Panettone is a sweet bread that are famous during Christmas and New Year, originated from Milan. It has a very buttery texture with sweet crunchy almond on top. The sweetness from dried fruits inside the pastry gives off a non forgetable taste of desserts anyone could ask for! Join Chef Victor from MIB College in making this traditional Christmas dessert.
Milan’s Christmas Sweet Bread, Panettone
Ingredients:
Sponge:
60g High Protein Flour
40g Milk (16-18˚C)
7g Instant Dry Yeast
Dough:
40g High Protein Flour
100g High Protein Flour
1g Instant Dry Yeast
3.6g Sea Salt
60g Castor Sugar
120g Egg Yolk
12g Milk
6g Honey
0.2g Vanilla Pod
120g Unsalted Gourmet Butter
Dried Fruits:
100g Raisins
20g Warm Water
20g Mixed Peel
20g Mixed Peel
Method:
1. Prepare the sponge by mixing flour, yeast and Cold Milk until mix well. Ferment the sponge for 3 hours at room temperature.
2. To prepare the dough, place the remaining dry ingredients into the mixer with cold egg yolk, cold Milk and flavours.
3. Add butter and until dough is fully developed. Mix in raisins, and Mixed Peel until well blended.
4. Round up the dough pieces and allow resting for 10 minutes. Then Divide 70 g each dough and mold into round balls. After 10 minutes rest, round up the dough balls again and place in panettone paper cups
5. Using rose tube to pipe a thin layer of almond paste Bake at 1800C for 20 to 25 minutes.
Almond Topping Paste
Ingredients:
40g Ground Almond
2g Low Protein Flour
36g Egg White
50g Castor Sugar
Method:
1. Using whisk to mix well all ingredient
Done! Happy Baking 😀