Firstly many apologies for the delay in posts!! For those of you who don’t know me personally may not be aware that I am having a Christmas Baby due 23 December!!! The last few months have been super hectic, I also have 3 other children under 10! So please forgive the infrequent postings. However I do regularly update my Facebook page and Instagram!!
Now back to the post. Since its Christmas and a Bake lovers dream time, I thought I would put together things that I’ve been making in this festive season. So today it’s Panettone. I’ve always loved Panettone, but always store bought. It just looked too complicated…is it bread?? is it cake?? No, it’s a sweet bread!!! Since I’ve been baking a lot of bread lately, I thought, well why not…lets make it!! If it’s a disaster back to store bought.
It WAS better then any store bought version. So fresh, there is a difference opening your oven door and getting the Panettone out, as opposed to opening your cardboard box!! I may make another one for Christmas, but have it on Boxing Day with some warm butter and a cup of tea!!!
Love Ms Fat Booty Bakes
Adapted from Paul Hollywood Panettone
500g/1lb 2oz strong white flour
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 cranberries
Place the flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing mixer fitted with a dough hook.
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.
Add the softened 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. Mix until all is incorporated.
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.
Prepare a 18cm/7in panettone tin by brushing the inside generously with melted butter. (I used a 7inch tin with high sides and extended the baking paper up)
Remove the panettone dough from the fridge.
Knock back the dough, shape into a ball and place into the tin.
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.
Preheat the oven to 180C/350F/Gas 4.
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.
Remove the panettone from the tin immediately and allow to cool.
I added some melted apricot jam on top and sprinkled the cranberries.
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