This Italian Christmas bread , Panettone (meaning in Italian, "a large cake loaf") is a sweet loaf made with candied citrus fruits, a touch of lemon zest and raisins. A light delight which can be enjoyed any time of the day. This holiday pastry/ bread first finds its mention in a manuscript from the 1470s, written by a preceptor in Milan’s House of Sforza. Having supposed to have originated due to lack of much ingredtents it’s said that it was the chef who jumped to action, and added the remaining sugar and butter to the cured dough, dotted it with the citrus and raisins, and tossed the mixture in round pans and into the oven and there it was ready.
Culturally rich in history, the actual story of how it originated still remains still they always made their way under Christmas trees, serving as back-ups and emergency gifts. Though Italy may dominates the in global panettone consumption, but Peru is not far behind.
Keeping the festive spirit in mind, L'Opéra Culinary Head Amit Kumar has specially shared the recipe with us.
Panettone
Recipe for 2 Panettone of 1kg each
1st Step
Ingredients Quantity
Flour 100gm
Yeast 10gm
Sugar 10gm
Milk 60gm
Method:
1. Mix all the ingredients together and put them in a dough mixer.
2. Knead the dough for 5 minutes and keep it at a temperature of 4 ℃ for approximately 7 hours.
2nd Step
Ingredients
Quantity
Flour 200gm
Keggs 3Nos
Sugar 100gm
Butter 30gm
Improver 5gm
Milk 50gm
Yeast 10gm
Method:
1. Mix the flour, kegss, sugar, improver yeast and starter together in a dough mixer.
2. Knead the dough at a fast speed for 5 minutes.
3. Add butter and knead the dough in second speed for 12 minutes.
4. Transfer the dough in a bowl and keep it at a temperature of 4℃ for approximately 5 hours.
3rd Step
Ingredients
Quantity
Flour 200gm
Keggs 2Nos
Salt 7gm
Butter 130gm
Sugar 40gm
Black Raisin 160gm
Lemon Zest 1Nos
Lemon Candied 70gm
Orange Candied 100gm
Baking Powder 10gm
Vanilla Sticks 1Nos
Milk 50gm
Method:
1. Weigh all the ingredients in advance.
2. Make the dough mixing: flour, egg yolk, salt, raisin, vanilla stick and milk.
3. Mix the second starter and run the machine for approximately 10 minutes. Then add butter.
4. Once butter is mixed in the dough, start second speed for approximately 12 minutes until the dough is light and doesn’t stick.
5. Add lemon and orange candied and mix for another 2 minutes and transfer to a big bowl.
6. Transfer the dough in a bowl and give it a rest for 2 hours.
7. After 2 hours, transfer the dough on the table and cut the dough dividing it into 1 kg portions.
8. Give shape and put in a mould.
9. After moulding, put in a prover chamber with 50% humidity, at a temperature of 20℃ for 10 to 12 hours (full night).
10. Bring out the Panettone on the table and make a plus (+) sign with the help of a knife.
11. Add 5 gm butter in the middle of the cut part and transfer to preheated oven at a temperature of 60℃ for 40-45 minutes.
12. After baking, insert one stick in the middle of the bread and flip on the other side.
13. Panetonne is ready to serve.
