Panettone is a sweet bread with lots of raisins and candies peels and is made during Christmas. This is a traditional Italian bread. This is a rich bread with loads of butter, eggs and sugar. But I tried making this eggless and got great result. The procedure of making this bread has three steps. There are three dough to be made and every time we need to wait for it to rise. You need a lot of patience and when the bread is baked it is worth the effort. For this month at Daring Kitchen, Marcelina of Marcelina in Cucina challenged all the daring bakers to try out Panettone. She also provided a recipe which will give two big Panettone. As that was too much for my small family, I halved the recipe and made two small panettone with the dough. I think I added lots of raisins, so the bread sank at the middle. The dome of the panettone was missing but it was a soft and fluffy bread rich with butter and dry fruits. It was so delicious and we enjoyed it with a cup of coffee.
Instant Yeast-1 1/8 tsp
Warm Water-1/6 cup
All Purpose Flour/ Maida-1/4 cup
Instant Yeast-1 1/8 tsp
Warm Water-1 1/2 tbs
Sour Cream-1/4 cup
Sour Cream-1/3 cup
Lemon Essence-1/2 tsp
Orange Essence-1/2 tsp
Flour-1 1/2 cups
Filling And Final Dough:
Golden Raisins-3/4 cup
Homemade Candied Orange Peel-1/2 cup
Zest of one orange
1. Mix yeast, water and flour.
2. Cover allow it to rest for 20-30 minutes.
1. Mix yeast and warm water.
2. Mix in the sponge and beat with a wooden spoon.
3. Add flour, milk, sour cream, sugar and butter and mix with the wooden spoon.
4. Cover and keep aside for 1-1 1/4 hours.
1. In a large bowl mix the milk, sour cream, sugar, honey, essences and salt.
2. Mix in the butter and mix well.
3. Add the first dough and beat with a dough hook on the beater.
4. Finally add the flour and mix for 2-3 minutes.
5. The dough will be like cookie dough.
6. Turn it on to the counter and sprinkle some flour on it.
7. Fold in the dough until smooth.
8. Do not add more than 100 gm of flour for dusting. The dough will still be sticky.
9. Oil a bowl, place the dough inside and coat it with oil.
10. Cover with cling wrap and place it in a warm place for 2-3 hours.
11. Or after 2 hours, you can place it in fridge and leave it overnight.
1. Soak raisins in water for 30 minutes, drain water and pat it dry.
2. Mix the other ingredients and mix well.
3. Deflate dough and divide it into two portions.
4. Pat a portion into a rectangle and spread 1/4 th of the filling all over.
5. Roll it into a log. Pat it again into a rectangle and spread another 1/4th of the filling.
6. Roll again and shape it into a ball.
7. Place this into a panettone paper or cake tin or homemade panettone mould ( shown in the photographs)
8. Repeat with the remaining dough and filling.
9. Cut an x shape on to of both dough.
10. Cover and let it rise for 2 hours.
11. Preheat oven to 200C.
12. Cut the x with a knife and place a knob of butter on the centre.
13. Bake for 10 minutes.
14. Reduce temperature to 180C and bake for 10 minutes.
15. Reduce temperature to 160C and bake for 30 minutes or until the top is nicely browned.
16. Remove from oven and allow it to cool in the mould for 30 minutes.
17. Remove the paper and place on wire rack and allow it to cool completely.
18. Store in airtight jar.
19. Enjoy with a cup of hot coffee.
Mix the ingredients for sponge.
Wait until it is double in size.
Mix in the ingredients for first dough.
Set it aside for doubling.
Beat the ingredients for the second dough.
Add in the first dough and beat.
Add flour and beat for 2-3 minutes.
The dough will be sticky.
Dust with flour and knead for 2 minutes.
Place it in an oiled bowl and cover.
Let it triple in size.
Divide it into two.
Mix the filling.
Pat a portion into a rectangle and spread 1/4th of the filling on it.
Roll it into a log.
Pat it again into a rectangle and spread 1/4th of filling.
Roll it again into a log.
Cut 8 stripe of butter paper or parchment paper and place it as shown. Staple it in the centre.
Line a baking tray and grease it with butter. Place the prepared stripe on the tray and grease it with butter.
Shape the log into a ball and place it on the prepared stripes.
Cover the ball with the stripes.
Prepare a round cylinder to fit the prepared ball. Use staples to secure sides. Place it on the tray covering the ball.
Now remove the stripes from the ball and staple it to the sides of the cylinder.
Prepare another one. Allow it to rise for 2 hours.
Mark a cross and place a knob of butter in the centre.
Bake until nicely browned.
Cool, slice and serve.
Linking this to Yeastspotting