Christmas panettone

Imagine the intoxicating aroma of a blend of Christmas essences filling your kitchen! Panettone, an Italian classic , is so much more than just a sweet bread – it is the aromatic testament to the festive season. This fluffy, aromatic delight is a holiday tradition in Italy, where every bite tells the story of centuries of celebration and flavor. And best of all , today we bring you a special way to prepare it – in a Le Creuset cast iron cocotte – that elevates this Christmas treat to another level of culinary perfection.

The process of making Panettone is a sensorial experience in its own right. From the slow rising of the dough to the intoxicating aroma that permeates your home as it bakes, every step is steeped in tradition and love of cooking. This sweet bread, garnished with candied fruits and raisins, becomes the perfect accompaniment to a cup of coffee on festive mornings or the shining star of your dessert table at a special dinner party.

Although traditionally served at Christmas, Panettone is a versatile accompaniment. Its airy texture and sweet but not cloying flavour make it an ideal snack companion, whether with a cup of hot tea or a glass of sparkling wine to celebrate any special moment.

Preparing this Panettone in a Le Creuset cocotte not only adds an extra dimension of culinary perfection, but also intensifies the flavour and texture of the bread, ensuring a final result that will delight your guests and turn every bite into an unforgettable Christmas memory. Come with us and discover how to transform your kitchen into a corner of Christmas delights with this magical recipe for Panettone in a Le Creuset cocotte!

Ingredients

For the dough:

• 120 g of sultanas
• 150 ml of hot water
• 10 g of rapid yeast
• 100 g of cane sugar
• 1 teaspoon vanilla extract
• 1 lemon peel, finely grated
• 1 orange peel, finely grated
• 500 g of strong flour, plus a little more for dusting
• 2 whole eggs
• 2 egg yolks
• 100 g unsalted butter
• 5 g fine salt
• 100 g candied orange peel

For coverage:

• 1 egg white
• 40 g finely chopped almonds
• 10 g corn flour
• 100 g of cane sugar
• 2 tablespoons of icing sugar
• 1 tablespoon granulated sugar
• 15 g whole blanched almonds

Le Creuset Cocotte

Preparation

1. First soak the sultanas in 50ml of hot water for 30 minutes to soften them. Meanwhile, dissolve the yeast in the remaining 100ml of hot water before adding the sugar, vanilla and citrus zest – this is best done in a bowl or in a blender jug, such as a KitchenAid .
2. Add the flour and knead with the mixer arm at low speed until all the ingredients begin to mix. Crack the eggs and add them together with the yolks, and continue mixing at low speed.
3. Slowly add the butter to the dough in small pieces, making sure that the previous one is already incorporated before adding the next one.
4. Turn up the speed to medium and mix for 15 minutes before adding the salt, soaked sultanas and sweet fruit. Mix until you have a smooth, elastic dough. Spread the dough out onto a lightly floured surface and leave to rest for 20 minutes.
5. Fold the four corners of the dough towards the centre before proceeding with the traditional “pirlatura” technique: with your hands lightly greased with butter, drag the edges of the dough in a circular motion until the dough begins to twist. Do this a couple of times until the round ball of dough looks twisted, then transfer it to a greased bowl.
6. Cover the dough with greased cling film and let it rest in a warm place such as an off oven with the light on for about two hours, or until it doubles in volume.
7. Place the risen dough on a lightly floured work surface. Fold any edges into a smooth ball and place in the lightly buttered 20cm round pan, “fold” side down. Re-cover and leave to rise in a warm place until 2cm from the edge of the pan . This will take 1-2 hours, depending on the temperature.
8. Meanwhile, in a bowl, add the egg white with the ground almonds, corn flour and cane sugar, and mix well with the whisk. Preheat the oven to 180ºC.
9. Carefully brush the panettone with the egg and almond mixture, making sure not to touch the pan, as this will prevent the panettone from rising and make it difficult to remove once it is baked. Sprinkle granulated sugar over the top, along with icing sugar and a few almonds.
10. Place the Cocotte in the preheated oven for 45-50 minutes, checking with a knife to see if it is cooked before removing it from the oven.
11. Allow the panettone to cool in the pan before carefully removing it; you may need to run a knife around the inside of the pan to make it easier to remove the panettone.

******* Things you might like to know *******

• The sultanas can be substituted with regular raisins or currants, or even a mixture of all three. Optionally, if you don't like dried fruit, use chocolate chips in equal quantities... just remember to skip the soaking step!
• Pirlature is the rounding of dough to create a spherical ball and incorporate air into the dough.
• When you're turning the dough using the "pillature" technique, don't over-flour the work surface, as you'll need some resistance from the dough to make the turn. If you're having trouble doing this technique, simply fold the edges of the dough to create a smooth ball and move on to the next step.