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Best Italian Panettone. Original recipe

Chocolate chip chocolate cookie recipe
20 novembre 2020

Panettone

Original italian recipe of the best panettone ever
Prep Time 3 h
Cooking Time 50 min
Resting time 2 d 20 h 10 min
Total Time 3 d
Course Dessert
Cuisine Italian
Portions 2 Panettone of 1kg

Equipment

  • 2 Large Baking paper moulds for Panettone

Ingredients
  

Biga

  • 32 g Flour T55
  • 15 g water
  • 0,4 g Fresh yeast

Aromas

  • 34 g honey
  • 1 zest Orange
  • 46 g clarified butter

First dough

  • 112 g flour T55
  • 17 g egg yolk
  • 12 g sugar
  • 40 g Butter
  • 4 g fresh yeast
  • 50 ml water

Second dough

  • 112 g Flour
  • 56 g egg yolk
  • 12 g sugar
  • 56 g butter
  • 12 g milk
  • 25 ml water
  • 4 g Fresh yeast

Third dough

  • 500 g Flour
  • 168 g egg yolk
  • 212 g Heavy cream
  • 45 ml water
  • 145 g sugar
  • 23 g honey
  • 7 g salt
  • 84 g butter
  • 46 g clarified butter mix
  • 14 g cocoa butter
  • Aroma mix Prepared the previous day
  • 450 g raisins Marinated in the alcool of your choice

Icing

  • 80 g Almond flour
  • 120 g Icing sugar
  • 9 g flour
  • 50 g egg whites
  • Almonds & pearl sugar to garnish

Instructions
 

Biga

  • In a stand mixer fitted with the dough hook, combine the flour, water & yeast. And let it rise at 18 degrees celcius for 16 hours

Aroma

  • Mix together honey, orange zest and clarified butter

Raisins

  • Marinate the raisins over night with alcool like rhum, cachaça....

First dough

  • Dissolve the sugar in the water, add the egg yolks, flour, yeast and biga and start kneading, continue for about 15 minutes, then add the butter and knead until you get a dry and elastic dough. Leave to rise for about two hours at 28 ° C, until doubling the initial volume. Then proceed to the second dough.

Second dough

  • Dissolve the sugar in the milk and water, add the egg yolks, flour, yeast and 1st dough and start kneading, continue for about 15 minutes, then add the butter and knead until the dough is dry and elastic. Leave to rise for about two hours at 28 ° C, until doubling the initial volume. Then proceed to the third dough.

Third dough

  • Put the 2nd dough, the flour, the cream and the egg yolks in the planetary mixer, turn for a few minutes and if the planetary mixer struggles to work the dough (this depends on the flour used and also on the machine itself), immediately add the sugar and invert sugar (or honey), water (a little at a time) and work until you get a good string, add the salt and string again. Now add the butter mixture, a little at a time and without stopping the machine, add the flavoring for panettone. Knead for 7/8 minutes or in any case the time necessary to obtain a dry and well-tied dough. Add the fruit mix and turn for 1/2 minutes.
  • Place the dough in a container, cover, let it rise and then let it mature in the refrigerator for at least 12 hours. Remove the dough from the refrigerator, bring it back to room temperature, then leave it warm for an hour at 28 ° / 30 ° C. Form the pieces * and proceed with the final leavening.

Final fermentation

  • After having formed the pieces, leave the dough at room temperature, uncovered, for 15/20 minutes, then pirlare (give a spherical shape, tightening the dough well underneath) and arrange in the baking cups to rise, covered with cling film, at 28 ° C for 5/6 hours or in any case until the mixture has almost reached the edge of the mold.

Icing

  • To make the icing, blend all of the ingredients with a hand blender and use to glaze the panettone. Sprinkle with almonds and pearl sugar

Baking

  • Preheat the oven to 160/165 ° C in static mode.
  • Bake and place the plate on the lowest point of the oven to prevent the Panettone from burning when you touch the oven resistances (the dome will grow a lot if you have done everything correctly).
  • For the first 45 minutes, never open the oven, subsequently, if in your opinion the Panettone is almost cooked, insert the probe of a thermometer straight into the center of the Panettone, if it measures 94/96 ° C the cake will be cooked and can be out of the oven. If you do not have an adequate thermometer, usually for a 1kg Panettone it cooks in about 60 minutes; a 750g Panettone in about 50 minutes; a 500g Panettone in about 40 minutes.
  • When cooked, remove from the oven and promptly pierce the base with two knitting needles (or with the special pins), turn over (put upside down) and leave in this way until completely cooled.
  • Leave for another 10 hours at room temperature and then place the Panettone in a plastic bag; close well and keep for a week at most.

Notes

Planning
BIGA at 20:30
1st DOUGH 12:30 
2nd DOUGH 15:00
3rd DOUGH at 17:30
END OF 3RD DOUGH 18/18: 30
FINAL LEAVENING at about 6:30 the next morning.
Keyword panettone
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