Let’s have a bite of dolce vita…
Blog-checking lines: The December 2012 Daring Bakers’ challenge was hosted by the talented Marcellina of Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread!
Yes, the flavor has just been invented. Sweetened dry cranberries, soaked in a little Christmas tea and dry rose petals. I added a little orange blossom water to the dough and that’s all.
Yep, broken. I tried to hang it to dry. Well, never again. LOL.
It’s very “cake-like”, maybe next time, I’ll use bread flour. But besides, it’s delicious for me. I wouldn’t trade it for those industrial ones like M*tt*.
My recipe. I mix in my home-bakery :
For 3 mini panettoni
A
25 cl lukewarm water (or skim milk)
2 ts dry yeast
350 g cake flour
1/2 ts sea salt
B
60 g black sugar
0.5 ts dry yeast
1 tbs orange blossom water
3 egg yolk
90 g softened butter
C
1/2 cup dry sweetened cranberries
prepared tea
dried rosesDay 1 : Mix A and knead. Let overnight.
Day 2 : Add B, knead. Let double. Add C. Let triple.
Bake a 160 degree Celsius.
GOURMANDE in OSAKA 
That must be the prettiest pannetone ever! I am with you on the hang drying, or even cushion drying on its side – a disaster. Better from my point of view just to cool it in the ordinary way.
That surely depends on the recipe, but that’s not for mine obviously. I saw an interview of Achille Zoia, a famous panettone baker and he said he was hanging them when he didn’t use egg whites in the recipe. I used only the yolks too, but later I could see that he uses stronger flour and his molds look like cardboard. My DIY paper mold don’t hold the weight, it’s now proven…
Looks realy romantic, great job on the challenge!
looks gorgeous! romantic indeed!
How beautiful!
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