I finally got around to making a pannettone this year. I bought the baking tin about 10 years ago but kept thinking it would be incredibly hard to make - Wrong!! It takes quite a while as it has to proved in the refrigerator, but it is simple to make and cook. Can't believe how good it tastes toasted with some real butter. The recipe comes from Paul Hollywood of BBC fame. Good baker and good recipe. I did not use cherries and added extra fruit to make the weight. I also did not use whole almonds and substituted flaked almonds instead. On the second rise it is OK to do this outside of the refrigerator so long a you put it in a cool place. This would also work in a large, standard loaf tin as a great fruit loaf.
Panettone
Paul
Hollywood’s version of panettone is a recipe that sits between the classic
panettone and a brioche. You will need an 18cm/7in panettone tin.
Ingredients
500g/1lb 2oz
strong white flour
7g salt
50g/2oz
caster sugar
2 x 7g
sachets instant yeast
140ml/5fl oz
warm milk
5 free-range
eggs, at room temperature, plus extra for egg wash
250g/9oz
unsalted butter, softened, plus extra for greasing
120g/4½oz
dried cherries
120g/4½oz
dried sultanas
120g/4½oz
dried currants
100g/3½oz
whole blanched almonds
Preparation
method
1.Place the
flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing
mixer fitted with a dough hook.
2.Mix slowly
for two minutes, then increase the speed to medium and mix for a further 6-8
minutes until you have a soft dough.
3.Add the
softened butter and mix for another 5-8 minutes. Remember to scrape down the
bowl periodically to ensure that the dough mixes well. It will be very soft.
4.Add the
dried fruit and nuts. Mix until all is incorporated.
5.Tip the
dough into a bowl, cover with clingfilm and chill overnight until the dough has
firmed up enough for you to able to shape it.
6.Prepare a
18cm/7in panettone tin by brushing the inside generously with melted butter.
7.Remove the
panettone dough from the fridge.
8.Knock back
the dough, shape into a ball and place into the tin.
9.Leave to
prove at room temperature for a further 2-3 hours, until the dough just starts
to dome over the top of the tin.
10.Preheat
the oven to 180C/350F/Gas 4.
11.Brush the
top of the panettone with egg wash and bake for about 25 minutes. Reduce the
temperature to 150C/300F/Gas 2 and bake for a further 35 minutes, or until a
skewer comes out clean. Check the panettone periodically in case of oven hot
spots. Bear in mind that the sugar and butter in the dough could brown too much
before it is actually fully baked.
12.Remove
the panettone from the tin immediately and allow to cool.
13. Serve toasted with butter or use for a delicious bread and butter pudding by spreading marmalade on slices, pouring hot custard over and briefly baking
