Panettone Recipe
This is a great panettone recipe for those who are just starting out with bread making. Simple ingredients, and a reasonable amount of time for preparation make this a staple at our house around the holidays.
Ingredients:
31/2 Cups bread flour
1/2 Teaspoon salt
21/4 Teaspoons active dry yeast
1/2 Cup lukewarm milk
2 Eggs
2 Egg yolks
6 Tablespoons sugar
1/3 Cup softened butter
1/3 Cup chopped candied peel
1/2 Cup raisins
Melted butter to brush on loaf.
Separating eggs is easy... here is a short video with three methods.
Method:
Sift together the flour and salt, making a well in the middle of a large-ish bowl.
Mix the yeast into the lukewarm milk; once the yeast is moving ( What is Proofing Yeast?) pour this in the well of the flour mixture, add the whole eggs and then mix with just enough flour to make a thick batter. Push some of the dry flour over this and leave in a warm place for half an hour; this will create a ‘sponge’.
Once Sponge has formed, add the egg yolks, and sugar. Mix this into a soft dough, then mix in softened butter.
At this point you can turn out on a floured board and knead for 5 minutes until smooth and elastic...
OR
Allow dough to ‘rest’ for 20 minutes, then turn out on a floured board and knead for 5 minutes until smooth and elastic.
Place the dough in a lightly buttered bowl and cover with a damp towel. Let dough rise in a warm place for 1.5 - 2 hours until doubled in bulk.
Punch down the dough and turn it out on a lightly floured board. At this point you don’t want to work it too much, you just want to knead in the peel and raisins. Shape dough into a ball, and place in a prepared Panettone pan (or coffee can). Cover with a damp tea towel and allow to rise in a warm place for about an hour or until doubled in bulk.
Pre- heat your oven to 375º F.
Cut a cross in the top of the loaf using a very sharp knife, and brush with melted butter. Bake at 375º for 20 minutes, then turn the oven down to 350º brush again with butter and bake for another 25-30 minutes. Panettone is done when a deep rich golden brown colour.
Cool in the pan for 5 minutes, then release onto a wire rack for cooling.
What is Proofing Yeast?
Ingredients:
31/2 Cups bread flour
1/2 Teaspoon salt
21/4 Teaspoons active dry yeast
1/2 Cup lukewarm milk
2 Eggs
2 Egg yolks
6 Tablespoons sugar
1/3 Cup softened butter
1/3 Cup chopped candied peel
1/2 Cup raisins
Melted butter to brush on loaf.
Separating eggs is easy... here is a short video with three methods.
Method:
Sift together the flour and salt, making a well in the middle of a large-ish bowl.
Mix the yeast into the lukewarm milk; once the yeast is moving ( What is Proofing Yeast?) pour this in the well of the flour mixture, add the whole eggs and then mix with just enough flour to make a thick batter. Push some of the dry flour over this and leave in a warm place for half an hour; this will create a ‘sponge’.
Once Sponge has formed, add the egg yolks, and sugar. Mix this into a soft dough, then mix in softened butter.
At this point you can turn out on a floured board and knead for 5 minutes until smooth and elastic...
OR
Allow dough to ‘rest’ for 20 minutes, then turn out on a floured board and knead for 5 minutes until smooth and elastic.
Place the dough in a lightly buttered bowl and cover with a damp towel. Let dough rise in a warm place for 1.5 - 2 hours until doubled in bulk.
Punch down the dough and turn it out on a lightly floured board. At this point you don’t want to work it too much, you just want to knead in the peel and raisins. Shape dough into a ball, and place in a prepared Panettone pan (or coffee can). Cover with a damp tea towel and allow to rise in a warm place for about an hour or until doubled in bulk.
Pre- heat your oven to 375º F.
Cut a cross in the top of the loaf using a very sharp knife, and brush with melted butter. Bake at 375º for 20 minutes, then turn the oven down to 350º brush again with butter and bake for another 25-30 minutes. Panettone is done when a deep rich golden brown colour.
Cool in the pan for 5 minutes, then release onto a wire rack for cooling.
What is Proofing Yeast?
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Video Transcript - click to open
Hi, welcome back to LeGourmet.tv. Today we’re going to make panettone, a real favourite around our household in the Christmas season. We’re going to start out with some lukewarm milk, and to that we’re going to add the yeast, and just give it a little bit of a stir, and you wait for that to foam up just to make sure your yeast is good. You’re going to find with panettone, there’s dozens of recipes. Some of them are bread-like, like the one I’m going to make today. Some of them are cake-like, they don’t use yeast at all for leveaning. They use baking powder or baking soda. They’ll come to a basically the same end though. They’re Christmas bread. They’re very rich. They’re buttery. They’re filled with raisins and / or peel. Fantastic!
So our yeast and milk mixture is ready to go. In the bowl, we’ve got three and a half cups of flour. We made a well in the middle. We’re going to [pour the milk in. I’ve got to whole eggs. We’re going to pour that in as well. And then we just give this a little bit of a stir to mix the egg into the milk and then slowly incorporate some of the flour from around the edge. So we mix this into a batter-like consistency and then slowly, just not a little bit of a flour over the top, so you’ve got dry flour on top of the batter. We’re going to leave it for half an hour to create a sponge. We’re going to get the spongy mixture in the middle and then we can move on to the next step. So the more draft free space for about a half an hour and we’ll come back to it.
So half an hour has passed and we’ve developed this sponge. To this now we add sugar, two egg yolks and we mix this up. You’re going to mix this into a dough. And once the dough is developed, we’re going to put in the softened butter. So the softened butter is in there now. And it’s at this point where you stick your hands in, and you just got to get dirty. You want to make it into a good ball of dough that you can then turn out into the kneading. Now with all the butter in there, it’s going to be sticky and that’s ok.
Ok, so a little bit of flour on the countertop. Make a ball of dough, and you want to knead this for about five minutes until it’s smooth and elastic. Now you can do this is your stand mixer on your countertop. Certainly makes quick work of it, but there’s something about feeling the dough, and kind of reading the dough and understanding when you’ve reached the point. Making bread is very tactile. And it’s really not that difficult to knead for five minutes.
The dough has been rising for about an hour and a half, an hour and 45 minutes, it’s doubled in bulk. We’re ready to unwrap it. Now what we will do first is punch it down, gets all the air out quickly. Slightly flour our countertop, and we’ll turn it out. At this point, we don’t really want to work it all that much. We just want to knead it enough. We’re going to take our raisins and our candy peel, and we want to work that into the dough. We’re going to knead it into the dough, get it evenly incorporates. Some of it is going to poke out. It’s going to loosen on the countertop. That’s fine. You just kind of work it back in a little bit more. Just a little bit kneading. You can see it’s kind of breaking out a little bit here at the front. You don’t really worry about it. Just make sure you kind of get it evenly incorporated.
Now I haven’t given you all of the ingredients. I haven’t given you all the amounts of the ingredients. You just click below here. It says click here for more information or click here for recipe. Click that. It will open another page. The recipe will show up. You can look at the recipe while you’re watching me.
Ok, so that’s pretty much incorporated. Now, you just want to form this into a nice ball. I’ve prepared our pan. So this is the panettone pan. It is round. It’s a little bit taller than a regular cake pan. I’ve put parchment paper in it just because this is going to rise and you want to be able to keep it kind of round. At the same time, you don’t want the pan to engulf the entire thing. You can use a coffee can if you don’t have a panettone pan. If you’re having a difficulty finding one, just make sure that you line it with the parchment paper. That way, it comes out very easily.
So we take our dough ball. Place it in the bottom of the panettone pan, just like that. Cover this with a damp tea towel. Let it rise for about an hour. It’s again double in bulk once more and then it’s ready to go in the oven.
Here we are. An hour has passed. It doubled in bulk. And we’re ready to go into the oven, so the first thing we do is, score the top of the panettone. You want to cut an X, not just allows it to expand a little bit more once it goes into the oven. So very carefully, and you need to use a really sharp knife. And you don’t want to be messing around too much with the top of the panettone. Then we’re going to put on some butter. I just got a little bit of melted butter here. Coat the top. So you just slip this into the oven.
So there we go, a beautiful panettone. We’ll leave that in the pan for about five minutes. And then we’ll take it out and cut off the first slice.
So this will just slip out of the pan. Leave it on the rack to cool. Slice it up. Add a little bit of butter. I like to toast it and have it for breakfast. It’s just incredible. And give it a try at home.
So our yeast and milk mixture is ready to go. In the bowl, we’ve got three and a half cups of flour. We made a well in the middle. We’re going to [pour the milk in. I’ve got to whole eggs. We’re going to pour that in as well. And then we just give this a little bit of a stir to mix the egg into the milk and then slowly incorporate some of the flour from around the edge. So we mix this into a batter-like consistency and then slowly, just not a little bit of a flour over the top, so you’ve got dry flour on top of the batter. We’re going to leave it for half an hour to create a sponge. We’re going to get the spongy mixture in the middle and then we can move on to the next step. So the more draft free space for about a half an hour and we’ll come back to it.
So half an hour has passed and we’ve developed this sponge. To this now we add sugar, two egg yolks and we mix this up. You’re going to mix this into a dough. And once the dough is developed, we’re going to put in the softened butter. So the softened butter is in there now. And it’s at this point where you stick your hands in, and you just got to get dirty. You want to make it into a good ball of dough that you can then turn out into the kneading. Now with all the butter in there, it’s going to be sticky and that’s ok.
Ok, so a little bit of flour on the countertop. Make a ball of dough, and you want to knead this for about five minutes until it’s smooth and elastic. Now you can do this is your stand mixer on your countertop. Certainly makes quick work of it, but there’s something about feeling the dough, and kind of reading the dough and understanding when you’ve reached the point. Making bread is very tactile. And it’s really not that difficult to knead for five minutes.
The dough has been rising for about an hour and a half, an hour and 45 minutes, it’s doubled in bulk. We’re ready to unwrap it. Now what we will do first is punch it down, gets all the air out quickly. Slightly flour our countertop, and we’ll turn it out. At this point, we don’t really want to work it all that much. We just want to knead it enough. We’re going to take our raisins and our candy peel, and we want to work that into the dough. We’re going to knead it into the dough, get it evenly incorporates. Some of it is going to poke out. It’s going to loosen on the countertop. That’s fine. You just kind of work it back in a little bit more. Just a little bit kneading. You can see it’s kind of breaking out a little bit here at the front. You don’t really worry about it. Just make sure you kind of get it evenly incorporated.
Now I haven’t given you all of the ingredients. I haven’t given you all the amounts of the ingredients. You just click below here. It says click here for more information or click here for recipe. Click that. It will open another page. The recipe will show up. You can look at the recipe while you’re watching me.
Ok, so that’s pretty much incorporated. Now, you just want to form this into a nice ball. I’ve prepared our pan. So this is the panettone pan. It is round. It’s a little bit taller than a regular cake pan. I’ve put parchment paper in it just because this is going to rise and you want to be able to keep it kind of round. At the same time, you don’t want the pan to engulf the entire thing. You can use a coffee can if you don’t have a panettone pan. If you’re having a difficulty finding one, just make sure that you line it with the parchment paper. That way, it comes out very easily.
So we take our dough ball. Place it in the bottom of the panettone pan, just like that. Cover this with a damp tea towel. Let it rise for about an hour. It’s again double in bulk once more and then it’s ready to go in the oven.
Here we are. An hour has passed. It doubled in bulk. And we’re ready to go into the oven, so the first thing we do is, score the top of the panettone. You want to cut an X, not just allows it to expand a little bit more once it goes into the oven. So very carefully, and you need to use a really sharp knife. And you don’t want to be messing around too much with the top of the panettone. Then we’re going to put on some butter. I just got a little bit of melted butter here. Coat the top. So you just slip this into the oven.
So there we go, a beautiful panettone. We’ll leave that in the pan for about five minutes. And then we’ll take it out and cut off the first slice.
So this will just slip out of the pan. Leave it on the rack to cool. Slice it up. Add a little bit of butter. I like to toast it and have it for breakfast. It’s just incredible. And give it a try at home.
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