PANETTONE

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Recipe's preparation

Method

Pour milk into TM bowl and heat for 2min, 37 deg, speed 2. Add half the yeast (15g fresh, 7g dried). Mix for 5 seconds, speed 4. Stand until creamy (8-10minutes).
Add 70g flour, mix for 5 seconds, speed 6, cover with thermomat, stand until doubled in size (30 minutes).
Add remaining yeast (15g fresh, 7g dried) and 60g lukewarm water. Mix 4 seconds, speed 6.
Add 2 eggs, 180g flour and 50g sugar. Mix for 6 seconds, speed 7.
Add 115g butter. Mix 10 seconds, speed 7 or until smooth. Cover with oiled thermomat and stand until doubled in size (1-1.5 hours).
Add 2 eggs, 2 egg yolks, honey, vanilla paste, 150g milled sugar and 1 tsp sea salt. Mix 6 seconds, speed 6.
Add remaining butter (225g) and mix for 10 seconds, speed 6.
Add 600g flour, mix 2 minutes, speed 8. Knead 4 minutes.
Remove from TM bowl and lightly knead on board. Place in an oiled bowl, cover with plastic wrap, stand until tripled in size. (2-2.5 hours)
Meanwhile, combine raisins soaked in brandy with candied orange and citrus rinds in a bowl. Dust with remaining 20g flour and set aside.
When dough has risen turn dough onto a lightly floured surface, knead lightly until smooth. roll our to a 1cm thick oval and scatter with half the fruit mixture.
Roll into a cylinder, roll out again to a 30 cm long oval, scatter with remaining fruit mixture and roll into a cylinder again.
Shape into a ball, place in a buttered and lined 20 cm diameter, 20 cm deep loose bottomed cake tin.
Cut a shallow cross in dough, cover and stand until doubled in size. I often leave it overnight and cook first thing on Christmas morning.
Preheat oven to 200C
Bake panettone for 10 minutes, reduce oven to 190C and bake for another 10 minutes. Reduce heat to 170C and bake until dark golden and skewer withdraws clean (40-45 minutes). Cover panettone with foil if top gets too dark. Cook in tin for 30 minutes, then remove and cool completely on a wire rack. Drench with icing sugar. Serve with coffee (duncked in the coffee is the way to go).
I often split the dough in half and cook in a billy can or you can use a loaf tin.
For leftover see my Rhubarb and Panettone pudding recipe.