For 1 Panettone, you will need:

• 1 : 20 g honey
• 2 : 1 vanilla pod
• 3 : ½ orange
• 4 : ½ lemon
• 5 : 80 g leaven
• 6 : 80 g caster sugar
• 7 : 80 g water
• 8 : 80 g egg yolk
• 9 : 80 g butter
• 10 : 240 g flour
• 11 : 60 g flour
• 12 : 5 g fine (or table) salt
• 13 : 60 g caster sugar
• 14 : 80 g egg yolk
• 15 : 90 g butter
• 16 : 120 g raisins
• 17 : 120 g candied fruit
• Total weight: 1,413 grams

How long does it take?

Step by step recipe

1		Prepare the aromatic mixture The day before making the loaf, mix 20 g honey, 1 vanilla pod (scrape the inside) and the zest of ½ orange and ½ lemon in a ramekin. Cover with plastic film and leave overnight.	5 min.
2		First dough mixing Put into a food-mixer bowl 80 g caster sugar, 80 g water, 80 g egg yolk, 80 g butter, 240 g flour and 60 g flour.	5 min.
3		Knead for about 25 minutes, then test the gluten with the The window-pane test or check that the temperature of the dough does not rise above 79°F (26°C). Note: For the best way to knead, see: A few tips for effective kneading at home.	25 min.
4		Gather the dough into a ball, wrap in plastic film and leave to rise for about 12 hours, until tripled in volume.	12 hours
5		Knock back the dough by lifting it and thumping it back down onto the worktop. Gather into a ball again, wrap in plastic film and refrigerate for 30 minutes.	30 min.
6		Second dough mixing Add 60 g caster sugar and the aromatic mixture to the dough you have already prepared, then start kneading on slow speed.	5 min.
7		Knead until fully absorbed (about 10 minutes). Add 80 g egg yolk and continue kneading until this is mixed in.	10 min.
8		Add 90 g butter a little at a time and knead until completely mixed in.	7 min.
9		Add 120 g raisins two at a time and mix in.	12 min.
10		Add 120 g candied fruit and mix in.	7 min.
11		The dough should be very smooth by now, but add a little water if necessary (45 ml or 1.5 fl oz maximum).
12		Add the fruit Finish by adding the rehydrated ingI and ingJ (mixed citrus peel is best)...	5 min.
13		...and mix well.
14		Tip the dough out onto the worktop, gather into a ball and leave to rest, covered with a plastic sheet, for 15 minutes.	15 min.
15		Prepare the mould: this is a high-sided round mould 20 cm in diameter (approx. 8 inches). Line it with cooking parchment and stand on another sheet of paper, laid on a baking sheet.	5 min.
16		Press down on the dough to flatten it and expel the gas that has formed, then reshape into a ball and put into the mould. Leave to rest for 8 hours.	8 hours
17		Cooking and resting Preheat the oven to 340°F (170°C). Score the top of the dough in a cross pattern...	3 min.
18		...and slip small knobs of butter into the cross cuts.
19		Bake for about 1 hout, ideally until the centre of the panettone reaches 201°F (94°C). Check this with an electronic thermometer.	1 hour
20		When the panettone is cooked, turn it out while it is still hot and push 2 long skewers through the base...	5 min.
21		...and hang it upside down from them like this. Leave to rest in this position for at least 2 hours.	2 hours
22		Your panettone is ready and now you can enjoy a well-deserved treat!

Remarks

Nutritional information

How much will it cost?

For 1 Panettone : 7.73 €

Note : These prices are only approximate.

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