EL Iberico

Kuala Lumpur

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  • Oxana Zhiber

Panettone

  • 1/2 cup warm milk and 1 tbsp more (140 ml)

  • 1 tsp granulated sugar

  • 4 tsp dry yeast (11 gr)

  • 4 1/4 cup bread flour (550 gr)

  • 1 1/2 tsp salt

  • 1/2 cup rum (125 ml)

  • 3 eggs , room temperature

  • 1 orange, the zest

  • 1 lemon, the zest

  • 1/2 cup granulated sugar (100 gr)

  • 3 egg yolks , room temperature

  • 1 tbsp vanilla extract

  • 7 oz unsalted butter (200 gr), soften & cut into small cubes

  • 7 oz assorted candied fruits (200 gr), cut into small cubes

  • 1/4 cup raisins (40 gr)

  • 1/3 cup toasted almonds (50 gr), chopped

  • 1 tsp Sunflower oil , to use on working surface

  • 1 egg , beaten for egg wash


  1. In a bowl, add the warm milk, sugar and mix. Add dry yeast and give it a quick stir. Leave it to activate and get foamy for 3-5 minutes.

  2. In a standing mixer bowl, add in flour, salt, rum (from soaking the raisins overnight), eggs, orange and lemon zest and the prepared yeast mixture. Mix to incorporate and then knead for 10 minutes. Form the dough into a ball and place it in the bowl. Wrap the bowl with cling film and leave the dough to rise until double in size, in a warm and draft free place.

  3. After it has risen double in size, punch the dough to knock out the gas. Add in sugar, egg yolks and vanilla extract. Mix to incorporate. Once incorporated, slowly add in cubed butter. Mix to incorporate well after each addition. Once all the butter is incorporated, knead for 10-15 minutes or until it forms a soft dough ball. The dough will be soft and sticky. Cover with cling film again and let it rise until double in size, in a warm and draft free place.

  4. Once doubled in size, pour the dough onto an oiled working surface. Do not use additional flour. Press the dough with your fingers and stretch it into a square, more or less. Sprinkle in chopped candied fruits, raisins (soaked overnight with rum and squeeze slightly so that they're not too liquidy) and almonds. Fold the edges to the center and lightly knead to distribute the fillings evenly.

  5. Form the dough into a ball, more or less and place it in a 1 kg panettone mould, on a baking tray. Cover with greased cling film and leave the dough to rise until it reaches the mould's rim. Once it has reached the mould's rim, carefully remove the cling film. Brush the surface with an egg wash. Using a sharp knife, make a cross on its top surface. Place some sliced butter on the inside of the cross.

  6. Bake at 175ºC in a preheated oven with no fan, at a low rack until fully cooked (50-60 mins). Cover the top with aluminium foil if the top gets brown too fast. To check if it's fully cooked, insert a skewer stick. If it comes out wet, continue cooking for another 10-15 minutes more.

  7. Once fully cooked, remove the panettone from the oven. While still hot, immediately insert though 2 metal skewers at the lower part of the panettone and hang it upside down until it's completely cooled. Once fully cooled, enjoy!



panettone

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