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SideChef
Recipes
Panettone
Recipe

16 INGREDIENTS • 12 STEPS • 3HRS 30MINS

Panettone

5.0
3 ratings
This healthy version of Panettone smells heavenly and tastes even better!
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Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
http://www.bakewithpaws.com/
This healthy version of Panettone smells heavenly and tastes even better!
3HRS 30MINS
Total Time
$0.60
Cost Per Serving
Ingredients
Servings
8
us / metric
Brandy
2 Tbsp
Brandy
optional
Raisins
1/2 cup
Raisins
Dried Cranberries
2/3 cup
Dried Cranberries
Sponge Dough Starter
Bread Flour
1 cup
Bread Flour
Granulated Sugar
as needed
Milk
3 oz
Main Dough
Bread Flour
2 cups
Bread Flour
Brown Sugar
9 tsp
Brown Sugar
Salt
2 tsp
Butter
8 tsp
Milk
5 oz
Nutrition Per Serving
VIEW ALL
Calories
343
Fat
6.4 g
Protein
8.9 g
Carbs
60.9 g
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Panettone
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Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
http://www.bakewithpaws.com/
Cooking InstructionsHide images
step 1
Combine Instant Instant Dry Yeast (as needed), Granulated Sugar (as needed), and Milk (3 oz) in a mixing bowl. Then mix in Bread Flour (1 cup) and knead with your hand for few minutes until smooth and shiny. Roll into a ball and place in a greased bowl. Cover with cling film and let it prove for 1 hour in a warm and dark place.
step 1 Combine Instant Instant Dry Yeast (as needed), Granulated Sugar (as needed), and Milk (3 oz) in a mixing bowl. Then mix in Bread Flour (1 cup) and knead with your hand for few minutes until smooth and shiny. Roll into a ball and place in a greased bowl. Cover with cling film and let it prove for 1 hour in a warm and dark place.
step 2
Place dough into the refrigerator for at least 10 hours, or up to 16 hours. Before using, take out the sponge dough and return it to room temperature.
step 3
The night before, soak Raisins (1/2 cup), Dried Cranberries (2/3 cup), and Brandy (2 Tbsp) in an airtight container.
step 3 The night before, soak Raisins (1/2 cup), Dried Cranberries (2/3 cup), and Brandy (2 Tbsp) in an airtight container.
step 4
Line the baking trays with parchment paper.
step 5
Whisk the Farmhouse Eggs® Large Brown Egg (1). Set aside 45 grams for the dough. Set aside remainder and mix it with 1/2 teaspoon of water to make an egg wash.
step 6
Put Salt (2 tsp), Bread Flour (2 cups), Instant Dry Yeast (1 tsp), Brown Sugar (9 tsp), Butter (8 tsp), 45 grams of the whisked egg, Milk (5 oz), Vanilla Extract (1 tsp) and sponge dough into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and become elastic and tacky but not sticky, about 15 minutes.
step 6 Put Salt (2 tsp), Bread Flour (2 cups), Instant Dry Yeast (1 tsp), Brown Sugar (9 tsp), Butter (8 tsp), 45 grams of the whisked egg, Milk (5 oz), Vanilla Extract (1 tsp) and sponge dough into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and become elastic and tacky but not sticky, about 15 minutes.
step 7
Add in the soaked fruits. Use your hands to knead until everything is combined.
step 7 Add in the soaked fruits. Use your hands to knead until everything is combined.
step 8
Place the dough in a large greased bowl, covered with cling film or a kitchen towel. Let it rise in a warm place for 1 hour, or until it doubles in size.
step 8 Place the dough in a large greased bowl, covered with cling film or a kitchen towel. Let it rise in a warm place for 1 hour, or until it doubles in size.
step 9
Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Form each portion into a strand about 12 inches long. Braid the dough strands, pinch the end and tuck both ends under the bread. Transfer the bread onto baking trays lined with parchment paper.
step 9 Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Form each portion into a strand about 12 inches long. Braid the dough strands, pinch the end and tuck both ends under the bread. Transfer the bread onto baking trays lined with parchment paper.
step 10
Let dough rise in a warm and dark place for another 50 minutes-1 hour, or until double in size. Preheat the oven to 375 degrees F (190 degrees C).
step 10 Let dough rise in a warm and dark place for another 50 minutes-1 hour, or until double in size. Preheat the oven to 375 degrees F (190 degrees C).
step 11
Brush with egg wash and sprinkle with Old Fashioned Rolled Oats (to taste). Bake for 15 - 18 minutes, or until golden brown.
step 11 Brush with egg wash and sprinkle with Old Fashioned Rolled Oats (to taste). Bake for 15 - 18 minutes, or until golden brown.
step 12
Remove bread to cool on rack.
step 12 Remove bread to cool on rack.
Tags
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Bread
Christmas
Shellfish-Free
Vegetarian
Italian
Winter
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