Regen Orange & Cranberry Panettone Recipe: “Pane-tin-e”
Ingredients
Panettone:
- 280g Matthews Regenerative All Purpose White Flour
- 1Tsp Salt
- 2Tbsp Caster Sugar
- 7g Dried Yeast (1 sachet)
- 1 Egg
- 115g Milk
- 55g Butter
- 130g Dried Cranberries
- 1Tsp Vanilla Bean Paste
- Zest of 3 Oranges
Glaze:
- 2Tsp Milk mixed with 1Tsp Sugar
Nothing beats a panettone at Christmas time - my favourite way to enjoy it is with cranberries and lots of orange zest. Panettone is usually baked in a large round disposable tin which it’s kept in, but these can be tricky to come by.
Though they are available on Amazon and at some very specialty baking shops, I like to just bake mine in a standard loaf tin - hence why I call mine a ‘Pane-TIN-e’. It tastes just as good and means you don’t need any extra equipment. It also makes slicing and serving a breeze!
- Baker: Sophie Carey
- Makes: 1 Loaf
- Prep time: 35 Minutes (plus proving time)
- Bake time: 40-50 Minutes
- Flours used: Matthews Regenerative All Purpose
Orange & Cranberry Panettone "Pane-tin-e" Method:
- To the bowl of a stand mixer fitted with a dough attachment, add all the ingredients for the loaf except the dried cranberries and set the mixer on a slow speed for 3 minutes or until all the ingredients are incorporated.
- Turn the speed up to a medium-high level for a further 11-12 minutes - you want the dough to be smooth, shiny, and not sticking to the bowl. If you find it’s sticking you might want to turn the speed up a little higher and leave it for another minute or two.
- Add the cranberries and set the mixer going again on a slow speed for 5 more minutes. The cranberries need to be evenly dispersed in the dough but the mixer should stay on a slow speed to avoid mashing them up too much.
- Once the dough is done mixing, pop it into a bowl and cover with a tea towel or with cling film and leave to prove for 1 hour in a warm place.
- Once the dough has doubled in size, tip it out onto a clean surface. I use a small loaf tin for this, and I like to brush mine with a tiny bit of melted butter - if you have faith in your tin not sticking then this is optional!
- Use your hand to gently stretch and flatten your dough to a rectangle shape, then fold the left side in at an angle so it is folded to the centre at the top and is only folded in about halfway at the bottom. Repeat this on the right side.
- Begin rolling the top of the rectangle down towards the bottom, making sure to keep the rolling tight. When you get to the bottom, give it a little roll on the counter to make sure the seam is secure, then gently push the outer edges of the roll inwards to tuck in any seams. Place the loaf in the tin with the seam at the bottom.
- Cover and prove for 1 hour and 30 minutes in a warm place, or until it has grown to over double the size. This might take longer as this is an enriched dough. Preheat the oven to 190 degrees Celsius.
- When the loaf is ready, brush on the milk and sugar glaze. Bake for 25 minutes then turn the temperature down to 160 degrees and continue to bake for another 20-25 minutes. It should be golden brown and well risen.
- Turn the loaf out onto a wire rack straight away and leave to cool completely before serving with lots of butter and a Christmassy clementine!
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