Thermomix Panettone Recipe

titolo

There is no Christmas in Italy without panettone! Yes, let's face it, I'm Italian and if at Christmas there is no panettone on the table, it seems to me that it is a little less Christmas.

Yes, even if someone remove the candied fruit, others the raisins, the panettone must be there ... of course!

The Thermomix comes to our aid, avoiding us to buy packaged panettone and churning out delicious panettone made according to our needs.

To prepare the panettone you have to make the biga that is a pre-mix of water, flour and yeast.

Have you ever tasted the real Italian PANETTONE? do you eat in your country too?


Ingredients


For the biga
- 50 g water
- 3 g fresh brewer's yeast
- 50 g plain flour

For the first dough
- 50 g water
- 4 g fresh brewer's yeast
- 50 g very strong white flour
- 50 g plain flour
- 2 egg yolks
- 5 g sugar

For the second dough
- 150 g unsalted butter
- A tsp of salt
- An untreated orange (grated peel)
- ½ tsp vanilla powder
- 3 egg yolks
- 5 eggs
- 400 g very strong white flour
- 100 g plain flour
- 180 g sugar
- A tsp honey
- A tsp malt
- 150 g raisins
- 100 g candied orange peel

Let's cook


Prepare the biga.

Put 50 g water, 4 g fresh brewer's yeast in the mixing bowl and mix 2 Min. 37C Speed 1.

Add 50 g plain flour and knead 3 Min. Dough Mode.

Remove from the mixing bowl and leave to rise for 6/8 hours in a sheltered place.

Prepare the first dough.

Put 50 g water, 4 g fresh brewer's yeast in the mixing bowl and knead 2 Min. 37C Speed 1.

Add the biga, 50 g very strong white flour, 50 g plain flour, 2 egg yolks, 5 g sugar and knead 3 Min. Dough Mode.

Let it rise in the mixing bowl until the volume has tripled.

Make the second dough.

In a bowl, soften 150 g unsalted butter cut into small pieces at room temperature. Add a tsp salt, the grated peel of an untreated orange and ½ tsp vanilla powder. Keep aside.

In another bowl, mix 3 yolks and 5 eggs. Keep aside.

Add 400 g very strong white flour and 100 g plain flour, 180 g sugar, a tsp honey, a tsp malt, a third of the eggs to the leavened dough and knead 3 Min. Dough Mode.

Knead again 3 Min. Dough Mode slowly add the rest of the eggs from the hole in the lid.

Knead again 3 Min. Dough Mode adding the softened butter little by little from the hole in the lid.

Put the dough in a bowl, add 150 g of raisins, 100 g of candied orange peel and knead with your hands.

Let it rise in a sheltered place for at least 1 hour.

Put the dough in the panettone mold (you can buy it on Amazon) and let it rise until it reaches the edge.

Turn on the oven to 180C and cook for 45 Min. Test the toothpick and, if necessary, extend the cooking for a few minutes.

Remove from the oven and leave the panettone upside down in suspension to cool.


Tips

To keep the panettone in suspension, insert two long toothpicks or two knitting needles in the base and place it on two rises. This is important to keep it from deflating as it cools.

If you don't have malt, you can replace it with an equal amount of acacia honey.

You can let the dough rise in the turned off oven with a saucepan of hot water placed on the bottom and the light on. You will thus create a leavening chamber.


Translated from the Panettone Bimby
Copyright: Thermomix Panettone Recipe from Thermomix Recipes
Photocredit: Thermomix Recipes