Christmas Panettone Bread

Ingredients

For the dough:

• High - gluten flour: 500 g

• Granulated sugar: 150 g

• Egg yolks: 6

• Whole eggs: 2

• Milk: 100 ml

• Butter: 150 g

• Instant yeast: 10 g

• Salt: 3 g

• Orange zest: from 1 orange

• Lemon zest: from 1 lemon

• Raisins: 150 g

• Candied orange peel: 100 g

• Candied lemon peel: 50 g

For decoration:

• Egg yolk: 1 (for brushing the surface)

• Pearl sugar: an appropriate amount

• Powdered sugar: an appropriate amount (for dusting)

• Tea seasoning: 3- 5g

Instructions

Preparation

1. Soak the raisins, candied orange peel and candied lemon peel in warm water for 30 minutes, then drain and dry with paper towels.

2. Prepare the orange and lemon peels.

Make the dough

1. In a large bowl, mix the bread flour, caster sugar, salt and instant yeast.

2. In another bowl, whisk the egg yolks, eggs and milk.

3. Pour the liquid mixture into the flour mixture and stir to form a dough.

4. Transfer the dough to a board and start kneading, gradually adding softened butter and continuing to knead until the dough becomes smooth and elastic (about 15-20 minutes).

6. Add the orange and lemon zests to the dough and continue kneading.

7. Finally, add the raisins, candied orange and candied lemon peels and knead until well combined.

First rise

1. Place the dough in a large bowl, cover with plastic wrap, and leave in a warm place to rise for 1 - 1.5 hours, until the dough doubles in volume.

Shaping

1. Take out the risen dough, press lightly to release the air, and then shape the dough into a round shape.

2. Place the dough in a panettone mold (or a round mold with high sides) and again3. Cover with plastic wrap and let rise for the second time, which takes about 1 - 1.5 hours, until the dough rises to 80% of the mold.

Baking

1. Preheat the oven to 180°C.

2. Brush the surface of the risen dough with egg yolk and sprinkle with pearl sugar.

3. Place the mold in the oven and bake for 35 - 40 minutes, until the surface is golden brown. If the surface is browned too quickly, you can cover it with tin foil halfway through.

Cooling and decoration

1. After baking, remove the bread from the oven, unmold it immediately, and cool it on a cooling rack.

2. After cooling, you can sprinkle powdered sugar or tea rubs on the surface of the bread as decoration.