Panettone

Wednesday, 13 December 2017





This is my version of healthy Panettone with less sugar, butter and eggs.   I got this idea from my sister who is a talented baker.  She baked some beautiful Panettone Buns for us when visited her recently.  The sponge dough starter method yields a soft bread with a rich aroma. It smells heavenly!

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Panettone Recipe - Overnight Sponge Dough Method


INGREDIENTS:

Sponge Dough Starter:
125g bread flour
½ tsp yeast
½ tsp sugar
90g fresh milk

Main Dough:
300g bread flour
1 tsp instant yeast
40g (4 tbsp) brown sugar
1 ½  tsp salt
40g butter
45g whisked egg (from 1 big egg, balance use for egg wash)
145g fresh milk
1 tsp vanilla extract
Zest from 1 ½ orange
150g mixed fruits (raisins and cranberries) 
2 tbsp brandy (optional)

Egg wash:  Balance of wished egg  + ½ tsp water

Utensil: baking tray


METHOD: 

For the Sponge Dough:

  1. Combine water, yeast and sugar in a mixing bowl.  Then mix in bread flour and knead with your hand for few minutes until smooth and shiny.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hour in a warm and dark place. 
  2. After 1 hour, place into the refrigerator and use the next day at least after 10 hours or up to 16 hours. 30 minutes before using, take out the sponge dough from refrigerator to return to room temperature.
For the main dough:
  1. The night before, soak dried fruits and brandy in an airtight container.
  2. Line the baking trays with parchment paper.
  3. Put all ingredients except dried fruits (start with salt, flour, yeast, sugar, butter, egg, fresh milk, and sponge dough) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 15 minutes.  If the dough is too dry, add 1 tablespoon of milk at a time. Few minutes towards the end of kneading, add in soaked dried fruits.  If the dried fruits not evenly mix, use your hand to knead until mix well.
  4. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  5. Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 3 equal portions.  Form each portion into a strand (about 12 inch long).  Braid the dough strands, pinch the end and tuck both ends under the bread. Transfer the bread onto the prepared baking tray.
  6. Let it rise for another 50 - 60 minutes or until double in size in a warm and dark place.
  7. 15 minutes before baking, preheat the oven to 190C.
  8. Brush with egg wash and sprinkle with rolled oats. Bake for 15 - 18 minutes, or until golden brown.
  9. Remove bread to cool on rack.





No Comments Yet, Leave Yours!