PANETTONE - ITALIAN CHRISTMAS BREAD

It’s only normal that after the oddest-ever-odd succession of Journeys to the edge of nobody’s empire, with a soundtrack of techno music and songs from your childhood, Feverishness and advice and the most sudden fear of owls, Madness, sponsored by emotional charity gone wrong under the ever so watchful eye of the Shard, and followed by Absolutely fucking nothing (topped with golden syrup, and stomach ache), Missions to the future and back, Jam on toast, toilet floors, fallen soldiers, Jamborees, the fairest sun, orphanages, Amazing adventures (or an anachronistic version of them), Sinking ships and planes to outer space, Obliteration, and Nervous breakdowns that cater for symphonies, breakfast, books, bites and warmth; it’s only normal that you find yourself in a state of sleepy, puzzled accomplishment, and you half-wonder whether all this that you managed to more or less gracefully survive was one of those Dreams that make you talk in your sleep; and whether or not you see what happens next, be it because you may be a dormant little witch with a temperance problem, or because you’ve just been given the gift of the self-proclaimed wisdom of the ages (that and snus, plus recipe books, and camera gear), you feel like you really deserve that slice of vegan panettone that is the very last, proper delicious bake of an oddest-ever-odd year; and you hope that the wisdom of the cake will work its magic just as well; for yourself, for all the cake eaters that have been sitting with you at tea time, J through to D, and, most of all, for those who still feel a little bit peckish and won’t mind sticking around for another year.

PANETTONE

2 heaped tablespoons plain flour
125ml (1/2 cup) water

250g (2 cups) strong flour

120g (1 cup) plain flour
30g (1/4 cup) cornflour
80g (1/3 cup) sugar
2 teaspoons dried quick yeast
80ml (1/3 cup) lukewarm soya milk or other non-dairy milk
50ml (scant ¼ cup) sunflower oil or other flavourless oil

50ml (scant ¼ cup) soya milk or other non-dairy milk
½ teaspoon salt

seeds of 1 vanilla pod

zest of 1 orange

80g (2/3 cup) sultanas

40g (1/3 cup) candied citrus peel

In a small pan whisk together the 2 tablespoons of flour and water until there are no lumps. Place over low heat and cook stirring constantly until 65°C, or until the mixture thickens and becomes glossy. Place into a bowl and cover with cling film, then let cool.

Whisk together 80ml of lukewarm milk and the yeast and set aside for about 10 minutes or until it bubbles up. In the meantime, mix flours, sugar and cornflour in a large bowl. In a separate bowl, whisk together oil, the remaining 50ml of milk, salt and vanilla until light and well combined. Add the flour and water mixture to the bowl with the rest of the liquid ingredients, mix well then add to the flour mixture together with the yeast. Mix until they come together into a smooth dough, then knead for ten minutes. Place in a bowl, cover in cling film and leave to rise in a warm place for 3 hours.

After three hours, add orange zest, sultanas and citrus peel and knead again on a lightly floured surface until they are evenly incorporated. Place back into the bowl and let rise for one more hour.

After one hour, place into a panettone case or cake tin, cover and let rise again for 15 minutes. Brush the top with agave syrup or other liquid sweetener and bake in a preheated oven at 180°C (360°F) for 45 minutes, or until dark golden brown.

Let cool, slice, eat, and Merry Pexmas and a Happy New Cross [Copyright © J.J.M.D. Paterson, 2015].