Panettone .... Merry Christmas

Last year I tried to make Panettone, Italian traditional Christmas & New Year cake but I failed.


This year, I do not want to give up even it's easier to buy from the shop but I just really want to try again ^O^





Fortunately I found the simple recipe on GoodFood magazine, Jan'10 and I immediately went to the kitchen as I was eager to make it.

It's not complicated and the result is quite close to the one we can get from the shop except the one from shop is softer and made with less ingredients.




Modified from GoodFood

500 g. flour
14 g. dried yeast
1 tsp salt
100 g. golden caster sugar
200 ml. milk
3 eggs
1 vanilla pod
200 g. butter, softened
125 g. raisins
120 g. mix dried fruits (orange candy peel, dried apricot, dried fig, green & red cherries glace)
85 g. chocolate (dark & white chopped into chunks)

To finish

1 egg lightly beaten
some whole almonds

1. Mix briefly flour, yeast and salt into the food processor fitted with a dough blade.

2. Add the sugar and mix again.

3. Warm the milk just warm and in a separate bowl, beat the eggs with the vanilla bean.

4. Add both the milk and eggs to the dry ingredients and mix to soft dough then leave in the warm place until doubled in size, about 1 hrs.

5. Put soft butter into the dough and pulse until incorporated, leave for another 1 hour to rise again.

6. Add raisins, candied peel, dried fruits and chocolates to the bowl then pulse to mix evenly.

8. Tip the dough out onto a lightly floured surface and knead briefly to shape into a ball.

9. The dough is very soft, better to flour you hands well before handing it and work quickly.

10. Drop the dough into a tin (I used the Panettone tin) and leave to rise for 30 mins.

11. Heat the oven to 180° C/ 160° C fan.

12. Brush top of the dough with beaten egg and spring the almonds.

13. Bake for 40-50 mins until the well risen and deep golden brown.

Merry Christmas ^O^