7in Panettone (41973)

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Ingredients

 

500g/1lb 2oz strong white flour         

7g salt 

50g/2oz caster sugar   

2 x 7g sachets instant yeast    

140ml/5fl oz warm milk         

5 free-range eggs, at room temperature, plus extra for egg wash

250g/9oz unsalted butter, softened, plus extra for greasing

120g/4½oz dried cherries

120g/4½oz dried sultanas

120g/4½oz dried currants

100g/3½oz whole blanched almonds

 

Preparation

  1. Place the flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing mixer fitted with a dough hook.

  2. Mix slowly for two minutes, then increase the speed to medium and mix for a further 6-8 minutes until you have a soft dough.

  3. Add the butter and mix for another 5-8 minutes. Remember to scrape down the bowl periodically to ensure that the dough mixes well. It will be very soft.

  4. Add the dried fruit and nuts. Mix until all is incorporated.

  5. Tip the dough into a bowl, cover with clingfilm and chill overnight until the dough has firmed up enough for you to able to shape it.

  6. Prepare a 18cm/7in Panettone tin by brushing the inside generously with melted butter. Line with greaseproof paper.

  7. Remove the Panettone dough from the fridge.

  8. Knock back the dough and shape into a ball.

  9. Take a 7in (18cm) Silverwood Panettone tin (41973), grease the inside and line the bottom with baking paper. Line the inside walls of the cake tin with two sheets of baking paper such that the total height of the baking paper is about 22cm (9″).

  10.  Leave to prove at room temperature for a further 2-3 hours, until the dough just starts to dome over the top of the tin.

  11. Preheat the oven to 180C/350F/Gas 4.

  12. Brush the top of the Panettone with egg wash and bake for about 25 minutes. Reduce the temperature to 150C/300F/Gas 2 and bake for a further 35 minutes, or until a skewer comes out clean. Check the Panettone periodically in case of oven hot spots. Bear in mind that the sugar and butter in the dough could brown too much before it is actually fully baked.

  13. Remove the Panettone from the tin immediately and allow to cool.

     

Note

It is important to bear in mind when making Panettone not to let the dough get too warm. If it does the resulting loaf will be greasy as the butter separates from the dough. If your initial dough refuses to come together simply put it in a bowl and place it in the fridge for about an hour.