The festive season might be over, but there’s no reason why we should stop baking and treat ourselves to the food we love… in moderation!
This dough is perfect as you can use it all year round for your breakfast brioche or babka’s and when the next festive season approaches it turns into a savoury Panettone, which was so in vogue this year. Use the next few months to practice it and experiment with the never-ending filling combinations until you will find your show-stopper.
We need to give credit for this recipe to Sonia Peronaci: among the many recipes, her ‘Panettone Gastronomico’ dough is the perfect balance of savoury and sweet, although ours turned out extremely soft – which is not necessarily a bad thing for a brioche bread – so we recommend to let it sit for a day before slicing it, in case you decided to go for the savoury Panettone.
Since we are sweet tooth’s (you must have figured that out by now) we decided to make two brioches with a raspberry Jam and crushed pistachios filling: we wanted something slightly unusual and with a ‘Christmassy’ look. Needless to say, you can’t go wrong with our Homemade Nutella here.
Wish you all a fantastic 2022 and lots of new culinary adventures!
Raspberry and Pistachio Wreath
Ingredients
For the starter
- 150 g Strong Canadian flour
- 100 g Warm Water
- 3.5 g Dry yeast
For the dough
- All of the starter
- 300 g Plain flour
- 150 g Strong Canadian flour
- 170 g Milk
- 40 g Sugar
- 2 Medium Eggs
- 150 g Butter Room temperature
- 10 g Salt
- 1 tsp Honey (optional)
Ideas for sweet fillings
- Raspberry Jam and Ground pistachios and/or pistachio paste
- Chocolate Hazelnut Spread
- Raisins and Candied citrus peel
- White chocolate and Sour Cherry
Fillings for Savoury Panettone
- Tuna and Sweetcorn
- Salmon and Cream cheese
- Italian Bresaola, rocket and Parmesan shavings
Instructions
- Mix all the ingredients for the starter until well combined and let raise for 1h.
- Mix the two flours, the sugar and the starter in a bowl (or your stand mixer bowl) and add milk, eggs and honey. Knead for a few minutes and then gradually add the softened butter in small quantities, waiting until the previous batch is absorbed. Add the salt in the end.
- Once the dough is formed, let raise for two hours in a warm place (or until doubled in volume). You can then flip it on a flour-dusted surface and start shaping as you like.
- For the savoury Panettone, all you need is a 18cm Panettone mould. Shape into a ball and bake when the top of the dome has reached the top of the mould. Feel free to shape your brioche bread in anyway you like: simple braid or a festive wreath, the limit is your fantasy!
