Super rich coconut, orange and mango panettone
see you next year, my friend
In a few days, we are going to pack our bags and head to Paris then Marrakech for our holiday vacation. I probably won’t see you much on this blog during that time, which is why I’m throwing you a fat-bomb now to sustain your optimal winter-time figure all the way untill a new year comes. What a new year if one can’t make a diet resolution to fail utterly at?
This is what I call, the Crazy Rich Asian Panettone, lubed up with 12 egg yolks, coconut milk, and an ungodly amount unsalted butter and unrefined coconut oil. This indecent level of fat not only keeps the crumbs sinfully moist, but also provides a backdrop of coconuty aroma where it pairs beautifully with speckles of dried mango and persimmons tinged with orange zests. It could serve as an awesome “self-enrichment” during the holiday seasons but also, as we all secretly desire, as an ill-intended gift for our frenemies whom we would like to see de-shaped on that first depressing day back to the office. Either way, we win.
So see you next year, my friend. You’ve been lovely.
Adapted from a few recipes combined.
- 1 1/2 cup (200 grams) bread flour
- 1/2 cup (125 grams) plain yogurt
- 3 tbsp (45 grams) coconut milk
- 1 1/4 tsp (4 grams) instant dry yeast
- 1 tsp (4 grams) fine sea salt
- 5.6 oz (160 grams) dried mango from Philippines or Thailand
- 4 oz (120 grams) dried persimmon (see note *)
- 1/3 cup (78 grams) coconut milk
- Zest of 1 orange
- Zest of 1/2 lemon
- 1 cup (225 grams) coconut milk
- 2 1/2 tbsp (25 grams) instant dry yeast
- 5 cups (655 grams) bread flour
- 1 cup (180 grams) light brown sugar
- 12 large egg yolks, egg whites reserved
- 1 tbsp (14 grams) fine sea salt
- 1 tsp vanilla paste or 1 1/2 tsp vanilla extract
- 14 tbsp (185 grams) unsalted butter
- 6 tbsp (78 grams) unrefined coconut oil
- Shaved almonds and pearl sugar for topping
- Please note that I have made some slight changes in the process that is different from the photo (soaking yeast in coconut milk, or adding butter gradually instead of all at once and etc), so make sure you refer to the instructions and not the photographs. Start this recipe two days before serving. It sounds long but don't worry. Most of it is just leaving it alone.
- STARTER DOUGH (2 days before): For this recipe, you'll need a stand-mixer that has at least 12 cups/ 1 1/2 L capacity. With a dough-hook attachment, mix all the ingredients under "Starter Dough" on low until evenly combined. Then knead on medium-high speed for 5 minutes until very elastic and smooth. Transfer to a bowl and cover with plastic-wrap and let rise for 3 hours in room-temperature (around 72 F/22 C) until more than doubled. Deflate it by kneading it slightly again, then cover and transfer to the fridge to sit from overnight to 24 hours before using.
- SOAKING DRIED FRUITS (2 days before): With a scissor, cut dried mango and persimmon into 1/2" (1.5 cm) chunks. Mix the dried fruits inside a bowl with coconut milk, orange and lemon zest. Cover with plastic-wrap and let sit in the fridge from overnight to 24 hours before using.
- PANETTONE DOUGH (1 day before): Stir in instant dry yeast with coconut milk, and let sit for 10 minutes just to hydrate (don't have to be foamy). In a stand-mixer bowl with dough hook attachment, add the coconut milk-yeast mixture, bread flour, light brown sugar, egg yolks, fine sea salt and vanilla paste. Knead on low for 5~6 minutes, scraping the bowl as needed, until a moist and even dough forms, then knead for another 3~4 minutes until the dough is still very sticky but has taken on some elasticity. At this stage the dough is quite a lot to handle for a home-mixer, so we are going on low speed to avoid overheating the machine.
- Add the starter dough, and knead again on low for 15 minutes, until the dough is very elastic and smooth. It should still be sticky, but elastic enough to be pulled away from the bowl while the machine is running.
- Now, with the machine running on low, add the unsalted butter and unrefined coconut oil (in no particular order), 2 tbsp at a time. You don't have to wait for the butter to fully incorporate before adding the next, but allow 1 minute or so in between each addition. Continue to knead on low, scraping the bowl as needed, until all the butter and coconut oil is fully incorporated into the dough. Now that the dough is softened enough by the fat, turn the speed to medium-high and knead for 10 minutes until the dough is extremely elastic, smooth and shiny. During kneading, the dough may climb up the dough-hook. Make sure you scrape it down so the dough doesn't get entangled into the machine.
- Now add the dried fruits mixture and knead until combined. Transfer the dough into a container 3-times the size of the dough, cover with plastic-wrap, and let rise at room-temperature for 3~5 hours until more than doubled (about 250% of its original size). If your home is cold, this may take longer.
- There's no need to flour the counter. Deflate the dough and scrape it onto the countertop, and divide into 3 equal portions (or 9 if you are making mini panettone). Grab a corner of the dough and fold it over itself, then do it 3~4 times again from different corners and directions. Invert it so the seam-side is facing down, then shape it into a smooth round ball. Transfer it into a panettone paper mould, and repeat with the rest of the doughs. Cover each mould with plastic-wrap, and let rise again at room-temperature for 3~5 hours until fully doubled again.
- TO BAKE: Preheat the oven on 365 F/185 C. Brush the surface of the dough with reserved egg whites, then sprinkle with enough shaved almonds and pearl sugar to cover. Bake no more than 2 large or 4 mini panettone at a time, on the middle-lower rack, for 15 minutes. Lower the heat down to 320 F/160 C, and bake for another 30 minutes for large panettone, or 25 minutes for mini panettone.
- Once the panettone is out of the oven and still in the mould, pierce two long metal or wooden skewer through the very bottom of the panettone, then hang it upside down (see photo). This prevents the panettone from deflating during resting. Leave it overnight or at least for 12 hours like this before serving, not only for optimal shape but also for the flavors to develop and mingle. Dust with powdered sugar to make it pretty.
* Good dried persimmons supposed to be semi-soft and moist, kind of like a softer dried apricot. If unavailable, you can substitute with dried dates, raisins, or more dried mango.