Festive Italian Bread Pastry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 30 min.
Ready in
Ingredients
for
6
- For the panettone
- 4 Tbsps Yeast
- 2 tsps Dried yeast
- 1 cup lukewarm milk
- 4 cups flour
- 1 cup brown sugar
- 1 tsp cocoa powder
- 6 egg yolks
- ⅞ cup softened butter
- ½ cup Currants
- 0.333 cup candied Lemon peel
- 0.333 cup candied Orange peel
- ⅛ cup Cognac
- For the vanilla cream
- 0.333 cup Dark chocolate (60% cocoa solids; chopped)
- 0.333 cup Milk chocolate (35% cocoa solids; chopped)
- 1 cup Mascarpone
- ½ cup Quark
- ½ cup sugar
- 1 Vanilla bean (seeds)
- 1.333 cups cream
- 1 Tbsp whipped cream stabilizer
- grated Chocolate (to garnish)
Product recommendation
Cocktail stick test: Stick a wooden skewer into the centre of the cake at a slight angle, then remove. If no cake sticks to the skewer and it feels dry, the cake is cooked; if not, continue baking for a few more minutes.
Preparation steps
1.
Dissolve the yeast in 50 ml lukewarm milk. In a bowl, mix together the flour, sugar, cocoa powder and a pinch of salt. Make a well in the centre and pour in the yeast solution. Sprinkle flour over the top, cover and leave for 15 minutes to start working.
2.
Stir in the egg yolks, softened butter and the remaining milk and knead thoroughly on a bread board. Shape into a ball and return to the bowl. Cover with a cloth and leave in a warm place for 1 hour to rise, until the dough has doubled in size.
3.
Meanwhile, mix the currants, lemon and orange peel with the cognac.
4.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 3; grease the base of a panettone tin and line the edge with a strip of baking parchment measuring 15 cm wide by 50 cm long.
5.
Knead the soaked fruit mixture into the dough and place in the tin. Leave to prove for a further 15 minutes.
6.
Bake the panettone on the bottom shelf of the oven for 1-1.5 hours (cocktail stick test). Carefully remove from the tin and leave to cool completely.
7.
Melt the chocolate in a bowl over hot water. Beat together the mascarpone, quark, sugar and vanilla seeds. Whip the cream and stabiliser until stiff and fold into the vanilla quark mixture. Finally, lightly fold in the melted chocolate to create a marbled effect.
8.
Arrange the panettone and vanilla cream on plates and serve garnished with chocolate shavings.
