Delicious Panettone: Bake the Iconic Italian Christmas Bread at Home!

Описание: #recipe #panettone #christmas
Panettone Recipe with Preferment
Ingredients
Preferment
50g bread flour
50g milk (room temperature)
2g instant yeast( 2 grams of instant yeast is roughly ⅔ of a teaspoon)
First Dough
All of the preferment
270g bread flour
60g sugar
70g unsalted butter (softened)
1 egg yolk
2 whole eggs
A few drops of rum essence
Second Dough
All of the first dough
135g bread flour
1 tablespoon yeast (approximately 9g)
40g sugar
70g unsalted butter (softened)
2 egg yolks
1 whole egg
5g salt
1 tsp vanilla extract
Zest of 1 lemon
5g honey
150g mixed dried fruits (raisins, candied orange peel, candied mango)
40g laminated almonds
For Egg Wash
1 egg (beaten)
Instructions
1. Prepare the Preferment
Mix all the preferment ingredients in a small bowl until smooth.
Cover with plastic wrap and let it ferment at room temperature for 12–16 hours, or until it has doubled in size and is bubbly.
2. Make the First Dough
In the bowl of a stand mixer, combine the bread flour, sugar, preferment, egg yolk, whole eggs and rum essence. Mix on low speed until the ingredients are fully incorporated. Increase the speed slightly and continue mixing until the dough is smooth, elastic, and slightly tacky.
Add the softened butter in small chunks, mixing thoroughly after each addition.
Knead the dough on medium speed for 8–10 minutes, until smooth and elastic.
Cover the bowl with plastic wrap and let the dough rise in a warm place for 6–8 hours, or until tripled in size.
3. Make the Second Dough
When the first dough has risen beautifully, add the bread flour, yeast, sugar, egg yolks, whole egg, salt, vanilla extract, lemon zest, and honey to the risen dough. Mix on low speed until the ingredients are fully combined.
Gradually add the softened butter, one piece at a time, and knead until the dough is soft, smooth, and elastic (about 10–12 minutes).
4. Shaping and Final Proof
Transfer the dough onto a lightly oiled surface and shape it into a sheet. Evenly spread the soaked and drained dried fruits over the dough. Fold the dough to enclose the fruits, then gently knead it to distribute the fruits evenly throughout. Finally, shape the dough back into a smooth round..
Place the dough into prepared paper panettone mold.
Cover loosely with plastic wrap and let proof at room temperature for 4–6 hours, or until the dough rises to just below the rim of the molds.
5. Baking
Brush the tops of the panettone gently with the beaten egg wash.
Score a cross on the top of each panettone and place a small piece of butter in the center of the cross.
Bake this beauty at 200°C (390°F) for the first 10 minutes, then reduce the temperature to 165°C (330°F) and bake for an additional 45 minutes. If the top starts to brown too quickly, cover it with foil. To check if it’s done, insert a stick into the center; it should come out clean, with no crumbs sticking to it.
6. Cooling
Once baked, use the skewers to hang the panettone upside down, allowing it to cool completely while maintaining its iconic shape and fluffy texture.
Tips for Success
Ensure all ingredients are at room temperature before mixing.
Use high-quality dried fruits and let them soak overnight for the best flavor.
Patience is key: allow sufficient time for the preferment, first dough, and final proofing.
Enjoy your fluffy, flavorful homemade panettone!