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Orange Panettone and raisins with thermomix

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5 January, 2023

Today we bring another recipe from our friend Luz Maria Lagoa Vives. Hi guys, another recipe I had saved from last year. And it is that there is no Christmas, without a delicious panettone… I warn you that this year I have not yet decided to do it,,,, one day it will fall.

I have to tell you, this was the third attempt until I got it… finally,,, in the first two attempts, I made it with 11% protein strength flour,,,, and of course, the dough could not with so much fat,,, it was unmanageable. This third attempt, I made it with 13% protein flour,, although it did work out, the ideal flour is 15%, maniatoba,,, but I can’t find it, well, let’s go with the recipe.

I hope you like it and I encourage you to do it ??

Orange pannettone and raisins with thermomix

Orange Panettone and raisins with thermomix

People

Kitchen

Spanish Cuisine

Category:

Thermomix breakfasts Thermomix desserts Thermomix recipes for Christmas

Ingredients for Orange Panettone and raisins with thermomix

PREFERENCE

12 grams fresh yeast
90ml water
45 grams strength flour

1st MASS

22 grams butter (soft)
15 grams sugar
1 egg

preference

70 grams strength flour

FINAL MASS

45 grams butter (soft)
50 grams sugar (25 grams of the blanquilla and 25 ml of the invert)
2 eggs (M)
140 grams strength flour
Vanilla
orange skin

FILLING

45 grams candied orange (in pieces)
70 grams raisins with 18 ml of rum (you can use orange juice), we leave them in maceration, about 4 hours

Preparation of Orange Panettone and raisins with thermomix

PREFERENCE

Temper the water a little, add the crumbled yeast and stir, the flour, mix. We leave 30 to 60 min to activate the yeast

1st MASS

In the glass of the thermomix we put the butter in cubes (it should be soft but not melted), the sugar, we beat
1 minutes / speed 4
Add the egg and the preferment,
30 seconds / speed 4,
finally the flour
40 seconds / speed 4
Pour into a bowl, cover, and we have two options: leave it at room temperature for 3 to 6 hours until it triples in size, or leave it in the fridge for about 12 hours.

FINAL MASS

Orange peel and sugar in a glass, pulverize
20 seconds / progressive speed
add the first mass, and the other ingredients except for butter, raisins and orange,
5 minutes / spike speed
we return to give others
5 minutes / spike speed
and add the butter (diced and soft, remember), by the jar.
Let it double in size inside the glass. (about 2 and a half to 3 hours, depending on the heat of your kitchen). Strain the raisins
After the leavening time, we knead
2/3 minutes / spike speed
while we are adding the raisins and candied orange through the jar.
We impregnate the work table with oil, turn the dough over and integrate the raisins and orange well. Place in the pannetone mold, make a cross-shaped cut on the surface, cover with film and let them increase in size (from 2 hours and a half to 3 hours, always depending on the heat of your kitchen)
Preheat the oven to 170°, heat up and down
Brush with beaten egg.
We bake about 35/40 minutes
we turn off, we withdraw. We prick them with some skewers or pannettone needles, from the bottom, let them cool upside down (you can place them on two chairs, so that they are hanging)
Do not despair, there is less to try this delicious pannetone, the ideal is to let it cool completely, about 4/5 hours. (they are hung upside down, so that it does not deflate, it has a crumb as delicate as a soufflé), hehehe. So it won’t go down.
NOTE, as it was the third attempt, I didn’t want to risk it, and I only did one. The mold I used is 500 grams (paper), if you want more, double the ingredients
THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION.