By Angelo Coassin (Cooking with Bello) 🍝
HOMEMADE PANETTONE
For the best result, use strong Canadian flour (15g protein each 100g flour) and the temperature of your kitchen should be around 25C/77F. If your room temperature is lower, don’t worry! The dough will just take longer to rise, otherwise you can simply let your dough rest inside of your oven (covered with a kitchen towel) at 25C/77F.
Updated at: Fri, 15 Dec 2023 17:09:11 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
69
High
Nutrition per serving
Calories566.8 kcal (28%)
Total Fat14.7 g (21%)
Carbs99 g (38%)
Sugars43.4 g (48%)
Protein13.2 g (26%)
Sodium24.5 mg (1%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For the FIRSR DOUGH
For the SECOND DOUGH
For the THIRD DOUGH
60gsugar
60gbutter
room temperature
1egg
1egg yolk
30ghoney
1 tspvanilla
120gstrong Canadian flour
70gsultanas
70gcandied orange peel
To BAKE
Instructions
Step 1
First of all, let’s make our FIRST DOUGH.
Step 2
In a bowl, dissolve yeast and sugar in room temperature water then add flour and whisk for a couple of minutes or until you form a smooth and sticky dough. Cover with cling film/ kitchen towel and rest for 30 minutes or until tripled in size.
Step 3
Now let’s make our SECOND DOUGH.
Step 4
In a bowl add flour, water, egg, sugar and the FIRST DOUGH and mix everything with a wooden spoon (you can also use your hands) for a couple of minutes or until all the ingredients come together.
Step 5
Incorporate room temperature butter and knead your dough for 10 minutes, or until you have a smooth dough. Cover with cling film/ kitchen towel and rest for 2 hours or until doubled in size.
Step 6
Finally let’s make our THIRD DOUGH.
Step 7
In a bowl soften butter and sugar with a spoon for a minute or until you form a paste.
Step 8
Incorporate the egg, egg yolk, honey and vanilla and whisk for a minute or until smooth. Add SECOND DOUGH and knead with your hands for 10 minutes or until all the ingredients come together and you have a smooth and sticky dough.
Step 9
Add sultanas (previously soaked in water and drained) and candied orange peel and knead for a couple more minutes.
Step 10
Transfer your dough on a buttered surface and butter your hands as well (this way the dough won’t stick to the surface or hands). Fold your dough in on itself 6/7 times, shape it into a ball and transfer it into a 1kg paper panettone mould (you find it online).
Step 11
Cover with cling film/ kitchen towel and rest until the dough rises to the edges of the mould (it will take approximately 3-4 hours).
Step 12
With a sharp knife, do a cross cut on top of your panettone, add butter on each cut and bake in a preheated oven for 50 minutes (160C/320F).
Step 13
I suggest placing your panettone on the lower part of your oven but make sure it doesn’t touch the bottom of it.
Step 14
Also, if you can, turn off the broil element of your oven and leave just the bake element on. This way the top of your panettone won’t burn.
Step 15
If your oven doesn’t allow you to do so, don’t worry! Simply cover your panettone with some aluminum foil after 10 minutes of baking.
Step 16
To know if your panettone is perfectly baked, the center of it should reach a temperature of 94C/201F.
Step 17
When your panettone is nice and baked, take it out of the oven and let it cool upside down for at least 4 hours by inserting some skewers through the bottom of your panettone and place it on top of a big pot.
Step 18
Bring your panettone to your Christmas table and enjoy with your loved ones. Happy Holidays!
Notes
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