Panettone is traditionally a sweetened and studded with candied citrus and other fruit (and sometimes chocolate), but this version is more akin to yeast bread that you serve along with a meal, or sliced and toasted and topped with jam for breakfast. The starter dough needs to be refrigeratored overnight, and the baked panettone needs to be refrigerated overnight before serving, so plan accordingly. That may seem excessive, but these resting times are essential to achieving the desired texture.
- 300 grams whole milk (cold)
- 150 grams strong flour
- 12 grams yeast
- 700 grams strong flour (or 500 gr. strong flour and 200 gr. all purpose flour)
- 60 grams sugar
- 120 grams butter
- 3 egg yolks (and 1 egg)
- 12 grams salt
- 6 grams yeast
- milk (A little)
- Combine the milk, flour, and yeast and refrigerate the mixture overnight, covered with a damp cloth.
- Remove the container with the starter from the refrigerator and keep it at room temperature for 30 minutes, then place it in the oven at 30C for an additional 30 minutes.
- In the meantime, place 6 grams of yeast dissolved in 30 grams of milk in the mixer with a tablespoon of flour and cover. Add the starter from the oven and one-third of the flour, and turn on the mixer to low speed. Once the dough begins to wrap around the hook, which means the gluten is forming, add the salt and increase the speed slightly. Add the eggs, sugar, and another one-third of the flour in two or three additions.
- When the dough begins to wrap around the hook again, add the softened butter and as soon as it has been completely incorporated, add the remaining flour.
- Place the dough in a closed container to rise for approximately 3 hours until it has tripled in size.
- Place the dough on a work surface and delicately roll it out with a rolling pin and fold the dough over itself. Place the dough in the mold which has been previously buttered, brush the top with egg beaten with a tablespoon of milk and a pinch of salt, then cover with plastic wrap and let it rise again for approximately 2 hours until the dough reaches the rim of the mold.
- Brush the dough again and bake at 160C to 170C for approximately 40 minutes.
- Remove the cake from the oven and let it cool upside down by using knitting needles.
- Refrigerate the cake overnight covered in plastic wrap.
- Cut it into layers.
- Use a damp kitchen towel to moisten the layers and add butter or mayonnaise, cold cuts, pate, vegetables, cheeses, etc.
PER SERVING *
|Calories190Calories from Fat50|
|% DAILY VALUE*|
|Calories from Fat50|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.