KBB #26 : Panettone

Waktu terima surat cinta, penasaran banget bacanya. Apa sih panettone? Terus terang belum pernah denger. Kalo gak ikutan KBB, saya gak tau kali, makanan jenis apa pula ini. Ternyata sejenis roti-rotian, tepatnya roti dari Italia. Biasanya roti jenis ini keluar pada saat menjelang natal. Mumpung udara belum terlalu dingin, mending garap rotinya sekarang-sekarang, daripada nanti susah ngembang.

Kata orang bikinnya ribet dan lama. Tapi saya enjoy kok ngerjainnya dan gak berasa ribet. Terbayar dengan rasanya yang enak banget :).

Saya puas banget dengan hasilnya. Enaakkkkkkkkkk!!!! :D. Rasanya itu campuran antara roti dan cake dengan hint wangi lemon, vanilla, susu dan roti. Pokoknya wangi banget deh. nikmat banget buat temen ngopi. Sepertinya ini bakal jadi resep favorit saya.

Panettone (traditional Italian christmas bread)
Source: The Worldwide Gourmet



Ingredients
- 1 1/2 cakes of fresh baker's yeast
- 65 ml (1/4 cup) sugar
- 6 tbsp. warm water
- 6 egg yolks
- Finely grated zest of 1 lemon
- A pinch of salt
- 500-750 ml (2-3 cups) flour
- 100 ml (6 tbsp.) diced candied peel
- 100 g (6 tbsp.) + 2 tbsp.butter
- 4 tbsp. sultanas
- 4 tbsp. currants
- 1 tsp. vanilla

Method :
1. Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes;
2. pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar;
3. gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained - the dough should easily come together into a ball;
4. gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic;
5. add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky;
6. place the ball onto a lightly floured surface. Knead the dough for approximately 10 minutes. When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume;
7. punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary;
8. line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top;
9. cover with buttered paper and let rise again in a warm place for 15 minutes;
10. remove the paper from the top; brush the top with softened butter;



11.preheat the oven to 200°C (400° F);
12. place the bread pan on the middle rack of the oven and bake for 10 minutes;
reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy;
13. remove from the oven; remove the paper and let cool for 15 minutes before unmolding.