I finally got around to making a pannettone this year. I bought the baking tin about 10 years ago but kept thinking it would be incredibly hard to make - Wrong!! It takes quite a while as it has to proved in the refrigerator, but it is simple to make and cook. Can't believe how good it tastes toasted with some real butter. The recipe comes from Paul Hollywood of BBC fame. Good baker and good recipe. I did not use cherries and added extra fruit to make the weight. I also did not use whole almonds and substituted flaked almonds instead. On the second rise it is OK to do this outside of the refrigerator so long a you put it in a cool place. This would also work in a large, standard loaf tin as a great fruit loaf.
Hollywood’s version of panettone is a recipe that sits between the classic
panettone and a brioche. You will need an 18cm/7in panettone tin.
strong white flour
2 x 7g
sachets instant yeast
eggs, at room temperature, plus extra for egg wash
unsalted butter, softened, plus extra for greasing
whole blanched almonds
flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing
mixer fitted with a dough hook.
for two minutes, then increase the speed to medium and mix for a further 6-8
minutes until you have a soft dough.
softened butter and mix for another 5-8 minutes. Remember to scrape down the
bowl periodically to ensure that the dough mixes well. It will be very soft.
dried fruit and nuts. Mix until all is incorporated.
dough into a bowl, cover with clingfilm and chill overnight until the dough has
firmed up enough for you to able to shape it.
18cm/7in panettone tin by brushing the inside generously with melted butter.
panettone dough from the fridge.
the dough, shape into a ball and place into the tin.
prove at room temperature for a further 2-3 hours, until the dough just starts
to dome over the top of the tin.
the oven to 180C/350F/Gas 4.
top of the panettone with egg wash and bake for about 25 minutes. Reduce the
temperature to 150C/300F/Gas 2 and bake for a further 35 minutes, or until a
skewer comes out clean. Check the panettone periodically in case of oven hot
spots. Bear in mind that the sugar and butter in the dough could brown too much
before it is actually fully baked.
the panettone from the tin immediately and allow to cool.
13. Serve toasted with butter or use for a delicious bread and butter pudding by spreading marmalade on slices, pouring hot custard over and briefly baking
The days are ever renewed by small degrees and we shall say they
are but the seasons. Short passages of changing wonder wrought by the writ of a
cosmic science. And yet, this is indeed a glorious globe, a glittering orb of
enchantment laid to full recline by winters crushing touch that readies to rise
from her slumber. And marvel of this obliquity of a green-blue silk wrapping a
starry throat. The soft rise and fall of this graceful body with her daily imperceptible
changes. And is it not a wondrous thing that sated and coldly exhausted from her
resting passions the softer, longer, light of a new spring, shall come.
Here's a graphic of the solstices. I made it - so a guide only.
A light I made for Christmas from a sheet of A3 matte photo paper which I made into a tube and then lit with battery lights. It's reverse says Happy New Year so it's a 2 for 1 light. It looks good and bright in a dark place.
The annual Christmas tree dressing is in full flow at the reservoir. Well I am not sure it is the right thing to do here, but it does no harm I guess as long as they remove them again. Oh dear my humbug is showing again!