Panettone with candied fruit
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12 rates
Preparation : 50 min
Cooking : 55 min
Total time : 5 h 45 Rest : 4 h
1 loaf
500 g of plain flour
60 ml of milk
15 g of fresh baker's yeast
3 egg yolks
4 eggs
1 tbsp of sugar
60 g of sugar
160 g of butter
1 pinch of fleur de sel
2 zest oranges
30 g of candied orange
30 g of dried raisins
4 tbsp of rum
Associated products
RECIPE STEPS
1
In the metal bowl equipped with the XL dough hook, dissolve the yeast in the milk.
Run the program.
- 60 ml of milk
- 15 g of fresh baker's yeast
Expert
05:00 / 3 / 34°C
2
Add 100 g of flour and 1 tbsp. of powdered sugar then run the program.
At the end of the 1st minute, fold with the help of the spatula then restart the kneading.
- 100 g of plain flour
- 1 tbsp of sugar
Bread/Brioche
02:00 / 4 /
3
Do the 1st push in launch mode running the program.
Expert
01:00:00 / 0 / 34°C
4
On the risen dough, add 180g of flour, 60g of powdered sugar and 2 whole eggs then run the program.
At the end of the 1st minute, fold with the help of the spatula.
Add 60g of softened butter then restart the kneading.
- 180 g of plain flour
- 2 eggs
- 60 g of sugar
- 60 g of butter
Bread/Brioche
02:00 / 5 /
5
Do the 2nd rise in launch mode running the program.
Expert
01:00:00 / 0 / 34°C
6
On the risen dough, add 2 whole eggs + 3 yolks and run the program.
The dough should smooth out.
- 3 egg yolks
- 2 eggs
XL Dough hook
05:00 / 10 /
7
Add the remaining 220 g of flour and then restart the program. A ball will gradually form after the first few minutes.
When the ball is formed, gradually incorporate the remaining 100 g of butter through the lid opening, along with the citrus zest and then the fleur de sel.
- 220 g of plain flour
- 100 g of butter
- 1 pinch of fleur de sel
- 2 zest oranges
XL Dough hook
10:00 / 10 /
8
Add the candied fruits (soak the dried raisins in rum beforehand) then restart the program.
- 30 g of candied orange
- 30 g of dried raisins
- 4 tbsp of rum
XL Dough hook
05:00 / 10 /
9
Do a 3rd push by running the program.
Expert
02:00:00 / 0 / 34°C
10
At the end of the rise, expel the carbon dioxide by kneading again.
XL Dough hook
05:00 / 5 /
11
Pour the dough into a specially prepared round panettone mold. Allow it to rise a fourth and final time at room temperature, away from drafts, for 1 hour.
12
With a pair of scissors, carve a cross on top of the panettone to insert a knob of semi-salted butter.
Bake at 180 °C, with fan heat, for 10 minutes with water in the drip tray.
Lower the temperature to 160 °C and extend the cooking time for 45 minutes, monitoring according to the oven used.
13
Warm the panettone upside down so that the crumb does not compress itself and enjoy with a little powdered sugar sprinkled on the panettone.
1 comment
I've baked this three times and the result now is very pleasing. The adjustments I've made are to add some vanilla flavouring, a little more moisture and not to add the fruit until the last turn of the kneading process. Literally. Otherwise it breaks up. I've also topped it with sugar nibs/stars and a little egg white with ground almond in the last 10 minutes of the bake which works well.