#recipe #shortvideo #easy
INGREDIENTS
●4 tbsp warm milk
●1 tbsp dried yeast
●8 tbsp sugar
●227g butter room temperature
●5 large eggs beaten
●2 tsp vanilla extract
●grated zest of 1 lemon
●grated zest of 1 orange
●3½ cups flour plus extra (8 tbsp)
●pinch of salt(optional)
●7 tbsp raisins
●3 tbsp rum extract
●8 tbsp candied lemon and orange peel finely chopped
METHOD
Place the warm milk in a bowl and add the yeast and 1 tsp of sugar, mix well, and leave for a few minutes.
Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract, using a mixer, until light and creamy.
Add lemon and orange zest and mix.
Add the eggs a little at a time until all are well incorporated.
If the mixture starts to curdle, add a tablespoon of the flour and beat in with the eggs.
Add the yeast mixture, then the flour, and knead for 5 mins in the bowl until the mixture starts to come together and is pretty sticky.
Put the dough onto a floured surface and knead for a further 10 mins until everything has come together, and you get a soft, stretchy dough. Alternatively, you can continue mixing in the mixer for a further 4 minutes on medium-high
Place in a lightly greased bowl and cover with plastic wrap; keep in a warm place for 1 hr or until it doubles in size.
Place the raisins in a small saucepan with the rum extract and heat on low for about 5 mins or until the fruit has absorbed the liquid; set aside to cool.
When the dough has risen, tip it out onto a lightly floured surface and knead for another 5 mins.
Gradually knead in the soaked raisins and chopped candied peel. Shape the dough into a ball and pop into the prepared Panettone pan.
If using an 8" deep cake pan, wrap a layer of baking parchment around the outside of the tin
Cover lightly with plastic wrap and leave to rise for another hour until it has risen to the top of the pan or paper.
Mix together the icing sugar and egg white and gently brush over the top of the Panettone.
Place the Panettone in the oven and bake at 165°C for 50 - 55 mins or until golden and risen.
Insert a skewer into the middle of the cake to test if done.
Leave to cool in the pan for 10 mins before turning out onto a cooling rack.
Leave to cool completely before dusting with icing sugar.
Cut into wedges to serve.
Note**
Start with 2 and 1/4 cup of flour. Initially, the dough will resemble a lot like cake batter but not exactly. It’s rather a hybrid between dough and batter. It’s very sticky and hard to knead.
But as you continue to work on your dough, you’ll be adding lots more flour.
This dough is not supposed to look like bread dough, but also, this is not cake batter either.
It’s a very soft, sticky, elastic dough that is a bit harder to handle than any other dough until it comes together.
The stickiness is due to the large amount of butter added. But this is what makes this cake so special: incredibly soft, fluffy, and moist like no other sweet bread or cake.