Panettone
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5.0
9 reviews
Excellent
Panettone
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Panettone - a traditional Italian Christmas cake.
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Ingredients
First dough, 6 AM
- 13 gms – 0.5 oz. water
- 2 gms – 0.07 oz. fresh brewer's yeast
- A pinch sugar
- 20 gms – 0.7 oz. high protein flour
Second dough, 7 AM
- Previous dough
- 7 gms – 0.25 oz. egg yolk
- 18 gms – 0.6 oz. water
- 37 gms – 1.3 oz. high protein flour
- 3 gms – 0.1 oz. sugar
Third dough, 8:30 AM
- Previous dough
- 33 gms – 1.15 oz. water
- 7 gms – 0.25 oz. egg yolk
- 67 gms – 2.35 oz. high protein flour
- 2 gms – 0.07 oz. fresh brewer's yeast
- 3 gms – 0.1 oz. sugar
Fourth dough, 12 noon
- Previous dough
- 333 gms – 11.75 oz. high protein flour
- 33 gms – 1.15 oz. egg yolks
- 180 gms – 6.35 oz. whole eggs
- 113 gms – 4 oz. sugar
- 100 gms – 3.5 oz. unsalted butter softened
- 2 gms – 0.07 oz. Panettone essence or lemon + orange essences
- 1/3 vanilla bean
- 5 gms – 0.18 oz. salt
- 167 gms – 5.9 oz. raisins soaked in warm water and dried very well
- 67 gms – 2.35 oz. candied orange peel finely chopped
- 33 gms – 1.15 oz. candied citron peel finely chopped
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.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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