Step by step recipe:
- 5 min.
- 5 min.
- 25 min.
- 12 hoursGather the dough into a ball, wrap in plastic film and leave to rise for about 12 hours, until tripled in volume.
- 30 min.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.
- 5 min.
Second dough mixing
Add 60 g flour and the aromatic mixture to the dough you have already prepared, then start kneading on slow speed.
- 10 min.Knead until fully absorbed (about 10 minutes).
Add 5 g fine (or table) salt and continue kneading until this is mixed in.
- 7 min.Add 60 g caster sugar a little at a time and knead until completely mixed in.
- 12 min.Add 80 g egg yolk two at a time and mix in.
- 7 min.Add 90 g butter and mix in.
- The dough should be very smooth by now, but add a little water if necessary (45 ml or 1.5 fl oz maximum).
- 5 min.
Add the fruit
Finish by adding the rehydrated 120 g raisins and 120 g candied fruit (mixed citrus peel is best)...
- ...and mix well.
- 15 min.Tip the dough out onto the worktop, gather into a ball and leave to rest, covered with a plastic sheet, for 15 minutes.
- 5 min.
- 8 hoursPress 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.
- 3 min.
Cooking and resting
Preheat the oven to 340°F (170°C).
Score the top of the dough in a cross pattern...
- ...and slip small knobs of butter into the cross cuts.
- 1 hourBake for about 1 hout, ideally until the centre of the panettone reaches 201°F (94°C). Check this with an electronic thermometer.
- 5 min.When the panettone is cooked, turn it out while it is still hot and push 2 long skewers through the base...
- 2 hours...and hang it upside down from them like this.
Leave to rest in this position for at least 2 hours.
- Your panettone is ready and now you can enjoy a well-deserved treat!
Remarks:As with any emblematic dish, you will find one or more recipes described as "the real Italian recipe", each claiming to be authentic. I would take my hat off to anyone who could sort the "right" one out from among them. That said, the Italian lady from whom I learned this recipe assured me that, whatever else might be in it, there is no yeast in a panettone, just leaven - always.
Source:Eva and claudio
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