsp instant active yeast
80 gms salted butter melted
150 ml warm milk
1 tsp vanilla essence
1 cup of combined golden raisins, black currants, candied fruits, dried mango, dried pineapple.
Zest of 1 orange
1 tbsp milk
Few almond flakes and sliced cherries to garnish on top
Take flour, sugar and salt in a large bowl and combine well.
Add yeast and mix thoroughly. Keep in mind not to add yeast directly on salt. That’s why have asked to mix salt prior.
Now take warm milk in separate bowl. Add melted butter, essence and eggs. Stir and mix all well. Add this mixture into the flour mix. Now the dough will be very sticky and unmanageable to knead. Still I used my hands to combine well because I was comfortable with it. But you can use wooden spatula to combine all. After kneading for about 10 minutes you can see the dough has become smooth and strechy.
Add 1 tbsp of canola oil in a separate bowl and transfer the dough into it. Just roll the dough so that oil applies all around the dough. Cover and keep it undisturbed for 2 hours for the first proofing or until it doubles in volume.
Now clean the kitchen counter and place all the dried and candied fruits and zest. Take the doubled dough out and just roll it with fruits so that all gets into the dough well. Make equal sized balls and strech the balls from both the sides and tuck inside at one end. Placed the tucked dough in panettone liner. Repeat the same for all.
Now give the second proofing in liners for 1 hour.
Preheat oven at 180° c.
Place the liners on baking tray and brush with 1 tbsp of milk for glossy surface. Sprinkle almond flakes and topped them all with sliced cherries. Bake for 40 minutes using the middle rack.
After they are baked completely, just tap at the base. You can hear a hollow sound. It means, they are baked completely. Take the tray out and let them cool completely.
You can store these for 3 days at room temperature and for a week in refrigerator. Also if the dough is extra or if you want to bake fresh batch anytime, can store the dough after first proofing in freezer for 3 weeks.
Time for relish these heavenly goodies😋😋