The path to the perfect panettone is hard. But the result is something to behold and to enjoy. Making a panettone is one of the supreme disciplines of traditional Italian baking. It is a cake speciality whose origins lie in Milan. Various legends try to explain the exact origin. To this day, however, it is not completely clear when and where this speciality was first created.
It takes a lot of time and patience to make the classic panettone. The result is a delicate and fluffy cake, suitable for any special occasion. The homemade panettone is the perfect gift for a Christmas dinner or a souvenir when visiting friends.
The recipe goes through several phases, which is why I call it the Panettone Project. The following ingredients are prepared in the course of the project and will lead to the perfect panettone:
- Aroma mix
- Raisins
- Pre-dough (Biga)
- 1st Dough
- 2nd Dough
- 3rd Dough
The flour plays a crucial role in the production process. I recommend a white flour with a high protein content. For my panettone, I used a white flour with 13.5% protein content.
If you follow the recipe below exactly, I guarantee success. I recommend using a food processor with a dough hook and flat beaterto make the dough. I made my first panettone by hand and the result was excellent. But then you need all the more patience and nerves 😉
Get the following additional tools:
- Panettone baking tin
I used the following baking tin from Decora It is available in many online shops and comes in several sizes. - Pins for Panettone
To allow the panettone to cool upside down, I recommend using the panettone pins or alternatively knitting needles. - Storage bag
The panettone will stay fresh for 15 days if it is well packed. For this I recommend a transparent plastic bag, which is closed with a string. Alternatively, use cling film.
Panettone
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hour30
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minutes2
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minutesThe panettone takes 3 daysto make, including waiting time. On the 1st day you will prepare the Aroma mix and the Raisins . During the 2nd day you will prepare the dough and let it rise. After a final rising time of 8-12 hours, you can bake the panettone on the 3rd day.
Ingredients
- Aroma mix
30 ml Honey
2 organic Oranges
1 organic Lemons
1 Vanilla pod
1 teaspoon Rum
- Pre-dough (Biga)
14 ml Water
2 g fresh Yeast
0.6 g Sugar
20 g white Flour
- 1st Dough
Pre-dough (Biga)
7 g Egg yolk
3 g Sugar
20 ml Water
38 g white Flour
- 2nd Dough
1st Dough
7 g Egg yolk
4 g Sugar
40 ml Water
70 g white Flour
2 g fresh Yeast
- 3rd Dough
2nd Dough
35 g Egg yolk
3 Eggs (approx. 60 g each)
120 g Sugar
340 g white Flour
100 g Butter
7 g Salt
170 g Raisins
70 g candied Oranges
40 g candied Lemons
Instructions
- Day 1: – Aroma mix –
- Cut the vanilla pod lengthwise, scrape out the seeds and add these to a small bowl with the remaining ingredients.
- Mix all the ingredients, cover the bowl with cling film and leave the mix at room temperature overnight.
- Day 1: – Raisins –
- Put the sultanas (see Ingredients of "3rd Dough" for quantities) in a bowl and add water until all the sultanas are just covered with water.
- After 2-3 hours, pour out the water and add fresh water until all the sultanas are just covered with water.
- Repeat the process 2 more times until the sultanas are soaked with water.
- Gently squeeze the excess water out of the raisins and place them on a clean kitchen towel or paper towel to dry the surface.
- Place the sultanas in a bowl, cover with cling film and store at room temperature.
- Day 2: – Pre-dough (Biga) –
- Dissolve the yeast in lukewarm water.
- Add the flour and sugar and mix for 2-3 minutes.
- Shape the dough into a small ball. If the pre-dough sticks to your hands, you can lightly moisten your hands to form the ball.
- Cover the pre-dough with cling film and leave it to rise in the oven with the light on. The optimal ambient temperature is about 28 degrees. Wait approx. 1 hour until the dough ball has doubled in size.
- Day 2: – 1st Dough –
- Put the pre-dough ball made in the previous step into a larger bowl or dough mixer
- Add the egg yolk, flour, water and sugar.
- Knead the mixture for a few minutes until a smooth ball of dough is formed.
- Leave the dough ball to rest again in the oven at about 28 degrees, covered with cling film. After about 1.5 hours the dough will have tripled in size
- Day 2: – 2nd Dough –
- Dissolve the yeast in lukewarm water.
- Now you can mix the water-yeast mixture, egg yolk, flour, sugar and the first dough together and knead it for about 4-5 minutes to a smooth dough.
- Leave the dough ball to rest again in the oven at approx. 28 degrees, covered with cling film. After about 3.5 hours, the size will have quadrupled . If not, a little more patience is needed. Do not let yourself get out of control
- Day 2: – 3rd Dough –
- Now add the egg yolk, eggs, flour and half of the sugar to the second dough.
- Knead the dough in the dough mixer at low speed using the flat beater (or alternatively by hand) for approx. 5 minutes until a smooth dough is formed
- Now you can mix in the remaining sugar and the Aroma mix . Knead the dough again until no more dough sticks to the bowl (approx. 5 minutes).
- Now add the lukewarm butter to the dough in flakes. Wait until the butter is completely absorbed before adding the next flakes. Knead the dough continuously
- You are almost there! Believe me, it's worth the effort!
- The flat beater has now done its job. Use the dough hook for the last steps. Alternatively, you can knead the dough by hand.
- Now add the salt and knead the dough until it is strong and elastic (approx. 8 minutes). When you pull the dough apart, it should not tear. The dough should be smooth and elastic.
- Finally, knead in the raisins and candied fruit for a few seconds (about 10 seconds).
- Cover the dough (not the bowl) with cling film and let it rest at room temperature for about 40 minutes.
- The final resting phase
- Remove the cling film from the dough and shape it into a round ball. The best way to do this is to lift the dough slightly from the side with the heel of your hand and turn it clockwise. Keep doing this until you have a round shape. Do not use flour. Never!
- Transfer the dough into the baking tin, cover with cling film and leave the panettone to rise again overnight. After 7-9 hours it will have risen to 1-2 cm below the edge of the baking tin.
- Day 3: – Baking –
- Remove the cling film and leave the Panettone to dry slightly for about 1 hour. This will form a skin about 5mm thick.
- Cut a cross into the top skin with a razor blade (or a very sharp knife)
- Lift the skin slightly (you can loosen the skin with the razor blade) and spread some butter flakes underneath. Then you can cover the butter flakes again with the outer layer of dough.
- Bake the Panettone at 170 degrees (top and bottom heat) in the lower third of the preheated oven for about 45 minutes. If the Panettone browns too quickly, you can reduce the heat to 160 degrees after 30 minutes and cover it with aluminium foil.
- Once your Panettone is baked, just skewer it on the side and let it cool upside down for about 3 hours.
- Your Panettone is ready!
Notes
- The Panettone can be kept in a plastic bag for about 15 days. It tastes best after 1-2 days.
Hallo Pizzabro!
Das Panettonerezept tönt sehr gluschtig, deshalb möchte ich gleich mit dem Projekt starten.
Alles ist seh gut beschrieben bis leider zum Aromamix. Was mache ich genau mit den 2 Bio-Orangen und der Bio-Zitrone? Wäre dir sehr dankbar für eine baldige Antwort!
Beste Grüsse
Elisabeth
Hallo Elisabeth, vielen Dank für deine Frage. Für den Aromamix benötigst du von den Orangen und der Zitrone einzig die geriebene Schale. Danke für den Hinweis, werde das Rezept anpassen, damit es klarer beschrieben ist 🙂
Viel Spass beim Backen
Pizzabro
Hey Pizzabro, Walk the Talk wie man so schön sagt… du wolltest das Rezept anpassen hinsichtlich der Verwendung und Verarbeitung der Orangen und der Zitrone.
Hallo
Ich werde auch dieses Rezept ausprobieren.
Wie groß muss die Form sein? 750g oder 1kg
Netten Gruß
Die Form, die ich verwendet habe ist für ein Teig von 750g. Hoffe das hilft 🙂
Grüsse
Pizzabro