I really enjoy eating panettone but it only ever appears in supermarkets at Christmas and is presented in such beautiful packaging, that it costs a lot of money so I usually wait to buy a couple when they are reduced! Following my new found love of making dough, I knew that this Christmas I would have a go at making one myself and having found a recipe by Paul Hollywood, I adapted it slightly to make my own version. I added cranberries, cherries (glace and sour) and some white chocolate chunks to the dough to add a subtle sweetness which I thought worked really well against the tart cranberries. I also was lucky to have a panettone tin kindly set to me by Lakeland.
So here is my Berry and White Chocolate Pannettone which I have to say was not as hard to make as I had imagined, and is certainly something I would never have made prior to this years Great British Bake Off and subsequent Great Bloggers Bake Off!
- 500g strong white flour
- 7g salt
- 50g caster sugar
- 2 x 7g sachets instant yeast
- 140ml warm milk
- 6 eggs
- 250g unsalted butter, softened, plus extra for greasing
- 100g dried cranberries
- 100g dried sour cherries
- 100g glace cherries (cut in half)
- 100g white chocolate chunks
- Place the flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing mixer fitted with a dough hook.
- Slowly mix for 2 minutes and then increase to medium and mix for a further 7 minutes until you have a soft dough.
- Add the softened butter and the chocolate spread and mix again for approx 7 minutes more.- the dough is very soft like cake batter at this stage
- Add the dried fruit and chocolatr and mix with a spoon until its all incorporated.
- Tip the dough into a bowl, cover with clingfilm and chill overnight until the dough has firmed up enough for it to be shaped.
- The next day, grease a 18cm/7in panettone tin by brushing the inside generously with melted butter.
- Remove the panettone dough from the fridge - it is still quite sticky so put some flour on youyr hands and on to the work top
- Knock back the dough, remove fromn the tin and shape into a ball and place into the tin - I ensured there was some flour on the base of the dough too.
- Leave to prove at room temperature for a further 2-3 hours with a big plastic bag over the bowl, until the dough just starts to dome over the top of the tin. Mine did not quite make it over the top but I dont think it really mattered.
- Preheat the oven to 180C/160oC Fan
- Brush the top of the panettone with egg wash and bake for 25 minutes.
- Without opening the oven door, reduce the temperature to 150C/130oC Fan and bake for a further 30-35 minutes, or until a skewer comes out clean.
- The original recipe says to 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. But mijne was fine.
- Remove the panettone from the tin immediately and allow to cool.
So to finish the year off, myself and Helen Hollywood are launching the Christmas Great Bloggers Bake Off. You can link up any Christmas inspired/themed bake, whether it be sweet (cake, pudding, mince pie, trifle etc..) or savoury (festive pie, canapes etc..), as long as it has been made by you we welcome it to our bake off.
The linky is open from now until midnight on 31st December (the end of the year – yikes!) to allow you time to include something which you might not actually make until nearer Christmas Day. We also have some prizes – a 1st, 2nd and 3rd and for every recipe you link up you can enter the rafflecopter form below to allow you more than one entry and more chances of winning a prize.
a chocolate making experience day generously donated by Experience Days. With over 10 locations around the UK – there is sure to be a day out close by for one of you
a great family cookbook which I reviewed a few months ago – a wealth of family friendly recipes
well, a bake off wouldn’t be a bake off without a photo of these two! Yours to own if you come third
So, all you need to do is:
- blog a Chrismas bake
- link it up
- add our xmas GBBO badge
- add a text link to mine and Helen’s blog (http://www.mummymishaps.co.uk / http://www.thecrazykitchen.co.uk)
- fill in the rafflecopter form for every recipe you link up
- if you tweet your recipe, add the hashtag #xmasgreatbloggersbakeoff and add myself & Helen (@JennyPaulin @jessies_kitchen) and we will RT
We will also add all recipes linked up to our pinterest board
Good luck and on your marks, get merry and baaaaake!!
a Rafflecopter giveaway
Disclaimer : I was sent a panettone tin for the purpose of baking my own panettone and it is a great addition to my baking cupboard. Thank you Lakeland.