Food'sPerfect Panettone
December 4th, 2012 | 
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If making Panettone sounds like a lot of effort to go to for Christmas .. you’d be entirely wrong. This straightforward recipe from food writer Vanessa Kimbell may not be the 3-day process that the original recipe comes from, but as she says in her house it took about three minutes to devour so she recommends making two at the same time!
This is an easy recipe but can be just as complex in character as the complicated one .. if the right ingredients are used. For me the essence from Bakery Bits just knocked up the flavour, and the new candied peel was honestly almost too delicious to pop in the mix. It took quite some will power to not eat the ingredients before they got in the bread.
Listen here to Vanessa discussing how to make panettone and the right ingredients with fellow foodie, Carmela Sereno Hayes.
This bread is best eaten the same day.
Time to prepare: 35 minutes
Time to rise: 1 hour
Time to cook: 50 minutes
Freeze: Yes
Ingredients
12g yeast
400g strong white flour
6g salt
110g caster sugar
1tsp panattone essence
1 tsp vanilla essence
2 medium eggs and 2 egg yolks
130ml milk semi skimmed
150g butter at room temp
80g cranberries
80g sour cherries
80g raisins
80g mixed rainbow peel
Directions
1. Warm the milk and pour in the yeast, mix well.
2. Sieve the flour into a large mixing bowl, add salt mix.
and make a well before pouring in the milk and yeast and two eggs.
3. Combine and make a dough. Cover and set aside for half an hour for the gluten to relax.
4. In the dough mixture add in the sugar, panettone & vanilla essence and the remaining two egg yolks. Add in the cubed soft butter and work into the dough.
5. Combine thoroughly. Knead onto a floured board for a good five minutes or transfer into your stand mixer.
6. Place the dough into a clean bowl, cover and leave somewhere warm to rise for 2 hours.
7. Once risen, tumble the dough out onto a lightly floured board and knock back and knead in the dried fruit and mixed peel.
8. Put the dough into your prepared tin. Cover and set-aside for a further hour whist you preheat the oven to 190C.
9. Place into the oven for 20 minutes, then lower the temperature to 180C for a further 25-30 minutes. Once cool dust with icing sugar.
Recipe and image kindly supplied by Vanessa Kimbell, Northampton Cookery School.
Visit: www.juniperandrose.co.uk
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I have also adapted the Paul Hollywood Christmas panettone recipe which was far more successful than some of my previous attempts. I used the fiori di scillia flavouring along with dark chocolate and orange peel for an unauthentic but very delicious alternative. You can also put a thin icing on top using orange juice with toasted flaked almonds. The Paul Hollywood mixture made 2 500g panettone’s. I haven’t made the Pandoro yet but have the tin; but it is soon to be time for the Colomba di Pasqua which I have made successfully using the special cases you sell with a recipe using yeast and baking powder.
I was also interested to see that Paul Hollywood made his panettone on the GBBO Christmas special using his brioche recipe – gives me a warm feeling! But – he didn’t use your Aroma Panettone though – schoolboy error!
This looks very interesting. I’ve made a lot of Panettone this year but, because the recipes I’d tried previously came out very dense and heavy, not light the shop bought variety. So, I ended up customising the recipe for brioche from Paul Hollywood’s “How To Bake” book, which came out very well (using Bakery Bits Aroma Panettone along with mixed peel, etc). I’ll give this a go at some point though to see what it turns out like.
Thanks,