Panettone

Panettone

P2D

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For this recipe you will need some specialist kit, including:

– Temperature probe for measuring the dough.

– A standing mixer.

– Panettone cases, available from specialist online retailers.

– Knitting needles or thin wooden dowelling for suspending the panettones upside down after baking.

  • First refresh

  • 20g of strong white flour
  • 20g of natural yeast
  • 9g of water
  • Second refresh

  • 40g of strong white flour
  • 40g of natural yeast
  • 17g of water
  • Third refresh

  • 80g of strong white flour
  • 80g of natural yeast
  • 14g of water
  • First panettone dough

  • 400g of strong white flour
  • 170g of butter, soft
  • 190g of natural yeast, from the third refresh
  • 200g of egg yolk
  • 150g of water, at 28C
  • 175g of caster sugar
  • Second panettone dough

  • 100g of strong white flour
  • 35g of caster sugar
  • 60g of egg yolks
  • 60g of butter, soft
  • 16g of honey
  • 12g of salt
  • 1/2 vanilla pod, Tahitian
  • 1/2 orange, freshly zested
  • 1/2 lemon, freshly zested
  • 200g of candied orange zest, 1cmx1cm
  • 200g of raisins
  • Icing

  • 40g of white almond flour
  • 40g of hazelnut flour
  • 120g of caster sugar
  • 9g of soft flour
  • 2g of cocoa powder
  • 3g of cornflour
  • 50g of egg white
  • almonds, to garnish
  • pearl sugar, to garnish
1
To begin, start making a mother dough - it’s best to do this at 6am the day before serving. Mix all of the ingredients for ‘natural yeast, first refresh’ in a stand mixer fitted with a dough hook and stir for 7 minutes, making sure the temperature of the dough does not exceed 27°C. Allow to rise for 3 hours at 27°C until tripled in volume
2
At approximately 10am, mix all of the ingredients for the ‘second refresh’ in the stand mixer with the first set of dough, stirring for 7 minutes. The final dough should reach a max temperature of 27°C. Leave to rise for 3 hours at 27°C until tripled in volume
3
At approximately 2pm, repeat the process with the mixture of ingredients for the third refresh, stirring for 7 minutes with the final dough reaching 27°C. Leave to rise for 3 hours at 27°C until tripled in volume. The resulting dough is the 'mother dough' for your panettone
4
That night (at around 6pm) make the first panettone dough. Melt the caster sugar in the water over a low heat, then add the flour and half of the egg yolks
5
Combine in a stand mixer and mix thoroughly to obtain a smooth and elastic dough. Add the 190g of mother dough from the third refresh and the remaining egg yolks, mixing until combined. Finish by adding the soft butter a little at a time. The final dough should be at a temperature of 26°C
6
Leave to rest and triple in volume for 12 hours at 27°C
7
At 7am the next day, make the second panettone dough by mixing the first dough with the flour in a stand mixer. Knead for about 15 minutes
8
Add the sugar and egg yolks in 3 additions, allowing to combine before the next addition each time
9
Add the honey, vanilla pod, orange and lemon zests. Once combined, add the salt and mix for another 3 minutes
10
Gradually add the soft butter a knob at a time and mix until smooth, shiny and elastic. Mix together the candied oranges and raisins and add to the dough. Allow to rest for one hour at 27°C
11
At approximately 8.30am, divide the dough in half – each piece should weigh about 1050g. Roll each piece twice and place in the panettone moulds. Leave to rise for another 6 hours at 27°C
12
At around 3.30pm, preheat the oven to 170°C/gas mark 3.5
13
To make the icing, blend all of the ingredients with a hand blender and use to glaze the panettone. Sprinkle with almonds and pearl sugar
14
Bake until the inner part of the panettone reaches 94°C, then remove from the oven and leave to hang upside down by inserting a knitting needle or long piece of dowling through the bottom of the panettone and suspending it. Leave for 12 hours before serving
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