One of Italys most traditional recipes during the Christmas holiday, and delicious at the same time, is undoubtedly the Panettone. The Christmas sweet bread or panettone is a brioche bread whose mass houses dehydrated fruits, such as confitred raisins or fruits. It has dome shape, so it is usually done in a special and characteristic mold. It is usually consumed at Christmas and is made with mother dough. On this occasion, we wanted to do it something simpler, so we have made a preferred, indispensable so that the Christmas sweet bread is still tender the next day. If we do not use that preferred or mother dough, the bread tends to harden on the same day. If you like to put your hands in flour, do not hesitate to prepare your own sweet Christmas bread with the step by step we share in recipes. We tell you all the secrets so you can prepare an authentic Italian panettone with the original recipe, so that it prepares everything necessary and continues to discover how to make Christmas sweet bread or panettone.
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| Ingredients to make Italian panettone or Christmas sweet bread: |
| For the preferment :: 100 grams of strength flour 75 milliliters of water ½ gram of fresh yeast | For bread :: 400 grams of force flour 1 tablespoon of salt from vanilla 1 orange 1 lemon 100 grams of butter without salt 200 grams of dehydrated fruits 50 milliliters of dark rum |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Italian panettone or Christmas sweet bread:
1. so that the Christmas sweet bread is more tender and endures several days, it is necessary to make a preferred that you should prepare the day before. Thus, he heats the water a little to be warm and dilute the yeast stirring with a spoon. Mix the 100 g of flour with the water and mix well. Cover with transparent film paper and let stand all night or at least 12 hours in a warm place without air currents. This favorment serves to make panettone without mother dough, but remember that you can replace it with traditional mother dough.
2. The next day, introduce in a bowl 400 g of flour, salt and sugar and mixture.
3. Heat the 100 ml of water until it is temperate and dissolve the fresh yeast in it.
4. Add to the bowl with the flour and sugar diluted yeast, the two yolks, the two eggs, the vanilla extract, the zest of the orange and the lemon and the preferred preferred you had of the previous day. Mix preferably with a kneader with the kneading hook for 10 minutes to medium power. Thus, it will be easier to make the Italian Panettone.
5. The dough will be elastic and very sticky. Add at that time, little by little, butter without chopped salt. Put the kneader at average medium power and let it knead for 15 more minutes. Christmas sweet bread can also be kneaded by hand, although it will cost much more. The dough is excessively sticky, you have to avoid adding excess flour, but you can add a little more if you see it necessary. The dough has to be very bright and elusive. If you use the kneader, the dough will be when you take off from the walls, but still without taking off at the bottom of the bowl.
6. Cover the dough with film paper and let stand in a warm place without air currents for an hour and a half. Panettones original recipe, although it is done with mother dough, allows the dough to rest so that it can increase its volume and thus achieve that spongy so characteristic.
7. while the christmas sweet bread cam, put the dehydrated fruits in a bowl. We have put raisins and chopped ears, but you can use others that you like more. Water with the dark rum and let stand the same time as the bread dough.
Trick: You can use another type of dehydrated fruit, also confined fruit, nuts or chocolate chips. If you opt for other fruits, add the rum to the dough during the kneading.
8. Autonally flour a work surface and turn the mass of the Italian panettone in it. Remember that the dough will be very sticky. Flour also your hands and sprinkle over the dough also flour. Incorporate dehydrated fruits with rum and knead until they are well integrated. Sprinkle a little more flour if necessary.
9. AGRASA A special round mold for sweet bread or panettone and form it with baking paper. The preferable thing is to use a special paper mold for panettones that they sell prepared for this purpose. Pour the dough into it, cover the mold with film paper and let stand in a warm place without air currents for 2 hours.
10. The rest of the Christmas sweet bread will be when we see that it has reached up to the mold. At this point, preheat the oven at 180 ºC. When you see that the bread already reaches the edge of the mold and the oven is hot, bake the panettone with heat only at 180 ºC for 40 minutes. Put also up 5 minutes before finishing cooking to brown a little. Click the dough with a stick to check that it comes out without remains and is completely cooked.
11. To cool it correctly, remove the bread from the mold and nail two strong sticks in the bottom, but not very thick, and put it face down to cool well. You can put it hanging inside a pot that is taller than the Panettone so that it does not touch the ground.
12. You can sprink it with icing sugar once cold if you want to improve its presentation, although we will tell you other ways to decorate your homemade christmas sweet bread. If you have bread left over, cover it well with film paper and the next day it will remain equally fresh and tender thanks to the preferentment you have made to make the dough. List the original Panettone recipe! Enjoy and happy holidays.
