Panettone is a sweet enriched bread, with a delicate cakey texture. Recipe by Paul Hollywood featured in the Masterclass.
- 1 x 7g sachet fast-action dried yeast OR 15g fresh yeast
- 400g strong white bread flour
- 75g caster sugar
- 2 large free-range eggs plus 2 egg yolks, at room temperature
- 3 tablespoons lukewarm water
- ½ tablespoon vanilla extract
- Finely grated zest of 1 unwaxed lemon
- ½ teaspoon salt
- 175g unsalted butter, softened and cut into small pieces
- 75g large sultanas
- 50g candied orange and lemon peel, finely chopped
- 50g dark chocolate (70% cocoa solids), finely chopped
- About 40g unsalted butter, to finish
- If using dried yeast: mix about 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; beat the whole eggs with the water and pour into the well.
- If using fresh yeast: mix 125g of the flour with the sugar in a large mixing bowl or the bowl of an electric mixer, and make a well in the centre. Beat the whole eggs until broken up, then add to the well. Crumble the yeast into the lukewarm water, mix thoroughly and pour into the well.
- Using your hand or the dough hook attachment of the mixer, mix the flour into the liquid to make a thick, smooth batter. Sprinkle a little of the remaining weighed flour over the top of the batter to prevent a skin from forming, then leave in a warm spot for about 1 hour or until the batter is very bubbly.
- Stir the egg yolks, vanilla and the grated zests into the batter using your hand or the dough hook (on the lowest speed). Gradually work in 175g of the remaining flour plus the salt to make a soft and very sticky dough.
- Add the soft butter and work it in by squeezing the dough through your fingers, or beating on the same low speed, until the butter is thoroughly incorporated and there are no streaks.
- Turn out the dough onto a floured worktop and knead thoroughly by hand for 10 minutes, or with the dough hook for 3 – 4 minutes, working in the remainder of the weighed flour to make a dough that is satiny soft and very pliable, but not sticky. Depending on the flour, you may not need it all or you may need a little more.
- Return the dough to the bowl and cover with a snap-on lid or clingfilm or slip the bowl into a large plastic bag. Leave to rise at normal, or just slightly warm, room temperature until doubled in size – 2 to 2 ½ hours. Don’t leave in a sunny or very warm spot or the butter will begin to melt.
- Uncover the dough and punch down to deflate. Cover the bowl and leave to rise as before until doubled in size again – this time it will take 1 to 1 ½ hours.
- Meanwhile, combine the sultanas with the chopped peels and chocolate in a small bowl and toss with a teaspoon of flour (this helps prevent clumps in the dough).
- Finish preparing the tin: slip a paper panettone liner into the buttered tin, or line the base and sides with a double layer of greaseproof paper; the paper should extend 5cm above the height of the tin. Wrap a strip of foil or newspaper around the outside of the tin, again 5cm above the rim, and tie in place with string.
- Punch down the risen dough, then turn out onto a floured worktop. Sprinkle the fruit and chocolate mixture over the dough and work in very gently with floured hands until evenly distributed.
- Shape the dough into a ball and gently drop it into the prepared tin. With the tip of a long, sharp knife cut a cross in the top of the dough. Lay a sheet of clingfilm lightly across the top of the tin – don’t stretch it – and leave to rise for about 1 hour or until doubled in size.
- Towards the end of the rising time preheat the oven to 390F. When ready to bake, set aside a knob (about 15g) of the butter for finishing and melt the rest. Brush half the melted butter over the risen dough and put the knob of butter in the centre of the cross.
- Bake for 10 minutes or until just starting to color, then brush again with melted butter. Reduce the temperature to 350F and bake for a further 40 minutes or until a good golden brown and a skewer inserted into the centre comes out clean.
- Remove from the oven and set the tin on a wire rack. Cool for 10 minutes to allow the very fragile crust of the panettone to firm up a bit, then very gently unmold the loaf. Remove the liner or greaseproof paper lining and place the panettone on its side on the rack.
- Leave to cool completely before slicing. (The best way to cool a panettone – once unmolded – is to put it in an old-fashioned, clean string bag and suspend from a hook or jelly-bag stand.
Tips/Techniques1 x panettone mould or a 15cm round, deep cake tin, greased with melted butter; a paper panettone liner or greaseproof paper.
(Taken from The Great British Bake Off How to Bake – written by Linda Collister)