Panettone

[Highrise]

Hi. First attempt at a posting!

This recipe is the result of much trial and error in an attempt to produce something with an “authentic” panettone taste and texture. Try it and see what you think. It might be worth experimenting further with some fruity bread improver, cutting back a bit on the milk powder and on the orange and lemon zest.

The main problem with baking professional looking panettone is getting hold of the wrappers. It’s okay if you want 5000 delivered on a pallet but I’ve not found anyone doing small quantities. The solution I use is to line the sides of a 150mm (6in) straight-sided loose bottom cake tin with silicon baking parchment. You need three or more layers (preferably in a continuous sheet) as the lining needs to stick up above the tin to an overall height of around 200mm (8in) and be strong enough to support the rising dough.

Panettone dough is quite heavy compared to normal bread dough, so rising takes a bit longer. As a guide allow 1.5 hours in a warm place for each rise

250g bread flour
½ tsp salt
2 tbs caster sugar
1 envelope quick blend yeast
1 tbs milk powder
1 lemon zest grated finely
½ orange zest grated finely
2 tbs Splenda
3 large eggs, beaten
2 tbs water
1 tbs liquid glucose
2 tsp vanilla essence
120g butter, softened
75g chopped mixed peel
100 g sultanas

Using a food mixer with beater:

a. Mix flour, salt, sugar, yeast, milk powder, zest, Splenda in warmed bowl
b. Add egg, water and beat until smooth
c. Add glucose, vanilla
d. Add butter, a [/size]little at a time, beating well
e. Beat for 10+ minutes at fairly high speed until mixture balls around beater
f. Fold in peel, fruit and mix to distribute evenly
g. Rise in mixing bowl to double volume
h. Knock back dough and knead lightly
i. Place in baking container and rise to double volume
j. Bake at 200C for 30 minutes

Have fun!