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CHRISTMAS PANETTONE

CHRISTMAS PANETTONE



The origin of the Panettone

Panettone or Pan dulce, is a typical Christmas dessert. It´s a bun made with brioche-type dough, to which we can add chocolate chips, nuts, raisins, dried cranberries, etc. It is served with hot chocolate, or sweet wine.

The Panettone owes its origin to an Italian city, Milan. The history of this dessert was born more than five centuries ago, around 1490, when a young aristocrat, Ughetto Atellani de Futi, fell in love with the daughter of a pastry chef in Milan. To show his love, he passed himself off as a confectioner’s apprentice and invented a sweetened, dome-shaped bread based on candied fruit and lemon and orange aroma. The Milanese began to visit the bakery to ask for the “bread of Toni”, the assistant, and that’s where the name panettone comes from.

Mother Dough

  • 150 gr. bread flour
  • 20 gr. fresh yeast
  • 100 ml mineral water

First we make the sourdough the day before. Put all the ingredients of the sourdough in the glass and set 6 seconds, speed 6. Then put the Thermomix in the closed cup position and set 2 minutes, at spike speed. Then transfer the dough in a bowl covered with plastic wrap into the fridge and chill overnight (minimum 8 hours).

  • 200 g sugar
  • 1/2 lemon, zest
  • 1/2 orange, zest
  • Salt
  • 1 tablespoon inverted sugar
  • 2 tablespoons moscatel wine
  • 70 g  chocolate chips

Mix the chocolate chips in a bowl with flour.

Mix the sugar and the orange and lemon zest and grate 20 seconds, speed 10.

Add the dough and the rest of the ingredients, except the chocolate chips and set 30 seconds, speed 5, it has to be well mixed. When finished add the floured chocolate chips and set 3 minutes, at spike speed.

Then, grease your Panettone tin (25cm diameter) with butter and transfer the dough into the tin. Pour the dough into the mold and and leave at room temperature for at leat 2 hours until it has doubled in size.

Preheat the oven to 180ºC. When it has doubled in size, lace the Panettone in the oven and bake for 1 hour until a skewer inserted comes out clean.

Remove and leave to cool for at least 20 minutes, then remove carefully and place on a wire cooling rack to cool. Enjoy!

It´s a great dessert to enjoy in a winter afternoon, under a blanket, with a good movie, while we see the snow falling behind the window, and for me, an absolute pleasure ito share it with a hot chocolate.

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About Beshena

I’m just another cooking lover girl. I can’t keep calm. I always try to improve and I'm never satisfied. I always look for absolute perfection. Will I find it? Thank you for your visit :)

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