Spiral dough tool
|Serves: 8 people||Recipe course: Breads||Total time (min.): 230||Complexity (1 to 3): 3|
Spiral dough tool
Dark rum 150 ml
Raisins 80 grams
Water 150 grams at room temperature
Dried yeast 7 grams
Plain flour 500 grams
Caster sugar 100 grams
Vanilla sugar 10 grams
Eggs 3 beaten
Candied citrus peel 100 grams
Lemon 1/2 zest of
Orange 1 1/2 zest of
Salt 1 1/2 tsp.
Butter 100 grams
Egg 1 beaten
Icing sugar as needed
Prep. (Before you begin)
1- Cut the butter into cubes and leave at room temperature to soften.
1- Fit the Spiral dough tool to the machine.
1- Add Ingredients 1 (rum, raisins) into the saucepan.
2- Heat on a low heat for about 5 minutes.
3- Leave to cool.
1- Add Ingredients 2 (water, yeast, flour, caster sugar, vanilla sugar, eggs, citrus peel, lemon zest, orange zest, salt) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed 2 for 5 minutes.
1- Add Ingredients 3 (butter) into the Mixer bowl, while the machine is running.
2- Mix on speed 2 for 5 minutes.
3- Transfer the contents of the saucepan into the Mixer bowl.
4- Mix on speed 2 for 5 minutes.
5- Cover with a tea towel.
6- Leave to prove for 1 hour, 30 minutes.
7- Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
8- Gently pull the edges into the centre.
9- Gently roll the dough to make a ball.
10- Cover with a tea towel.
11- Leave to rest for 10 minutes.
12- Take the dough and roll it back on the worktop to create tension on the surface.
13- Place the dough in a panettone case.
14- Leave to prove for 1 hour.
1- Pre heat the oven to 200ºC.
2- Brush Ingredients 4 (egg) over the dough.
3- Bake for 50 minutes at 200ºC or until the loaf sounds hollow when the bottom is tapped.
4- Insert 2 skewers through the base of the panettone.
5- Suspend upside down to cool, stopping the dough from collapsing.
1- Dust the panettone with Ingredients 5 (icing sugar).