100 Baking Plans [037] Christmas Panatoni Bread (Straight Method) Recipe

Prepare dried fruit in advance as instructed.

Place all dough ingredients except salt and butter into the mixing bowl and mix for 30 seconds at speed 2-5 until a dough forms. Add salt and knead for 4 minutes. Add butter and knead for another 3 minutes. Finally, add dried fruit and knead for 1 minute using the kneading mode.

Remove the dough, do not over-shape it, and place it in an airtight container.

Ferment at around 28 degrees Celsius until it increases in size by 1.5 times.

Divide the dough into three equal portions, round them, and place them in Panatoni paper molds. Let them rise a second time in an environment with a temperature of 36 degrees Celsius and a humidity of approximately 75%, until the molds are 80% full. A slightly longer second rise time is normal, approximately 1.5-2 hours.

Preheat oven to 180 degrees Celsius. Brush the surface with egg wash and make a cross-shaped cut. Sprinkle with almond slices or dried blueberries. Bake in the middle rack of the oven for about 35 minutes. After baking, lay the bag on its side to prevent shrinkage. Let it cool and then seal it tightly.

Store at room temperature; tastes best on the second or third day.

The bread has a moist and soft texture, like a cake.

Enjoy!