Back
Panettone
5 from 9 votes

Panettone

Panettone - a traditional Italian Christmas cake.

Course: Dessert
Cuisine: Italian

Ingredients

First dough, 6 AM
  • 13 gms water 0.5 oz
  • 2 gms brewer’s yeast fresh, 0.07 oz
  • sugar a pinch
  • 20 gms high protein flour 0.7 oz
Second dough, 7 AM
  • DOUGH previous
  • 7 gms egg yolk, 0.25 oz
  • 18 gms water 0.6 oz
  • 37 gms high protein flour 1.3 oz
  • 3 gms sugar 0.1 oz
Third dough, 8:30 AM
  • DOUGH previous
  • 33 gms water 1.15 oz
  • 7 gms egg yolk, 0.25 oz
  • 67 gms high protein flour 2.35 oz
  • 2 gms brewer’s yeast fresh, 0.07 oz
  • 3 gms sugar 0.1 oz
Fourth dough, 12 noon
  • DOUGH previous
  • 333 gms high protein flour 11.75 oz
  • 33 gms egg yolk, 1.15 oz
  • 180 gms egg whole, 6.35 oz
  • 113 gms sugar 4 oz
  • 100 gms butter softened, 3.5 oz. unsalted
  • 2 gms Panettone essence or lemon + orange essences, 0.07 oz
  • 1/3 vanilla bean
  • 5 gms salt 0.18 oz
  • 167 gms raisins soaked in warm water and dried very well, 5.9 oz
  • 67 gms candied orange peel finely chopped, 2.35 oz
  • 33 gms candied citron peel finely chopped, 1.15 oz

Instructions

First dough, 6 AM
Second dough, 7 AM
Third dough, 8:30 AM
Fourth dough, 12 noon
9 PM

Notes

  • Flour – The original recipe calls for a very strong flour (that we call Manitoba in Italy as it is made from Canadian wheat). I was unable to find it in Sydney! I did some research and apparently, the higher the protein level, the stronger the flour. I looked everywhere for a flour with a protein level of 14% or 15% (like the Manitoba flour), but found nothing. The only thing I found was an Italian bread flour (yes… straight from Italy!), that had a content of 12.6%… and I had to settle for that! The other varieties of bread flour I saw here only had an 11.5% proteins! A bit disappointing… 2. I let the dough rise in my oven. I keep the oven off, but turn the light on… this is enough to warm it up just enough to help the dough rising. 3. Use a VERY sharp knife to make the cross shaped cut on the top, it will make it much easier and cleaner. 4. Making panettone is not hard, but it takes time (the whole day!) and you need to be precise in measuring the ingredients… you do need a digital scale! 5. I got the paper molds from Italy… but I am quite sure you should be able to get them online too. Or you could substitute them with a high round tin. 6. For all Sydneysiders… I got my fresh brewer’s yeast in Haberfield at Zanetti’s.