Panettone

Panettone  is a type of sweet bread loaf originally from Italy.  It has a  cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg.

 I used the normal bread loaf tin bcos I don't have cylindrical panettone moulds...

Ingredients :

Recipe:

(A)   80g raisins / 80g apricot / 150g rum (soak 5 hrs or overnight)

(B)   200g bread flour / 30g honey / 3g yeast /  20g apple puree / 90g water

(C)   100g bread flour / 20g sugar /1/2 tsp salt / 1 tsp rum / 30g eggs / 20g milk

(D)  80g unsalted butter

(E) Crumbles
15g sugar powder / 25g plain flour / 3g milk powder / 20g unsalted butter

Methods:

1.         Mix  (B) till become dough. Place the dough in a bowl , cover with cling wrap and let it proof for 3 hours.
2.    Mix together (C).
3.     Combine (C) with (B) .  Knead at low speed then turn to medium speed until it become a smooth dough.

4.         Add in the butter and knead at low speed until the butter combine with the dough. Turn to medium speed and knead dough  become  smooth and elastic.

5.         Drain the soaked raisins and apricot.  Add to the dough .

6.         Place the dough into a lightly greased bowl and cover with cling wrap. Proof for 1 hour.

7.         Rub (E) with your fingertips till become crumbly.  Set aside
8.         Divide the dough into 3 portions and round them into balls. Place each dough into the Panettone moulds or tins.   Proof the dough for 1 hour.

9.         Egg wash the doughs and sprinkle  some crumble on the doughs.
10.  Bake at 180'C in a preheated oven for 25 minutes until golden brown.

Rich with fruits. A must try for those who loves rum flavoured bakes !