I was really looking forward to this week's challenge for
Rose's Alpha Bakers. The
Golden Orange Panettone, our first "bread" recipe of the bake-along. I baked my first Panettone a few years ago with Jenn, blogger behind
Knitty Baker and also one of Rose's Alpha Bakers. We baked it together (virtually). It turned out really good. You can find my blog post and recipe
here.
A couple weeks ago,
Marie, our fearless group leader, referred to me as Miss I-Never-Met-a-Recipe-I-Couldn't-Change Hanaa. And so this week too, I didn't want to disappoint:
- I "Hanaa-tized" the Panettone by applying a Moroccan twist. I added orange blossom water and 1 tsp crushed anise seeds. There's a sweet Moroccan roll called Krachel which has this flavor profile, and I really like it.
- Since my dried fruit was very plump already, I skipped the soaking step, and used 1 Tbsp of orange blossom water to replace the "drained liquid" from the raisins.
- Instead of candied orange peel, I used the zest of 2 oranges and 75 grams of dried cranberries. I also increased the amount of golden raising to 50 grams.
- I also ended up baking the Panettone in a tube pan which reduced the baking time and the risk of the bread sinking after baking. I just could not afford any chances to have this bread fail after working on it for 5 days.
- Some shortcuts were taken where necessary and applicable :o)
Both hubby and I were very pleased with the end result:
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| Panettone with golden raisins, dried cranberries, orange zest and anise seeds. |
