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How I prepare PANETTONE at home – The complete recipe

For baking enthusiasts like us, panettone is almost like an achievement. It’s that thing that makes us say, “Yes, I can master a process as complex as it is delicate,” and then it’s incredibly delicious.

Recipe by

 Rudy 

of

 13 December
Panettone fatto in casa copertina
PREPARATION
3 hours
COOKING
50 minutes
LEAVENING
24 hours
PORTIONS
4 panettone of 750g
DIFFICULTY
Difficult

For baking enthusiasts like us, Panettone is a milestone, it’s that thing that makes us say, “yes, I can master a process as complex as it is delicate,” and then it’s incredibly delicious.

Ingredients

First Dough

  • 530 g of Panettone flour
  • 265 g of water at 20°C
  • 170 g of perfectly mature sourdough starter
  • 150 g of egg yolks at 4°C
  • 265 g of butter at 20°C
  • 170 g of sugar

 

Second Dough

  • 230 g of flour
  • 240 g of egg yolks at 4°C
  • 175 g of sugar
  • 300 g of butter at 20°C
  • 12 g of vanilla paste
  • 40g of honey
  • 10 g of salt
  • 100 g of water at 4°C
  • 320 g of dark chocolate
  • 80 g of white chocolate
  • 380 g of candied fruit

Hello bakers! After years of experimenting, I finally manage to publish a guide on how I make my panettone at home.

 

Let’s be honest, for us home bakers, panettone is a bit of the acid test! That thing that makes us say, “Yes, I can master a process as complex as it is delicate,” and then it’s incredibly delicious.

But the road is long and winding, and I don’t want to linger too much. So let’s see right away what you need to get started.

 

All the necessary

Before you start, make sure you have everything you need:

  • Sourdough starter in solid or liquid form (I use the latter) super high-performing!
  • Complete shopping list! It might sound trivial, but even before starting, you need to have everything in the pantry or fridge. If, during the process, while you’re kneading or between the first and second dough, you realize something is missing, it can be a problem.
  • In addition to the ingredients, it’s essential to have a stand mixer or a planetary mixer, transparent containers with capacity proportional to the volume (or weight) of your dough, handy measuring cups, a small and a large dough scraper.
  • Of course, you’ll need a tried-and-true recipe.
  • Also, you’ll need a place to store the dough where you can reach 28°C. It could be the oven with the light on, the oven with a heating element inside, or a terrarium lamp that gets close to that temperature.

In case you prefer to follow the guide while also watching the video recipe, by pure chance, I’ve made one on our channel. Feel free to share it below:

 

 

Let’s get to work (First Dough)!

Let’s immediately see the ingredients you need to make the first dough for your beautiful panettone:

 

  • 530 g of Panettone flour
  • 265 g of water at 20°C
  • 170 g of perfectly mature sourdough starter
  • 150 g of egg yolks at 4°C
  • 265 g of butter at 20°C
  • 170 g of sugar

 

  1. The first thing to do is take the water and sugar and put them in the mixer bowl, letting it spin for a couple of minutes so that the sugar dissolves completely.
  2. After 2 minutes, add all the flour and let it spin for about 5 minutes at low speed.
  3. Add the well-matured sourdough starter, crumbled, so that the dough forms more quickly. Remember, the mixer should rotate rather slowly, around 100 beats per minute, not faster.
  4. Once the dough starts to develop, you can add half of the room-temperature butter.
  5. When the dough becomes smooth again, add the remaining butter all at once, without any fear.
  6. Keep kneading, and when you have a well-developed dough, add the cold egg yolks from the fridge in 3 or 4 times. Always wait for the dough to become smooth and fully incorporate the previous elements before adding the next ones.
  7. Complete the kneading and try to finish it in 20-25 minutes at a temperature between 22 and 26°C.
  8. Take the dough out of the bowl, fold it a couple of times on the counter, butter a 6-liter container, and place the dough inside.
  9. Now, transfer the container to the cell at 28°C for 12-13 hours until you almost see it triple its initial volume.
  10. When it’s almost tripled, transfer it to the refrigerator for an hour so that it cools down well.

 

The next day.

The ideal situation you should find the next day is a dough tripled in 12 or 13 hours with a pH (if you have a pH meter, use it) ranging from 5.4 to 5.2.

If you’re in this condition, you’re ready to tackle the second dough.

 

Let’s get back to work (Second Dough)!

Let’s see the ingredients you need for the second dough:

 

  • 230 g of flour
  • 240 g of egg yolks
  • 175 g of sugar
  • 300 g of butter
  • 12 g of vanilla paste
  • 40g of honey
  • 10 g of salt
  • 100 g of water
  • 320 g of dark chocolate
  • 80 g of white chocolate
  • 380 g of candied fruit

 

  1. First, take the dough out of the refrigerator, place it directly in the mixer bowl along with all the flour, and start kneading at low speed, almost at the minimum.
  2. When the dough begins to develop gluten (it can take up to 15 minutes), start adding a mixture of sugar and egg yolks, prepared at the moment, in 3-4 times depending on how the dough responds. Always wait for the dough to become smooth and fully incorporate the previous elements before adding the next ones.
  3. Once you’ve finished the mixture of egg yolks and sugar, with a perfectly developed dough, start adding the room-temperature butter in three to four times, depending on how your dough responds.
  4. So, after finishing the butter addition and having a well-developed dough, add an emulsion prepared at the moment with honey, vanilla, and salt.
  5. Once all the ingredients have been absorbed, and the dough is perfectly developed, start adding the water in small doses, using a measuring cup. The dough will become whitish as you add water; as soon as that effect disappears, it means the water has been perfectly absorbed.
  6. Once you’ve finished with the water, set the mixer to the lowest speed, add the candied fruits first, then move on to dark chocolate and white chocolate.
  7. Once everything is well combined, you’re done. Complete the kneading and try to finish it in 40-50 minutes at a temperature between 24 and 26°C.
  8. Butter a 6-liter container and place the dough you just finished directly inside it. Transfer the container to the cell at 28°C for 1 hour.
  9. Meanwhile, butter the countertop. After the hour has passed, transfer the dough to the counter and divide it into 4 pieces of 820g each to be placed in as many 750g molds.
  10. Once divided into shapes, let them rest uncovered on the counter for about twenty minutes before lightly shaping them. Then, gently place each one in a cupcake liner, being careful not to ruin them during this phase.
  11. After completing this process, transfer everything to the proofing cell at 28°C for about 4 or 5 hours and let the magic happen.
  12. You’ll know that the rising is complete when, in the lower cupcake liner, the central part of the dome reaches the edge of the liner, and in the higher one, when the side part is about 4 cm from the edge.
  13. Now you can either score the dough or make a cross cut; it doesn’t matter. I don’t like scoring, and usually, I only make the cross cut (it doesn’t change anything, and it’s quicker).
  14. Once you’ve finished the incision, place small pieces of butter in the center (or under the flaps if you scored the dough), and bake it in a preheated static oven at 175°C, which you’ll immediately lower to 150°C once you’ve placed the cupcake liner inside the oven.
  15. Cooking will be complete when the temperature at the heart of your panettone reaches 94°C (measure it with a probe inserted after about 30 minutes of baking).
  16. Once baked, remove the panettone from the oven, hang it upside down using the appropriate forks, and place it in a location where it can comfortably rest upside down.
  17. The next day, mist the specific bags with food-grade alcohol and package it!

 

Conclusions

This is one of the panettoni I baked to create the guide you just read. I’d say they look nice!

 

 

As you could see, making panettone is not exactly a straightforward thing. You need to have a perfectly healthy sourdough starter and prepare it in the right way. You must pay special attention to the kneading phases, especially in the second kneading, which is very delicate. For this reason, I recommend using flours that can help you, like the panettone flour available in our shop, and using the right tools.

It might seem trivial, but having the right tools for what you’re creating is one less difficulty and one less source of stress throughout the entire process.

 

I really hope this guide is helpful for you, and I look forward to seeing you in the comments under the video-recipe I made for the Giochi di Gusto YouTube channel.

 

Hi, until next time.

Ingredients

First Dough

  • 530 g of Panettone flour
  • 265 g of water at 20°C
  • 170 g of perfectly mature sourdough starter
  • 150 g of egg yolks at 4°C
  • 265 g of butter at 20°C
  • 170 g of sugar

 

Second Dough

  • 230 g of flour
  • 240 g of egg yolks at 4°C
  • 175 g of sugar
  • 300 g of butter at 20°C
  • 12 g of vanilla paste
  • 40g of honey
  • 10 g of salt
  • 100 g of water at 4°C
  • 320 g of dark chocolate
  • 80 g of white chocolate
  • 380 g of candied fruit

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