Rose petal and cranberry for a romantic panettone


Let’s have a bite of dolce vita

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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 roses

Day 1 : Mix A and knead. Let overnight.
Day 2 : Add B, knead. Let double. Add C. Let triple.
Bake a 160 degree Celsius.

7 thoughts on “Rose petal and cranberry for a romantic panettone

  1. 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…

  2. Pingback: Ideas for a Sweet Xmas – Gâteaux de Noël « GOURMANDE in OSAKA

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