The recipe of Panettone or bread sweet, is a class of bun that is made with a mass type brioche and that carries fruits candied besides some other ingredient as raisins or chocolate. Has form of dome and the dough is made with flour, yeast, eggs, butter and sugar. Is a bread typical of Christmas in Milan, although is very popular in all Italy and in the last years also in other countries of the world.
In Spain, it we can be found at this time of the year in bakeries and supermarkets, but nothing beats the pleasure of doing your panettone yourself, with pre fermented dough, which catches all the aromas and flavors of the ingredients.
Today I bring an easy and quick panettone version, since although it has pre ferment, it has no Sourdough with successive soft refreshments. This makes the crumb not as fluffy as those made with this dough, but on the other hand, it is much easier to make.
In my opinion, it is ideal to start making fruit cakes. Ibán Yarza gave me her recipe with dough and kneading, so I promise to bring you it the coming year, but this year, I think repeat and repeat this recipe. Like everyone at home and not enough time to keep it in bags because... just right away! So we encourage you to prepare it at home. I assure you that you won't regret it.
For 2 500g panettone or 1 kg mould
For the pre-ferment:
- 100 g of very strong flour (I used super strong flour of Allinson has 13.9 g of protein and which makes it ideal for this kind of recipes) €0,20
- 30 g fresh baker's yeast (or 10 g baker's dry yeast) €0.15
- 20 g of sugar €0.02
- 75 g warm milk €0.04
For the dough:
- All the pre-ferment
- 4 eggs at room temperature €0,50
- 2 egg yolks at room temperature €0.25
- 150 g of butter cut into cubes at room temperature €0.74
- 170 g of sugar €0.16
- The zest of a lemon and an orange €0.23
- 1 teaspoon pure vanilla extract €0.25
- 600 g very strong flour (I used super strong flour of Allinson has 13.9 g of protein and which makes it ideal for this kind of recipes) €1.20
- A pinch of salt €0.02
For the filling:
- 1 bar (100 g) of dark chocolate (at least a 70%) €0.90
- 100 g of orange and lemon candied peel: I do not like the fruit candied or crystallized, but the lemon and orange, so I used them very chopped to find the flavor subtle but not tripping large. If you love fruit, cut into large pieces. €1,30
Total €6,14, 16 servings that come out at €0.39 each. Two precious and delicious fruit cakes of Orange, lemon and chocolate
Directions
1. The night before, we prepare the pre ferment: in a bowl, mix the yeast with warm milk. Mix well and add the flour. Mix well qith the help of a scraper (or spatula). Finally add sugar and knead again. To add the sugar at the end, we facilitate the development of gluten. Cover (I use a shower cap that fits very well regardless of the size of my bowl and it is re-usable!) and let stand overnight at room temperature. Let it stand between 14 and 16 hours before the next step, and the bowl has to be large since it will triple the volume.
2. The next morning, beat eggs and yolks in a bowl.
3 Add the pieces of butter at room temperature with peels and vanilla, and mix with the help of our mixer T.
4 Change to dough hook and add the flour and a pinch of salt together with the pre-ferment and knead at low-speed first.
5. Once all the ingredients are incorporated, raise the speed to medium-high. Then add the sugar and continue kneading for about 40 minutes (in my Kenwood I continued beating for 35 minutes) until the dough is made a ball and is smooth and glossy.
6. Remove from the bowl and put it on a big bowl that we well oiled on all sides. We cover well (I used a shower cap that I have to make the loaves) and let rest in the oven (turned off) for a few hours (4 or 5 hours, and the dough will have touched our cover film or shower cap).
7 Prepare the chocolate chopping with a knife in little pieces that will give more joy to our panetone and a nicer touch when baking it.
8 After this time, divide the dough into as many pane tones you want to bake. I used two 1/2 kilo molds.
9 Flour the work surface and put our dough over dusting of flour. With the help of a well floured pin, roll the flattened dough forming a rectangle (doesn't have to be perfect). When we have it ready we sprinkle with candied fruit and chocolate. Here we cut the dough into 4 pieces and put one on top of the other putting the last one upside down. We form a ball of the size of our mold.
10. Place the fruit cakes in the oven ( turned off) and let them rest for at least one couple of hours more.
11. last this time, we will make a cross in the center of each panettone, making a cross with the tip of a knife. Raise the corners of the cross and put inside a walnut of butter. We return to cover the corners.
12 Beat an egg and well paint the Panettone sprinkling the top with pearl sugar crystals.
13. Take them out of the oven and preheat to 180 °: it is important we use the heat up and down function and not hot air, on the lowest possible tray, so that they don't burn up.
14 Bake for about 45 minutes. If much toasting on top, cover with a piece of paper aluminium so it is not over browned over the top.
15 past this time took them from the oven. The panettones must cool mouth bass so that is does not fall but without contact with any surface. To be able to suspend them in the air, we help of sticks of skewers which we will insert from side to side. We will support the sticks on an object on one side and to the other and let cool completely (I bake them in the afternoon and let them cool overnight). Enjoy this delicious Christmas bread Italian!
- If you like raisins used and abuse of them!
- Sprinkle with powdered sugar after baking them for a more beautiful finish
- If you want, you can hide a small surprise within your Panettone
- Difficulty: high
- Prep time 2 hours plus rest times
- Servings: 12 on each panettone
It seems to be delicious! I love how you have been. I'm finishing mine, to see how they have been...
Hi Carmen! Very nice! For sure that you have been death! A hug and thanks for writing.
I am one admires me yours pueedora in Malaga, you can tell me where can I buy that brand of flour or equal? Muchasgracias
Hello Cristina, I buy it in Iceland in Fuengirola or Gibraltar. There are some bakeries that sell it you also so question, for example where there are opposite the market in Atocha Hall with Atarazanas Street that have a lot of flours and insurance which sold you that they use for buns. A hug, Lola
Thank you Lola, you are very kind.
Thank you Cristina for being there and your interest in recipes and blog. Really thanks. Lola
Thank you for your Panettone recipe, it is very well explained, I had never dared to do it and I am very happy because they have been very good and they are very good.
Thank you.
What an illusion Dolores! they are so rich that it is worth the wait, right? A hug and thank you for writing to me
Hello beautiful where you buy flour much fuerza.felices parties a kiss
Hi baby, I buy it in Iceland in Fuengirola or Gibraltar. There are some bakeries that sell it you also so question, for example where there are opposite the market in Atocha Hall with Atarazanas Street that have a lot of flours and insurance which sold you that they use for buns. A kiss and if not speak you spend holidays as best as possible, Lola
Hello, made yesterday. IMPRESSIVE. Without strong flour... but we are Bilbao... then... like. Thank you very much for sharing the recipe for the photos. so so so... now I wonder. What we recommend to keep it?. Thank you.
Lol, Hi Edurne, how glad! really Yes. Best to keep it to, even if it seems incredible, a plastic bag. I buy bags of big freeze, but not zip or anything, and simply do you a knot that I do and get rid of whenever I get a piece. You can also save it in a can, but as they are so high, it is normally difficult to have one that we serve, so I use plastic bags which is also as professionals retained them. A hug and thank you very much for your comment has made Me very excited! :)
Hello moleta!! Here's a follower. One question, I want to do two and the molds I have are 1 kg, you think I can make one the dough in the kichenaid or I'll have to do it twice. Thank you!
I think you can pull it. A beautiful and happy year hug!
Hola.Este have made your panettone bridge because I think a simple recipe compared to otras.creo that went well but in your recipe is not mentioned in any part of the body fluid and do not know if I've forgotten escribirlo.yo I've had to add milk because I was so seco.por for clearing that can because I loved it.
Pepi Hello, thank you very much for writing and tell me that you liked the recipe! :) My recipe milk panettone not take more than the preferment. You've got one slightly tacky before the first rest mass mass. If you like how it looks like with a little milk for later. There's nothing like experiencing. Where I live there is a lot of moisture and this causes the masses are not too dry. It can also affect the temperature, flour and egg size (I always use L). But if the recipe has saldio well you would score and I would keep as gold cloth. This is the magic of the kitchen, coming up with your own recipe. I tried several until I found mine and not the change, but that does not mean you you better go your own variation. The next time you do is observe as mass, but not remember it being so dry as comets. I hope I have cleared up a little. Thank you very much for your comment and above all thank you very much for being here with me :)
Hello, wanted to know if I can leave more hours in the second fermentation is that by opening hours would have to be so, do the first mass in the morning, the other late in the night and finish the recipe in the morning, it would be something to increase the rest of 5 to 8 hours? Thank you
Hi Cris. Nothing happens. Only the second fermentation would then better to do it in the fridge. In the morning you get the panettone and leave it sit out of the refrigerator 1 hour and then bake. You will be great insurance. I have not done never panettone but with the roulade and is great because the slow in the fridge for longer fermentation helps the flavor and aroma are even more intense. Let me know. A hug and thank you very much for being here with me :)
Hello, I have read that you take the recipe for Panettone were Yarza gave you, but I've been looking for all your blog and can not find it.
Would you mind tell me how can I find it? or finally you haven't raised it, if you could share it? Thank you in advance for your attention.
My mother I don't know what has happened to Leto this message me now has jumped. They ask for apologies. Not, kk kk reach you publish because I have discovered the mine ❤️. A huge kiss and thank you very much for sharing
Hello, good day. Sorry but I do not know if it is a mistake or correct, in the preferment you put that they are 30gr of fresh yeast, I imagine it will be that of baker, that which comes in dice. Is the amount of 30gr correct? It is the only recipe I have seen with so much yeast, it will not be a typo and are 3gr ? Sorry in advance if I am wrong. Thank you
Hi Emilio, the recipe calls for 30 g of fresh baker's yeast or 10 grams of baker's dry yeast, and yes, the amount is correct. A hug