- 135 grams raisins
- 50 grams mixed peel
- 1 tsp Finely grated orange zest, 1/2 Orange
- 1 tsp finely grated lemon zest, 1/2 Lemon
- 1 tbsp brandy
- 500 grams bakers flour
- 70 grams raw sugar
- 1/2 tsp salt
- 14 grams instant dried yeast, 2 sachets
- 150 grams Milk
- 1 large egg
- 4 large egg yolks
- 180 grams unsalted butter, softened
- 1 tsp vanilla essence
3h 30minPreparation 2h 30minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Prepare Cake Tin. Lightly grease a deep 15cm round cake tin. Line the base & sides with a double layer of parchment paper, extending 13cm above the rim.
Combine the raisins, mixed peel, zests, and brandy in a small bowl and set aside to plump.
Place sugar in Thermomix bowl and mix 10 sec / speed 9.
Add flour, yeast and salt to Thermomix bowl and mix 15 seconds / speed 4.
Set aside flour mix into another container.
Place Milk in Thermomix bowl and heat for 2 minutes / 37 deg C / speed 1.
Add softened butter, then add egg, egg yolks, vanilla, and flour mix to milk in Thermomix bowl. Mix 10 seconds / speed 7.
Scrape down side of bowl. Then knead 2-3 minutes / until smooth.
Add raisin mixture to dough in bowl and mix 15 seconds / / speed 3.
Not all raisins may be mixed in, but still turn out dough mixture onto Thermomat (or into a greased large bowl), and push any remaining raisins into dough as you shape it into a ball with the aid of the Thermomat, or by hand. This is a soft, slightly sticky dough.
Leave to prove in a warm, draught free, area (eg. in the Thermomat or container on top of a Thermoserver containing hot water from the tap) until almost doubled in size (approx. 1 hour).
Punch down the dough and reshape into a ball and place into the prepared cake tin. Cover tin loosely with parchment paper and leave in a warm place for 40-45 minutes for 2nd prove until nearly doubled in size.
Preheat oven to 200 deg C. Move shelves to their lowest positions because of the height of the Panettone as it cooks.
Place Panettone tin in oven and bake for 15 minutes at 200 deg. C, then decrease oven to 180 deg. C. Cover extended parchment top with aluminium foil and bake 30-40 minutes until golden brown and well risen.
Let cool in tin for 10 minutes.Then turn onto wire rack and let cool completely.
Slice and serve.
Suitable for BOTH TM31 & TM5.
Panettone will stay fresh for several days. It is also good toasted with butter, or with ice-cream for a dessert with a drizzle of maple syrup or similar. It also make a great bread & butter custard. Slices also freeze well for later use.
Variations - if you don't like citrus peel, use extra dried fruits of choc chips.
Converted for Thermomix (TM5 & TM31) from a recipe by Rachael Lane - "Baking Wholesome Sweets and Treats".
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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