Christmas is approaching very soon, and someone may think I'm getting ahead of myself, but time goes by so quickly, and given the daily life, sometimes I do not know when I will make a new recipe.
So I said I want to start with Christmas.
Yesterday I made these panettones (delicious) and today I take the pictures so with this I started the Christmas recipes.
Some time ago I wanted to make panettone again, I always do Stollen (which we all love) but the panettone is better for my mom who eats it well and likes it with tea (you know she is not well and eats only some food) .
And here is the traditional Christmas bread my mom made, (now Esperanza make it))
The recipe is awesome, you just have to have the patience to wait a bit because it has to go up but it was not a problem, in between I turned on the soft oven and finished uploading so I did everything yesterday .
If you want look more recipes about these season search in my labels: Christmas recipes.
Adapted from : Chatelaine magazine
1 cup sultana raisins (or black corinto)
3 tablespoons dark rum
3 3/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoon (7 grams) active dry yeast
orange zest from 1 orange
3 eggs at room temperature
2 tablespoons honey warmed
2 teaspoon vanilla
1 1/4 cup unsalted butter cubed room temperature
1/3 cup chopped candied orange peel
2 tablespoon butter melted
Microwave uncovered 1 minute. Stir, then cover and set aside.
Combine flour with sugar, salt yeast and orange zest in the bowl of a stand mixer . Mix using the paddle attachment, at low speed. (This can also be done by hand or using a hand held electric whisk)
Whisk eggs with 2/3 cup lukewarm water, honey and vanilla.
Gradually pour into flour mixture, Increase spped to medium high and beat dough until smooth and elastic about 10 minutes.
Remove paddle, keeping dough in bowl, Drain raisins, discard any liquid.
Add to dough along with orange peels and 1 tablespoons melted butter. Gently knead fruit and butter into dough until combined.
Cover bowl with plastic wrap or a kitchen towel in a warm place and let rise so that the dough rises and increases with the yeast about 3 hours.
Remove plastic wrap or kitchen towel and lightly sprinkle top of dough with flour. Turn out onto a floured counter. Dust dough with a little more flour. Fold edges into the centre and place in the same mixing bowl. Cover with a damp kitchen towel. at let rise at room temperature about 3 hours.
Preheat the oven to 180°c (350°f).
Transfer dough onto a floured cutting board. Divide dough into portions .
I divide in 6 portions (I used ramekins for bake but if you have panettone baking molds you can bake more portions or use a muffins tin.
Dough will be about even with the top edge of molds. Brush tops with remaining melted butter
Bake about 30 to 35 minutes or until until the tops are browned and a skewer inserted into centre of a panettone comes out clean .
Transfer panettones to wire racks to cool completely. Serve warm or room temperature.
panettone (pan de pascua italiano)