Panettone | Italian Christmas Traditional Bread Family Recipe

Prepare materials

First, make the liquid starter: warm the milk and dissolve the yeast, then pour in the flour, white sugar, and osmanthus honey, and mix well. Let it ferment at room temperature for one hour or refrigerate overnight for fermentation.

Chop the dried tangerine peel, put it into a bowl with dried blueberries, add white rum, and soak overnight for best results.

Make the main dough again: Put all the main dough ingredients except for the butter into a food processor and mix until it forms a dough. Then add the softened butter at room temperature and mix until incorporated. Finally, add the chopped nuts and soaked dried fruits, and continue mixing until combined.

Take out the dough, shape it into a round, place it in a container, and ferment until it doubles in size.

Then divide the fermented dough into three equal parts, shape each piece into a round, and place them in paper molds to ferment until 90% full.

Peel a small amount of lemon zest from the top of the dough and set it aside.

First, mix the powdered sugar and almond flour from the almond crisp ingredients, then pour in the egg whites and mix evenly. After that, put the mixture into a piping bag and pipe it on top of the dough.

Then press it onto the top of the fermented dough, sprinkle with dried fruits and shredded coconut, and put it into the oven.

Preheat the oven to 160 degrees and bake for 30 minutes, or bake at 150 degrees for 15 minutes.

After taking it out, insert a bamboo skewer at the bottom and hang it upside down to cool.