Singaporean Chinese-style Panettone

Ingredients

In this Singaporean Chinese adaptation of Panettone, we incorporate Chinese five-spice powder, mandarin zest, red bean paste, and roasted chestnuts to infuse the traditional Italian sweet bread with aromatic and nutty flavors. These additions give the Panettone a unique twist and make it more suitable for the Singaporean Chinese palate. We alse have the original recipe for Panettone, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 4 large eggs 4 large eggs
• 120g (½ cup) unsalted butter, softened 120g (½ cup) unsalted butter, softened
• Zest of 2 mandarins Zest of 2 mandarins
• 1 tsp Chinese five-spice powder 1 tsp Chinese five-spice powder
• 150g (1 cup) roasted chestnuts, roughly chopped 150g (1 cup) roasted chestnuts, roughly chopped
• 200g (1 cup) red bean paste 200g (1 cup) red bean paste
• 1 tsp salt 1 tsp salt
• Vegetable oil, for greasing Vegetable oil, for greasing

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 60g, 20g
• Protein: 8g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and sugar. Mix well.
2. 2.
   In a separate bowl, whisk together the warm milk and eggs.
3. 3.
   Gradually pour the milk and egg mixture into the dry ingredients, stirring continuously.
4. 4.
   Add the softened butter, mandarin zest, Chinese five-spice powder, and salt. Mix until the dough comes together.
5. 5.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
7. 7.
   Punch down the dough and knead in the roasted chestnuts.
8. 8.
   Divide the dough into two equal portions. Roll out each portion into a rectangle.
9. 9.
   Spread the red bean paste evenly over each rectangle of dough.
10. 10.
    Roll up the dough tightly, starting from the shorter side, to form a log shape.
11. 11.
    Place the dough logs into greased Panettone molds or round cake pans.
12. 12.
    Cover the molds with a clean kitchen towel and let the dough rise for another 30 minutes.
13. 13.
    Preheat the oven to 180°C (350°F).
14. 14.
    Bake the Panettone for 35-40 minutes or until golden brown and a toothpick inserted into the center comes out clean.
15. 15.
    Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Mandarin zest — Use organic mandarins and wash them thoroughly before zesting to avoid any pesticide residue.
• Chinese five-spice powder — If you can't find pre-made Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For a more pronounced mandarin flavor, brush the top of the Panettone with mandarin syrup after baking.
• Serve the Panettone warm with a scoop of vanilla ice cream for a delightful dessert.
• If you prefer a sweeter Panettone, you can drizzle it with a simple glaze made from powdered sugar and mandarin juice.

Serving advice

Slice the Panettone into thick slices and serve it as a dessert or a sweet snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

Dust the top of the Panettone with powdered sugar before serving to give it an elegant and festive appearance. You can also garnish it with a few mandarin segments for a pop of color.