The recipe is from the sixth edition of Professional Baking, weighing 12 cm in a 7 inch round mould.

WHAT YOU NEED

Ingredients

Mixed dried fruit soaking solution: moderate
100 grams of raisins (50 + old raisins or sultana 50)
Mixed sugared orange peel/lemon peel 100 grams
50 grams of peeled almonds
2.7 grams of lemon peel
2.7 grams of orange peel
40 grams of fresh lemon juice
Fresh orange juice 40 grams
13 grams of rum
Meat and beans 1.2 grams
Yeast head: moderate
235 grams of high starch flour
188 grams of water
11 grams of instant yeast
The main dough: moderate
80 grams of egg yolk
3.3 grams of salt
80 g of white sugar
9 grams of milk powder
235 grams of high starch flour
Butter (softened at room temperature) 94 g

How TO MADE Italian Christmas bread

Steps 1 to 4

1. After washing the lemons and oranges, take the lemon peel and the orange peel, I cut it with a small knife, cut it down and cut it arbitrarily, don't take the white part, it will be bitter.

2. I like the smell of orange peel, and then I added 5.3G, and the lemon peel is still 2.7G.

3. Grapefruit, mixed sugared orange peel / lemon peel, chopped almonds, lemon peel and orange peel in a large bowl raisin and sultana are different varieties of grapefruit, sultana is lighter in color, I think it tastes a little sweeter I also used raisin, because I don't usually use much, I don't want to unwrap two packs of grapefruit at a time with an incomplete mixture of sugared orange peel / lemon peel

4. 40 grams of lemon juice and 40 grams of orange juice

Steps 5 to 8

5. Add the juice from step 3 to the mixed dried fruit from step 2 and add 13 grams of wine and 1.2 grams of beans.

6. Stir well, cover with a preservative film, soak on one side for a few hours or soak overnight in advance, let them soak overnight as a backup

7. [Preparation of yeast] High starch flour 235 G, water 188 G and i.e. dried yeast 11 G mixed into clusters

8. It's covered with a preservative film, and it's fermented at room temperature (about 24 degrees Celsius) for an hour.

Steps 9 to 12

9. Added main dough material other than butter (egg butter 80 G, salt 3.3 G, white sugar 80 G, milk powder 9 G, high starch flour 235 G)

10. I didn't check the thin film, I just smoothed it.

11. Covered with a preservative film, doubled to room temperature and then softened to room temperature with 94 G butter

12. Mixed into a smooth, even dough.

Steps 13 to 16

13. This is where the membrane is rubbed, but do not rub it completely, because after adding the dried fruit and the butter, the dough will feel thin at first, but the last dough that can be fully rubbed is very good, soft and light and elastic, not sticky at all.

14. The recipe is to mix the dried fruit, filter out the excess moisture, and then add it, but I don't mind adding all these spices, orange juice, lemon juice, rum, and so on, all at once.

15. And then I felt that the dough was a little bit sticky, so I ended up with a little bit of oil on my hand.

16. My mold isn't high enough, so I put oil paper on the base, and then I put a circle around the edge of the mold, like this, to raise the mold.

Steps 17 to 20

17. Step 11 Roll the kneaded dough and place it slightly flattened in the mold

18. The ends are about twice the size to be baked in the oven, and a cross is drawn on the surface before the original is baked in the oven.

19. I preferred the look of many other squares, so I didn't bake them: the original recipe was served in a preheated oven at 190 degrees Celsius, and after coloring, the paper was turned to 160 degrees Celsius, for a total of 105-120 minutes. I used 190 degrees for about 10 minutes.

20. And I thought two hours was a long time, so I cooked for 80 minutes.

21. After baking, brush the melted butter (in addition to the formula, I just brushed 20G, one layer absorbed and then brushed the next layer) after cooling, apply sugar powder to the surface as needed (I did not apply), complete

22. Finished product.

23. Finished product.

Handy cooking tips

　　Panettone Panettone, a Christmas bread that originated in Italy, I feel like all kinds of Christmas bread, oh dessert, oh everything is a mixture of dried fruit, probably because of the richness of all kinds of fruits, it gives a very rich feeling, it feels like the end of the year, oh this is the bread that photographed me so sadly, it's not a mixture of joy, it's a mess, it's not happy, it's a mixture of almond slices, it's a mixture of dried things, it's a mixture of dried things, it's a mixture of dried things, it's a mixture of dried things.