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FEATURE RECIPE
Panettone
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Serves
6
Cooking Time
Prep time 1 hr, cook 1 hr (plus making fruit mixture, standing, proving, cooling)
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185 ml (¾ cup)
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milk
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50 gm
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honey
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2½ tbsp
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dried yeast
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785 gm
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plain flour
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200 gm
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raw caster sugar
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140 gm
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softened butter, plus extra, melted, for brushing
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50 ml
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golden rum
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3
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eggs
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4
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egg yolks
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Finely
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grated rind of 2 oranges and 2 lemons
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400 gm
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light fruit mixture
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For brushing:
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eggwash
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For dusting:
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pure icing sugar
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1
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Warm milk and honey in a saucepan over low heat to lukewarm, remove from heat, stir in yeast, then 150gm flour until smooth. Cover with plastic wrap and stand until foamy (10-12 minutes).
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2
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Combine sugar, butter, rum, eggs, yolks and citrus rinds in a food processor, add yeast mixture and process to combine. Combine remaining flour (reserve ¼ cup) and ½ tsp sea salt in an electric mixer fitted with a dough hook, add egg mixture and knead on medium speed until smooth, sticky and elastic (3-4 minutes). Turn onto a lightly floured surface.
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3
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Combine light fruit mixture and reserved flour in a bowl, toss to coat evenly, scatter over dough, then knead to combine and form into a smooth ball. Transfer to a large bowl brushed with melted butter, brush top with melted butter, cover with plastic wrap and stand in a warm place until doubled in size (1½-2 hours).
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4
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Meanwhile, cut out six 35cm x 28cm sheets of baking paper; fold each in half lengthways. Lightly brush six 10cm-diameter cake tins with butter, then line sides with baking paper sheets, folded-edge upwards, to form a collar.
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5
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Knock down dough, divide into 6 and roll each piece into a ball. Place a ball in each cake tin, cover loosely with a tea towel and stand until dough rises to rim of cake tin (1-1¼ hours). Preheat oven to 180C. Brush tops with eggwash, cut a cross in the top of each with a small knife and bake until risen and golden and an inserted skewer withdraws clean (40-50 minutes; cover loosely with foil if tops get too dark). Cool for 5 minutes in tins, turn onto a wire rack to cool completely, then serve dusted heavily with icing sugar. Panettone will keep for 2 weeks wrapped in plastic and stored in an airtight container (refresh in oven or thickly slice and toast) or frozen for a month (defrost and refresh in oven).
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This recipe is from the December 2012 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY Chris Court
STYLING Emma Knowles
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