Panettone Recipe
Category: Leavened Breads
Servings: 10
This traditional Italian Panettone is the perfect treat for special occasions, combining a rich, fluffy texture with a delightful mixture of candied fruit and aromatic citrus zest. With its delicate sweetness and buttery flavor, it’s an iconic dessert often served during Christmas and New Year’s celebrations. Below is an elaborate step-by-step guide on how to make a delicious, homemade Panettone.
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 250g |
| Sourdough Starter (Lievito Madre) | 65g |
| Water | 125g |
| Butter | 70g |
| Sugar | 65g |
| Malt | 2g |
| Egg Yolks | 50g |
| Manitoba Flour (Second Portion) | 62g |
| Sugar (Second Portion) | 50g |
| Butter (Second Portion) | 40g |
| Egg Yolks (Second Portion) | 50g |
| Raisins | 150g |
| Fine Salt | 2g |
| Vanilla Bean Pod | 1 |
| Acacia Honey | 16g |
| Candied Citron | 30g |
| Candied Orange | 70g |
| Orange Paste | 75g |
| Mandarin Paste | 30g |
| Lemon Paste | 20g |
| Butter (Third Portion) | 20g |
| Mandarins | 250g |
| Sugar (Third Portion) | 125g |
Instructions
Step 1: Prepare the First Dough
- Begin by creating the first dough. In a large mixing bowl, combine the malt with 65g of sugar. Whisk them together until the sugar dissolves.
- Gradually add 250g of Manitoba flour all at once. Mix well until the dough begins to take shape. This should take about 5 minutes.
- Transfer half of this dough into your stand mixer, using the dough hook attachment. Let the mixer run, scraping down the sides of the bowl with a spatula as necessary. Continue mixing until the dough is smooth.
- Once the dough is smooth and firm, gradually add the remaining butter and egg yolk mixture in two portions, allowing each portion to be fully absorbed before adding the next.
- Knead the dough until it becomes smooth and elastic, then shape it into a round ball.
- Place the dough into a glass bowl, cover it with plastic wrap, and let it rise until doubled in size.
Step 2: Make the Second Dough
- After the first dough has risen, transfer it back to the stand mixer. Add the remaining 65g of Manitoba flour and the seeds from the vanilla bean pod.
- Mix on medium speed until the flavoring has been fully absorbed into the dough. In the meantime, prepare a second butter and egg yolk mixture by combining 40g of butter and 50g of egg yolks. Add this mixture to the dough in two stages, just like the first dough.
- Once the dough becomes elastic, add 50g of sugar and a pinch of salt. Allow the mixer to continue working for a few minutes.
- Once incorporated, add the remaining butter in two more stages and continue mixing until the dough is well-formed and slightly sticky.
- Soak the raisins in warm water for a few minutes, then drain well.
- In a separate bowl, mix the raisins with candied orange and citron. Stir to ensure they are evenly distributed.
- Perform a test for dough elasticity by pulling a small piece of dough and stretching it. If it forms a thin sheet without tearing, the dough is ready.
- Gently fold in the fruit and zest mixture, ensuring it is well distributed through the dough. Let it rest for about 20 minutes under a cloth.
Step 3: Shaping the Dough
- After the rest period, turn the dough out onto a floured surface. Give it a few folds to shape it and redistribute the air.
- Weigh out 1050g of dough and form it into a smooth ball. Place it into a 1kg panettone mold (22 cm diameter, 8 cm height).
- With the remaining dough, form two smaller panettone buns using muffin molds.
- Preheat your oven to 35°C (95°F), then turn it off. Place the dough-covered panettone into the oven and let it rise under a glass dome or cover. Let it rest until it has doubled in size and a light crust has formed on the surface.
Step 4: Baking the Panettone
- After the dough has risen, make a cross-shaped incision on the top using a sharp knife.
- Bake in a preheated oven at 175°C (350°F) in static mode for approximately 50 minutes. After 20-25 minutes, remove the smaller panettoni from the oven and continue baking the larger one for the remaining time.
- Once baked, remove from the oven and immediately insert two metal skewers into the panettone to help it cool upside down.
- Allow the panettone to cool completely overnight in this position.
Step 5: Preparing the Fruit Pastes (Optional)
If you wish to make your own citrus pastes, here’s how:
- Mandarin Paste: Start by washing and peeling the mandarins. Place them in a pan, add sugar, and cook on low heat for 35-40 minutes until soft. Let cool slightly and blend until smooth.
- Repeat this process for orange and lemon pastes if desired, substituting the mandarins with oranges or lemons.
Conclusion
Your homemade Panettone is now ready to be enjoyed! This fluffy, aromatic bread, infused with citrus and studded with candied fruits, will surely be a hit during the holiday season. Remember, patience is key with this recipe, but the results are well worth the effort. Enjoy your delicious, homemade panettone with family and friends!
