Panettone Filled With Candied Fruit Pastry Cream Food

CANDIED FRUIT PANETTONE

Candied Fruit Panettone image

Mamma mia! Follow our easy step-by-step recipe and enjoy a homemade panettone with candied fruits and yuzu. A delicious treat straight from Italy!

Time P2D

Yield 2 or 3 panettones (diameter 16 to 18cm)

Number Of Ingredients 29

Ingredients

75g warm water
4g fresh baker's yeast
2g salt
100g flour T55
120g currants
90g candied orange cubes
90g candied yuzu zest or candied lemon cubes ou de candied citron cubes
40g rum
1 lemon
1 orange
20g fresh baker's yeast
Dough starter (made the day before)
350g flour T55
95g castor sugar
1 teaspoon vanilla powder
7g salt
6 egg yolks
125g milk, warm
150g unsalted butter, softened
Macerated dried fruits (prepared the day before)
65g whole raw almonds
10g flour T55
125g icing sugar
10g vegetable oil
1.5 egg whites (approx. 45g)
A few drops of sweet almond flavouring
A few whole raw almonds
Pearl sugar
icing sugar

Steps:

Before starting this Candied Fruit and Yuzu Panettone recipe, organise the necessary ingredients for the dough starter.
For the dough starter (make the day before): Pour the warm water over the fresh baker's yeast...
... and combine with a whisk until dissolved completely.
Tip the flour T55 in the stand mixer recipient.
Add the salt...
... and combine with the whisk to incorporate the salt.
Add the water and yeast mixture...
... and mix at medium speed with the dough hook for 3 minutes.
Gather the flour in the centre during the kneading process.
3 minutes later, the consistency should be thick and smooth.
The dough starter is now ready.
Remove the bowl from the stand mixer and gather the dough in the centre...
... into a homogeneous ball.
Cover the surface with cling film...
... to avoid the formation of a crust on the surface. Leave to rise for 3 hours in a warm place (about 25°C).
After 3 hours, the dough should have risen significantly.
Remove the cling film. The dough will stick to the film. This is completely normal.
Scrape the sides of the bowl with a rubber spatula and gather the dough starter in the centre of the bowl. Knock the dough back with the spatula...
... and cover the surface again with cling film.
Store in the fridge overnight.
For the candied fruits (make the day before): Organise the necessary ingredients.
Place the candied fruits in a mixing bowl and add the rum.
Using a Microplane Classic grater, zest the lemon...
... and the orange over the bowl.
The result should be as shown in the photo.
Combine carefully with a spatula.
Stretch some cling film over the bowl...
... and refrigerate overnight.
The next day, take the dough starter out of the fridge and set aside at room temperature for 2 hours before use.
For the panettone batter: Organise all the necessary ingredients.
Tip the flour in the stand mixer bowl.
Add the salt...
... castor sugar...
... and vanilla powder (you can use a fresh vanilla pod if you wish).
Combine the ingredients with the dough hook until homogeneous.
Add the fresh baker's yeast...
... the egg yolks...
.. the whole milk...
... and knead for about 3 minutes at medium speed...
... until the dough is smooth and homogeneous.
Add the dough starter...
... and knead again for 5 minutes at medium speed.
Stop the beater and scrape the sides of the bowl during the kneading process.
Increase the speed a little and knead for about 2 minutes.
Scrape the bowl regularly and mix until the dough comes away from the sides of the bowl.
Add the soft butter and mix at low speed for 10 minutes...
... until the butter is completely incorporated.
The panettone dough should be smooth and homogeneous.
Add the macerated candied fruits...
... and combine until homogeneous.
This is what the cake result should look like.
Transfer the dough into a food prep tray...
... and cover the surface with cling film.
Leave to rise at room temperature for 3 hours.
Transfer the panettone dough on a floured surface. Use a dough scraper.
Knock the dough back with your hand...
... and shape the dough into a ball.
The result should be as shown in the photo.
Divide the dough ball into 3 equal portions...
... using a digital scale.
Shape each portion into a ball.
Place each dough ball into a panettone paper mould or a panettone springform cake tin. Leave the panettones to rise for 2 hours in a warm place (about 25°C), ideally in a proofing chamber. The dough should double in volume.
For the icing: Organise all the necessary ingredients.
Place the whole raw almonds in a processor bowl.
Add the icing sugar...
... and grind into a fine powder.
Add the flour...
... and mix again.
Add the oil, egg whites and a few drops of sweet almond flavouring.
Mix again...
... until you get a soft paste consistency.
Take the panettones out of the proofing chamber...
... and pipe a layer of almond icing on the surface of each panettone. Use a piping bag and cut the tip with scissors to create a small hole. Pipe the icing into a spiral, starting in the centre.
Sprinkle the icing with whole raw almonds, crushed coarsely with a knife beforehand.
Sprinkle with pearl sugar...
... and icing sugar.
Bake in a fan-assisted oven preheated at 180°C (gas 4) for about 30 minutes.
The dough should have risen and should now reach the rim of the mould.
Remove from the oven and leave to cool at room temperature.
With panettone paper moulds: while the panettone is still warm, insert two wooden picks across the base.
Flip the panettone carefully...
... and hang it upside down on top of two bowls. This operation is essential to fix the fats inside the dough so the panettone doesn't collapse. Leave to cool upside down overnight.
With a panettone springform pan: open the clip and carefully remove the sides of the mould.
This is what the result should be like. Don't hang this one to cool. Panettone will keep well for a few days in an airtight plastic bag. Enjoy this delicious treat!

BREAD MACHINE CANDIED SWEET BREAD

Bread Machine Candied Sweet Bread image

The dough for this traditional "Panettone" is conveniently made in a bread machine. Every tender, moist slice is filled with candied fruit and raisins.-Josephine Bianchi, Bristol, New Hampshire

Provided by Taste of Home

Categories Snacks

Time 1h55m

Yield 1 loaf.

Number Of Ingredients 11

Ingredients

2/3 cup water (70° to 80°)
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 cup butter, softened
3/4 teaspoon salt
2-1/4 cups bread flour
2 tablespoons sugar
1 tablespoon nonfat dry milk powder
1-1/2 teaspoons active dry yeast
1/2 cup chopped mixed candied fruit
1/2 cup golden raisins

Steps:

In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before dough cycle is completed, add candied fruit and raisins. , When dough cycle is completed, turn dough onto a lightly floured surface. Shape into a 9-in. round loaf; place in a greased 9-in. springform pan. Cover and let rise in a warm place until doubled, about 40 minutes. , Preheat oven to 350°; bake until golden brown, 25-30 minutes. Cool on a wire rack. Remove sides of pan; cut into wedges.

Nutrition Facts : Calories 231 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 237mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.

PANETTONE

Panettone image

Prove your baking skills this Christmas with a fluffy, lighter-than-air classic Italian sweetbread, packed with festive flavours and candied fruit

Provided by Good Food team

Categories Afternoon tea, Dessert, Treat

Time 1h10m

Number Of Ingredients 17

Ingredients

4 tbsp warm milk
1 x 7g sachet fast-action dried yeast
150g caster sugar
250g butter, softened
5 medium eggs, lightly beaten
2 tsp vanilla extract
grated zest of 1 lemon
grated zest of 1 orange
550g strong white bread flour, plus extra for dusting
80g raisins
80g sultanas
3 tbsp dark rum
100g good-quality candied lemon and orange peel, finely chopped
30g whole blanched almonds, roughly chopped
1 tbsp caster sugar
1 tbsp egg white
1 tbsp icing sugar

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.

Nutrition Facts : Calories 713 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium