I was like a child, the day before Christmas, checking the blog very half an hour on the first of the month, to see if this month’s Fresh from the Oven challenge had been posted. Eventually I had to leave work and on the 2nd the first thing I did was check in. I was super excited to see it was a recipe for something I have never made, and something I have wanted to try making for quite some time. Thank you Sarah from Maison Cupcake for this great challenge for panettone.
I turned to my Larousse Gastronomique for the recipe for panettone and just love the story behind the bread (pane): According to one legend, it is a contraction of pane de Tonio. Tonio, a poor baker from Milan, had a pretty daughter with whom a young nobleman was in love. As she could not be married without a dowry, Tonio provided all the ingredients to make an excellent cake. Tonio made a fortune with his pane and his daughter made a good match. Sadly, it was a cold and wet day when I made the panettone and it did not rise much as our house was not warm enough. I will make this again in December when hopefully the weather will be better.
- 3 tablespoons water
- 50g butter
- 75g soft brown sugar
- 300g flour
- 20g yeast
- 2 tablespoons raisins - I used dried cherries
- 50g diced candied citron peel
- 2 egg yolks
- preheat the oven to 180° Celsius
- place the water, butter and sugar into a saucepan and leave to melt over a low heat on the stove
- sift together the flour and the yeast at least 4 times
- add the raisins and the citron peel
- mix well and then add the egg yolks slowly
- pour in the butter mix and mix together with a wooden spoon
- when the dough pulls away from the bowl turn out and knead for 2 minutes
- place the dough into your mould - I used a coffee tin as I could not find a panetonne mould
- using a sharp knife make an incision in the top of a square, with a cross inside it
- leave to rise for 30 minutes
- bake for 45 minutes
- just before the end of the baking time spray some water over the incision to give it a glossy finish
- allow to cool in the tin before turning out
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