Since this month Bake Along theme is Panettone, I decided to take up a challenge to see whether I can produce on that is close to it.
Unfortunately I wasn't able to get hold of a 6" panettone disposable mold so I have to bake these into minis.
Source: Sullivan Street Bakery
What you need:140g raisins
2 tbsp light rum
2 tbsp hot water
600g plain flour
133g granulated sugar
7g active dry yeast
½ tsp salt
¼ tsp lemon zest
1 vanilla bean, split in half lengthwise, remove seeds
3 eggs, at room temperature
⅔ cup tepid water
1 tbsp honey
160g unsalted butter, well softened
1 tbsp unsalted butter, chilled (if baking just one, if not have to prepare individual)
100g candied peel
In a small bowl, soak raisins with rum and 2 tbsp of hot water. Zap in microwave for 30 sec. Set aside.
Mix yeast, 1 tbsp of sugar and honey in the warm water. Set aside until it became foamy.
In a stand mixer fitted with a hook attachment, mix together the flour, sugar, yeast, salt, lemon zest and vanilla seeds on low speed until combined.
Add in the yeast mixture and egg into the flour mixture. Increase the speed to medium-low and mix until all of the ingredients are combined.
Add in the softened butter, 1 tbsp at a time, until incorporated before adding more.
Increase the speed to medium-high and beat until the dough is smooth and elastic, about 8 minutes.
Drain the raisins, discard the soaking liquid, and stir together with the candied citron.
Stir this mixture into the dough with a wooden spoon.
Place the dough in a large bowl, cover with plastic wrap, and let rise in a cold oven with the door closed until it has nearly tripled in volume
Dust dough lightly with flour and place onto a lightly floured surface.
Divide dough into respective greased moulds.
Dust a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball, and place, seam-side down, into the panettone mold.
Cover with a damp kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until the dough is just above the top of the mold, or double in size.
Preheat oven to 180°C.Place the dough-filled panettone mold on a baking sheet. Use a very sharp knife to score an "X" across the entire surface of the dough.
Place the 1 tbsp chilled butter (a small slab of butter if baking minis) in the center of the X and bake until a wooden skewer inserted into the center comes out slightly moist but not wet, 60 to 75 minutes (For minis, I needed 25 mins) or until golden brown.
Remove from the oven and hang the panettone upside down over a big pot, by piercing 2 X 12-inch metal or wooden skewers all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel.
To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil.
The bread will keep at room temperature for up to 1 week.
I am pleased to submit to Cook and Celebrate: Christmas 2015 event.
Organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
