Over the last few weeks, I have been putting together an “Italian” dinner party class. Panettone is very Italian but it has to prove too long for this session. Although this is a Thermomix Panettone you can make it conventionally, after all the bulk recipe was made that way.
There are many boxes I have to tick to ensure the class is just right.
1. All the recipes have to be made and completed in the given time frame. Although I can do the “and here is one I prepared earlier” thing.
2. There has to be tips and tricks that I can pass on in each recipe.
3. The recipes have to be written in methods by hand and by Thermomix. (a lot of my students are Thermomix owners, so of course, they want to use their well-loved mobile kitchen where ever they can.)
4. There must be vegetarian options.
5. Each recipe has to be easy enough to make at home, without any long drawn out complicated techniques.
6. And of course, the flavours have to match the theme, oh and be outstanding.
So, Step one. Collect all my favourite recipes that fit the theme. YES, Wayne, these are all the stacks of paper on my desk. a hahaha aaa. Wish my office wasn’t in the dining room.
I start by making my selections, working out what would be good to have as mise en bouche, entre, main, sides and dessert. This is where things get messy. I have some amazing recipes, but they just don’t seem to fit in some classes. As I sit, staring at recipe pages, reminiscing like a nana would reminisce about black and white dog-eared photos. I remember how great some of them are and just have to make them again. Wow, this slows my process down, because now I am converting recipes into TM recipes and I really should be working on the lesson. But you guys get to benefit from my playing in the kitchen. This one didn’t fit in any of the categories in this dinner party class. So here it is for you to play with too.
Panettone recipe converted from a bulk patisserie recipe to a single home recipe
This Panettone recipe is one that I had made years ago. I was playing with shortening the length of time you had to physically put in, making a great loaf and letting the ingredients sort their selves out in their own time instead. Read the recipe in its entirety before you start because there are some periods where you just have to be patient and leave your dough to do its thing.
- 90 g currents
- 80 g candied peel
- 460 g bread flour
- 290 g milk
- 1 ¼ Tbsp yeast (or 3 sachets)
- 1 ¼ tsp salt
- 110 g soft butter cut into cubes
- 1 ¼ tsp vanilla extract
- 60 g sugar
- 70 g egg yolks (about 3 ½ yolks)
- Icing or snow to finish.
- Fill your Thermoserver with very hot water and pop on the lid and set aside. (I boil the jug)
- • Using a bowl on top of your TM weigh 90g of currents, rinse then soak them in very hot water. (You can use the jug water here too if you wish)
- • Weigh out 80 g of candied peel and set aside
- • Do the same with the flour weigh it out and set aside.
- • Place about 50 g of flour into the TM bowl
- • Add 290 g of milk
- • Add 1 ¼ Tbsp of yeast
- • Set the TM to 37c speed 2 for 5 minutes.
- • Add remaining flour, salt, cubed butter, vanilla, 60 g sugar, egg yolks and stir to incorporate on speed 5 for 8 seconds
- • Scrape down the sides and set to knead for 1.5 mins
- • Add fruit and knead for a further 30 seconds.
- • While the TM is kneading the mix for the last-minute (trying not to lose too much heat) tip the hot water out of your Thermoserver, dry and grease all over inside with a litter butter or olive oil.
- • Tip the dough into the server it will be quite sticky but get the lid on as soon as possible.
- • Leave the lid on your server for at least 30 mins to an hour NO PEEKING if there was enough heat in your TM server it should be very close if not touching the lid. If not just be patient it will happen, pop the lid back on and wait patiently popping it in a warm place will help everything happen much faster.
- • Once the dough is ready, you need to grease and line an 18cm tin. When lining with baking paper make the paper stick up around the top approx. another 4 -5 cm. Panettone is a very tall loaf
- • Open your server and using a spatula or dough scraper run around the outside of the dish to release the dough and give it a bit of a stir up from the bottom too to release the gases trapped inside. In effect, you are punching this down although you don’t have to get your hands dirty this way with this sticky dough.
- • Drop it out into the centre of your tin then grab a water spray bottle or pastry brush. I spray about ten sprays, making the top of the loaf quite wet. This is done so that when it goes into the oven, the top won’t cook too quickly. You want to get as much rise from the loaf before the top crusts over.
- • Pop it on the bottom shelf of your oven you may have to remove the shelf above.
- • Set the temp to 170c and the timer for 15 mins.
- • Spray or wet again on the top
- • And cook for a further 45 mins or so depending on your oven.
- • If the top starts to get a little too brown, just cover it with a little foil lined baking sheet. Like I have shown in class.
- • While it’s still hot straight from the oven dust it with snow or icing sugar.
- • Wait ten mins before removing it from the tin, then pop on a wire rack to cool