Panettone

Panettone




Note- my Image is my panettone garnished with chocolate and vanilla fresh cream, strawberries and candied orange. 

This classic panettone recipe requires some careful timing and a bunch of patience, but the result is well worth it. Panettone is a true symbol of Italian Christmas , complex, subtle, aromatic and simply delicious.
Allow at least 1 week to prepare your starter as well as get your pantettone moulds etc 

For this recipe you will need some specialist kit, including:

– Temperature probe for measuring the dough.

– A standing mixer.

– Panettone cases, available from specialist online retailers.

– Knitting needles or thin wooden dowelling for suspending the panettones upside down after baking.

- Natural yeast, this is a sourdough started which you can find a recipe here or ask a local bakery to buy some from them. https://www.allrecipes.com/recipe/17513/no-commercial-yeast-starter/

FIRST REFRESH

  • 20g of strong white flour
  • 20g of natural yeast
  • 9g of water

SECOND REFRESH

  • 40g of strong white flour
  • 40g of natural yeast
  • 17g of water

THIRD REFRESH

  • 80g of strong white flour
  • 80g of natural yeast
  • 34g of water

FIRST PANETTONE DOUGH

  • 400g of strong white flour
  • 170g of butter, soft
  • 190g of natural yeast, from the third refresh
  • 200g of egg yolk
  • 150g of water, at 28C
  • 175g of caster sugar

SECOND PANETTONE DOUGH

  • 100g of strong white flour
  • 35g of caster sugar
  • 60g of egg yolks
  • 60g of butter, soft
  • 16g of honey
  • 12g of salt
  • 1/2 vanilla pod, Tahitian, seeds scraped
  • 1/2 orange, freshly zested
  • 1/2 lemon, freshly zested
  • 200g of candied orange zest, 1cmx1cm
  • 200g of raisins

ICING

  • 40g of white almond flour
  • 40g of hazelnut flour
  • 120g of caster sugar
  • 9g of soft flour
  • 2g of cocoa powder
  • 3g of cornflour
  • 50g of egg white
  • almonds, to garnish
  • pearl sugar, to garnish

    Method

    1
    To begin, start making a mother dough - it’s best to do this at 6am the day before serving. Mix all of the ingredients for ‘natural yeast, first refresh’ in a stand mixer fitted with a dough hook and stir for 7 minutes, making sure the temperature of the dough does not exceed 27°C. Allow to rise for 3 hours at 27°C until tripled in volume
    2
    At approximately 10am, mix all of the ingredients for the ‘second refresh’ in the stand mixer with the first set of dough, stirring for 7 minutes. The final dough should reach a max temperature of 27°C. Leave to rise for 3 hours at 27°C until tripled in volume
    3
    At approximately 2pm, repeat the process with the mixture of ingredients for the third refresh, stirring for 7 minutes with the final dough reaching 27°C. Leave to rise for 3 hours at 27°C until tripled in volume. The resulting dough is the 'mother dough' for your panettone
    4
    That night (at around 6pm) make the first panettone dough. Melt the caster sugar in the water over a low heat, then add the flour and half of the egg yolks
    5
    Combine in a stand mixer and mix thoroughly to obtain a smooth and elastic dough. Add the mother dough from the third refresh and the remaining egg yolks, mixing until combined. Finish by adding the soft butter a little at a time. The final dough should be at a temperature of 26°C
    6
    Leave to rest and triple in volume for 12 hours at 27°C
    7
    At 7am the next day, make the second panettone dough by mixing the first dough with the flour in a stand mixer. Knead for about 15 minutes. If the dough is very thin, you may need to add a little more flour
    8
    Add the sugar and egg yolks in 3 additions, allowing to combine before the next addition each time
    9
    Add the honey, vanilla seeds, orange and lemon zests. Once combined, add the salt and mix for another 3 minutes
    10
    Gradually add the soft butter a knob at a time and mix until smooth, shiny and elastic. Mix together the candied oranges and raisins and add to the dough. Allow to rest for one hour at 27°C
    11
    At approximately 8.30am, divide the dough in half – each piece should weigh about 1050g. Roll each piece twice and place in the panettone moulds. Leave to rise for another 6 hours at 27°C
    12
    At around 3.30pm, preheat the oven to 170°C/gas mark 3.5
    13
    To make the icing, blend all of the ingredients with a hand blender and use to glaze the panettone. Sprinkle with almonds and pearl sugar
    14
    Bake until the inner part of the panettone reaches 94°C, then remove from the oven and leave to hang upside down by inserting a knitting needle or long piece of dowling through the bottom of the panettone and suspending it. Leave for 12 hours before serving
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