Christmas Pannetone
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Cook: 4 1/2 hours
Ingredients
- 2 tbs milk, warm
- 7g active dry yeast
- 65g unsalted butter, softened
- 45g olive oil
- 1 teaspoon vanilla extract
- ½ cup Natvia
- zest of 1 lemon
- zest of 1 orange
- 2 eggs, lightly beaten
- 250g + 1 tbs plain bread flour
- 1 tsp baking powder
- 1 cup mixed dried fruit
- ¼ cup egg whites
- 1 tbs Natvia
- 1 tbs chopped almonds
Method
- Grease a small (10cm) panettone tin.
- Combine the warm milk and yeast in a small jug. Stand for 5 minutes. Frothy bubbles should dot the surface.
- Beat the butter until light and creamy. Beat in the Vanilla and Natvia. Add the orange and lemon zest
- Add the egg mixture gradually, beating until incorporated in between each addition. Pour in the olive oil and beat briefly to combine.
- Slowly beat in 1 tablespoon of flour
- Pour the flour into a large mixing bowl. Add salt. Make a well. Add the yeast mixture and butter mixture. Fold in to combine
- Knead with flour in the bowl with flour coated hands for 5 minutes.
- Turn out onto a lightly floured bench top and knead for a further 10 minutes. Place in a greased bowl, cover with plastic wrap and stand for 2-4 hours in a warm place.
- Knead for a further 10 minutes.
- Lightly grease and line the tin. Place the ball of dough inside and cover with plastic wrap. Stand somewhere warm for 1 hour.
- Cover the tin with paper, which goes up 5cm up the side of the tin. Tie with string to secure. Cover with aluminium foil.
- Bake for 35-45 minutes at 170C. Stand in the tin for 10 minutes.
