Berry & White Chocolate Panettone
Author: 
Recipe type: desserts
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 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
Instructions
  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. Slowly mix for 2 minutes and then increase to medium and mix for a further 7 minutes until you have a soft dough.
  3. 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
  4. Add the dried fruit and chocolatr and mix with a spoon until its all incorporated.
  5. Tip the dough into a bowl, cover with clingfilm and chill overnight until the dough has firmed up enough for it to be shaped.
  6. The next day, grease a 18cm/7in panettone tin by brushing the inside generously with melted butter.
  7. 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
  8. 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.
  9. 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.
  10. Preheat the oven to 180C/160oC Fan
  11. Brush the top of the panettone with egg wash and bake for 25 minutes.
  12. 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.
  13. 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.
  14. Remove the panettone from the tin immediately and allow to cool.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2013/12/christmas-great-bloggers-bake-off-berry-white-chocolate-panettone.html