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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.
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Adapted from a few recipes combined.
Ingredients
- 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
Instructions
- 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.
Notes
* 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.
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35 responses to “Super rich coconut, orange and mango panettone”
Thanks for the “fat bomb”, Mandy, and happy travels. “cried managos”? I wish. I think it means “dried”.
Enlightenment, hahahaaa corrected. Thanks!
I hope you continue to have such quality articles to share with everyone! I believe a lot of people will be like to read this article!
This sounds wonderful I love it when you said this is crazy rich Asian panettone ?。I will certainly try this recipe but will replace the coconut oil and dried persimmon with some other dried fruits cuz I personally dont like the smell of coconut oil and do nt like the taste of dried persimmon. Can I replace rice bran oil with coconut oil. Thank you.
Sarah, you can just use all butter instead.
Ah, Pannetone is my current kitchen nemesis. I’ve been trying for ages, to recreate a certain kind of panettone I once had (omg so long ago). Now I only have eyes for this one! Thanks so much for the recipe.
I may still reach for a splash of Strega, though. :)
I’ve been waiting in vain for your asian version of the pannetore. Coconut, orange and mango. Killer combination!
Happy Holidays Mandy, come back with lots of inspiration!
Beautiful, Very imaginative.
A very fine post.
Mandy, do you know how to dry persimmons? My parents have a tree… And is it possible also with the software variety?
Dulcistella, I know that in Asia they peel the persimmons first then dry them outside under the sun on bamboo racks. But I have no idea how long it will take :)
Mandy ,que bueno ese panetone. Voy a hacer solo la mitad porque en Argentina la leche de coco es muy cara.Buenas vacaciones. Perdon pero no puedo escrirte en ingles, traduzco tu pagina
Dried persimmons aren’t available in the Chinese markets here yet do you think dried sweet potato will be ok?
Karen, you can also just use all dried mango or any other dried fruit you like.
Can i make a pannetone paper form by myself? I can not find to buy it
Erika, yes you can line the inside of a ring mould with parchment paper to create a “wall”, which is what I did. But it’s still less than ideal because it lacks the bottom/base. But it does the job.
Wow… This dessert looks so delicious! Thank you for such detailed recipe and beautiful photos, Mandy! I will definitely make this panettone in the nearest future and will tell you about the results.
Happy New Year and Merry Christmas, Mandy!
Hi! Long time lurker, will attempt to post a comment on your fried chicken post (spoiler aleer— loved it!!!) but for now, a clarifying question: coconut cream or coconut milk? From your pictures I deduce coconut cream, and I have a hunch coconut milk will provide too much water content, and not enough fat.
Michlhw, I actually used coconut milk! The butter and coconut oil provided more than enough fat to the dough already lol.
Makasih Min informasinya moga bermanfaat,sukses selalu
It’s an awesome “self-enrichment” during the holiday seasons
I found your blog by chance. It’s amazing great effort. Thank you so much.
I learn so much from you as well! Thank you so much for sharing your helpful information.
Thank you so much for sharing your helpful information. It’s very unique post
Thank you for sharing the recipe! The photos are so great!
I made this over the last few days – very nice, and very light! I couldn’t hang it upside down, though – the large size didn’t have the stuctural integrity for it and started tearing apart when I tried.
Hi. It’s very interesting combonation of flavours. For future making I just would like to know is there any minimum amount of sugar that I can give to have the same results? I just want to cut the brown sugar to the minimum.
Magda, same effect, no. But u can cut it down according to tour own taste ;)
Hi Mandy. Just wondering, but is it possible to make this if my mixer doesnt have the dough hook attachment?
Caroline, then you’ll need to hand knead it’s which will take at least twice the amount of time ;)
Hi Mandy, this looks so good. I just found your site and have already found a heap of recipes I’d like to try! With this Panettone recipe, how do you recommend storing it (room temp, fridge) and roughly how long will it stay fresh for? Does it freeze ok?
Stephanie, I’d say it keeps for a couple days at room-temp. Longer than that I’d say in the fridge for one week, or freezer for longer.
Great, thank you!
This is my third year of making panettone. My KitchenAid Artisan mixer couldn’t handle it well in the past years so I decided to halve the recipe. But I forgot halve the starter dough and I thought I ruined it. It still came out perfectly but less rich/sweet. This recipe has become a yearly ritual. Thanks for posting this keeper.
Dear Mandy,
I have gathered all I need to bake your mango panettone – especially courage (and dried persimmon), but I have a question concerning moulds, I have tin moulds for panettone (good diameter, high enough) but totally unsuitable for the last step of the recipe, piercing the finished panettones with skewer. Do you think it would be ok just to turn the moulds upside down and let the desserts cool in the moulds? Or should I get the paper moulds?
Thank you very much for your opinion.
Katerina
Finally made this after years of eyeing this recipe. Cut it in half and did all of the kneading by hand (which took a while but is doable, I just tried to get it close to passing the windowpane test before adding butter/oil). I couldn’t find the proper kind of persimmon called for in the recipe, so I ended up using the harder sliced dried persimmon which still softened properly after a night soak with a little extra coconut milk. I also didn’t have the foresight to buy panettone paper moulds and ended up successfully making some by hand by folding one origami style following the not very helpful YouTube link below and another by wrapping paper around a large tin of tomatoes and folding the bottom. The origami style worked better / looked better, but both were acceptable. Obviously I didn’t have a metal ring, so I DIYed one with tin foil. Both styles of panettone moulds were stabilized with a few staples and worked fairly well (I don’t even think they needed the tin foil for stabilizing)! The panettone came out great and looked beautiful! It held up well for the overnight upside-down rest and came out with a great texture and flavor the next day. My only concern was that the dough leaked some oil during the rise in the mould (this might be due to the way I made it without a scale and scaled by half). After baking / resting you wouldn’t have known about the oil leak. Other than my tool modifications above I followed the recipe as written.
In spite of me cutting the recipe in half, not having a stand mixer, and not having a scale it came out delicious! Thanks for the lovely recipe!
https://www.youtube.com/watch?v=sGIj4cGFXY8