Panettone (Single Day Method)

Ingredients

  • 350g Hard Bread Flour
  • 150g 00 Pizza Flour (mix with the bread flour)
  • 12g Fresh Yeast (use 1/3 of weight if using dry)
  • 65g Milk
  • 2 + 2 Eggs
  • 2 Yolks
  • 1 tsp Honey
  • 120g Sultana Raisins
  • 160g Sugar (60g + 100g)
  • 160g Butter (60g + 100g)
  • 80g Candied citrus zest (whatever you prefer)
  • 1 Lemon zested
  • 1 Vanilla bean
  • 0.5oz Dark rum
  • 5g Salt

Directions

  • -I've added the flours together. Placed the lemon zest, vanilla and rum in the same bowl.
  • Phase 1
  • -Get your raisins soaking in water.
  • -Mix 10g of your yeast with the honey and milk.
  • -Add 100g of flour and knead until a dough forms.
  • -Place in a bowl and cover tightly with plastic.
  • -Proof in a warm area for 1 hour or until it doubles in size.
  • Phase 2
  • -Here's what it should look like after it's proofed.
  • -Add that dough to a stand mixer bowl and add 2 eggs, 2g yeast, and 250g of your flour mix.
  • -Knead until smooth.
  • -Add 60g sugar and 60g butter.
  • -Knead until smooth.
  • -Place back into a bowl, cover with plastic, and proof somewhere warm for 2 hours. Should double in size again.
  • Phase 3
  • -Here's the dough after 2 hours.
  • -Put the dough back into the stand mixer bowl.
  • -Add 2 eggs, 2 yolks, and the rest of the flour (150g).
  • -Knead for at least 10 minutes until smooth and elastic.
  • -Add the rest of the sugar and salt and mix until incorporated.
  • -Add the rest of the butter, drained raisins, candied citrus peel, vanilla, rum, and lemon zest.
  • -While that's mixing, get your baking pan ready.
  • -Brush a round 10” pan with butter and cut a sheet of parchment long enough so it can be placed around the inside circumference of the pan.
  • -Then, fold a square piece of parchment into a cone shape and cut it to the length of the radius. Use this to line the bottom of the circular pan.
  • -Here you can see the bottom is nicely lined with parchment.
  • -Brush the parchment with butter as well.
  • -The dough is now complete.
  • -You have 2 options”:” Place this dough right away into your baking pan or proof it for a couple hours more before doing this.
  • -Roll the dough as much as you can into a rounded dome shape and place into the parchment lined pan.
  • -Get a plastic bag large enough to enclose the whole pan and parchment walls.
  • -Try to get a decent amount of air into the bag so it doesn't collapse.
  • -Proof for another 2 hours.
  • -Here's my proofing setup”:” in a small room I placed a space heater (set to 30C) with the panettone placed a short distance away.
  • -Be sure to rotate the pan every once in a while.
  • Phase 4
  • -Time to cook!
  • -Set your oven to 390F with no convection fan.
  • -Let your panettone sit out in the air to dry the top a bit. You can score the top if you'd like, but i prefer a nice smooth top.
  • -The traditional Milanese panettone is scored in a cross and a cube of butter is placed in the middle before baking.
  • -When your oven is ready to go, place a tray of water on the rack underneath the panettone.
  • -Bake at 390F for about 12 minutes.
  • -Turn down the oven to 375F and cook for 10 more minutes.
  • -Turn it down one more time to 350F and cook for 30 minutes. You can remove the parchment wall at this point.
  • Finished!
  • -Here it is after a whole day mixing, proofing, and baking!
  • -Allow it to cool before eating or packaging it.