Panettone

Originating in Milan, Italy this is a popular cake around Christmas time. This version comes with chocolate chips and a topping of flaked almonds for a difference of flavour and texture. It’s best to use a full size Panettone tin but a 23cm cake tin makes a great substitute.

Panettone
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Ingredients
  1. 25ml Whole milk
  2. 14g Dried yeast
  3. 100g Caster sugar
  4. 250g Unsalted butter, softened, plus extra for greasing
  5. 5 Free-range eggs
  6. 1 tbsp. Vanilla extract
  7. Zest of an orange
  8. Zest of a lemon
  9. 500g Strong white flour, plus extra for dusting
  10. 25ml Dark rum
  11. 80g Raisins
  12. 80g Sultanas
  13. 100g Chocolate chips
To finish
  1. 50g Caster sugar
  2. 2 tbsp. Water
  3. 50g Flaked almonds
  4. Icing sugar, for decorating
Instructions
  1. Warm the milk in a bowl using the microwave until just up to blood temperature. Add a tablespoon of sugar and the yeast. Mix well and set aside.
  2. Place the butter and sugar in a bowl and beat together with an electric whisk or in the bowl of a stand mixer. Mix in the vanilla and fruit zest until the butter and sugar is light and creamy. Add the eggs in one at a time until fully incorporated mixing continuously.
  3. Sift the flour into the bowl along with a pinch of salt followed by the yeast mixture. Knead the dough in the bowl to combine and dust the work surface with flour. Knead the dough for 5-10 minutes until smooth. Place into a clean bowl and cover with cling film, leave for 2 hours in a warm place to rise.
  4. Place the sultanas and raisins into a small pan with the rum. Bring to the boil then set aside to cool. Once cool, drain the fruit and set aside.
  5. Grease the Panettone tin and remove the cling film from the risen dough. Knead in the chocolate chips and drained raisins and sultanas until fully combined. Place the dough into the tin and cover the tin with
  6. cling film. Place in a low oven around 32C or a very warm room for about 1-2 hours or until fully risen just above the rim.
  7. Preheat the oven to 180C. Unwrap the cling film and bake the Panettone for 40-50 minutes. Test the cake by inserting a skewer into the centre and when it comes out clean the cake is ready. Leave to cool in the tin.
  8. With the oven still on, place the flaked almonds on a baking tray and place in the oven for 5 minutes until lightly toasted. Leave to cool. Meanwhile bring the sugar and water into a pan and bring to the boil, leave to cool.
  9. Unmold the panettone and brush with the sugar syrup, sprinkle over the almonds. Dust with icing sugar and cut into wedges.
Artisan Traveller http://www.artisantraveller.com/

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