About this recipe

Train the yeast in the days before preparing the panettone to make it “stronger” and already use the flour
that you will use later for the recipe.

ingredients

  • 110g sourdough
  • 1,7dl water
  • 180g sugar
  • 465g bread flour
  • 10 egg yolks
  • 265g butter
  • 30g honey
  • 1 tablespoon of vanilla essence
  • 150g raisins
  • 25g Marsala whine
  • 30g of butter
  • 1 organic orange
  • 1 organic lemon
  • 140g candied fruit
    (better 40g cedar, 100g orange)
  • vegetable oil
  • 5g salt

Serves

3 x 500g panettone molds or 2 x 750g panettone molds

Preparation

40 minutes

Rising

24 hours

Cooking time

35-45 minutes

Making

Prepare the sourdough, water, 100 g of sugar, 310 g of flour, 5 egg yolks and 120 g of butter, ready to use.

Break up the sourdough, put it in the mixing bowl with water, 1 tablespoon of sugar and about 6-7 tablespoons of flour. Mix with the leaf beater, then add another 5-6 tablespoons of flour, knead again, then add 1 egg yolk, a little sugar and a little flour.

Continue following always the same yolk-sugar-flour order. Then add the soft butter into very small pieces; add very little at a time and check that it is absorbed before joining the other. Occasionally remove the leaf, turn the dough over and continue. Put the dough in a large greased bowl and leave it, covered with cling film, to rise for about 15 hours, it should at least double, triple the volume. 

Soak the raisins with Marsala and 5 tablespoons of water for 30 minutes, while grating the orange and lemon rind (only the colored part). Drain the raisins and keep aside 25 g of the flavored water.

Brown the butter with the grated peel, then add the candied fruit and the raisins and let them brown just the time they release their aroma.

Prepare the raisins water, 80 g of sugar, 5 egg yolks, 160 g of flour, 30 g of honey, 115 g of butter, 1 tablespoon of vanilla essence and 5 g of salt ready to use.

Take back the dough and work it with the hook beater and the raisins water; add 1 tablespoon of sugar, kneaded, then incorporated, always in the same order, yolk-sugar-flour and with the last yolk add the salt.

Pour the honey into a very thin thread, letting it come down along the edge of the kneading bowl, then add the soft butter into very small pieces; add very little at a time and check that it is absorbed before joining the other. Remove the hook from time to time, turn the dough over and continue. Complete with the vanilla poured flush. 

Heat the mix of candied fruit and grated peel over a very low flame, add it to the dough distributing it on the surface and slowly pull the hook: it will only serve to mix the mix with the dough.

Grease a large chopping board or a work surface, gently pour the dough, roll it into a rectangle, fold the upper third towards the center and the lower third above the one just folded. Leave covered for 30 minutes. Divide the dough of the desired weight: 550 g for the 3 forms of 500 g and 825 g the 2 forms of 750 g (it is always necessary to calculate 10% more weight). Round the pieces of dough by passing the back of the hand between the dough and the work surface with a rotary motion and let them rest for another 30 minutes, covered with cling film.

Gently place the dough in the molds of low panettone paper and let it rise for about 7 hours or until it reaches the edge covered with cling film in a warm place. Leave the panettone in the air for about a quarter of an hour so that the surface is dried just forming a film and then make a star cut with a razor blade sharp starting from the center and reaching 1-2 cm from the edge. You have to engrave the superficial part until you see the lighter and softer dough underneath.

Bake at 180° for 35 minutes for the 500g forms and for 45 minutes for the 750g forms. Fig.8 When the panettone are just out of the oven, stick them with two irons sticks in horizontally and leave them upside down until completely cooled (it will take approximately 8 hours). You can place the panettone between a pile of books or between two chairs. When you are sure that the panettone are cold, close them in plastic bags (from freezer or those suitable for food), they will remain soft for about 15 days.

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