Thursday, 26 July 2007

Panettone Glassato - Glazed Panettone

Panettone -I loved this as a child and even now, as an adult..I remember Mum buying it when we were kids, mainly around Christmas as it is a traditional Italian Christmas light and delicious. We were always excited when she would buy this, time to all sit around the table and enjoy a piece, as we listened to her reminisce about when she used to eat it as a little girl in Rome.

for the starter:

1/3 cup milk, lukewarm

1 envelope (7g) active dry yeast

1/2 cup (70g) plain flour

for the dough:

6 Tb (85 g) butter, room temp.

1/2 teaspoon salt

60 g sugar

2 tsp vanilla extract

3 eggs

2 cups (280 gr) flour

60g raisins

60g candied orange peel (I omitted this)

for the glaze:

60g almond meal

60g caster sugar

1 tsp cornstarch

1 egg white

60g flaked almonds

icing sugar, for dusting

Preparing the starter:

In a small bowl, whisk the yeast into the milk.

Stir the yeast mixture into the flour.

Cover the bowl with plastic wrap, and set aside to rise for about 45 minutes. It should triple in volume. I like to use the microwave with door is kinda like a bakers prover only a mini-version lol...

Preparing the dough:

When the starter is ready, in a mixmaster with a paddle, place butter, salt and sugar. Beat lightly. Add vanilla and beat to combine.

Add one egg and 1/3 of the flour. Beat to incorporate.

Continue adding the eggs one at the time, alternating with the flour.

Beat this compound until smooth.

At this moment the starter will be “spongy”, soft and fluffy. Add the starter to the mixer and beat to incorporate until smooth.

Combine the raisin and candied peel.

Transfer the dough to a buttered bowl. Cover with plastic wrap and set aside to rise until double in volume, for about 2 hours.

When the dough is ready push it with your fist to let the air out.

Transfer the dough to a lightly floured work surface and knead it, folding it on itself several times.

Transfer the dough to a 9 inch buttered spring-form pan. Press the dough lightly toward the edges, to cover the bottom evenly. Cover the pan with plastic wrap and set it aside to rise for about 2 hours. The dough will rise to the edge of the pan.

Preparing the glaze:

Preheat oven 375 F (190 C).

Place the almond meal and sugar in a bowl. Add cornstarch and egg white.

Stir to combine.

Finishing the cake:

When the dough is ready pour the glaze on top.

Spread it evenly on the cake. Don’t press on the surface of the cake to avoid deflating it.

Sprinkle the flaked almonds on the top.

Top evenly with icing sugar.

Bake for about 50 minutes or until the surface is golden and swollen.

Open the side of the pan, running a knife along the edges if necessary.

Transfer to a rack to cool.

The panettone can be stored wrapped tightly in plastic wrap.

Where has the time gone?

WOW I cannot believe it has been so long since I posted here, so I thought it would be an appropriate time for a revamp, open up the curtains and brush away the cobwebs!!...

I have been super busy, cooking still, yes, and loving it as always but just sooooo slack when it comes to bloggin' about it - with the kids keeping me occupied, my busy household and my work from home design thing I have on the boil - well, I don't have much time left for me to blog on! Buuuutttt I am really going to make a stellar effort from now on, you'll see ;) and if I slack off, well I will be hoping you all will gimme a swift kick in the behind lol!

Good to be back ((hugs))