Brandy Infused Cranberry Panettone
SERVING SIZE
4 large panettones
TIME REQUIRED
Preparation: 1hr + overnight soaking of cranberries
Baking: 40mins
Total waiting/resting: 20hr (sponge dough) + 5hr10min
Baking: 40mins
Total waiting/resting: 20hr (sponge dough) + 5hr10min
SERVING SUGGESTION
Pair with a hot drink and serve warm as a great after dinner treat.
INGREDIENTS
| Sponge Dough | Quantity |
|---|---|
| Bread flour | 360g |
| Salt | 3.6g |
| Sugar | 45g |
| Water, warm (30°C) | 180g |
| Unsalted butter, softened | 180g |
| LIVENDO® LV1 Starter | 1.8g |
| Panettone Dough | Quantity |
|---|---|
| Bread flour | 360g |
| Salt | 3.6g |
| Magimix® Softness bread improver | 1.8g |
| Magimix® Green bread improver | 1.8g |
| Sugar | 144g |
| Water | 30.6g |
| Egg Yolk | 180g |
| Sponge Dough | 720g |
| Unsalted butter, softened | 90g + extra for greasing |
| Soaked Cranberries, drained | 180g |
| Soaked Cranberries | Quantity |
|---|---|
| Dried Cranberries | 180g |
| Brandy | 9g |
| Vanilla Essence | 3.6g |
| Water, warm | 36g |
| Almond Topping | Quantity |
|---|---|
| Egg White | 43g |
| Icing Sugar | 72g |
| Ground Almond | 38g |
PREPARE THE SOAKED CRANBERRIES
1. Combine the brandy, vanilla essence, and water in a bowl.
2. Add dried cranberries and soak overnight.
3. Drain well before adding to the dough.
PREPARE THE SPONGE DOUGH
1. Add the LIVENDO® LV1 starter and the warm water into a bowl of a stand mixer and whisk until the starter is fully dissolved.
2. Add in the remaining ingredients and mix with a dough hook at low speed for 4 minutes.
3. Increase to high speed and continue mixing for 4 minutes.
4. Transfer to a large covered container and reserve at 22°C for 18-20 hours for the flavours to develop.
PREPARE THE PANETTONE DOUGH
1. Combine the bread flour, salt, Magimix® Softness, Magimix® Green, and sugar in the bowl of a stand mixer and whisk to combine.
2. Add in the water, egg yolks, and reserved sponge dough and mix with a dough hook at low speed for 3 minutes.
3. Increase to high speed and continue mixing for around 5 minutes.
4. Reduce the speed back to low, add in the unsalted butter and mix for 3 minutes.
5. Raise the speed to high and mix for 5 minutes until the dough becomes smooth and glossy.
6. Decrease the speed, add in the drained cranberries and mix on low speed for a further 3 minutes.
7. Transfer to a large lightly greased bowl and let rest for 1 hour.
8. Divide into 4 round pieces (420g each) and let rest for another 10 minutes under a lightly greased piece of cling wrap.
SHAPING
1. Lightly grease the 4 panettone moulds with softened butter.
2. Transfer each piece gently into the mould and proof at room temperature for around 3.5-4 hours.
PREPARE THE ALMOND TOPPING
1. In the bowl of a stand mixer, whisk the egg whites to a stiff peak.
2. Slowly fold in the sugar, then the ground almond to get a thick and smooth paste.
3. Transfer to a piping bag and reserve.
BAKING
1. Preheat oven to 155°C.
2. Pipe the reserved almond topping on top of the risen panettone dough, being careful not to overpipe and cause the top to sink.
3. Bake for around 40 min or until golden brown.
4. Remove from oven and insert 2 wooden skewers through the base of each panettone.
5. Invert and hang over a large pot to prevent the panettone from collapsing during cooling.
6. Once fully cooled, remove the skewers and dust with icing sugar just before serving.