Panettone is very Italian, and I love it. Panettone is (or should be) a fresh, light, moist, sweet loaf of bread. I’m not sure that what we get in the shops (in Australia) does justice to this delightful loaf. But you are here, reading this post. So perhaps you will make some fresh pannetone, and dream of a vacation in Italy 🙂
The one downside with Panettone, is that the proving time is a little too long for it to be included in one of our onsite cooking classes. There are a number of boxes I have to tick to ensure that recipes are well suited to a class at the cooking school.
- The recipes have to be made and completed within the required time frame.
- There has to be tips and tricks that I can pass on in each recipe.
- 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 wherever they can.)
- There must be vegetarian options.
- Each recipe has to be easy enough to make at home, without any long drawn out complicated techniques.
- And of course, the flavours have to match the theme, oh and also be outstandingly delicious.
So, Step one. Collect all my favourite recipes that fit the theme. Yes Wayne (my hubby), these are all the stacks of paper on my desk…..
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 about black and white dog-eared photos, I remember how great some of them are. So I must make them again! This slows my process down, because now I am converting conventional recipes into Thermomix recipes, and I really should be working on the lesson. But you guys get to benefit from all this development. This is how I came to write about this recipe.
This Panettone recipe (converted from a bulk patisserie recipe to a single home recipe) it’s one that I made years ago. I was working to shorten the length of time one had to physically put in, while still making a great loaf. Please read the recipe in its entirety before you start. As there are some steps where you just have to be patient and leave your dough to do its thing.
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- 1 Themomix
- 1 Thermoserver
- 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 for 8 seconds/speed 5
- 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 some of 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 damp. This is done so the top won’t dry/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 170°c and the timer for 15 mins.
- Spray or wet again on the top, and continue to bake 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 baking paper-lined foil sheet. Like I have shown in class or in my blackberry ripple loaf
- While it’s still hot straight from the oven dust it with icing sugar.
- Wait ten mins before removing it from the tin, then pop on a wire rack to cool.
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