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Homemade Panettone with yeast

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Homemade Panettone with yeast

Directions

Here’s the step-by-step video for a Christmas classic:  Panettone made with yeast (or dry active yeast). If you have sourdough starter, you can also try this recipe. If you don’t have sourdough starter, click here to get the recipe.

It’s not a terribly easy recipe but it’s very rewarding once you’ve made it. If you’d rather try your hand at something easier, you may want to check out the recipes for panettone basso genovese (Christmas sweet bread) or pandolce basso al cioccolato (chocolate Christmas sweet bread).

Click here to see the pictures of the Sweet breads made at home by blog fans using these recipes.

Video Recipe for homemade Panettone with yeast

 

Tools

Method and Ingredients for homemade panettone

I want to thank CookAround.it for the recipe I translated this video from.

Ingredients

(Makes a 1 Kilo Panettone)

Starter dough

  • 60 g High Glutne flour (W350)
  • 12 g yeast(or 4 g dry yeast)
  • 30 g water

First dough

  • 90 g Starter dough
  • 260 g Flour (60% Manitoba 40% normale)
  • 70 g Butter, at room temperature and cut into little pieces
  • 70 g Sugar
  • 2  Egg yolks
  • 170 g Water

Second dough

  • The first dough
  • 60 g Flour (60% Manitoba 40% plain)
  • 20 g Butter, melted
  • 20 g Sugar
  • 10 g Honey
  • 2  Egg yolks
  • 3 g Salt
  • 170 g Raisins
  • 85 g Candied citron peel
  • 85 g Candied orange peel
  • Vanilla extract
  • Orabge extract

Making the starter dough

  • Dissolve the yeast in the warm water
  • Add half the flour and start mixing
  • Add remaining flour a little at a time
  • Cover tightly and let it rise in a container away from drafts (for example in your oven with only the light turned on)

  • Let the dough rise until it has doubled its volume (4 to 8 hours, depending on the temperature)

First dough

  • Knead the starter dough the water at room temperature

  • Add flour slowly
  • When the flour has been absorbed, mix in the egg yolks
  • When the dough no longer sticks to the sides of the bowl, add the sugar

  • When the sugar has been nicely absorbed, add the butter a few little pieces at a time

  • After 35-40 minutes, place the dough in a container, cover it and let it rise away from drafts (for example in your oven with only the light turned on)

  • Let it rise until it has almost tripled its volume (4 to 8 hours)

  • The resulting dough should look like this

Second dough

  • Knead the fisrt dough with the flour and the honey
  • Add the salt
  • When the dough comes off the sides of the bowl, add the sugar
  • When the sugar has been absorbed, add the egg yolks one at a time
  • Mix in the vanilla and orange extracts

  • When the dough once again comes off the sides of the bowl, add the melted  butter, which MUSTN’T be hot

  • After a total of 35 to 40 minutes, the dough should be ready

  • Mix in the candied citrus peel

  • Put the dough on a worktop
  • Knead it a couple of times
  • Shape it into a ball

  • Cover it tightly
  • Let it sit for 45 minutes
  • Knead it again a few times
  • Make a ball again
  • Place the dough in the Panettone mold, it should take up about a third of the  mold.

  • Let it rise in the oven, which only has the light switched and a pot of boiling water inside to keep the humidity high
  • Let the dough rise until it more or less reaches the edge of the mold. Depending on the temperature, this may take between 6 and 8 hours

  • Gently remove the mold from the oven, careful you don’t bump it anywhere or the whole thing will deflate
  • Leave it outside to get some air and form a cuticle on the surface
  • Using a very sharp blade ( a razor will do very well), cut a cross on the surface
  • Now follow the procedure shown in the video to lift the four corners

  • Brush some butter on the top

  • Brush some butter on the top

Baking

  • Place the mold in the pre-heated oven at 190° c for 6-7 minutes
  • Open the oven door for a few seconds to let the steam out

  • Lower the temperature to 180° c and bake for about 40 minutes
  • Check every 10 minutes. If the surface becomes too dark before 30 minutes are up, cover with a piece of foil

Cooling

  • Take your Panettone out of the oven and pierce the bottom of the paper mold with two knitting needles (or two skewers)

  • Capovolgete e mettete ad asciugare sotto-sopra per 12 ore

  • Flip the panettone over and  let it dry upside down for 12 hours
  • Remove the knitting needles
  • Make sure it doesn’t over dry
  • I find it tastes much better a couple of days after baking

Happy Holidays

VivaLaFocaccia

Vittorio e Angelo sono i creatori e curatori di VivaLaFocaccia.com, il blog con le video ricette semplici per fare il pane in casa. Nato a Genova e cresciuto nel panificio di famiglia, con i suoi video tutorial Vittorio insegna i trucchi del mestiere a tutti gli appassionati e appassionate di arte bianca per fare il pane in casa come quello dei migliori panifici Italiani.

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20 Comments Hide Comments

Vittorio, ho una domanda e una osservazione. La domanda riguarda il panettone. E’ la sesta volta che lo provo a fare, ma al posto di formare la “cupola”, si affloscia. Non ho più idea di cosa fare e per un milanese non riuscire a fare il panettone è una sconfitta bruciante.
L’osservazione riguarda il sito. Non riesco più a vedere le ricette in italiano, tant’è che ti scrivo dal sito in inglese. Il sistema che uso è Chrome.
W Jo Condor!
Saluti dalla Contea degli Aranci, CA.

Lo fai lievitare troppo.
E’ in inglese perche’ usi un browser inglese molto probabilmente
Per il sito, c’e’ la possibilita’ di cambiare la lingua a destra. Fammi sapere se riesci.
– Vittorio

Quando cambio la lingua non mi si apre la pagina in italiano…
In effetti ho fatto lievitare per >12hr la biga e il primo impasto e 8 hr il secondo impasto. Grazie!
Buon Natale e Felice 2014.

Se hai gia’ provato a fare il reload della pagina, mi fai un piacere? Chiudi il browser, lo riapri e riprovi?
Grazie
Vittorio

Fatto e adesso vedo quasi tutte le ricette in italiano della sezione pandoro e panettoni. L’unica ricetta che non si carica è quella del panettone con lievito di birra.

Adesso funziona tutto bene, anche la formattazione. Ciao e auguri.
Claudio

Questa mattina riesco a vedere la ricetta in italiano, ma la formattazione è diversa (la dimensione dei caratteri è più grande, la parte destra della pagina è scomparsa). Stessa cosa mi capita con Firefox. Ciao

Ciao Vittorio, thanks very much and congratulations for your blog and videos. When you say in the first impasto “after 35-40 minutes place ther dough in a container”, do you mean 35-40 minutes since you add the butter or is it in total?
Thanks

Ciao Vittorio,

Dove si trova la farina Manitoba negli stati uniti? C’e qualche farina equivalente? Grazie!

Ciao Vittorio,
Can you please explain why the starter dough ingredients are different in Italian and English? thank you. John

It is becauce I changed the quantity of the ferment to be more accurate. Use the quantities in the Italian version. I will correct this one too. Thanks

Ciao, I followed the instructions in Italian. The panettone came out beautiful. Check out the photo. Proprio un spettacolo. grazie mille.

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