Well it’s a mid winter xmas for us here in NZ but for most other people, it will be mid -summer xmas……….
The Xmas bread (but also festivals) of Lake Como.
Mataloc is also offered as a dessert………with a bit of mascarpone
This bread is chocca block with goodies and not so much butter that its too rich.
Very similar to panettone but the taste is a little different.
This bread needs a serious warning!!
So light, yet not overly sweet, so that you can munch away and OHHHHH its all gone !!
What do you need?
The willpower of Job not to eat it all……………..by yourself…………
You will need to allow time to make this…. best start at night as it needs overnight 1st proving or at least 8-10 hours to rest.
So without further ado…
LETS GET YEASTY!! VERY MUCH SO TODAY!!
For Pre- Ferment:
2tsp of dried yeast
Half a cup of warm water
Half a cup of Strong bakers flour
Half a tsp of yeast
1 tbsp honey
1/4 cup of warm water
1 cup castor sugar
3 large eggs
3 cups of Strong bakers flour
Pinch of salt
2 tsp fennel( or anise) seeds
Grated zest of 2 oranges
Grated zest of 2 lemons
Fruit/ nut mix:
1 cup hazelnuts
1 cup pecans ( i prefer but you can use walnuts)
4 dried figs chopped
1 large cup raisins
1 tbsp flour
Stir yeast (pre ferment) into warm water and leave 15 minutes until creamy.
Add flour and mix well, cover and let stand for an hour.
Place in mixing bowl, 2nd amount of yeast, with water and honey.
Allow to stand for 10 minutes until creamy.
Stir in the sugar and eggs, then add in pre ferment.
Add in the zest, fennel, salt and flour.
Mix the butter into dough .
Knead in mixer for 5-6 minutes until smooth but sticky.
Place in a well oiled bowl and cover with gladwrap and leave at room temperature overnight to double in volume.
Lightly turn out dough on lightly floured area and press out the dough.
Toss fruit and nuts in flour and spread 1/3 of fruit etc on the flattened dough.
Roll up dough and flatten again, repeating the above process until all fruit and nuts are incorporated in the dough.
Allow dough to rest ten minutes in between additions of fruit and nuts.
When all fruit is incorporated, place in well oiled mould.
I use a big casserole dish (see below) I have that happens to have tall sides!!
But I have to say that the only disadvantage to this , is that you can’t hang the cake upside down to cool.
It is so light, you need to hang it to cool so it doesn’t collapse in, which mine did slightly……..BUT my panettone hasn’t as yet:)
Panettone moulds are good.
In fact, I could put them inside my big blue beasty as I do have paper moulds…..
But they need to be WELL GREASED!!
I will use my blue dish to make monster panettone.
Ok, back to recipe…
Cover and allow to rise for 3-4 hours until doubles in size.
Heat oven to 210 celsius and place Mataloc in the oven.
Bake for ten minutes and reduce heat to 190 celsius and cook for another 45-60 minutes.
Remove from the mould and allow to cool on rack or try the hanging method above.
As soon as you are able….
Enjoy, Enjoy, Enjoy!!
A lick of mascarpone ?
Dont be shy now!!
See the zest and the plump raisins………..
Recipe Adapted from Carol Field’s “The Italian Baker”, 2 Ed, 2011.