Festive Recipes Make This Panettone for the Perfect Finish to a Christmas Meal

Chef Himanshu Taneja, Culinary Director, South Asia, Marriott International has shared special Christmas recipes of Plum Pudding and Panettone that one can easily create at home
Festive Recipes Make This Panettone for the Perfect Finish to a Christmas Meal
Festive Recipes Make This Panettone for the Perfect Finish to a Christmas Meal

PLUM PUDDING

Ingredients

Fresh breadcrumbs &ndash 4500 gm
Refined wheat flour &ndash 1125 gm
Black currant &ndash 4500 gm
Raisins &ndash 9000 gm
Dates &ndash 2225 gm
Nutmeg powder &ndash 5 gm
Orange zest &ndash 10
Cinnamon powder &ndash 5 gm
Baking powder &ndash 50 gm
Mix spices &ndash 5 gm
Brown sugar &ndash 4500 gm
Butter &ndash 4000 gm
Vanilla essence &ndash 40 ml
Whole eggs &ndash 2000 gm

Method 

Cream the butter and brown sugar until became creamy and fluffy. Add eggs a little at a time, keep creaming the mixture until smooth and fluffy. Add flour, spice powders and baking powder, fold nicely. Add all the fruits mix them well, followed by adding breadcrumbs mix them. Place it in the pudding mold bake it in Bain Marie in deck oven at 150*c for four hours, for 400gm mixture.

PANETTONE

Ingredients

Milk &ndash 470 gm
Sugar &ndash 200 gm
Honey &ndash 25 gm
Yeast &ndash 50 gm
Egg yolks &ndash 300 gm
T55 flour &ndash 1000 gm
Vanilla essence &ndash 10 ml
Salt &ndash 20 gm
Butter &ndash 650 gm
Raisins &ndash 300 gm
Mixed candied peals &ndash 200 gm

Topping

Butter &ndash 240 gm
Sugar &ndash 180 gm
T55 flour &ndash 240 gm
Whole eggs &ndash 100 gm
Water 120 ml
Almond flakes &ndash 50 gm
Pearl sugar &ndash 50 gm

Method

Dilute the yeast in milk, add honey and egg yolk, vanilla essence and make dough out of it by adding T55 flour and sugar on speed 1 for five minutes and speed 2 for seven minutes. Add the butter to the dough keep kneading the dough for two minutes, followed by that add salt continue kneading for two more minutes. Add raisins and candied fruits fold it well, keep it resting for 40 minutes, fold the dough twice, scale and keep in it the baking mold for final proving, meanwhile make the topping by mixing all the ingredients together as mentioned in the recipe. top it on the proved dough, bake at 180 in convection oven for 20 mins for 400grams of dough Hang it upside down until the Panettone will come down to room temperature.

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