Christmas Panettone

There is something so festive about the puffed dome of the Panettone, the Italian Christmas bread.  The word panettone literally means "big sweet bread".  Originating from Milan, this bread which combines a variation of ingredients such as raisins, candied oranges, lemon zest, etc, is traditionally eaten during Christmas and New Year.  

I decided to make my own Panettone this Christmas using Carol's recipe and it was pretty good for a first try.

I would  like to take this opportunity to wish all my friends and readers a wonderful Christmas and a very happy New Year.  And thank you very much for your support and encouraging words and visits which keep this blog going.  

(A)  Tangzhong dough:
165g cold water
35g bread flour

• Whisk together the flour and water until there are no lumps.  
• Cook over medium heat, stirring constantly with a silicon spatula, until the mixture has evenly thickened and is nice and smooth.  
• Remove from heat and transfer into a clean bowl.  Cover with cling wrap and gently tap the cling wrap down on top of the tangzhong to keep as much air out as possible; this is to prevent it from drying out.  Let it cool to room temperature before use. (Tangzhong can be stored in the fridge).

(B) 
100g Tangzhong dough
250g bread flour
50g plain flour
30g sugar
1/4 tsp salt
3/4 tsp instant dried yeast
1 egg, lightly beaten
80g milk (I replaced with orange juice)
30g honey
zest of 1 orange

(C)
50g butter, cut into cubes

(D)
150g dried fruits (mixture of raisins, dried cranberries, dried apricots & candied orange peel) 

• Line the bases and sides of 4 mini springform pans (12cm) with baking paper, bringing the paper about 4 cm above the edge of the pan.
• In a mixer fitted with a dough hook, combine all ingredients (B) together. 
• Knead until it forms a slightly sticky soft dough. Then add in (C).  Continue to knead until smooth and elastic.   Finally add in (D).  Knead until well combined.
• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  cling wrap.  Leave it to proof in the fridge overnight.  The next day take the dough out from the fridge and set aside to proof until doubled.
• Punch down by pressing the dough out evenly with your hands to release the air.
• Divide the dough into 4 equal portions.  Roll into balls.  Cover and rest for about 15 mins.
• Flatten each dough and roll into balls again and place into the prepared pans. 
• Mist the rolled dough with water and loosely cover with cling wrap. Proof until just about doubled (90%).
• Bake in a preheated oven (170 deg C) for about 25 minutes or until golden brown.
• Remove from the pans and let them cool on a wire rack.