THERMOMIX ® RECIPE

1 Panettone

Recipe's preparation

On the first day, place the water and dry active yeast in the mixing bowl.

Combine 1 Min. / 37°C / Speed 2.

Add 100g flour and combine 30 Sec. / Speed 5.

Leave covered with the measuring cup to prove for 1 hour.[/size]

[size= 12.0pt; font-family: 'Arial',sans-serif; mso-fareast-font-family: Arial; color: #333333; mso-fareast-language: EN-AU]2. [/size][size= 12.0pt; font-family: 'Arial',sans-serif; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: EN-AU]Add remaining flour, caster sugar, milk, honey, egg yolks, lemon zest and orange extract and knead 5 Min. / KneadingDough mode .

While kneading, add butter through the lid in small chunks, leaving 20 seconds between each.[/size]

[size= 12.0pt; font-family: 'Arial',sans-serif; mso-fareast-font-family: Arial; color: #333333; mso-fareast-language: EN-AU]3. [/size][size= 12.0pt; font-family: 'Arial',sans-serif; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: EN-AU]Transfer the dough into a bowl and cover tightly with cling wrap.

Leave to rise at room temperature for 1-2 hours.

Transfer the bowl into the fridge and chill overnight for at least 12 hours.[/size]

[size= 12.0pt; font-family: 'Arial',sans-serif; mso-fareast-font-family: Arial; color: #333333; mso-fareast-language: EN-AU]4. [/size][size= 12.0pt; font-family: 'Arial',sans-serif; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: EN-AU]Day 2 - Remove the dough from the fridge and leave to come to room temperature for 2 hours.

Tip the sultanas and mixed peel into the bowl with the dough.

Work it in with your hands until evenly distributed.

Cover with cling wrap and leave for another hour.[/size]

[size= 12.0pt; font-family: 'Arial',sans-serif; mso-fareast-font-family: Arial; color: #333333; mso-fareast-language: EN-AU]5. [/size][size= 12.0pt; font-family: 'Arial',sans-serif; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: EN-AU]Grease a Panettone tin (18cm diameter x 17cm height) with butter and transfer the dough into the tin.

Cover with cling wrap and leave at room temperature for another 3-4 hours until it has tripled in size.[/size]

[size= 12.0pt; font-family: 'Arial',sans-serif; mso-fareast-font-family: Arial; color: #333333; mso-fareast-language: EN-AU]6. [/size][size= 12.0pt; font-family: 'Arial',sans-serif; mso-fareast-font-family: 'Times New Roman'; color: #333333; mso-fareast-language: EN-AU]Preheat oven to 170°C .

Place Panettone in the oven and bake for 45-50 minutes until a skewer inserted comes out clean.

Remove and leave to cool in the tin for at least 20 minutes, then remove carefully and place on a wire cooling rack to cool.

Dust with icing sugar as desired. Enjoy![/size]