Easy to follow steps panettone recipe. Your holidays will never be the same!
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Panettone Recipe
Makes Three 1.7 lb. (800g) or 30 Individual Panettone / 2.6 ounces each (80g). Make 4 days Ahead.
Panettone is the traditional Italian Christmas cake par excellence, and its birth is attributed to the city of Milan in the Middle Ages, although there are many legends surrounding its history. Whatever its origins, panettone is now highly regarded throughout Italy, France and the rest of the world – particularly as a gift at Christmas. Ultimately, it is baked in a 6.7×4½ inch (17×11.5cm) tall cylindrical paper mold, which gives the panettone its signature tall, round shape. You can also use a coffee can or a 7×3 inch (18×7.5cm) or individual paper molds.
The cake usually is served a day after it has been baked with coffee, tea or sweet dessert wine. Its flavor and texture also make it ideal for French toast or bread pudding.
The ideal temperature of your kitchen when making bread should be around 75/80ºF (24/27ºC).
Starter (Fermented Dough). Make a Day Ahead
0.6 cup (150ml) room temp water
4 grams active dry yeast or 8g fresh yeast
1 tsp (4g) salt
0.8 cup (200g) all-purpose flour
Method
In a stand mixer fitted with the hook attachment. Combine water and yeast first then add flour and salt. Mix in low speed for 3 minutes and 5 minutes on medium speed until smooth. Form a ball and transfer dough to a greased plastic container, cover with wrap and let rise until very puffy for about 3 hours. Punch down the dough and shape into a ball and refrigerate overnight or at least for 10 hours. Take the starter out and let sit on the counter for 2 hours before starting the panettone dough mixing process.
Marinated Dried Fruit Mixture / Make a Day Ahead
8 ounces (240g) dried raisins
6 ounces (180g) candied orange peel, diced (to order online) / or use 4 orange zests
6 ounces (180g) candied lemon peel, diced (to order online) / or use 3 lemon zests
1/3 cup (80ml) dark rum or orange juice.
2 orange and lemon zest can also be added as well as flavorings.
Method
Combine all ingredients together and refrigerate overnight.
Panettone Dough
1 ounce / 4 packets (30g) active dry yeast* or 2 ounces (60g) fresh yeast
3 Tbsp (50ml) warm milk.
*No need to activate yeast in liquid if using instant yeast (add it directly into dry ingredients) and save milk and add it to the dough.
10 ounces (300g) starter
4.7 cups (700g) all-purpose flour
0.9 cup (190g) granulated sugar
2 vanilla beans, scrap out the seeds or 1 tsp (5ml) vanilla extract (optional)
1 Tbsp (14g) salt
0.8 cup (200ml) whole milk, chilled
12 egg yolks (200g), chilled
20 Tbsp (300g) unsalted butter, softened but not melted
Marinated dried fruits mixture, chilled.