Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Festive Seasons => Topic started by: winosandfoodies on November 28, 2009, 03:29:24 am

Title: Panettone
Post by: winosandfoodies on November 28, 2009, 03:29:24 am
Has anyone made Panettone in the Thermomix? And if so would you like to share your recipe please?
Title: Re: Panettone
Post by: JulieO on November 28, 2009, 03:47:11 am
I haven't made it but here's a recipe off the UK site.

http://www.ukthermomix.com/recshow.php?rec_id=70
Title: Re: Panettone
Post by: Thermomixer on November 28, 2009, 05:04:06 am
I have mixed a panettone in the machine - it is a choc-chip version - not authentic like the UK version.

Will find the recipe too.
Title: Re: Panettone
Post by: winosandfoodies on December 09, 2009, 03:43:19 am
Thank you. I hope to try it soon.
Title: Re: Panettone
Post by: Amanda on December 10, 2009, 07:25:29 am
I am about to make a panettone for the first time, but I will  use my Kitchen Aid for the first one, then maybe try to adapt it.
Title: Re: Panettone
Post by: bron on December 10, 2009, 06:36:44 pm
There are 2 recipes on Spanish website that I use a lot. Well post the links for you..... ;)
Title: Re: Panettone
Post by: bron on December 10, 2009, 06:42:06 pm
http://www.recetariocanecositas.com/receta/?rec=62
this is one...
and the other....
http://www.recetariocanecositas.com/receta/?rec=293

let me know if you need me to translate... ;)
Title: Re: Panettone
Post by: andiesenji on December 10, 2009, 10:25:21 pm
I'm making the panettone today. 
I noted that the dough is very sticky - good thing I sprayed the inside of the bowl with a light coating of oil first.  Most of the dough came out of the bowl cleanly.
It took longer than I expected for the first rise - the next time I am going to try a different type of yeast - I usually use SAF instant but it didn't behave as I expected.  It worked fine in a bread machine recipe I prepared yesterday and it is good until Feb. 2011.

I'm baking it in two fluted bakers - I buy the disposable ones for holiday baking as it makes it much easier for me - and they are now in the proofer for the final rise prior to baking.  Photos later.
Title: Re: Panettone
Post by: chocdoc on December 10, 2009, 11:31:05 pm
Great idea spraying the bowl Andi.

I made the panettone for the second time yesterday - first batch I underestimated rising time and it was pretty dense - but tasted wonderful.

Second batch proofed for about 3 hours in the first rise, then about 3 1/2 for the second rise.  It still wasn't above the top of the pan, but I added steam in the oven and got a bit of spring.  It came out much taller, but still not huge.  Haven't cut in to it yet - had planned to take it over to a friends this morning, but the roads were rather dangerous.  Good opportunity to check on the shelf life too.   

I'm going to try a different recipe next - starting with a biga then two stages after that to see if I can produce something more similar to the commercial product.  It's that almost fluffy texture I want to get. 
Title: Re: Panettone
Post by: andiesenji on December 11, 2009, 12:58:53 am
My batch today needed a lot of proofing time and also extra baking time. 

Here it is right after removal from the TMX
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking%20and%20cooking%20in%20the%20TMX/Panettone1.jpg)
2 1/2 hours proofing, then shaped and into the bakers.

Here it is in the Excalibur half-way through 2 1/2 hours proofing.
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking%20and%20cooking%20in%20the%20TMX/Panettone2.jpg)

Tops brushed with butter, ready to go into the oven.
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking%20and%20cooking%20in%20the%20TMX/Panettone4.jpg)

Done!   Internal temp  205° F.  Total baking time - 1 hour 5 minutes.   @ 350° F.
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking%20and%20cooking%20in%20the%20TMX/Panettone5.jpg)

Lovely crust: (http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking%20and%20cooking%20in%20the%20TMX/Panettone6.jpg)

Miss "Crumb" is ready for her close-up!
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking%20and%20cooking%20in%20the%20TMX/Panettone7.jpg)

Tastes lovely, light and just faintly sweet.

Kerry, I am going to try the Fiori Di Sicillia flavoring, instead of vanilla in my next batch.  My Italian friends tell me it is traditional so I'll give it a whirl.
Title: Re: Panettone
Post by: chocdoc on December 11, 2009, 01:02:10 am
Brilliant.  I'm going to have to lug the excalibur out of storage now that the reno is done and start making use of it as a proof box.  Do you put a bowl of water in there with the dough?  Do you need to cover the loaves in it?
Title: Re: Panettone
Post by: andiesenji on December 11, 2009, 01:44:59 am
I have a narrow pan that I fill with hot water all the way at the back of the Excalibur. (A terrine pan.)
I also cover the dough bowls or the dough with plastic wrap to keep the surface from crusting.

I set it between 95 and 105° F.  as that seems to be the ideal temp for most doughs.   I have another one that I use just for jerky, fish and etc., I never put fruits or dough into it because over the years it has become permeated with essence of smoky meat.  Eau de Bison as my neighbor calls it.   It lives in my outdoor "kitchen" - a shed that contains my smoker, the turkey fryer and the jerky Excalibur. 
Title: Re: Panettone
Post by: Thermomixer on December 11, 2009, 05:29:14 am
Ok, so now we really are getting jealous !!!!  In Australia real men have their shed out the back where they go to get away from the womenfolk - but a shed with smokers and fryers !!!!

BTW - good work on the panettone  :-*  looks like a great texture.
Title: Re: Panettone
Post by: chocdoc on December 11, 2009, 01:12:23 pm
Ok, so now we really are getting jealous !!!!  In Australia real men have their shed out the back where they go to get away from the womenfolk - but a shed with smokers and fryers !!!!

BTW - good work on the panettone  :-*  looks like a great texture.

You are going to discover that Andi and I are not typical!  Hence the need to add a thermomix.  Between the two of us we probably have more gadgets big and small, than most small countries.
Title: Re: Panettone
Post by: andiesenji on December 11, 2009, 07:45:05 pm
Ok, so now we really are getting jealous !!!!  In Australia real men have their shed out the back where they go to get away from the womenfolk - but a shed with smokers and fryers !!!!

BTW - good work on the panettone  :-*  looks like a great texture.

When guests come to my home, especially during the summer when the outdoor kitchen is in use, there are more men than women hanging around my various gadgets and cooking implements.   They know better than to touch my good knives but I have several more that I allow other people to use. 

Because of my success with the panettone, I started early today with a batch of sunflower seed bread (to which I intended to add some fruits and nuts, thus make it a sort of holiday bread) but soon found that it was going to be too great a volume for the TMX  so dumped it into the DLX and am readying some other stuff to mix up in Tuffy the TMX. 

Also I'm going to prepare two more batches of panettone and put a larger portion in one of the fluted paper bakers as I now know how it behaves.   It's too late to start today but I think I will fire up the brick oven tomorrow and line up several breads to bake and will put the panettone dough in the fridge to retard it overnight and bake it off tomorrow to see how it behaves with that procedure. 
Title: Re: Panettone
Post by: Thermomixer on December 11, 2009, 11:52:49 pm
Sounds like lots of fun there Andi.  Good work.

Chocdoc - there is an American - Warren ( Unconudrum (http://www.forumthermomix.com/index.php?action=profile;u=204) ), who also has a monstrous kitchen http://www.forumthermomix.com/index.php?topic=374.msg1179#msg1179 (http://www.forumthermomix.com/index.php?topic=374.msg1179#msg1179) and http://www.forumthermomix.com/index.php?topic=374.msg1192#msg1192 (http://www.forumthermomix.com/index.php?topic=374.msg1192#msg1192)

There are other posts where he has his big green egg cooker with temperature sensors......  I will show MrsT your posts to show her how small my collections is - maybe she'll let me buy myself something like a Rational Combi Oven for xmas??  Oh look another flying pig just went past my window.  ;D ;D ;D
Title: Re: Panettone
Post by: chocdoc on December 12, 2009, 12:04:27 am
Sounds like lots of fun there Andi.  Good work.

Chocdoc - there is an American - Warren ( Unconudrum (http://www.forumthermomix.com/index.php?action=profile;u=204) ), who also has a monstrous kitchen http://www.forumthermomix.com/index.php?topic=374.msg1179#msg1179 (http://www.forumthermomix.com/index.php?topic=374.msg1179#msg1179) and http://www.forumthermomix.com/index.php?topic=374.msg1192#msg1192 (http://www.forumthermomix.com/index.php?topic=374.msg1192#msg1192)

There are other posts where he has his big green egg cooker with temperature sensors......  I will show MrsT your posts to show her how small my collections is - maybe she'll let me buy myself something like a Rational Combi Oven for xmas??  Oh look another flying pig just went past my window.  ;D ;D ;D

Warren is another eG'er. 

Good luck with your Combi Oven - may want to start out smaller with a nice little Bradley smoker first!  Although nothing wrong with a Big Green Egg.

 
Title: Re: Panettone
Post by: judydawn on December 12, 2009, 12:06:08 am
He's dreaming chocdoc  ;D ;D ;D 
Title: Re: Panettone
Post by: chocdoc on December 14, 2009, 03:03:45 am
I've made a couple of batches of panettone - the first my second batch of the recipe from the UK site.  In spite of the proofing time it was quite dense and doughy (likely underbaked).

The second was from this site  (http://www.wildyeastblog.com/2007/12/07/panettone/).   A much more satisfactory crumb, the final rise was 6 hours.  Still not quite the flavour I'm after. 

Still trying to figure out how to attach photos here. 
Title: Re: Panettone
Post by: Thermomixer on December 14, 2009, 05:54:04 am
With photos - there are a few alternatives.  Check this thread - others may have better ideas too.

http://www.forumthermomix.com/index.php?topic=191.0 (http://www.forumthermomix.com/index.php?topic=191.0)

I use either Photobucket or Flickr or copy the link locations from my blog photos.

I am not a computer whizz and others have given good tips to make it easy

You can attach photos - but that limits the size of the picture too.
Title: Re: Panettone
Post by: chocdoc on December 14, 2009, 01:43:48 pm
Thank Thermomoxer.  I was trying to do it via additional options but the file sizes must have been to big.  Anyone know what 600 by 400 translates to in kb's?

Interesting - today they worked and I didn't resize.  I'll have to label before I upload next time.

11007 is the new recipe - 11008 the one from the UK site.
Title: Re: Panettone
Post by: Thermomixer on December 14, 2009, 10:19:23 pm
Thanks Kerry - they look pretty good - but you are a pastry chef !!!! ;D ;D -perfection guaranteed

Adding pics drives me mad sometimes - sure there must be an easy way.
Title: Re: Panettone
Post by: chocdoc on December 14, 2009, 10:35:53 pm
Thanks Kerry - they look pretty good - but you are a pastry chef !!!! ;D ;D -perfection guaranteed

Adding pics drives me mad sometimes - sure there must be an easy way.

Damn it Jim, I'm a doctor - not a pastry chef!  Actually - in my day job I'm a family doc who works mostly in emerg and I'm a chocolatier in my spare time.  No perfection - ever!
Title: Re: Panettone
Post by: andiesenji on December 14, 2009, 11:38:24 pm
Thanks Kerry - they look pretty good - but you are a pastry chef !!!! ;D ;D -perfection guaranteed

Adding pics drives me mad sometimes - sure there must be an easy way.

Damn it Jim, I'm a doctor - not a pastry chef!  Actually - in my day job I'm a family doc who works mostly in emerg and I'm a chocolatier in my spare time.  No perfection - ever!

No, Never!   Just the closest thing to it that is humanly possible! ;D

Your panettone look lovely, especially the second photo. 
Title: Re: Panettone
Post by: Thermomixer on December 15, 2009, 08:09:51 am

Damn it Jim, I'm a doctor - not a pastry chef!  Actually - in my day job I'm a family doc who works mostly in emerg and I'm a chocolatier in my spare time.  No perfection - ever!

LOL - I assumed !!!!! from your professional approach and all the info on eG that it must be your day job.   ;D ;D ;D

I'm an animal doctor by day, so need to spend more time in the kitchen to catch up to you two.
Title: Re: Panettone
Post by: andiesenji on December 15, 2009, 05:04:16 pm

Damn it Jim, I'm a doctor - not a pastry chef!  Actually - in my day job I'm a family doc who works mostly in emerg and I'm a chocolatier in my spare time.  No perfection - ever!

LOL - I assumed !!!!! from your professional approach and all the info on eG that it must be your day job.   ;D ;D ;D

I'm an animal doctor by day, so need to spend more time in the kitchen to catch up to you two.


I'm retired and I require very little sleep so don't try to keep up with me... :D
When I was still working, people always wondered how I was able to do so many things but when one rarely sleeps more than 4 or 5 hours a night, think of all that extra time one has to accomplish various things.  Especially in the kitchen!  When it is quiet, and there is no one underfoot! 
I did have one housekeeper quit because she complained that my "banging around in the kitchen" kept her awake. :-))
Title: Re: Panettone
Post by: Thermomixer on December 16, 2009, 03:03:06 am
MrsT would shoot me if I started using Bimby before 7 in the morning.    Even then it is only for making her breakfast in bed - or else.

I am always getting into trouble for spending too much time with Bimby :-)) :-))