Bonus Mushroom Panettone

It's up to you.

15 detailed steps, from preparation to service.

1. Prepare fruits, eggs and weighs

   Weighing 450 g of strong bread flour or T45, 8 g of dry yeast, 100 g of sugar and 5 g of salt. Cut 140 g of soft butter into cubes for the dough and keep the 10 g of butter from the top apart. Cut the 100 g of candied orange peel into small dice. Wash and dry the untreated orange, then graze only the colored part of its skin; also prepare the 120 g of raisins and the vanilla teaspoon.

2. Tie the milk and break the three eggs

   Measure 150 ml of milk and heat it to about 30 °C in a small saucepan, without boiling it. Break the 3 medium-sized eggs one by one into a small bowl, check for any shell, and then beat them with a fork for 30 seconds. Prepare the robot with its hook. If your yeast requires rehydration, follow the instructions with some of the milk already measured, without increasing the 150 ml.

3. Knead a first dough for ten minutes

   Pour flour, yeast, sugar and salt into the bowl of the robot and briefly mix the dry ingredients. Add warm milk and beaten eggs. Rotate at low speed for 2 minutes to collect the dough, then continue for about 8 minutes at slow to medium speed. Scrape the bowl if necessary; the dough must become more homogeneous and begin to stretch when the hook raises it.

4. Stir in butter three times

   Mentally divide the 140 g of butter into three servings and add the first while the robot spins slowly. Wait until it is incorporated before adding the next one, then the last one. Knead for another 10 to 15 minutes in total, stopping once to scrape the walls. The paste must become shiny and elastic; a small portion gently stretched between the fingers forms a thin membrane before tearing. It remains sticky: does not correct its texture by pouring additional flour.

5. Add the fruit without tearing the dough

   Add the 120 g of raisins, the 100 g of candied orange, the zest of orange and the teaspoon of vanilla. Crochet mixture at minimum speed for 1 to 2 minutes, just until the fruits are distributed. Stop as soon as it is done so as not to crush the fruit. With a spatula, return the pieces left at the bottom to the dough and form a regular mass.

6. Double the volume

   Cover the bowl with a clean cloth or lid and place it in a temperate place, around 24 °C, without air current. Let rise for about 2 hours, until the dough has doubled in volume. Take a picture of the starting level or mark it on the bowl for easy comparison. If the room is cooler, wait for the doubling rather than following the hour to the nearest minute.

7. Form a ball and fill the paper mold

   Lay the 1.5 kg panettone paper mold on a baking tray; it will remain on this baking tray while growing and cooking. Gently press on the dough to chase the biggest bubbles, then bring its edges back to the center with a spatula. Turn it over to place the folds underneath and get a rounded top. Place this ball in the mold, in the center, without adding butter to the paper and without tamping the fruit.

8. Let the dough approach the edge

   Cover without squeezing and let rise 1 h 30 to 2 hours at mild temperature. The dough should rise up to about 2 cm from the edge of the mold; in a mold of different format, especially monitors the swelling and does not wait for it to overflow. Towards the end of this shoot, preheat the oven to 170 °C in conventional oven setting (no fan) and place the oven rack in the bottom third. Then move the plate slowly so that the dome does not fall.

9. Grind and lay the butter from the top

   Remove the protection from the mold. With a fine sharp blade, draw a shallow cross on the top, without cutting the entire thickness of the dough or pressing on it. Drop the 10 g of butter reserved for the center of the cross. Immediately bake the baking tray in the hot oven; do not stir the paper mold at this point.

10. Cook and control the center at the probe

    Leave to cook 45 to 55 minutes. After about 25 minutes, if the dome is already golden, cover with baking paper to slow browning, keeping the paper clear of the heating element. From 45 minutes, push the probe into the central part of the brioche, without touching the plate. It should indicate about 93 ° C; if the heart is colder, extend in increments of 5 minutes by monitoring the color.

11. Cool the brioche before decorating

    Take out the plate with oven gloves and place the panettone, always in his paper, on a wire rack. Let it cool for at least 2 hours, more if it stays lukewarm in the center. Do not remove the paper and do not cut the brioche while it is hot: its crumb would end up stabilizing by crashing. This yeast recipe gives a brioche; it does not claim to reproduce a dough long fermented with leaven.

12. Separate the red chocolate and white peas

    Chop the 170 g of white chocolate with a knife and put them in a small, perfectly dry bowl. Pour 2 cm of water into a saucepan and simmer gently, then lower the heat. Place the bowl above: its bottom should not touch the water. Stir with a spatula until only a few small pieces remain. Remove the bowl from the heat and keep stirring so the residual heat melts them. Wipe the bottom of the bowl; no drop of water should fall into the chocolate. Weigh 40 g of melted chocolate in a small bowl and keep them white. The remaining 130 g are destined for the red dome. Add the fat-soluble red colorant to this portion in small steps, without exceeding the intended 2 g or the manufacturer's dose, and mixes between each addition up to the desired color.

13. Check the cooling and protect the sides

    Place the panettone on its serving dish and touch the dome as well as the base: they must be completely cold. Leave the paper of the mold around the bottom part to protect it during the decor. Prepare a small spatula and keep the reserved white chocolate bowl within reach. The red will be spread only on the domed top; the sides will remain visible brioche.

14. Spread the red hat on the dome

    Place the 130 g of red chocolate at the top, in two or three small portions. Spread them with the spatula from the center to the edges of the dome, without descending to the flanks. Stop before the edge and let the chocolate only make short runs if its texture allows it. Let it thicken for 5 to 10 minutes: the surface should hold in place before receiving the white peas.

15. Place five large white peas and let it take

    Divide the remaining 40 g of white chocolate into five small portions, then spoon them over the well-spaced red dome. Round each portion with the back of the spoon, without mixing it with red or adding small extra dots. Let it take about 40 minutes in a cool room. Then remove the paper when serving and cut the brioche gently with a bread knife, keeping the bare sides visible.