This Panettone is a real Italian treat. It is very easy to make using your Thermomix and only requires a bit of patience to achieve this perfect Christmas bread.
If you are still looking for a special Christmas gift for your loved ones, I would suggest making something from scratch. This Panettone takes two days to make. It does require a bit of patience but trust me it will pay off and you will not believe how fluffy it is at the end.
If you don't have a Panettone tin, which is traditionally about 18cm diameter and also 17cm high, you can also use a slightly lower but wider round tin or even buy some Panettone paper moulds from Amazon or baking supplies shops online.
They are great because you can then simply wrap them in some translucent gift wrap and make it a gorgeous gift.
In this recipe you will be using up quite a lot of egg yolks. Not to worry though because you can easily store the egg whites. Simply place them in freezer bags and write down the amount of egg whites per bag. Freeze for up to 3 months. You can also use them up to make a lovely kiwi pavlova, chocolate swirl meringues, macarons or even my super tasty raspberry coconut marshmallows. There are so many possibilities and they store well in the fridge for up to 5 days covered with some cling film.
- 55 g water
- 1 Tbsp dry active yeast or 30g fresh yeast
- 500 g 00 flour or strong white bread flour
- 100 g caster sugar
- 80 g milk
- 10 g honey
- 8 egg yolks See recipe for egg whites
- 1 lemon zest
- 1/2 tsp orange extract
- 200 g butter at room temperature + extra for greasing
- 30 g sultanas
- 30 g mixed peel or 15g each orange and lemon peel
- icing sugar to dust
- On the first day, place the water and dry active yeast in the mixing bowl. Combine 1 Min. / 37°C / Speed 2. Add 100g flour and combine 30 Sec. / Speed 5. Leave covered with the measuring cup to prove for 1 hour.
- Add the remaining flour, caster sugar, milk, honey, egg yolks, lemon zest and orange extract and knead 5 Min. / Kneading Function. While kneading, slowly add in the butter through the lid in very small chunks, leaving 20 seconds between each chunk.
- Transfer the wet dough into a large glass or metal bowl and cover tightly with cling film. Leave to rise at room temperature for 1-2 hours. If it is very hot where you are, leave it for only 1 hour, if it is cold, leave it for 2 hours. Then transfer the bowl into the fridge and chill overnight for at least 12 hours.
- The next day, remove the dough from the fridge and leave to come to room temperature for 2 hours. Then tip the sultanas and mixed peel into the bowl with the dough. work it in with your hands. It may be quite wet but just work it in until you can see them being evenly distributed. Cover with clingfilm and leave for another hour.
- Then, grease your Panettone tin (18cm diameter x 17cm height) with butter and transfer the dough into the tin. Cover very generously with cling film and leave at room temperature for another 3-4 hours until it has tripled in size.
- Preheat the oven to 170°C / 150°C Fan / Gas Mark 4. Place the Panettone in the oven and bake for 45-50 minutes until a skewer inserted comes out clean. Remove and leave to cool in the tin for at least 20 minutes, then remove carefully and place on a wire cooling rack to cool. Dust with icing sugar as desired. Enjoy!
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