Panettone is a sweet bread originally from Italy. It is a festive bread usually consumed around Christmas.
Panettone bread is enriched with dry fruit as well as candied , butter and some sort of alcohol liquor. The proving dough method is what gives this bread the special taste and texture.
My panettone bread is very light in texture, it's got a lovely yellow colour, hint of rum as well as orange ...
Ingredients :
- 500 gr white bread flour
- 7 gr instant yeast
- 1 egg
- 100 gr very soft butter
- 50 gr sugar
- 200 gr pumpkin pure
- pinch of salt
- 1 -2 tsp vanilla extract
- 1 cup of lukewarm water
- 50 - 100 gr sultanas soaked in rum for 30 min
for the spread:
- 50 gr sugar
- 50 gr soft butter
- 2 tsp ground cinnamon
- orange zest
First, make the dough: place the flour into a big mixing bowl, add the rest of the ingredients and form a dough.
Knead the dough on a floured worktop for ten minutes or so and place it back into the mixing bowl.
Cover it wit tea towel and leave it to prove for 1 1/2 hour.
Roll the dough with rolling pin into a rectangle shape, spread the mixture of sugar, butter, cinnamon and orange zest and roll the dough into a roulade .
Place the roulade into a buttered ring tin and make a few cuts at the top using a sharp knife.
Leave the dough to prove one more time covered with tea towel for about 40 - 50 minutes.
Bake on 190 C for 20 minutes + 20 more minutes on 170 C .
Cool it down before you slice it.
