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Рецепт Traditional Panettone ~ The December 2012 Daring Bakers’ challenge
by Swapna

Panettone, a traditional

Italian Christmas bread was this month’s Daring Bakers Challenge… Last month I

missed the Daring Bakers challenge and I somehow wanted to do this month’s and

finally I managed to make it yesterday… It’s a time consuming bread and only attempt

it when you don’t have much work to do…. it need several ‘rising’ and I started

making this in the morning and ended up finishing it in the evening!... Please

don’t panic seeing the long recipe, several rising or the amount of time

consumed… It’s definitely worth the effort :)... I did all the kneading work in my

Kitchen Aid, also I soaked the fruits in rum and I only made half the recipe

and baked in a 6” cake pan…

So how was the Panettone

born? Traditionally it is eaten by the Milanese but now it is available all

through Italy and in many parts of the world. There are many stories and

legends of the Panettone but the one recounted by Carol Field, whose recipe I

have favoured, is that of a rich young Milanese noble who fell in love with the

daughter of a poor baker whose name was Tony (Antonio). The nobleman wanted to marry the

baker’s daughter so he ensured the baker had at his disposal the very best

ingredients – eggs, butter, flour, candied orange peel, citron and sultanas.

The baker created a wonderful bread which became known as pan di Tonio (Tony’s

bread). The baker found his fame and fortune and the nobleman honorably married

the baker’s daughter.

The December 2012 Daring

Bakers’ challenge was hosted by the talented Marcellina of Marcellina in Cucina.

Marcellina challenged us to create our own custom Panettone, a traditional

Italian holiday bread!

Rising time 2 ½ -

4 hours or overnight in a cool place

preparing and

mixing 1 hour

a small bowl and allow to stand until creamy. That’s about 10 minutes or so.

Mix in the flour.

Cover with plastic wrap

and allow to double in size for about 20 to 30 minutes

First Dough

In the mixer bowl, mix

together the yeast and water and allow to stand until creamy. Again, about 10

minutes or so

With the paddle attached

mix in the sponge, eggs, flour, and sugar.

Add in the butter and mix

for 3 minutes until the dough is smooth and even.

Cover with plastic wrap

and allow double in size, about 1 – 1 ¼ hours

With the paddle mix in

thoroughly the eggs, egg yolks, sugar, honey, vanilla, essences/extracts, and

salt.

Mix in the butter until

smooth.

Add the flour and slowly

incorporate.

At this stage the dough

will seem a little too soft, like cookie dough.

Replace the paddle with

the dough hook and knead for about 2 minutes.

Turn out the dough and

knead it on a well-floured surface until it sort of holds its shape.

Don’t knead in too much

flour but you may need as much as 2/3 cup (100 gm). Be careful the excess flour

will affect the finished product.

Oil a large bowl lightly,

plop in your dough and cover with plastic wrap.

Now we need to let it rise

until it has tripled in size. There are two ways to go about this.

Rise in a warm place for 2

– 4 hours

Or find a cool spot (64°F

-68°F) (18°C – 20°C) and rise overnight

Or rise for 2 hours on

your kitchen bench then slow the rise down and place in the refrigerator

overnight.

If you do this it will

take some time to wake up the next morning but I preferred this method.

Soak the raisin/sultanas

in water 30 minutes before the end of the first rise. Drain and pat dry with

paper towels.

Now take your dough and

cut it in half. Remember we are making two panettoni.

Combine all your filling

ingredients and mix well

Press out one portion of

dough into an oval shape

Sprinkle over one quarter

of the filling and roll up the dough into a log

Press out again into an

oval shape and sprinkle over another quarter of the filling

Roll into a log shape again.

Repeat with the second

portion of dough

Shape each into a ball and

slip into your prepared pans, panettone papers or homemade panettone papers.

Cut an X into the top of

each panettone and allow to double in size.

Rising time will vary

according to method of first rise. If it has been in the refrigerator it could

take 4 hours or more. If it has been rising on the kitchen bench in a warm

place it should be doubled in about 2 hours.

Baking

When you think your dough

has only about 30 minutes left to rise preheat your oven to moderately hot

400°F/200°C/gas mark 6 and adjust your oven racks.

Just before baking

carefully (don’t deflate it!) cut the X into the dough again and place in a

knob (a nut) of butter.

Place your panettoni in

the oven and bake for 10 minutes.

Reduce the heat to

moderate 350°F/180°C/gas mark 4 and bake for another 10 minutes.

Reduce the heat again to

moderate 325°F/160°C/gas mark 3 and bake for 30 minutes until the tops are well

browned and a skewer inserted into the panettone comes out clean.

Cooling your panettone is

also important. If you have use papers (commercial or homemade) lie your

panettoni on their side cushioned with rolled up towels. Turn gently as they

cool. If you have used pans cool in the pans for 30 minutes then remove and

cushion with towels as above.

To Glaze the Panettoni, I

mixed ½ cup of powdered sugar with ¼ tsp vanilla essence,2/3 drops of almond

essence and 1 tbsp of milk and mix well. Pour

the glaze evenly over the cooled bread, letting some drip over the sides. Wait

for some time till it sets.