Panettone With Candied Fruit Food

CANDIED FRUIT PANETTONE

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!

PANETTONE WITH CANDIED FRUIT

Steps:

• Make biga:
• In bowl of standing mixer fitted with dough hook, combine 1/3 cup warm water (105°F to 115°F) and sugar. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Add flour and mix at low speed until smooth, about 2 minutes. Cover bowl with plastic wrap. Let rise in warm, draft-free place until tripled in volume, about 3 hours. (Can be made 5 days ahead. Stir down starter, cover and chill. Bring to room temperature before using.)
• Start dough:
• In small bowl, stir together 1/4 cup warm water (105°F to 115°F) and yeast. Let stand until yeast dissolves, about 5 minutes. Attach bowl containing biga to standing mixer fitted with dough hook, pour in yeast mixture, and mix at low speed until combined, about 2 minutes. Add egg yolks, sugar, and flour and mix at medium speed until shiny and smooth, about 5 minutes. Cover bowl with plastic wrap. Let rise in warm, draft-free place until tripled in volume, about 3 hours.
• Finish dough and bake bread:
• Attach bowl containing dough to standing mixer fitted with dough hook and add flour, egg yolks, milk, honey, 1/4 cup sugar, and 10 tablespoons butter. Mix at medium speed until blended, about 3 minutes, then add salt, vanilla, and remaining sugar. Mix at medium speed until well blended, about 5 minutes more.
• With mixer running, add remaining 10 tablespoons butter, 1 tablespoon at time. (Dough will become smooth and shiny and will pull away from sides of bowl.) Add candied fruit and raisins and mix until blended, about 1 minute. Form dough into ball and transfer to large bowl. Cover with clean kitchen towel and let rise in warm, draft-free place until doubled in volume, about 3 hours.
• Preheat oven to 350°F. Butter 2 (8-inch) or 8 (3 1/2-inch) paper panettone molds. Punch down dough, then turn out onto work surface. Divide dough into 2 pieces and form each into ball. (If using small molds, divide dough into 8 small balls.) Place 1 ball in each mold. Cover with clean kitchen towel and let rise in warm, draft-free place until dough has risen past the rim and springs back when poked, about 1 hour.
• Bake until golden brown, about 45 to 50 minutes. To cool, stick 2 skewers through base of each mold and suspend bread upside down by resting skewers on 2 containers taller than bread. (This helps keep bread from deflating during cooling.)
• When loaves are cool, wrap well in plastic wrap, then in parchment or tissue paper. Store at room temperature.

PANETTONE

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.

PANETTONE FILLED WITH CANDIED-FRUIT PASTRY CREAM

Steps:

• Turn panettone upside down. Peel paper off flat end but leave paper on sides. Using serrated knife and starting 1/2 inch from edge, cut around edge and down to 1 inch from rounded end of panettone (do not perforate top). Turn bread rounded side up. Insert serrated knife into side of bread just above paper and cut 3-inch-long horizontal slit. Insert knife in slit (do not perforate sides) and cut cylinder-shaped center of bread free. Insert fingertips into slit; press down to release cylinder. Remove cylinder; cut horizontally into 4 rounds.
• Place bread flat end up in bowl. Brush inside with some of rum mixture. Spoon 1 cup pastry cream into bread. Top with 1 bread round. Brush with some of rum mixture. Repeat layering twice with pastry cream, bread rounds and rum mixture. Cover with remaining bread round. Turn flat side down onto platter. Chill 4 hours.
• Stir chocolate and butter in heavy saucepan over low heat until smooth.
• Peel paper from sides of bread. Pour chocolate mixture over top, allowing to drip down sides. Sprinkle with almonds. Chill at least 6 hours or overnight.

RICH PANETTONE

Steps:

• Place the milk, cream, rum, vanilla extract, butter, eggs, sugar, salt, lemon zest, flour, and yeast into the pan of a bread machine in the order listed. Set machine to Bread Dough for a 1.5 pound loaf; press start. When dough has been kneaded 10 minutes, add the candied fruit, raisins, and chopped almonds and continue to knead.
• Grease 2 9x5-inch pans. When the kneading and rising cycles of the bread machine have completed, remove the dough. Turn out onto a lightly floured board and divide into two equal portions. Spread dough into prepared bread pans. Cover loosely with plastic wrap; allow to rise for 1/2 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Whisk together the egg white, water, 1/4 cup sugar, and the sliced almonds. Spoon mixture evenly over loaves.
• Bake in preheated oven until a knife inserted into the center of a loaf comes out clean, about 35 minutes. Cool on rack for 5 minutes before slicing. Serve warm or at room temperature.

PANETTONE

Steps:

• Sprinkle yeast over milk in the bowl of a mixer fitted with the dough-hook attachment. Let stand until foamy, about 5 minutes. Sprinkle 2 ounces flour (about 1/2 cup) and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
• Add remaining 12 ounces flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes. Add butter, 1 tablespoon at a time, mixing well after each addition.
• Switch to paddle attachment, and mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add chocolate, orange peel, and extracts. Mix until combined.
• Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
• Bring dough to room temperature, and divide in half. Form each half into a ball; place each in a 5 1/4-by-3 3/4-inch paper panettone mold. Transfer to a baking sheet. Let stand in a warm place until doubled in volume, about 2 hours.
• Preheat oven to 350 degrees. Lightly beat remaining egg and the cocoa powder together. Brush glaze mixture onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.
• Remove molds from oven, and run a wooden skewer horizontally through the bottom of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large, heavy cans. Let cool completely.