Panettone
I couldn’t resist the call of Italy. Panettone (pronounced pa-net-toh-nay) is the traditional Christmas dessert, served with a sparkling wine like Asti Spumante or Prosecco.
There are loads of panettone recipes. Here’s one for two panettoni of about 800 g. Enough to treat yourself or to give away over the Christmas period.
Preparation
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Step 1
Heat the milk in the microwave for 20 or 30 seconds (if it’s from the fridge) and dissolve the two packets of yeast in it.
Mix half the flour with the milk and yeast and leave this dough to rise for half an hour in a warm, draught-free spot (for me, the oven’s defrost function, i.e. 25 °C.
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Step 2
Meanwhile, steep the raisins in a tbsp of amaretto. Cut the orangettes and the citron into dice.
Take the zest of a lime and chop it finely.
After half an hour’s rising, knead the dough with the melted butter, the sugar, the egg yolks, the salt, the fruit and pieces of zest.
Add the rest of the flour and carry on kneading for 20 minutes.
Leave to rise for 30 minutes.
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Step 3
Knock the dough back and put it into two moulds.
Leave to rise again for 7 hours.
Set your oven to 170 °C. Bake from cold for 45 minutes.
Put the panettoni to cool on a rack. You can also do as the Italians do, piercing the base of the panettone with skewers to hang it upside down.
Recipe photos
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