Best Panettone Filled With Candied Fruit Pastry Cream Recipes

CANDIED FRUIT PANETTONE

Steps:

• Before starting this Candied Fruit and Yuzu Panettone recipe, organise the necessary ingredients for the dough starter.
• For the dough starter (make the day before): Pour the warm water over the fresh baker's yeast...
• ... and combine with a whisk until dissolved completely.
• Tip the flour T55 in the stand mixer recipient.
• Add the salt...
• ... and combine with the whisk to incorporate the salt.
• Add the water and yeast mixture...
• ... and mix at medium speed with the dough hook for 3 minutes.
• Gather the flour in the centre during the kneading process.
• 3 minutes later, the consistency should be thick and smooth.
• The dough starter is now ready.
• Remove the bowl from the stand mixer and gather the dough in the centre...
• ... into a homogeneous ball.
• Cover the surface with cling film...
• ... to avoid the formation of a crust on the surface. Leave to rise for 3 hours in a warm place (about 25°C).
• After 3 hours, the dough should have risen significantly.
• Remove the cling film. The dough will stick to the film. This is completely normal.
• Scrape the sides of the bowl with a rubber spatula and gather the dough starter in the centre of the bowl. Knock the dough back with the spatula...
• ... and cover the surface again with cling film.
• Store in the fridge overnight.
• For the candied fruits (make the day before): Organise the necessary ingredients.
• Place the candied fruits in a mixing bowl and add the rum.
• Using a Microplane Classic grater, zest the lemon...
• ... and the orange over the bowl.
• The result should be as shown in the photo.
• Combine carefully with a spatula.
• Stretch some cling film over the bowl...
• ... and refrigerate overnight.
• The next day, take the dough starter out of the fridge and set aside at room temperature for 2 hours before use.
• For the panettone batter: Organise all the necessary ingredients.
• Tip the flour in the stand mixer bowl.
• Add the salt...
• ... castor sugar...
• ... and vanilla powder (you can use a fresh vanilla pod if you wish).
• Combine the ingredients with the dough hook until homogeneous.
• Add the fresh baker's yeast...
• ... the egg yolks...
• .. the whole milk...
• ... and knead for about 3 minutes at medium speed...
• ... until the dough is smooth and homogeneous.
• Add the dough starter...
• ... and knead again for 5 minutes at medium speed.
• Stop the beater and scrape the sides of the bowl during the kneading process.
• Increase the speed a little and knead for about 2 minutes.
• Scrape the bowl regularly and mix until the dough comes away from the sides of the bowl.
• Add the soft butter and mix at low speed for 10 minutes...
• ... until the butter is completely incorporated.
• The panettone dough should be smooth and homogeneous.
• Add the macerated candied fruits...
• ... and combine until homogeneous.
• This is what the cake result should look like.
• Transfer the dough into a food prep tray...
• ... and cover the surface with cling film.
• Leave to rise at room temperature for 3 hours.
• Transfer the panettone dough on a floured surface. Use a dough scraper.
• Knock the dough back with your hand...
• ... and shape the dough into a ball.
• The result should be as shown in the photo.
• Divide the dough ball into 3 equal portions...
• ... using a digital scale.
• Shape each portion into a ball.
• Place each dough ball into a panettone paper mould or a panettone springform cake tin. Leave the panettones to rise for 2 hours in a warm place (about 25°C), ideally in a proofing chamber. The dough should double in volume.
• For the icing: Organise all the necessary ingredients.
• Place the whole raw almonds in a processor bowl.
• Add the icing sugar...
• ... and grind into a fine powder.
• Add the flour...
• ... and mix again.
• Add the oil, egg whites and a few drops of sweet almond flavouring.
• Mix again...
• ... until you get a soft paste consistency.
• Take the panettones out of the proofing chamber...
• ... and pipe a layer of almond icing on the surface of each panettone. Use a piping bag and cut the tip with scissors to create a small hole. Pipe the icing into a spiral, starting in the centre.
• Sprinkle the icing with whole raw almonds, crushed coarsely with a knife beforehand.
• Sprinkle with pearl sugar...
• ... and icing sugar.
• Bake in a fan-assisted oven preheated at 180°C (gas 4) for about 30 minutes.
• The dough should have risen and should now reach the rim of the mould.
• Remove from the oven and leave to cool at room temperature.
• With panettone paper moulds: while the panettone is still warm, insert two wooden picks across the base.
• Flip the panettone carefully...
• ... and hang it upside down on top of two bowls. This operation is essential to fix the fats inside the dough so the panettone doesn't collapse. Leave to cool upside down overnight.
• With a panettone springform pan: open the clip and carefully remove the sides of the mould.
• This is what the result should be like. Don't hang this one to cool. Panettone will keep well for a few days in an airtight plastic bag. Enjoy this delicious treat!

PANETTONE I

Steps:

• In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
• Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.

PANETTONE

Steps:

• Sprinkle yeast over milk in the bowl of a mixer fitted with the dough-hook attachment. Let stand until foamy, about 5 minutes. Sprinkle 2 ounces flour (about 1/2 cup) and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
• Add remaining 12 ounces flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes. Add butter, 1 tablespoon at a time, mixing well after each addition.
• Switch to paddle attachment, and mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add chocolate, orange peel, and extracts. Mix until combined.
• Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
• Bring dough to room temperature, and divide in half. Form each half into a ball; place each in a 5 1/4-by-3 3/4-inch paper panettone mold. Transfer to a baking sheet. Let stand in a warm place until doubled in volume, about 2 hours.
• Preheat oven to 350 degrees. Lightly beat remaining egg and the cocoa powder together. Brush glaze mixture onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.
• Remove molds from oven, and run a wooden skewer horizontally through the bottom of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large, heavy cans. Let cool completely.