Spiral dough tool
Ingredients 1 Dark rum 150 ml Raisins 80 grams Ingredients 2 Water 150 grams at room temperatureDried yeast 7 grams Plain flour 500 grams Caster sugar 100 grams Vanilla sugar 10 grams Eggs 3 beatenCandied citrus peel 100 grams Lemon 1/2 zest ofOrange 1 1/2 zest ofSalt 1 1/2 tsp. Ingredients 3 Butter 100 grams Ingredients 4 Egg 1 beaten Ingredients 5 Icing sugar as needed
Prep. (Before you begin) 1- Cut the butter into cubes and leave at room temperature to soften.Getting started 1- Fit the Spiral dough tool to the machine. Stage 1 1- Add Ingredients 1 (rum, raisins) into the saucepan. 2- Heat on a low heat for about 5 minutes.3- Leave to cool. Stage 2 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. Stage 3 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. Stage 4 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. Stage 5 1- Dust the panettone with Ingredients 5 (icing sugar).2- Serve.