Panettone is a type of sweet bread loaf originally from Milan, Italy. Panettone is usually prepared and eaten during Christmas and New Year. Here, the chefs at Courtyard by Marriott, Agra, present their take on the classic.
To make sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and yeast . Let stand until yeast has dissolved
Stir in 60g of the flour, cover with cling film, and let stand 30 minutes, or until doubled. Sprinkle remaining yeast over warm milk. Let stand until dissolved
Beat together sugar, eggs, egg yolks and vanilla. Stir in milk-yeast mixture. Add sponge and stir until well incorporated
Combine butter and remaining flour until crumbly. Slowly pour in egg mixture and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in fruit and zests
Turn dough into oiled bowl, cover with cling film, and leave in a warm place to rise until doubled, about 2 to 3 hours
Fold down moulds to form a 7cm cuff. Brush inside and out with melted butter. Turn out dough onto a lightly floured work surface and knead a few times to deflate. Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared moulds. Place bags on a baking tray about 10cm apart and cover loosely with cling film. Let rise in a warm place until doubled again, about 2 hours
Heat oven to 200 C . Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream. Brush tops of loaves lightly with egg wash
Place baking tray in bottom of oven. After 10 minutes, lower heat to 175 c. Bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centre comes out clean. Cool on wire rack
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