Le Stanze Bistrot Cafe – Welcome to Le Stanze Bistrot Cafe, where we bring you the finest traditional recipes from Italy. Today, we will explore the art of making Panettone, a classic Italian Christmas bread known for its soft, fluffy texture and rich, fruity flavors. This delightful bread is often enjoyed during the holiday season, but its irresistible taste makes it a favorite all year round. Follow our step-by-step guide to create your very own homemade Panettone.
Ingredients
Below is a detailed list of the ingredients needed to prepare 10-12 slices of delicious Panettone:
Starter Dough (Bahan A – Biang)
| Ingredient | Quantity |
|---|---|
| Instant yeast | 2 grams |
| Water | 110 ml |
| Granulated sugar | 20 grams |
| High-protein flour | 140 grams |
Main Dough (Bahan B – Adonan Utama)
| Ingredient | Quantity |
|---|---|
| Instant yeast | 2 grams |
| High-protein flour | 135 grams |
| Granulated sugar | 55 grams |
| Powdered milk | 1 tbsp |
| Vanilla powder | 1/2 tsp |
| Egg yolks | 7 pcs |
| Unsalted butter | 83 grams |
| Salt | A pinch |
Filling (Bahan Isian – Buah Kering)
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| Ingredient | Quantity |
|---|---|
| Dried apricots | 20 grams |
| Dried cranberries | 50 grams |
| Raisins | 30 grams |
| Candied cherries (optional) | 100 grams |
Instructions Of Making Panettone
Total time required: 3.5 hour
1: Preparing the Starter Dough
- In a mixing bowl, combine instant yeast, water, granulated sugar, and high-protein flour.
- Mix using a spatula or a paddle attachment on a mixer until fully incorporated.
- Cover the bowl with plastic wrap and let it rest for 2 hours.
2: Mixing the Main Dough
- In a separate bowl, mix instant yeast, high-protein flour, granulated sugar, powdered milk, vanilla powder, and egg yolks.
- Add the starter dough prepared earlier.
- Knead using a dough hook attachment until the dough becomes smooth and elastic.
- Add butter and salt, then continue kneading until fully incorporated.
- Cover the dough and let it rest for 1 hour.
3: Preparing the Filling
- While waiting for the dough to rest, chop the dried apricots and candied cherries into small pieces.
- After 1 hour, add the dried fruits to the dough and mix well until evenly distributed.
4: Shaping the Dough
- Divide the dough into two equal portions (each around 400 grams).
- Shape each portion into a round ball and place them into two 18 cm round baking molds.
- Let the dough rise for another 20-30 minutes.
5: Baking the Panettone
- Preheat the oven to 150°C (300°F).
- Bake the dough for 40-50 minutes, or until the top turns golden brown.
- Remove from the oven and let it cool for a few minutes before removing from the molds.
6: Serving the Panettone
- Slice using a serrated bread knife.
- Serve warm or at room temperature, paired with your favorite coffee or tea.
- Enjoy the festive flavors of homemade Panettone!
At Le Stanze Bistrot Cafe, we believe in preserving the tradition of authentic Italian baking. This homemade Panettone is not only perfect for celebrating Christmas but also makes a wonderful treat any time of the year. Try this recipe and bring the rich taste of Italy into your home. Buon appetito!
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