Plum Cake, Panetonne & More: Chef Shijiz Lamba Shares Traditional Christmas Recipes

Isn’t Christmas all about embracing the aroma of freshly baked treats and decorating the tree? From centuries-old traditions to modern twists, Christmas baking has a unique charm that brings families and communities closer. If you have always wanted to try baking Christmas classics yourself, this is just the right place for you. To help you with traditional recipes, Slurrp interviewed Chef Shijiz Lamba, from Courtyard by Marriott Bengaluru Outer Ring Road. With these fool-proof chef-specific recipes, you can get the most out of the holiday season at home.

Also Read: Christmas 2024: 7 Homemade Food Gifts For Christmas Feast

Instructions:

1. Grease and flour your cake ring. Shake off any excess flour and set it aside.
2. Beat the butter until smooth, and then add sugar. Cream until light and fluffy.
3. In a separate bowl, combine eggs, caramel colour, and vanilla. Slowly put the egg mixture into your butter mixture with a mixer on low speed. Pause to scrape the sides and bottom of the bowl, then increase the speed and beat for another 1-2 minutes.
4. Reduce speed to low and gradually add flour. Scrape the bowl again and stir on medium speed until well combined, then beat for an additional minute.
5. Then, add soaked alcoholic fruit, and you should have a completely smooth, uniform batter. Pour the batter into the prepared pan and smooth the top. Bake in 180 degrees Celcius oven for 30 minutes. Test with a wooden skewer for doneness.
6. Cool for 20 minutes, and then run a knife around the sides and centre of the pan before carefully inverting it onto a cooling rack. Allow to cool completely before serving.

Panetonne

Ingredients:

• 600 grams flour
• 30 grams yeast
• 160 grams water
• 5 eggs
• 1 orange zest
• 68 grams sugar
• 5 grams vanilla essence
• 5 grams salt
• 170 grams soft butter
• 14 grams cold butter
• Vegetable oil spray (for the dough bowl)
• 350 grams soaked fruits

Ingredients:

1. In the bowl of a stand mixer, stir 120gm flour and 1 tablespoon of instant yeast together until blended. Add the water and mix with a spoon until it reaches the consistency of thick cake batter. Cover the bowl with plastic wrap and allow it to rise for 45 minutes. 
2. The sponge should double in size. If using active dry yeast, place the water in the bowl first, stir in the yeast, and let it sit until bubbly, about 5 minutes. Then, stir in the flour.
3. In a bowl, whisk together the remaining flour and salt until well blended.
4. Once the sponge has risen, transfer the bowl to a stand mixer fitted with the paddle attachment. Set it to medium speed, and add the eggs to the sponge one at a time, incorporating each fully before adding the next. Continue mixing on medium speed and incorporate the orange zest, sugar, and vanilla.
5. Drop the mixer to low speed and gradually add about 2 1/2 cups of the flour mixture and mix for about 2 minutes, or until blended. You might need to scrape the sides of the bowl occasionally. The dough should be very soft and stretchy. On low speed, gradually add the remaining 1 1/2 cups of flour until fully incorporated.
6. Switch to the dough hook. Knead on low speed for 8 minutes or until the dough becomes very smooth and elastic.
7. Stop 2 or 3 times to push down any dough that climbs up on the dough hook.
8. With the mixer on low speed, gradually add the butter, a few tablespoons at a time, until fully incorporated. Continue mixing with the dough hook for 3 minutes until the dough is silky and shiny.
9. If the dough still seems extremely sticky, gradually add 1 to 4 tablespoons of additional flour. The dough should be very soft, and sticky and just barely pull away from the sides of the bowl, but not the bottom.
10. With the dough still in the bowl, shape it into a ball. Lightly spray with vegetable oil and cover with a piece of plastic wrap directly on the dough. Refrigerate for 8 hours or up to 2 days.

Stollen Bread

Ingredients:

• 200 ml warm milk
• 30 grams fresh yeast
• 300 grams bread flour
• 40 grams white sugar
• 40 grams butter
• 1 egg
• 5 grams salt
• 375 grams soaked fruit
• 170 grams marzipan
• 10 grams icing sugar
• 5 grams ground cinnamon

Instructions:

1. Place warm milk and yeast in a bowl. Let stand until creamy, about 10 minutes.
2. Combine the yeast mixture, 2 cups of bread flour, white sugar, butter, egg, and salt in a large mixing bowl; stir well to combine.
3. Gradually incorporate the remaining flour, adding 1/4 cup at a time and stirring thoroughly after each addition.
4. When the dough has come together, transfer it to a lightly floured surface. Knead in the candied citron, currants, golden raisins, and cherries until evenly combined. Continue kneading until smooth, about 8 minutes.
5. Lightly grease a large bowl, place the dough in it, and turn it to coat with oil.
6. Cover it with a damp cloth and let it rise in a warm spot until it doubles in size, approximately 1 hour. Lightly grease a baking sheet. Carefully deflate the dough and transfer it to a surface lightly dusted with flour.
7. Roll the marzipan into a rope and place it along the centre of the dough.
8. Fold dough over to cover it; pinch the seams together to seal. Place the loaf with the seam-side facing down on the prepared baking sheet.
9. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
10. Preheat the oven to 350 degrees F (175 degrees C). Place the stollen in the preheated oven and bake for 10 minutes. Then, reduce the heat to 300 degrees F (150 degrees C) and continue baking for another 30 to 40 minutes, or until the loaf is golden brown and the bottom sounds hollow when tapped.
11. Let it cool on a wire rack, then dust with confectioners' sugar and sprinkle with cinnamon.