|Preparation||Resting||Cooking||Start to finish|
|1 hour 34 min.||22 hours 45 min.||1 hour||1 day 1 hour 19 min.|
Prepare the aromatic mixture
The day before making the loaf, mix 20 g honey, 1 vanilla pod (scrape the inside) and the zest of ½ orange and ½ lemon in a ramekin.
Cover with plastic film and leave overnight.
First dough mixing
Put into a food-mixer bowl 80 g caster sugar, 80 g water, 80 g egg yolk, 80 g butter, 240 g flour and 60 g flour.
|3||Knead for about 25 minutes, then test the gluten with the The window-pane test or check that the temperature of the dough does not rise above 79°F (26°C).
Note: For the best way to knead, see: A few tips for effective kneading at home.
|4||Gather the dough into a ball, wrap in plastic film and leave to rise for about 12 hours, until tripled in volume.||12 hours|
|5||Knock back the dough by lifting it and thumping it back down onto the worktop.
Gather into a ball again, wrap in plastic film and refrigerate for 30 minutes.
Second dough mixing
Add 60 g caster sugar and the aromatic mixture to the dough you have already prepared, then start kneading on slow speed.
|7||Knead until fully absorbed (about 10 minutes).
Add 80 g egg yolk and continue kneading until this is mixed in.
|8||Add 90 g butter a little at a time and knead until completely mixed in.||7 min.|
|9||Add 120 g raisins two at a time and mix in.||12 min.|
|10||Add 120 g candied fruit and mix in.||7 min.|
|11||The dough should be very smooth by now, but add a little water if necessary (45 ml or 1.5 fl oz maximum).|
Add the fruit
Finish by adding the rehydrated ingI and ingJ (mixed citrus peel is best)...
|13||...and mix well.|
|14||Tip the dough out onto the worktop, gather into a ball and leave to rest, covered with a plastic sheet, for 15 minutes.||15 min.|
|15||Prepare the mould: this is a high-sided round mould 20 cm in diameter (approx. 8 inches). Line it with cooking parchment and stand on another sheet of paper, laid on a baking sheet.||5 min.|
|16||Press down on the dough to flatten it and expel the gas that has formed, then reshape into a ball and put into the mould.
Leave to rest for 8 hours.
Cooking and resting
Preheat the oven to 340°F (170°C).
Score the top of the dough in a cross pattern...
|18||...and slip small knobs of butter into the cross cuts.|
|19||Bake for about 1 hout, ideally until the centre of the panettone reaches 201°F (94°C). Check this with an electronic thermometer.||1 hour|
|20||When the panettone is cooked, turn it out while it is still hot and push 2 long skewers through the base...||5 min.|
|21||...and hang it upside down from them like this.
Leave to rest in this position for at least 2 hours.
|22||Your panettone is ready and now you can enjoy a well-deserved treat!|
For 1 Panettone : 7.73 €
|Flour: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Chocolate rolls (petits pains), Fish fillet with preserved lemons, Pitta bread, Special small breads, ... [All]|
|Raisins: You can check-out other recipes which use it, like for example: Little apple turnovers with almonds and raisins, 3-fruit brioche loaf, You should not add raisins to recipes dry , Cramique, Frozen Nougat, ... [All]|
|Candied fruit: You can check-out other recipes which use it, like for example: Provençal colombier for Pentecost, Sicilian Epiphany Pie, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , Crusty pistachio, almond and apricot flan, Dublin fruit scones, Tiramisu, Strawberry and rhubarb crumble, ... [All]|
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)