panettone is a classic Italian Christmas bread, and if you're wondering...oh no! I'm no Italian... just someone who loves to cook, bake and experiment for the sake of my passion and of course not to mention my favorite hobby...which is eating!=D who doesn't love that? I've tried this recipe thrice already and this post was my latest (taken last night, my hubby and I ended up having some midnight snack! just can't resist the aroma and goodness of freshly home baked goodies)wink!!. It turn out well and deliciously perfect, more so you when you pair it up with a sip of hot coffee or the best drink i can think of that goes well with this is... hot dark chocolate drink! A comfy drink in my hometown made with roasted, ground cocoa beans...I'll be posting it here soon.=) My panettone this time assumed a dome shape (unlike my 1st and 2nd bake, found out our previous oven wasn't working well that's why). So, it really pays off not to give up on something, just try and try til you get it right, eh! This recipe will definitely be for keeps... Anyway, here's the recipe on how to do this. Enjoy!
- 3 1/2 cups unbleached white bread flour
- 1/2 tsp salt
- 1 Tbsp fresh yeast
- 1/2 cup plus more lukewarm milk as needed
- 2 eggs plus 2 egg yolks
- 2/3 cup butter softened
- 2/3 cup mixed chopped (candied) peel or better use mixed dried fruits
- 1/2 cup raisins
- rum, for flavoring (optional)
- 1-2 cups chocolate chips ( may it be unsweetened or semisweet, pick your choice)
- melted butter and egg wash for brushing (1 egg,lightly beaten, 1 tsp sugar,1 tsp milk)
- Using a double layer of baking parchment, line and butter a 15cm/6in deep cake tin (pan) or souffle dish. Finish the paper 7.5cm/3 in. above the top of the tin.
- Sift the flour and salt together into a large bowl. Make a well in the center. Cream the yeast with 4 tbsp of the milk, then mix in the remainder.
- Pour the yeast mixture into the center of the flour, add the whole eggs. Add a tbsp of rum (if opted) and more warm milk little by little if you have to til dough comes together, not too dry neither too sticky. Leave to "sponge", in a warm place, for 30 minutes.
- Add the egg yolks and sugar and mix to a soft dough. Work in the softened butter, then turn out to a lightly floured surface and knead for 5 minutes until smooth and elastic. Place in a lightly oiled bowl. cover with lightly oiled plastic wrap and leave to rise, in a slightly warm place, for 1 1/2-2 hour, or until doubled in bulk
- Knock back the dough and turn out on to a lightly floured surface. Gently knead in the peels, dried fruits, raisins. Shape into a ball and place in the prepared tin. Cover with lightly oiled plastic wrap and leave to rise for at least an hour, the longer time the better, til it reaches at the top of the parchment (assuming a dome shape).
- Preheat oven 190C/375F. Brush surface with melted butter/egg wash and cut a cross on the top with a sharp knife. Bake for 20 minutes,then reduce oven temperature to 180C/350F . Brush the top again with butter and egg wash and bake for further 25-30 minutes, or til golden. Cool in the tin for 5-10 minutes, then turn out onto a wire rack to cool.