and the taste unsurpassed. I consider it gold as the taste is so exquisite and so rich. That’s why some
of the best bakeries in Italy use them to make their famous Panettone. Here is a recipe that will give the flavours of
Panettone without the complexity of a sourdough and the three days process it usually requires to make those famous Christmas breads. This is a simple Brioche-like bread with just the right amount of butter and fruits that you can reheat for breakfast. I slice them in advance and freeze them in plastic bags. We simply take the amount we want for breakfast and toast them. A perfect combination with a cup of strong coffee.
INGREDIENTS
500 Gr. All purpose flour
280 Gr. Milk at room temperature
11 Gr. Active dry yeast
1 Large Egg at room temperature
50 Gr. Sugar
8 Gr. Salt
8 Gr. Vanilla Sugar – if not a teaspoon Vanilla extract
75 Gr. Raisin or dried cranberries or apricot cut in small pieces
75 Gr. Candied Orange Peel
PREPARATION
In a bowl of a stand mixer with a dough hook, stir in the flour, the yeast, milk and the egg and mix the ingredients for a minute, until just combined. Add the vanilla, sugar, the salt and the butter at room temperature. Mix all the ingredients at low speed for 2 minutes. After two minutes, increase the speed and knead the dough for a good 10 minutes. After 10 minutes, the dough will come together and will be soft and pliable. Add the fruits and mix until all combined.
For the dough into a ball and let it rest for an hour in a warm place. (I use the oven)
Remove the dough from the bowl and divide it 4 equal portions. I use a scale to ensure consistency and
that all the breads are of the same size.
Form them into a baguette shape. In a small bowl, beat an egg with a tablespoon of milk and paint each bread with this mixture. Let the breads rest on a baking tray covered with parchment paper for another hour.
Preheat your oven at 180 Celsius and bake them for 20 minutes.
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