【Pannatoni】Bread, which is as soft as a cloud, is a must-have for Christmas and New Year's Day

This bread is not only called "Panettone", but also made by a person named "Tony". There are several different versions of its origin: one is that Tony, the dishwasher, made it for emergency relief; the second is the bread invented by the baker Tony for his daughter; The third is Milan's little Tony, who did it according to the instructions of the angel in his dream and shared it... No matter which of the above is specific, it has become a must-have bread for Christmas and New Year in many countries~ The traditional "Pana Tony" is fermented by natural fermentation, but the method is not suitable for our home baking, what I share today is an improved version: using yeast instead of natural yeast, the operation time is short, it is simple to make, and the taste is super soft. The dried fruit in the bread, I used cranberries and mixed grapes, soaked in rum for a long time, and the dried fruit was full of wine. Hidden in the soft bread tissue, the bite is full of fruity aroma and wine aroma, and the orange peel is interspersed with the tough dried fruit, which is fresh and crisp, and has a unique flavor.

Ingredients

Mediumdough:

Cakeflour 200 g

Warmwater 100 g

Yeast 2 g

Maindough:

Cakeflour 200 g

Whitesugar 60 g

Yeast 3 g

Egg a

Milk 75 g

Water 70 g

Butter 80 g

Cranberries 50 g

Mixeddriedgrapes 50 g

dicedorange 50 g

Surfacedecoration:

Almondflour 50 g

Powderedsugar 50 g

Eggwhite 50 g

Almondslices Appropriateamount

Cooking Instructions

To make medium dough one day before: Pour 200g of cake flour, 2g of yeast and 100g of warm water into a bowl and stir with chopsticks to form a flocculent
Then knead it by hand until it is roughly smooth, cover with plastic wrap and refrigerate for more than 12 hours
50g cranberries and 50g mixed dried grapes marinate in rum for more than a day in advance, filter out the water, drain and set aside
Next, make the main dough: put the medium dough made the day before in the dough tank, add 200g of high-gluten flour, 60g of white sugar, 3g of yeast, 1 egg (about 50g), 75g of milk, 70g of water,
After stirring at low speed into a batter (ah yes ~ it is very sticky) whipping at high speed for 6 minutes, then you will find that the dough can form a dough, and the rotation can be out of the state of the dough tank
Add 80g of softened butter in two portions, whipping on medium speed for 2 minutes after each addition. Once the butter is completely added, continue to beat on high speed for 3-4 minutes.
After the dough has absorbed the butter, the surface will be shiny. Finally, add drained dried fruits and 50g diced oranges, stir well at low speed
The beaten dough is sticky. So we put it directly into the baking dish, cover it with plastic wrap, and let it stand at room temperature for 1.5 hours to ferment (the dough is high in oil and sugar, so the fermentation will be relatively slow, and it can be sent to 15 times the size)
After 1.5 hours, you can clearly feel that the dough grows and puffs up, slightly vented, divide the dough into 4 parts (about 250-260g a), use a scraper to form a circle, try to make the dried fruit evenly distributed, otherwise there will be different sizes of dough
The dough is placed in a panatoni tray and continues to be covered with plastic wrap and fermented for 1.5-2 hours (35Â°C) until the mold is 8 minutes full. Panatoni has a special paper tray, and if you use a different paper tray, you have to change the dough size
Next, do the surface decoration: pour 50g of almond flour, 50g of powdered sugar, and 50g of egg whites into a bowl, stir well and put it into a piping bag.
Squeeze into the surface of the leavened dough and sprinkle with sliced almonds (the slices of almonds can be soaked in water first, so that they are not easy to burn)
Bake in a preheated oven at 160-170Â°C for 40 minutes
After baking, poke a bamboo skewer horizontally at the bottom of the bread and hang it upside down. Wait until it cools, and the seal can be stored at room temperature for 1-2 weeks!
When I turned Pannatoni upside down, the little friends passing by thought that I was performing some important ceremony~

One by one, I came to see it curiously, smelled the fragrance floating in the air, and was so fascinated that I couldn't wait to blow a gust of wind to let it cool down quickly.
The almond slices are attached to the golden puff pastry, which looks very attractive.
When cut with a knife, the bread is incredibly soft, and the mixed dried fruit is distributed in a dense tissue, which looks like a jewel embedded in it.
The bread tastes creamy and moist, better than the taste of cake, the sweet and sour dried fruit and the refreshing diced orange peel are perfectly blended in it, and the fruity, milky, and wheat aromas alternate on the tip of the tongue, so delicious that you stomp your feet!
Simply packed, it is the sign of the dessert shop~

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