PANETTONE
An Italian classical for Christmas time.
Panettone is a traditional Italian Christmas cake. Is a tall sweet bread with a cupola shape, a soft dough that is baked with marinated dried fruit mixture or chocolate chips.
We used chocolate chips in our panettone.
Panettone dough can be knead by hand, but the result will be much better if a dough kneading machine is used.
Would you like to bake something new for Christmas?
STARTER (Fermented dough)
Tricks!
1.- Better served a day after. Panettone can keep for a couple of weeks wrapped and put it in a sealed container.
2.- Panettone made with this recipe is not very sweet, if you like it more sweer, we recommend to add 50 g more sugar (add the additional sugar at the same time than the 190 g indicated for the recipe).
Ingredients ( makes 3 panettone)
Starter (make a day ahead):
Combine water and yeast first then add flour and salt. ix in low speed for 3 minutes and 5 minutes on medium speed until smooth. Form a ball and transfer dough to a 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.
150 ml room temp water
4 g active dry yeast or 8 g fresh yeast
1 tsp (4g) salt
200 g wheat flour
30 g active dry yeast or 60 g fresh yeast
50 ml warm whole milk
300 g starter
700 g wheat milik
190 g sugar
1 tsp vanilla sugar (optional)
14 g salt
200 ml whole milk, chilled
12 egg yolks, chilled
300 g unsalted butter (softened but not melted)
Chocolate chips
PANETTONE DOUGH:
Panettone dough:
Mix yeast and warm milk and let it sit for 5 minutes (it will turn into a thick paste; no need for more liquid or sugar). In a stand mixer fitted with the hook attachment, mix flour, vanilla, salt and sugar. Add the yeast paste, cold milk and egg yolks. Mix for 3 minutes on low speed. Add starter and mix for another 5 minutes on low speed. Stop mixer and scrape down the sides of the bowl with a dough scraper. Increase the speed to medium and knead for 10 minutes more, scraping down the sides of the bowl as often as necessary. Add butter and mix on low speed for 10 minutes or until completely smooth. Add the chocolate chips (as many as you want) and continue mixing until just combined. Cover mixer bowl with a wet kitchen towel and let dough rise for 3 hours or until it has tripled in size. Deflate dough over your countertop without the use if extra flour. Divide into desired sizes. Shape into balls and place them into greased paper mold.
Let proof, covered for about 2 hours at 25ºC and bake.
Baking process:
Preheat oven 160ºC (convection oven), place a baking tray in the lower part of the oven. Make a deep cross on the top with a sharp knife. Brush top with egg wash and add a chunk of butter in the center of the cross if desired.
Place the panettone on the baking tray in the overn and bake for approximately 35 minutes (do not bake more than 2 panettone at the same time).
