Being asked to cook something Christmassy in this super-cool microwave/oven/all round genius bit of kit was a bit of a tough call. Mince pies? Nah. What about pannetone? Now, the fermentation and dough proving capability of the oven is insane. I’ve previously made yoghurt using this sorcery (check out the last Samsung blog post) and that worked beautifully, but this is my first time with dough in it. The trick is that the oven keeps a constant climate, perfect for the proving process – so no more proving in the airing cupboard next to the towels for me. Pannetone is one of those things where the better the prove the better the bake.
Pannetone can be a really time-consuming process and the Italian bakers who are really into this festive treat, given as a gift at Christmas to close friends, take days creating the perfect batter and dough. Not only that, but I haven’t got a pannetone tin, so what about a pannetone-inspired Christmas loaf?
The recipe I’m using suggests taking nine hours, but can I get it down by not asking so much rise from the dough?
So the first of three proves is the initial yeast batter (125g extra strong flour, 75g caster sugar, 7g sachet of dried yeast mixed with 2 large free range eggs and 3tbsp warm water) and this I put in on the cake batter setting, which takes 50-minutes to prove. I watched it spinning majestically in the Samsung and when it started showing growth and bubbles, I removed it for part two.
Can I just add that the stronger the flour the better, I was using the amazing offering from Carr’s. I went on a mission to the Carr’s mill in Silloth, Cumbria. They make flour for the pros (of which I am most definitely not). More later on Carr’s and their unique process.
Next I added two egg yolks, a teaspoon of vanilla paste, the grated zest of 2 lemons and an orange and 175g of unsalted, softened butter. I used my fingers to create a big sticky ball of dough with all of the butter blended in. I then put it on the work surface and gradually added the rest of the flour and kneaded until it was a big smooth ball. Back into the Samsung on the bread setting for 60-minutes.
Once it had almost doubled in size I added 50g mixed fruit and 75g candied peel with a little cinnamon and a little nutmeg. I let it rise at room temperature for a further hour and then popped it into the Samsung (yes it bakes as well!) 160 degrees for 35-minutes.
I took it straight out of the loaf tin to the evocative smells of Christmas and let it cool for an hour. A slice with a cup of tea and some good butter and it was perfect; buttery, crumbly and spicy with a chewy texture from the fruit. Magic. The Samsung Smart Oven made it an absolute doddle.
You can also fry chips in it! Next blog coming after Christmas when I did just that!
Happy Christmas and Happy Baking!