Ingredients
Dough
- 135 grams raisins
- 50 grams mixed peel
- 1 tsp Finely grated orange zest, 1/2 Orange
- 1 tsp finely grated lemon zest, 1/2 Lemon
- 1 tbsp brandy
- 500 grams bakers flour
- 70 grams raw sugar
- 1/2 tsp salt
- 14 grams instant dried yeast, 2 sachets
- 150 grams Milk
- 1 large egg
- 4 large egg yolks
- 180 grams unsalted butter, softened
- 1 tsp vanilla essence
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Prepare Cake Tin. Lightly grease a deep 15cm round cake tin. Line the base & sides with a double layer of parchment paper, extending 13cm above the rim.
Combine the raisins, mixed peel, zests, and brandy in a small bowl and set aside to plump.
Place sugar in Thermomix bowl and mix 10 sec / speed 9.
Add flour, yeast and salt to Thermomix bowl and mix 15 seconds / speed 4.
Set aside flour mix into another container.
Place Milk in Thermomix bowl and heat for 2 minutes / 37 deg C / speed 1.
Add softened butter, then add egg, egg yolks, vanilla, and flour mix to milk in Thermomix bowl. Mix 10 seconds / speed 7.
Scrape down side of bowl. Then knead 2-3 minutes /
"Dough mode" until smooth.Add raisin mixture to dough in bowl and mix 15 seconds /
"Counter-clockwise operation" / speed 3.Not all raisins may be mixed in, but still turn out dough mixture onto Thermomat (or into a greased large bowl), and push any remaining raisins into dough as you shape it into a ball with the aid of the Thermomat, or by hand. This is a soft, slightly sticky dough.
Leave to prove in a warm, draught free, area (eg. in the Thermomat or container on top of a Thermoserver containing hot water from the tap) until almost doubled in size (approx. 1 hour).
Punch down the dough and reshape into a ball and place into the prepared cake tin. Cover tin loosely with parchment paper and leave in a warm place for 40-45 minutes for 2nd prove until nearly doubled in size.
Preheat oven to 200 deg C. Move shelves to their lowest positions because of the height of the Panettone as it cooks.
Place Panettone tin in oven and bake for 15 minutes at 200 deg. C, then decrease oven to 180 deg. C. Cover extended parchment top with aluminium foil and bake 30-40 minutes until golden brown and well risen.
Let cool in tin for 10 minutes.Then turn onto wire rack and let cool completely.
Slice and serve.
Preparation
Tip
Suitable for BOTH TM31 & TM5.
Panettone will stay fresh for several days. It is also good toasted with butter, or with ice-cream for a dessert with a drizzle of maple syrup or similar. It also make a great bread & butter custard. Slices also freeze well for later use.
Variations - if you don't like citrus peel, use extra dried fruits of choc chips.
Converted for Thermomix (TM5 & TM31) from a recipe by Rachael Lane - "Baking Wholesome Sweets and Treats".
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I also followed the tips on rising
great recipe. Next time i would add more zest and peel to give it a bit more kick.
Great recipe! Made this yesterday and the family loved it. Thank you for sharing. Will definetly make again.
I actually used Baker's Flour which is also called Bread Flour - it has a stronger, higher protein content. I had a lot of fun making this and thoroughly enjoyed the results.
I actually did the first rise in the Thermomix Bowl which I sat on top of a Thermoserver with hot tap water in and I also wrapped a towel around the Bowl. I did the second proof with the dough in the Baking tin sitting on top of a hot water filled thermoserver again and with a piece of parchment paper on top of the tin. Both times I let it rise till ALMOST doubled in volume ( don't go past this point ) .
Can you please let me know whether the 'baker's flour' used in this recipe is 'bread flour' or regular 'plain flour'? I am keen to try this recipe as one of our summer holiday traditions is to have Panettone with yoghurt & nectariens, sprinkled with brown sugar ... Yum!! My daughter is wanting to buy a Panettone, but I keep saying that I'm sure we can make one in the TMX. Thanks for your recipe!
I baked this today. The smell was absolutely wonderful. Mine did not rise as much as I would hope....any suggestions why? However it still looks great and I cant wait to taste it with my glazed ham this evening. Merry Xmas.
Amazing & worked out perfectly, just like a true panettone ! Thank you
Perfect for Christmas entertaining - can't wait to try it!
Mel T