24H Panettone
Maybe the most beloved Christmas treat in Italy. This recipe is a little bit easier and quicker than the traditional recipe. But in the end you get a soft and delicious panettone. You let your mixer do most of the work, and the rest of the time is just waiting. I suggest starting in the evening the day before and then getting the panettone out of the fridge in the morning to continue the recipe.
Equipment
- 1 Panettone mold 1 KG size
- 2 Skewers to invert the panettone
Ingredients
Lievitino:
- 80 g water lukewarm
- 7 g dry active yeast 1 packet
- 1 tsp sugar
- 80 g high protein flour eg. manitoba/bread flour
Flavouring:
- 20 g honey
- 2 oranges zested
- 1 lemon zested
- 1 tsp vanilla powder
Dough
- 200 g high protein flour eg. manitoba/bread flour
- 150 g 0 flour or all purpose
- 120 g water room temperature
- 6 egg yolks
- 100 g sugar
- 10 g salt
- Lievitino
- Flavouring
- 100 g butter room temperature
- 125 g dates pitted and chopped
- 125 g dark chocolate chips
- Pearl sugar to garnish
- Egg for egg wash
Instructions
- Make the lievitino. Pour the lukewarm water in a bowl. Mix in the yeast and sugar. Then mix in the flour. Cover with plastic wrap and let it rise at room temperature until doubled.
- Prepare the flavouring. In a small bowl mix together the honey, orange zest, lemon zest and vanilla. Cover and set aside.
- In a mixer fitted with a dough hook, add the manitoba and 0 flour, water, sugar, egg yolks and salt. Mix on medium speed for 10 minutes.
- Add the risen lievitino. Mix for another 5 minutes. Add the flavourings. Mix for 5 minutes.
- Add the butter a couple pieces at a time, making sure that the butter is fully mixed in before adding more.
- Mix in the dates and chocolate (or whatever add ins you like) until fully incorporated.
- On a buttered work surface (that is not a wooden board), flip the dough on itself by lifting from the middle and letting the sides fall into itself. Repeat this 10 times. Place the dough into a big buttered bowl, cover and let it rest in the fridge overnight.
- The next morning take the dough out of the fridge and let it come to room temperature. On the same buttered work surface gently stretch the dough and flip it on to itself. Repeat from each side of the dough. Cover and let rest for 10 minutes.
- Shape the dough into a a round loaf and place it into the panettone mold. Cover and let it rise until it just reaches the border of the mold. Make sure the panettone is in a warm area for this! When the panettone looks like it is almost there, preheat your oven to 325°F.
- Once fully risen, brush the top with egg wash. Score the centre with an X and sprinkle the top with pearl sugar. Add a little notch of butter in the centre of the X. Bake for about 50 minutes. If the panettone is looking too dark, cover with foil.
- Once out of the oven poke the 2 skewers in the bottom of the panettone. Flip it upside down and let it hang from two large pots. Let cool completely.