Panettone

[winosandfoodies]

Has anyone made Panettone in the Thermomix? And if so would you like to share your recipe please?

[JulieO]

I haven't made it but here's a recipe off the UK site.

http://www.ukthermomix.com/recshow.php?rec_id=70

[Thermomixer]

I have mixed a panettone in the machine - it is a choc-chip version - not authentic like the UK version.

Will find the recipe too.

[winosandfoodies]

Thank you. I hope to try it soon.

[Amanda]

I am about to make a panettone for the first time, but I will  use my Kitchen Aid for the first one, then maybe try to adapt it.

[bron]

There are 2 recipes on Spanish website that I use a lot. Well post the links for you.....

[bron]

http://www.recetariocanecositas.com/receta/?rec=62
this is one...
and the other....
http://www.recetariocanecositas.com/receta/?rec=293

let me know if you need me to translate...

[andiesenji]

I'm making the panettone today. 
I noted that the dough is very sticky - good thing I sprayed the inside of the bowl with a light coating of oil first.  Most of the dough came out of the bowl cleanly.
It took longer than I expected for the first rise - the next time I am going to try a different type of yeast - I usually use SAF instant but it didn't behave as I expected.  It worked fine in a bread machine recipe I prepared yesterday and it is good until Feb. 2011.

I'm baking it in two fluted bakers - I buy the disposable ones for holiday baking as it makes it much easier for me - and they are now in the proofer for the final rise prior to baking.  Photos later.

[chocdoc]

Great idea spraying the bowl Andi.

I made the panettone for the second time yesterday - first batch I underestimated rising time and it was pretty dense - but tasted wonderful.

Second batch proofed for about 3 hours in the first rise, then about 3 1/2 for the second rise.  It still wasn't above the top of the pan, but I added steam in the oven and got a bit of spring.  It came out much taller, but still not huge.  Haven't cut in to it yet - had planned to take it over to a friends this morning, but the roads were rather dangerous.  Good opportunity to check on the shelf life too.   

I'm going to try a different recipe next - starting with a biga then two stages after that to see if I can produce something more similar to the commercial product.  It's that almost fluffy texture I want to get. 

[andiesenji]

My batch today needed a lot of proofing time and also extra baking time. 

Here it is right after removal from the TMX

2 1/2 hours proofing, then shaped and into the bakers.

Here it is in the Excalibur half-way through 2 1/2 hours proofing.


Tops brushed with butter, ready to go into the oven.


Done!   Internal temp  205° F.  Total baking time - 1 hour 5 minutes.   @ 350° F.


Lovely crust:

Miss "Crumb" is ready for her close-up!


Tastes lovely, light and just faintly sweet.

Kerry, I am going to try the Fiori Di Sicillia flavoring, instead of vanilla in my next batch.  My Italian friends tell me it is traditional so I'll give it a whirl.

[chocdoc]

Brilliant.  I'm going to have to lug the excalibur out of storage now that the reno is done and start making use of it as a proof box.  Do you put a bowl of water in there with the dough?  Do you need to cover the loaves in it?

[andiesenji]

I have a narrow pan that I fill with hot water all the way at the back of the Excalibur. (A terrine pan.)
I also cover the dough bowls or the dough with plastic wrap to keep the surface from crusting.

I set it between 95 and 105° F.  as that seems to be the ideal temp for most doughs.   I have another one that I use just for jerky, fish and etc., I never put fruits or dough into it because over the years it has become permeated with essence of smoky meat.  Eau de Bison as my neighbor calls it.   It lives in my outdoor "kitchen" - a shed that contains my smoker, the turkey fryer and the jerky Excalibur. 

[Thermomixer]

Ok, so now we really are getting jealous !!!!  In Australia real men have their shed out the back where they go to get away from the womenfolk - but a shed with smokers and fryers !!!!

BTW - good work on the panettone    looks like a great texture.

[chocdoc]

Ok, so now we really are getting jealous !!!!  In Australia real men have their shed out the back where they go to get away from the womenfolk - but a shed with smokers and fryers !!!!

BTW - good work on the panettone    looks like a great texture.

You are going to discover that Andi and I are not typical!  Hence the need to add a thermomix.  Between the two of us we probably have more gadgets big and small, than most small countries.

[andiesenji]

Ok, so now we really are getting jealous !!!!  In Australia real men have their shed out the back where they go to get away from the womenfolk - but a shed with smokers and fryers !!!!

BTW - good work on the panettone    looks like a great texture.

When guests come to my home, especially during the summer when the outdoor kitchen is in use, there are more men than women hanging around my various gadgets and cooking implements.   They know better than to touch my good knives but I have several more that I allow other people to use. 

Because of my success with the panettone, I started early today with a batch of sunflower seed bread (to which I intended to add some fruits and nuts, thus make it a sort of holiday bread) but soon found that it was going to be too great a volume for the TMX  so dumped it into the DLX and am readying some other stuff to mix up in Tuffy the TMX. 

Also I'm going to prepare two more batches of panettone and put a larger portion in one of the fluted paper bakers as I now know how it behaves.   It's too late to start today but I think I will fire up the brick oven tomorrow and line up several breads to bake and will put the panettone dough in the fridge to retard it overnight and bake it off tomorrow to see how it behaves with that procedure.