Panettone Casalinga Recipes

PANETTONE CASALINGA

Steps:

• Make the sponge: Heat milk in a small saucepan over medium heat until just warmed through; whisk in yeast. Place flour in a medium bowl and add milk mixture; stir to combine. Cover with plastic wrap and let stand at room temperature until tripled in size, about 45 minutes.
• Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, salt, and sugar until light and fluffy. Add lemon zest, vanilla, and rum; beat until smooth. Add 2 eggs and beat until well combined. Add 1/3 of the flour and mix until well combined. Repeat process two more times with remaining eggs and flour. Add sponge mixture and beat until smooth.
• Stir in candied peel and raisins until just incorporated. Butter a large bowl and transfer dough to bowl. Let stand at room temperature until doubled in size, about 2 hours.
• Preheat oven to 375 degrees. Butter two 2-to-2 1/2-quart charlotte molds or other straight-sided molds; set aside. Turn dough out onto a lightly floured work surface. Fold dough in half a couple of times to deflate. Divide dough into 2 equal pieces and roll each into a ball. Place each piece in prepared mold and loosely cover with plastic wrap. Let stand at room temperature until dough rises to the top of each mold, about 2 hours.
• Using a sharp buttered knife, cut an "X" into the top of each panettone. Transfer to oven and bake for 50 minutes.
• To finish: Unmold panettone and transfer to a wire rack; brush all over with melted butter. Let cool. Wrap each panettone tightly in two layers of plastic wrap and keep refrigerated. Bring to room temperature before serving.

PANETTONE

Steps:

• Grease a panettone tin (see Tip) or a 20cm deep cake tin, or use a panettone case.
• Place the warm milk in a bowl and add the yeast and 1 tsp of sugar and leave for a few minutes.
• Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract until really light, creamy and pale.
• Stir in the lemon and orange zest. Add the eggs a little at a time until all are well incorporated. Spoon in a tablespoon of the flour if the mixture starts to curdle and beat this in with the eggs.
• Place the flour in a large bowl and mix with a good pinch of salt and make a well in the centre. Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough. Knead for 5 mins in the bowl until it all starts to come together. It will be a pretty sticky dough at this stage.
• Turn out the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you have a very soft and stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking, but try not to add too much. Place in a lightly greased bowl and cover. Place in the fridge overnight to prove.
• Place the raisins and sultanas in a small saucepan with the rum and heat gently for 5 - 7 mins until the fruit has absorbed the liquid and is plump and juicy. Set aside to cool.
• When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins, sultanas and chopped candied peel. Shape the dough into a ball and pop into the prepared tin. If using a 20cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises. Cover lightly with cling film and leave to rise for 3-4 hours depending on your room temperature, until it has doubled in size.
• Preheat the oven to 180C/fan 160C/gas 4. Adjust the oven shelf to the right height. Mix together the almonds, caster sugar and egg white for the topping and gently brush over the top of the panettone. Place in the oven and bake for 40 - 50 mins until golden and risen and a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve.

PANETTONE I

Steps:

• In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
• Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.

PANETTONE

Steps:

• Make the first dough: In the bowl of an electric mixer, stir together sugar and 1/2 cup plus 1 tablespoon warm water. Fit mixer with the dough hook attachment and add egg yolks to bowl; mix to combine. Add yeast starter in tablespoon-size pieces, mixing well after each addition; continue mixing 2 to 3 minutes more. Add both flours and mix until well combined, 1 to 2 minutes. Add butter, 2 tablespoons at a time, mixing well after each addition.
• Butter a large bowl and transfer dough to prepared bowl. Brush top of dough with olive oil and let stand in a warm place until tripled in size, about 15 hours.
• Make second dough: Transfer dough to the bowl of an electric mixer fitted with the dough hook attachment. With the mixer on medium speed, slowly add both flours. Mix until well combined, about 10 minutes.
• Add salt and mix for 1 to 2 minutes. Add 1 egg yolk and 1 tablespoon sugar; mix until well combined. Repeat process two times with remaining egg yolks and sugar. Scrape vanilla bean seeds into a small bowl; add butter and mix to combine. Increase mixer speed and add butter mixture gradually, mixing well after each addition. Continue mixing until dough is smooth and glossy, 10 to 15 minutes.
• Stir in candied orange peel and raisins. With the mixer running, slowly drizzle in 2 1/2 teaspoons water; mix until water is fully incorporated. Let dough rest in bowl for 10 minutes.
• Turn dough out onto work surface and divide into 4 equal pieces. Form each piece into a round and let stand 30 minutes. Transfer each piece of dough to a 5 1/4-by-3 3/4-inch panettone paper mold. Loosely cover each piece of dough with plastic wrap and let stand in a warm place until dough reaches the top of the mold, 7 to 8 hours.
• To make the crust: Preheat oven to 350 degrees. Place almonds, hazelnuts, 1/3 cup pearl sugar, and maizena in the bowl of a food processor; process until powdery. With the mixer running, slowly drizzle in eggs whites. Transfer mixture to a disposable pastry bag; snip 1/4-inch opening from the bottom. Pipe mixture over the top of each panettone leaving about a 1 1/2-inch perimeter; sprinkle with remaining 3 tablespoons pearl sugar. Garnish each with 6 to 8 roasted almonds and dust with confectioners' sugar. Place panettone on a baking sheet and transfer to oven; bake until dark brown, 40 to 45 minutes.
• Remove panettone from baking sheet. Insert two or three 8-to-12-inch knitting needles through the bottom half of each panettone and suspend each upside down between two boxes for 6 hours before serving.