Easiest Way to Prepare Quick Panettone - Italian Christmas Cake

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Before you jump to Panettone - Italian Christmas Cake recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Spend less Money In The Kitchen.

Until fairly recently anyone who indicated concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it looks like we all recognize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are unable to change things for the better without everyone's active contribution. This needs to happen soon and living in methods more friendly to the environment should become an objective for every individual family. Here are a number of tips that can help you save energy, primarily by making your kitchen more green.

A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The right temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is definitely clean, which means that the motor needs to run less often, will also save electricity.

The kitchen alone provides you with many small ways by which energy and money can be saved. Environmentally friendly living is not that difficult. Typically, all it takes is a bit of common sense.

We hope you got insight from reading it, now let's go back to panettone - italian christmas cake recipe. You can have panettone - italian christmas cake using 28 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Panettone - Italian Christmas Cake:

1. Provide of Preferment.
2. You need 5 gm of instant yeast.
3. Prepare 122 gm of water.
4. You need 67 gm of high protein flour (13.5% protein or higher).
5. Use of Starter ingredients.
6. Provide 33 gm of unsalted butter.
7. Provide 22 gm of caster sugar.
8. Get 1 of large egg.
9. Get 100 gm of bread flour.
10. Use of Final dough.
11. Prepare 67 gm of unsalted butter.
12. Take 67 gm of caster sugar.
13. Prepare 1 of large egg & 2 yolks (remove a tbsp of white),.
14. Provide 1 tsp of vanilla extract.
15. Prepare of Zest of 1 orange & lemon.
16. Provide 2 tsp of honey (I used the leftover syrup from making candied orange).
17. You need 204 gm of bread flour, sieved.
18. Prepare 5 gm of salt.
19. Get of Dried Fruits.
20. Take 50 g of dried cranberries.
21. Prepare 50 g of dried apricot.
22. Use 50 g of raisin.
23. Take 50 g of candied orange.
24. Get 100 ml of Caribbean Rum.
25. Provide of Other.
26. Provide of For 2 Corrogulated paper moulds size 112mm x 85mm.
27. Prepare 12 of -inchmetal or wooden skewers.
28. Prepare of Or you can use 8 ramenkins & mugs like I did.

Instructions to make Panettone - Italian Christmas Cake:

1. Soak all dried fruits in rum overnight preferably. Strain excess rum before mixing into dough..
2. Starter dough (Preferment): Mix the above and set aside until all bubbly. That's about 30 minutes or thereabout..
3. In a mixing bowl, mix butter & sugar until smooth. Add egg & mix until combined. Pour the butter mixture into the Preferment & whisk until combined. Then add the sifted flour into this mixture and fold & whisk until evenly combined. Cover & stick in fridge for 7 to 12 hours. Best is over-night or whatever schedule suits you. It should be about triple in size. When ready to use, take it out & bring to room temperature. That's the first part!.
4. Using whisk attachment, beat butter & sugar until light & fluffy. Add egg, beat until combined. Add vanilla extract, honey & zest. Add starter dough & beat until incorporated. Change to hook attachment Add flour. Knead for 10 minutes using speed 2. Rest for 5 minutes..
5. Knead for another 10 minutes, using speeds 2 & 3 until windowpane..
6. Add soaked fruits. Knead for 5 minutes at speed 2, until combined..
7. Place dough in a lightly oiled bowl. Stretch & fold 3 times with 20 minutes interval. Set aside and let it proof until double in size..
8. Lightly oil the counter top. Pour dough out & divide into 2 equal halves or 8 equal pieces if you use Ramenkins. Shape into a boule & drop into case. Oil your hands for easier handling of the dough..
9. Let dough proof until just below the rim of the case. Cut a cross at the top & place a, small piece of cold butter in the middle. Or you can egg wash and sprinkle pearl sugar & almond flakes..
10. Bake at 170C, bottom rack. Tent the top heat for 5 minutes. Then remove. Continue baking for another 30-35 minutes. Half way through baking, turn the bread 180 degrees..
11. Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and cool completely before cutting. Transfer to a wire rack and let it cool completely. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag in the fridge..
12. This recipe makes a beautiful, soft, supple dough that is much like a brioche. It’s stunning, and the flavor lives up to its looks. The bread is incredibly soft and sweet, and just loaded with flavor thanks to the vanilla bean, lemon zest, cranberries and candied orange peel..

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