OK, so if you know me, you will know that I absolutely adore panettone, somewhat curiously considering I hate mixed peel and raisins don’t do much for me. That said, the textural pleasure of a huge piece of panettone, the light tear of the bread, the juicy raisins and the dense peel is about as close to my Christmas in a food as I can get. (My boxing day centrepiece was Nigella’s gorgeous panettone cake pudding.) Now that Christmas has turned it’s head for the next 300+ days, panettone will be with me to remind me of the glorious season.
That said, the panettone in question has a worryingly short season so I have made several attempts to recreate one at home. I even went an hour to Lakeland just for the TIN. (On a side note, why aren’t there more Lakeland stores in Central London? Lakeland bosses, take heed.) I was undeniably intrigued by Dan Lepard’s recipe, which refrained from any kneading whatsoever, certainly an attractive prospect. I may have done something wrong however, as the resultant panettone was dense, mealy and ahem, doorstop-esque. I stupidly forgot to take pictures, but needless to say I was disappointed by the results. Next!
Enter Paul Hollywood. I was curious of his recipe as it contained no mixed peel, vanilla or citrus zest in the dough and had to be proved overnight (basically a fruited brioche). In an act of wilful non-conformity, I added in the said panettone flavourings and hoped for the best. I have adapted his recipe to suit my purist tastes but the texture is pleasurable and the flavours really do add a delicious, authentic taste. The overnight proof gives it an almost sourdough taste, but in all the right ways I promise.
Panettone (adapted from Paul Hollywood)
3. Add the softened butter and mix for another 5-8 minutes. Remember to scrape down the bowl periodically to ensure that the dough mixes well. It will be very soft.
Leave to prove in a warm place for a further 2-3 hours, until the dough just starts to dome over the top of the tin.