Savory Panettone CakeL'ANTRO DELL'ALCHIMISTA
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.
- 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.
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|Calories190Calories from Fat50|
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|Calories from Fat50|
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.