Wednesday, January 12, 2011

Post Christmas Panettone with the Left Over Fruits

I love panettones.

By the time we have the chance to make one (after the Christmas cakes, puddings and stollen) this year, it's already way over Christmas.

It was made in the holidays 2 weeks ago, as I have left over mixed fruits soaked in liqueur (that's not traditional, but anyway) and left over egg yolks.

So it's not exactly the recipe it should be, and I'd call it, the Left Over Panettone...

10g dry yeast
450g plain flour
4 egg yolks
80ml water
1 egg
100g caster sugar
170g butter, room temp
1 tbsp honey
1 tsp vanilla essense
1 tsp salt
Mixed fruit peels that were soaked in liqueur.

Combine yeast with lukewarm water in a bowl, stir to dissolve, stand until creamy, and stir in 70g flour until smooth, cover, stand till double in size, about 20 minutes
Add egg yolks, 180g flour and 50g sugar, combine, and add 100g butter.  Mix till smooth, and cover again, stand until double in size, about 1 hour.
Add the rest ingredients, the egg, honey, vanilla, rest of sugar and flour and butter to dough, mix well and knead till elastic.
Cover and proof the dough as you normally would...
Once the dough is triple in size, fold in the mixed fruit (which ever way)...

Usually the panettones are baked in a deep round tin and most of them are shaped into balls, but since my round tins are not deep enough, for this one, I just used the deep loaf tin.  Greased and Lined.

Cut a little cross on top...

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