Panettone
This is an iconic Italian desert - that is notoriously difficult and expensive to make or buy. This version is slightly easier believe it or not - it takes some time but it’s such a reward!
Makes: 2 large loaves (approx. 800g each)
Time: 2 days (mostly inactive proofing time)
Day 1: Prepare the Starter and Aromatic Paste
Feed the Starter:
4 hours before you begin, feed your active sourdough starter. Keep it at an ideal temperature of around 27°C.
Make the Aromatic Paste:
Chop one whole orange (skin and all) into quarters. Boil it in a covered pot with water for about 40 minutes until very soft.
Drain and blend the cooked orange to a smooth puree. Measure out 40g of this puree and place it in a bowl.
Add the zest of one fresh orange, 40g of honey, and 1 tsp of vanilla paste. Mix well.
Cover and refrigerate overnight.
Make the Pre-Dough (Autolyse):
3 hours after feeding your starter, make the pre-dough. In a bowl, mix 330g high-grade flour with 130g water, 1 whole egg, and 2 egg yolks until just combined. Cover and let it rest for 1 hour. This is the autolyse stage.
Make the First Dough:
To the pre-dough, add 115g ripe sourdough starter and 2 more egg yolks. Knead for about 2 minutes until smooth.
Add 125g of sugar in two additions, kneading well after each.
Add 85g of softened butter in two additions, kneading until the dough is smooth and elastic.
Place the dough in a lightly oiled container, cover, and let it proof at approximately 27°C for about 12 hours, or until significantly increased in size.
Day 2: Make the Final Dough and Bake
Ingredients for the Second Dough:
All of the first dough
40g high-grade flour
1 whole egg
35g sugar
2 egg yolks
All of the prepared aromatic paste (from the fridge)
5g salt
110g butter, softened
200g chocolate chips
Method:
To the first dough, add the 40g of flour and the whole egg. Knead until smooth.
Add the sugar and knead. Then add the egg yolks and knead again.
Add the aromatic paste and knead until fully incorporated.
Add the salt and then the softened butter. Knead until the dough is very smooth, shiny, and elastic.
Gently fold in the chocolate chips until just distributed.
Place the dough in a clean bowl. Give it a series of folds (stretch and fold over itself). Let it rest for 10 minutes.
Divide the dough into two equal pieces. Shape each piece into a tight ball.
Place each ball into a prepared panettone paper mold or a tall, round baking tin.
Let the loaves proof in a warm place (around 27-28°C) for 7-8 hours, or until they have nearly tripled in size.
Preheat your oven to 150°C for large loaves.
Bake according to size:
1kg loaf: 150°C for 1 hour
750g loaf: 155°C for 50 minutes
500g loaf: 160°C for 35 minutes
The panettone is done when deeply golden and a skewer inserted comes out clean.
To cool, immediately hang the panettone upside down by threading skewers through the base of the paper mold. Let it hang until completely cool to prevent collapsing.
Tips
Temperature is critical: Maintaining a warm proofing environment (26-28°C) is essential for success.
Patience: This recipe cannot be rushed. The long proofing times are what develop the signature flavour and texture.
Hanging to cool: This is a non-negotiable step for a tall, light panettone.
Storage: Once completely cool, wrap tightly and store at room temperature. It keeps well for several days and the flavour improves.
