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Panettone

Serves: 8 peopleRecipe course: BreadsTotal time (min.): 230Complexity (1 to 3): 3
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An Italian sweetbread bursting with rum soaked raisins and festive flavours. You will need a panettone case for this recipe.

Tools

Stand Mixers
Spiral dough tool

Ingredients

Ingredients 1 
Dark rum  150 ml 
Raisins  80 grams 

Ingredients 2 
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. 

Ingredients 3 
Butter 100 grams 
 
Ingredients 4 
Egg 1 beaten
 
Ingredients 5 
Icing sugar as needed

Method

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.

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