Once again it is the end of the month, and there is another Fresh From the Oven Challenge, this month panettone, chosen by Sarah at Maison Cupcake.  I am doubly proud of myself this month as I have both: –
- Made it on time
- Posted it on time
I am still suffering from the dreaded blog backlog, and despite never learning from my mistakes, already have much of my January content planned (it is a themed month which I am really looking forward to).
Christmas has come early in the Fuss Free kitchen, and I’d like to introduce you to Fifi La Firecracker, who arrived on Friday.
I am already smitten, and the very pretty Fifi (everyone does name their stand mixers surely?) has been put through her paces several times making dough, cupcakes and buttercream.  I am very appreciative to Kenwood who gave me the mixer for review and extensive testing.
I have already realised that I need slightly relearn making bread, as I up until now I have done it by feel, not appearance. Already I realise one of the major benefits of a stand mixer is that I can leave Fifi to do her stuff whilst I fill the dishwasher, wash up or put things back in the cupboards.
Back to the panettone, which was delicious, although mine was slightly heavy, caused either by out of date and thus sluggish yeast, or overzealous kneading in the mixer.    Sarah suggested using an Ikea cutlery drainer in place of a panettone tin, I have neither so baked in a standard loaf tin, not as pretty, but does the job perfectly.  I added raisins, chopped dried apricots, and chocolate drops (suggested by the GBBO book). Usually I am a fan of chocolate, but it did not quite do it for me here. Next time I make panettone I think I’ll leave it out. Sarah’s recipe, directly from the challenge is below.
Panettone
Ingredients
- 7 g yeast (1 sachet)
- 400 g strong white bread flour
- 75 g caster sugar
- 2 eggs
- 2 egg yolks
- 3 tablespoons lukewarm water
- half teaspoon vanilla extract
- finely grated zest of one unwaxed orange and one unwaxed lemon
- half teaspoon salt
- 175 g Unsalted Butter (softened)
- 75 g sultanas (I made up the weight with raisins too)
- 50 g candied orange (diced or finely chopped)
- 50 g dark chocolate chips (or more fruit)
- 40 g unsalted butter
Instructions
- Mix 125g of the weighed flour with the yeast and sugar in a large mixing bowl or the bowl of an electric mixer and make a well in the centre. Mix the two whole eggs with the water and pour into the well.
- Using your hands or a dough hook, mix the flour into the liquid to make a smooth thick batter. Sprinkled a little of the remaining weighed flour over the top of the batter to prevent a skin forming then leave in a warm place for around an hour or until the batter is very bubbly. (Mine expanded but didn't go bubbly. It was fine).
- Missing bit: Stir in the egg yolks, vanilla and grated zest using your hand or dough hook. Gradually work in 175g flour plus the salt to make a soft sticky dough.
- Next add the softened butter and work in with your fingers or the dough hook on a slow speed. Beat until the butter is incorporated with no streaks.
- Turn out the dough onto a floured surface and knead thoroughly by hand for ten minutes  (or use the dough hook for 3-4 minutes) working in the remainder of the weighed flour to make a satiny soft pliable non-sticky dough. Depending on the flour, you may not need it all or you may need a little more. (Mine was fine).
- Cover the bowl with cling film (I used a tea towel as well, mainly because it feels "rustic") and leave to rise at room temperature until doubled in size, probably 2 to 2.5 hours. Don't leave in a very warm place as the butter will melt.
- Next uncover the dough and punch down to deflate. Cover again and let it double in size again (1 to 1.5 hours although I left mine 2 whilst we had Sunday lunch).
- Meanwhile combine the sultanas with the chopped peel and chocolate chips. Stir in a teaspoon of flour to stop it clumping in the dough.
- Prepare the tin by lining with parchment paper. The paper should extend 5cm higher than the height of the tin.
- Punch down the risen dough again and turn onto a floured surface; sprinkle the fruit and chocolate mixture on top and work into the dough gently until evenly distributed.
- 10. Shape the dough into a ball and gently drop into the prepared tin. Cut a cross into the top. Lay a sheet of clingfilm loosely over the top of the tin and leave for another hour or so until doubled in size again.
- 11. Towards the end of the rising time, preheat the oven to 200c / 400f / gas 6. When ready to bake, melt 15g of the butter for finishing and brush it over the risen dough. Put a knob of butter in the centre of the cross.
- 12. Bake for 10 minutes or until just starting to colour, then brush again with melted butter. Reduce the temperature to 180c / 350f / gas 4 and bake for a further 40 minutes until a good golden brown and a skewer inserted to the centre comes out clean. (My loaf was going very brown after 30 mins and I had to cover with foil to stop it burning).
- 13. Remove from the oven and place the tin on a wire rack. Allow to cool for a few minutes before teasing it out of the tin. If your crust is fragile allow to cool further before removing from tin.
- 14. Cool completely before slicing.
Notes
If you blog and are starting to think about next year, and new year’s resolutions then why not sign up to join Fresh From the Oven?
And once again, a huge thanks to Kenwood for my shiny stripy Fifi La Firecracker K-Mix!
Sarah, Maison Cupcake
The panettone looks great – definitely no need for special tins or even cutlery drainers.
Helen
The K-mix has fewer accessories then either a Chef or Kitchen Aid, but it does look so amazing. They do do a green stripy one that would be perfect for your kitchen!
Silvia
I’ve thrown my eye on a red Kenwood beauty for a loooong time now. I didn’t even know they have such striped patterns, now I want a beauty like Fifi :)
Helen
Go for it! A full review will be published in a month or so.
There is also a choice of stripes if you are looking for an excuse!
Helen
I am in love. But it is a new learning process, especially for dough.
I am usually late too.
bakingaddict
FiFi looks amazing!! Your panettone looks delicious too. I need to try making my own one day.
Helen
Like all these bakes the hardest part is deceiding to make it!
Will you be signing up for Fresh from the oven next year?
Kelly
I wish I had a stand mixer! The Kenwoods are pretty amazing. The class I went to that they organized was really great. I want one with the pinkish stripes. Maybe when the recession is over I’ll get one!
Helen
We both need more recipe development work Kelly.
I love the hands free aspect of it. And will you be signing up for FFTO next year too?
Kelly
Maybe I’ll give it a go next year. Yeast and I are not really friends!
Helen
Do it. Practise and all of that!
Johanna GGG
fifi looks like a princess but I am sure she will pull her weight around the kitchen – have never made pannetone but am admiring of the fresh from the oven crowd for having a go at it – good luck with the dough paddle – I have found them fascinating as have never had the joy of one but it will be great for soft doughs like brioche
Helen
I am in love Johanna. She is so so pretty and powereful to boot
Katie
Congratulations on the arrival of Fifi – I know you’re going to be very happy together ;-) Seriously bird, she’s gorgeous! xxx
Helen
I am rather pleased! ;-)
Anne
The pannetone looks really tasty, its one of things I look forward to most at Christmas!
Helen
I know. Hasn’t time flown?
Claire
I’ve had my kitchenaid a few years now and never name her! Fifi is rather beautiful. Thank you for taking part this month and your panettone looks nearly as beautiful as Fifi!
Helen
You must name here forthwith. Although you are already thinking along the right lines by referring to her as “her”!
thelittleloaf
I, unlike you, have managed to get massively behind this month and didn’t manage to make my panettone in time for the round up. It’s such a shame but have managed to enjoy them vicariously through reading everyone else’s posts!
Your new mixer looks gorgeous (I’m getting a Kitchen Aid for Christmas so can share your excitement!) as does the panettone. I think if you add chocolate chips it’s nicer not to include the dried fruit – either go completely authentic or a massive chocolate fest – but it’s totally down to personal taste.
Sally - My Custard Pie
Fifi is so cute – I’m totally sold on letting my KitchenAid knead while I do other things. A dough hook is great when it’s a very sticky dough too – can’t bear sticky hands :) There’s always too many lovely ideas in the food world and never enough time. Really lovely to see your panettone.