Wednesday, 5 December 2012

Panettone Recipe using Baked Pumpkin

I've been making a version of  Panettone for several years now.  For the Gardening Club Christmas Party, I thought this would be just the right 'dish' to take for our shared supper, as it contained pumpkin.  I also made two smaller ones: one went to my friend who gave me a pumpkin earlier in the year, and the other to a Annie, my hairdresser who is also keen on baking.

It was really appreciated, so I thought I would revisit the recipe, and publish a revised version.  I've scaled down the quantities to fit the Pirottini, the special Panettone paper case, which I got from Bakery Bits.  They give the size as 154mm diameter but the ones I received came up as just over 160mm.  They are just a little too large to fit into my 6 inch cake tin.  When I ordered the cases Bakery Bits did confirm that they  are strong enough to bear the weight of the dough whilst cooking.  I did not feel confident and placed the case in a 7 inch cake tin, even though it did not touch the sides.  The pirottini held beautifully.  The recommended weight for dough is 750g but I like a good rise above the collar, and have allowed for a larger total weight. The alternative to the paper case is to line a 6 inch/150mm cake tin with baking parchment, backed by a strong paper collar 120 to 130 mm deep.

Another ingredient which I used for the first time this year again from Bakery Bits was the Aroma Panettone, which contains essential citrus oils of bergamot, orange, lemon, tangerine and vanilla extract....divine.

250 g pumpkin, weighed after baking till tender, with skin, seeds, brown bits and membrane removed
50 g butter
30g golden caster sugar

400g strong white flour
1/3 tsp ground allspice
1/3 tsp grated nutmeg
5 g sea salt pounded fine
15g fresh yeast dissolved in 1 tbsp warm water
25g pistachios
25g pecan nuts
1 large egg
25g candied peel, chopped fine
25g dried cranberries
30g large raisins
1tsp Aroma Panettone
1 to 2 tbsp brandy or rum

Oil for brushing the inside of the pirottini
Extra melted butter for brushing

Icing sugar to sift over

24 Hours before, bake the pumpkin or remove the frozen pre prepared and baked pumpkin from the freezer.  Soak the fruit in the brandy or rum.

In the morning, warm up the pumpkin gently with the butter and sugar, till warm.  Puree this. 
Prepare the yeast mixture.  Add this to the pumpkin mixture, as well as the Aroma Panettone.  Add the large egg, and mix well together.

Weigh out and sieve the flour together with the spices and salt, into a large bowl.  Make a well in the centre and pour in the pumpkin mixture.  Gradually drawn all the ingredients together in the bowl and start to knead the dough.  It should be soft but not overly sticky.  If it is too dry and some more beaten egg, and if too wet, a little more flour. 

Knead on an oiled work surface, to develop the gluten, for about 10 minutes, using a scraper to bring the dough together, try not to add any flour.  When the dough is smooth and silky and well developed, put the dough to prove in the bowl, covered with oiled cling film.

Warm the oven to Gas Mark 2, 150C, 300F.  Place the nuts on a baking sheet, and place in the oven for about 10 minutes, to improve the crunch and flavour, they should not 'brown'.  Remove and when cool, chop up each piece into two or three or thereabouts.

After about two hours, turn out the dough, knock back gently, incorporating the fruit and nuts.  Allow to rest for about ten minutes.  Shape the dough into a smooth round.  I recommend brushing the inside of the paper case with a flavourless oil, before gently putting the dough into the paper case.  It will come up half way.  Place the whole lot in a puffed bag with plenty of head room, and allow to rise till it just peeks above the paper.  Keep a watch as the time it takes to rise depends on the ambient temperature. Mine took just over an hour to rise.

Just before the dough reaches the top of the case, preheat the oven to Gas Mark 5, 190 C, 375 F, making sure that the shelf is in the right position to allow the dough to rise without it being too close to the top of the oven.  

When dough is just peeking above the collar, gently brush the top with melted butter,  and place gently in the oven.  After 10 minutes, brush again with melted butter, and return to the oven, having reduced the temperature to Gas Mark 4, 180 C, 350 F.  Continue to cook for a further 30 to 40 minutes.  Check with a long fine skewer.  Remove from the oven, brush again with melted butter, allow to cool in the tin for about 5 minutes, then remove to finish cooling on a wire rack.  The smell from the baking fills the house with rich smells and is a sure sign that Christmas is on its way.

Keep for up to 2 days wrapped up.  When ready to serve, dredge thickly with icing sugar. 

This is one made a previous year.

It can be used just like Panettone, but has much less butter and eggs.  Would a chunk count as one of your five a way?  Maybe, but that is not the only reasonfor baking this loaf.

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