Panettone Italian Christmas Bread / 意大利圣诞面包

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Panettone Italian Christmas Bread / 意大利圣诞面包

Ingredients / 材料:

1 package / 7 g Dry yeast
60 ml Water at 43C/110F
60 g German #550 flour
100 g Butter, room temperature
2 Eggs
4 Egg yolks
150 g Sugar
110 ml Milk at 43C/110F
Seeds of 1/2 vanilla bean
540 g German #550 flour
1 tbsp Lemon zest
2/3 cup Raisins
1/2 cup Chopped dried apricots
50 g Almond slices

1包/7克干酵母
60毫升温水43C/110F
60克德国#550面粉
100克室温牛油
2个鸡蛋
4个蛋黄
150克砂糖
110毫升温牛奶 43C/110F
1/2 香草豆籽
540克德国#550面粉
1大勺柠檬皮屑
2/3杯提子
1/2杯杏肉干果
50克杏仁片

Method / 做法:

To make the sponge, dissolve the yeast in 60 ml warm water in a bowl. Add 60 flour and stir to make a very loose dough. Cover the bowl with a plastic wrap and let rise in a warm place for at least 6 hours, or overnight.
In the bowl of your mixer, combine the butter, eggs, yolks, sugar, milk, and vanilla seeds. Add in the starter dough. Gradually add the flour, beat on low speed just until dough begins to leave the sides of the bowl and pull together. Increase speed to medium, and beat until the dough becomes smooth and elastic, about 5 minutes.
Place the dough in a greased bowl and turn it once to coat both sides. Cover bowl of dough with plastic wrap, and let rise for 5 hours in a warm place until doubled in size. With your hands, flatten the dough on a lightly floured surface into a rectangle. Evenly distribute the lemon zest, raisins, apricots, and almond over the dough. Fold the dough to seal the fruit and knead to distribute the fruit throughout the dough.
Line a 8-inch mousse ring with parchment paper that has been well buttered on both sides and set it on a baking tray. Place the dough in the mold, cover with a towel, and let rise for 45 minutes in a warm place. Preheat the oven to 200C/400F.
Make a cross on the top of the bread with a sharp knife and insert a cube of butter. Bake the bread on the middle rack of the oven for 10 minutes. Reduce the heat to 180C/350F. Continue to bake for 30-35 minutes until the surface is golden and crispy. Place the bread on a rack to cool for 30 minutes before removing it from the mold. Dust the bread with icing sugar if desired. Be sure the bread has cooled completely before wrapping for storage.

Details => Forum

酵母入盆，用60毫升温水化开，加入60克面粉拌成稍稀的中种面团。盖上保鲜膜室温醒至少6小时或隔夜。
牛油，鸡蛋，蛋黄，砂糖，牛奶和香草豆籽放入搅拌盆内，拌匀后加入中种。逐步加入面粉，低速搅拌成团，且离开盆周圈。搅拌机转至中速，继续搅打面团直至匀滑有弹性，大概5分钟。
取一盆抹油，放入面团，翻个面让其都沾上油脂。盖上保鲜膜室温松弛5小时直到双倍大。用手将其拍扁成方块，放上柠檬皮屑，提子，杏肉和杏仁片。对折后封紧面团，然后擀揉面团，让果肉分布均匀。
烤纸两面都抹油，放入8寸慕丝圈内。放在烤盘上后，放入面团，盖好后室温醒发45分钟。预热烤箱至200C/400F。
面团表面剪出对叉后，放入一小块牛油。放入烤箱中层烘焙10分钟，将温度调低至180C/350F，继续烘焙30-35分钟直到表面金黄色且脆硬。面包烤好后放在架上晾30分钟后才取出模子。随好在面包表面洒上糖粉。完全凉透后才能将其包装保存。

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"Panettone Italian Christmas Bread / 意大利圣诞面包" is part of these categories:

Bread / 面包 (129)
Holiday Specials / 节日美食 (10)

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