Italian Panettone / Christmas Panettone With Tangzhong Method
  1. Prepare tangzhong by mixing 86g whole milk and 14g bread flour

  2. Mix prepared tangzhong with 84g warm milk, 2 eggs, 62g sugar, 3g salt, 376g bread flour, 6g instant yeast, 6g vanilla extract, and 85g unsalted butter

  3. Add 14g powdered milk if desired

  4. Prepare filling by combining 100g raisins, 40g golden raisins, 40g dried cranberries, 50g dried apricots, 60g chopped candied orange and lemon peels, 1 large orange zest, 1 lemon zest, 36g sliced almonds, and ½ cup orange juice

  5. Incorporate filling into dough

  6. Place dough in panettone mold (5in/12.5cm high x 7in/17cm diameter)

  7. Bake in preheated oven at 350F/180C for 30 minutes

  8. Reduce temperature to 325F/163C and bake for another 25-30 minutes

  9. Cover with foil during the last 10 minutes of baking

  10. Cool completely before serving

Course🍰Dessert

Diets🥕Vegetarian...

Category🍞Bread

Cuisine🇮🇹Italian

Occasions🎅Christmas🎉Holidays

Season❄️Winter

DifficultyMedium ⏰ 2h

Loading...