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Panettone

Name: Panettone
Prep time: 24 h 19 min
Cook time: 1 h
Total time: 25 h 19 min
Yield: 1 Panettone
Cuisine: French
Ingredients: 20 g honey; 1 vanilla pod; ½ orange; ½ lemon; 80 g leaven; 80 g caster sugar; 80 g water; 80 g egg yolk; 80 g butter; 240 g flour; 60 g flour; 5 g fine (or table) salt; 60 g caster sugar; 80 g egg yolk; 90 g butter; 120 g raisins; 120 g candied fruit

Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit.

The recipe is a bit complicated but, above all, it takes time, a great deal of time...

163 K 4.6/5 (30 reviews)682648

Duration

1 day 1 hour 20 min.

Difficulty

Average

Last modified on: April 15^th 2020

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 Panettone, you will need:

1 20 g honey
2 1 vanilla pod
3 ½ orange
4 ½ lemon
6 80 g leaven
7 80 g caster sugar
8 80 g water
9 80 g egg yolk
10 80 g butter
11 240 g flour
13 60 g flour
14 5 g fine (or table) salt
15 60 g caster sugar
16 80 g egg yolk
17 90 g butter
19 120 g raisins
20 120 g candied fruit
Total weight: 1,415 grams

Times for this recipe

Preparation

1 hour 35 min.

Resting

22 hours 45 min.

Cooking

1 hour

All in all

1 day 1 hour 20 min.

Preparation 1 hour 35 min.

Resting 22 hours 45 min.

Cooking 1 hour

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

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.

Stage 2 - ⌛ 5 min.

First dough mixing

Put into a food-mixer bowl 80 g leaven, 80 g caster sugar, 80 g water, 80 g egg yolk, 80 g butter and 240 g flour.

Stage 3 - ⌛ 25 min.

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.

Stage 4 - ⌛ 12 hours

Gather the dough into a ball, wrap in plastic film and leave to rise for about 12 hours, until tripled in volume.

Stage 5 - ⌛ 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.

Stage 6 - ⌛ 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.

Stage 7 - ⌛ 10 min.

Knead until fully absorbed (about 10 minutes).

Add 5 g fine (or table) salt and continue kneading until this is mixed in.

Stage 8 - ⌛ 7 min.

Add 60 g caster sugar a little at a time and knead until completely mixed in.

Stage 9 - ⌛ 15 min.

Add 80 g egg yolk and mix in.

Stage 10 - ⌛ 7 min.

Add 90 g butter and mix in.

Stage 11

The dough should be very smooth by now, but add a little water if necessary (45 ml or 1.5 fl oz maximum).

Stage 12 - ⌛ 5 min.

Add the fruit

Finish by adding the rehydrated 120 g raisins and 120 g candied fruit (mixed citrus peel is best)...

Stage 13

...and mix well.

Stage 14 - ⌛ 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.

Stage 15 - ⌛ 5 min.

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.

Stage 16 - ⌛ 8 hours

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.

Stage 17 - ⌛ 3 min.

Cooking and resting

Preheat the oven to 340°F (170°C).

Score the top of the dough in a cross pattern...

Stage 18

...and slip small knobs of butter into the cross cuts.

Stage 19 - ⌛ 1 hour

Bake for about 1 hout, ideally until the centre of the panettone reaches 201°F (94°C). Check this with an electronic thermometer.

Stage 20 - ⌛ 5 min.

When the panettone is cooked, turn it out while it is still hot and push 2 long skewers through the base...

Stage 21 - ⌛ 2 hours

...and hang it upside down from them like this.

Leave to rest in this position for at least 2 hours.

Stage 22

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.

Keeping: Several days.

Source: Eva and claudio.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	5 g RDI=8 %	48 g RDI=18 %	15 g RDI=21 %	328 kcal RDI=16 %	1,374 kJ RDI=16 %
Whole recipe	72 g RDI=112 %	690 g RDI=261 %	214 g RDI=294 %	4,636 kcal RDI=232 %	19,412 kJ RDI=232 %