Recipe

350 grams bread flour

70 grams brown sugar

4 grams salt

25 grams panettone seed powder

4 grams instant yeast

175 grams milk

1 egg yolk

1 egg

100 grams butter

80 grams raisins

20 grams lemon peel

40 grams orange peel

2 teaspoons brandy

1.        Rinse the raisins in lukewarm water, drain thoroughly, and combine with the  orange peel, lemon peel, and brandy. Let rest for 30 minutes or overnight if you have time. Bring the butter to room temperature.

2.        In a small bowl, mix the milk, egg yolk & egg.

3.        In a large bowl, add the strong flour, brown sugar, salt, panettone powder and yeast and mix well with a whisk. Add the milk/egg mixture and mix with a board scraper.

4.        Once it comes together, put on a clean surface and knead until the dough is smooth, about 5 – 10 minutes. Cover with the bowl and let rest for about 10 minutes. Next, knead in the ​​butter in portions and knead thoroughly for about 10 – 15 minutes.

5.        Spread out the dough and knead in the fruit in several batches.

6.        Once the dough is mixed evenly, roll it into a nice ball and place it in a bowl, cover with plastic wrap and leave to rise in a warm place at around 30°C for about 60 to 90 minutes.

7.        When the dough has doubled in size, the first rise is complete.

8.        Put the dough out onto a floured surface and lightly knead to release the air.

9.        Shape the dough. Gather the dough in the center and form it into a ball.

10.     Flip it over and pull the dough with your hands to make it into a taut ball.

11.     Place in a panettone cup with the seam facing down.　Leave to rise in a warm place (about 30℃) for about 60 to 90 minutes.

12.     Before baking, cut a small cross on the top and place several pieces of butter into the slices. Lightly brush the top with egg wash.

13.     Place in an oven preheated to 190℃ for 10 minutes. Then reset to 180℃ and bake for 40 to 45 minutes. 

March is the time for cherry blossoms in Japan, however, the month can be finicky - warm some days and down right cold on others. Cherry blossoms bloom in Japan in a wave starting from the southern area of the country and slowly move north. Just to add confusion to this story, there are different types of cherry blossoms. Some types of blossoms are early bloomers and show their pink flowers even in early February.

March isn't just about blossoms; it's a month of transitions and closures in Japan. It marks the traditional end of the fiscal year for companies and schools alike. Companies wrap up their year-end books at the end of March and start fresh from April. Students also start their school year from April.

March signifies the conclusion of one chapter and the anticipation of the next. Against the backdrop of fleeting cherry blossoms, a sense of renewal lingers in the air.

This matcha parfait is all dressed up to celebrate the sakura season and is easy to put together. Choose your favorite dish and start the layering. Assemble your own masterpiece with layers of delight: I made mine with a luscious strawberry mousse at the bottom, followed by a dollop of Greek yogurt sweetened with condensed milk, sprinkled with crunchy granola, and crowned with a velvety matcha mousse. Let your creativity bloom as you craft your springtime parfait, capturing the essence of the season in every spoonful.

 

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