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Healthy foods made from whole grains are fantastic for a quick snack. Starting your working day with a piece of whole grain toasted bread can give you that added boost you need to get going. Eating on the run can be healthier with whole fiber chips and crackers. Selecting whole grain snacks is always far better than eating the highly processed grains we commonly come across in our grocery stores.
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We hope you got benefit from reading it, now let’s go back to panettone - italian christmas cake recipe. To cook panettone - italian christmas cake you only need 28 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Panettone - Italian Christmas Cake:
- Prepare Preferment
- Provide 5 gm instant yeast
- Prepare 122 gm water
- Prepare 67 gm high protein flour (13.5% protein or higher)
- Get Starter ingredients
- Provide 33 gm unsalted butter
- Prepare 22 gm caster sugar
- Provide 1 large egg
- Prepare 100 gm bread flour
- You need Final dough
- Take 67 gm unsalted butter
- You need 67 gm caster sugar
- You need 1 large egg & 2 yolks (remove a tbsp of white),
- Use 1 tsp vanilla extract
- Prepare Zest of 1 orange & lemon
- You need 2 tsp honey (I used the leftover syrup from making candied orange)
- Use 204 gm bread flour, sieved
- Take 5 gm salt
- Provide Dried Fruits
- Use 50 g dried cranberries
- Provide 50 g dried apricot
- Get 50 g raisin
- Take 50 g candied orange
- Take 100 ml Caribbean Rum
- Provide Other
- Get For 2 Corrogulated paper moulds size 112mm x 85mm
- You need 12 -inchmetal or wooden skewers
- Get Or you can use 8 ramenkins & mugs like I did
Instructions to make Panettone - Italian Christmas Cake:
- Soak all dried fruits in rum overnight preferably. Strain excess rum before mixing into dough.
- Starter dough (Preferment): Mix the above and set aside until all bubbly. That's about 30 minutes or thereabout.
- In a mixing bowl, mix butter & sugar until smooth. Add egg & mix until combined. Pour the butter mixture into the Preferment & whisk until combined. Then add the sifted flour into this mixture and fold & whisk until evenly combined. Cover & stick in fridge for 7 to 12 hours. Best is over-night or whatever schedule suits you. It should be about triple in size. When ready to use, take it out & bring to room temperature. That's the first part!
- Using whisk attachment, beat butter & sugar until light & fluffy. Add egg, beat until combined. Add vanilla extract, honey & zest. Add starter dough & beat until incorporated. - Change to hook attachment - Add flour. Knead for 10 minutes using speed 2. Rest for 5 minutes.
- Knead for another 10 minutes, using speeds 2 & 3 until windowpane.
- Add soaked fruits. Knead for 5 minutes at speed 2, until combined.
- Place dough in a lightly oiled bowl. - Stretch & fold 3 times with 20 minutes interval. Set aside and let it proof until double in size.
- Lightly oil the counter top. Pour dough out & divide into 2 equal halves or 8 equal pieces if you use Ramenkins. Shape into a boule & drop into case. Oil your hands for easier handling of the dough.
- Let dough proof until just below the rim of the case. Cut a cross at the top & place a, small piece of cold butter in the middle. Or you can egg wash and sprinkle pearl sugar & almond flakes.
- Bake at 170C, bottom rack. Tent the top heat for 5 minutes. Then remove. Continue baking for another 30-35 minutes. Half way through baking, turn the bread 180 degrees.
- Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and cool completely before cutting. Transfer to a wire rack and let it cool completely. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag in the fridge.
- This recipe makes a beautiful, soft, supple dough that is much like a brioche. It’s stunning, and the flavor lives up to its looks. The bread is incredibly soft and sweet, and just loaded with flavor thanks to the vanilla bean, lemon zest, cranberries and candied orange peel.
Give a try to Panettone cake with Tiramisu Cream Oven-Baked by GranDucale, GranDucale Panettone with Chocolate Oven Baked Cake, Pumpkin Spice Panettone Traditional Italian Christmas Cake & Panettone Traditional Italian Oven Baked Cake by Madi. If you want something classic, try Italian Panettone Traditional Oven Baked Cake by Bell'Amore. Panettone is often compared to fruitcakes because both are traditionally made with raisins and candied fruits. Pandoro is a Christmas cake that originated in Verona. True to its name (pan d'oro means 'golden bread'), the cake has a bright yellow color.
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