I have a long and exhausting recipe today. You may want to get yourself a cup of tea before you start reading the recipe, because it takes quite some time even to read the recipe. Although Panettone is originally an Italian bread, it has a place in Spanish cuisine also. In Italy, it is mostly made with raisins and candied fruit, while in Spain I see chocolate versions more. I prefer to use chocolate, but if you think you will like it more, you can do it with raisins and candied fruit.
Panettone dough is prepared in three stages. This process makes the dough very, very fluffy and gives you a really large bread with two handfuls of dough. It is not only the gradual fermentation of the dough that makes it rise this much. Long kneading and waiting time also contributes to it. Especially after taking into the baking mold, it is necessary to keep the time quite long. The most important advice I can give you about the recipe will be; “don’t rush for anything”.
The cooling process is the most ambiguous phase of making panettone. The possibility of it to collapse after removing from the oven is very high because it rises too much. For this reason, instead of being cooled on the counter, it is hung upside down. There is a special device for this, but if you do not make panettone every week, there is no point in investing in it. You can see how this process is done by searching for “cooling panettone” on Google images and you can find/create a method within your own possibilities. I sticked two chopsticks at the bottom and hung it on a clothes hanger. Do not limit your creativity in this regard:)
I don’t feel the need to give any tips on how to make the recipe, because it’s just a different pastry with different ingredient ratios. No special skills or knowledge is required. As I said at the beginning, it is only a long and tiring recipe but it is not difficult to make.
Enjoy the recipe…
- 3/4 cups of flour,
- 3/4 cups of luke warm water,
- 21 g of active fresh yeast.
For the First Dough;
- 2 heaping tablespoons of butter at room temperature,
- 3 tablespoons sugar,
- 2 eggs,
- Front yeast,
- 1 cup + 1/4 cup flour.
For the second dough;
- 4 heaping tablespoons of butter at room temperature,
- 1 cup of sugar,
- 3 egg yolks,
- 2 tablespoons of honey,
- Grated peel of half an orange,
- Grated peel of half a lemon,
- First dough,
- 2.5 cups of flour,
- 1,5 cups of chocolate drops.
- Mix water and yeast in a bowl for pre-yeast,
- Add flour and mix,
- Cover and rest for half an hour at room temperature,
- Beat the eggs, sugar and butter for the first dough,
- Add pre-yeast and mix,
- Add the flour gradually and mix,
- Cover and set aside in the fridge and let rest for 5-12 hours,
- Beat the egg yolks, sugar, butter, honey, orange peel and lemon peel in the stand mixer for the second dough,
- Add the first dough and mix,
- Add the flour gradually and knead 10-15 minutes,
- Cover and set aside at room temperature for 30 min.,
- Wet your hands and fold the dough 5-6 times,
- Cover and rest for 30 min. more,
- Wet your hands and take the dough on the counter,
- Spread the chocolate drops on the dough,
- Fold the dough a few times and until chocolate drops mix into the dough evenly,
- Roll the dough into a 16 cm panettone mold,
- Cover and rest at room temperature until rises 4-5 times (2-5 hours),
- Bake in a preheated oven at 150 ° C for 1 hour (until the toothpick comes out clean).
- Remove from the oven and install an upside down cooling system to allow it to cool for about 4-6 hours.