Rich Butter Panettone! Dried Fruits and Nuts Brioche Bread
Homemade loaves of panettone! It's a rich brioche dough with plenty of butter, dried fruits, and nuts. It tastes good rich and soft. You should try it on holiday, and make the day special and happy.
Rich Butter Panettone! Dried Fruits and Nuts Brioche Bread
Homemade loaves of panettone! It's a rich brioche dough with plenty of butter, dried fruits, and nuts. It tastes good rich and soft. You should try it on holiday, and make the day special and happy.
Cooking Instructions
- 1
My You tube Recipe Channel→ Fumie's Recipe
https://youtu.be/aLjQYYJETQ8
- 2
[Preparation]
Soak the dried berries and raisins in lukewarm water for 15 minutes, then drain and pat dry with a paper towel.
Warm milk until 35℃ / 95 F in the microwave (600 W, around 20 seconds).
- 3
[Bread Dough / 1st rising]
Put bread flour in the bowl of a standing electric mixer or a large bowl. Put sugar and yeast on one side of the flour and the salt on the other side of the flour. Use a spoon to stir well (Please stir first the place of the sugar and yeast).
- 4
Beat milk and eggs in another bowl until combined. Add the milk and egg mixture to the flour while drawing circles, and use a spatula to fold until comes together loosely.
- 5
Use the stand mixer (I used KitchenAid) to knead it for 2 minutes on low speed (speed 2). Then knead it for 10 minutes on medium speed (speed 4) until smooth and sticky.
- 6
Add softened butter and knead on low speed (speed 2) for 5 minutes until combined. Please scrape down the butter lumps on the sides from time to time.
Then knead it for 10 minutes on medium speed (speed 4) until smooth, glossy, and sticky.
- 7
Add dried fruits and nuts and mix on low speed for 2 minutes. Please use a spatula to mix from time to time to make the fruits and nuts evenly distributed.
- 8
Transfer to a lightly oiled bowl and cover with plastic wrap. Leave at room temperature for about an hour, then let it sit in the vegetable compartment of the fridge overnight (about 12 hours) until 1.5-1.7 times in size.
- 9
[Shape into 2 balls / 2nd rising]
Remove from the vegetable compartment and leave it at room temperature for 2 hours.
The inside of the dough should become a fine mesh if you stretch gently the surface of the dough.
Prepare two sheets of parchment paper, 26 cm × 7.5cm (10'' × 3'') to use when baking.
- 10
Put the dough on the floured work surface, and divide it into 2 equal parts.
Lightly press one dough to flatten it, then roll it roughly vertically into a cylinder. Fold it in half, and shape it into a ball while stretching the surface. Shape the other dough into a ball in the same way.
- 11
Arrange them on a baking sheet lined with parchment paper, and fit mousse rings into each ball. Fit prepared parchment paper between the ring and dough to surround the dough.
Let it rise at 35℃ / 95 F (warm place) for 60-90 mins until the center top of the dough reaches the paper height.
- 12
[Bake]
Preheat an oven to 200℃ / 392 F.
Brush on the top with egg wash. Use kitchen scissors to score a cross lightly, and put the cut butter in the slit.
- 13
Lower the oven to 180 ℃ / 356 F and bake for 35 minutes.
Remove from the oven, brush the top with melted butter, and remove the rings and papers. Transfer to a rack to cool well.
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