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Back to the panettone, which was delicious, although mine was slightly heavy, caused either by out of date and thus sluggish yeast, or overzealous kneading in the mixer.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.
- 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
- 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.
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!