panettone
panettone
Makes 2 round (7-inch) loaves or a variety of smaller sizes (see notes)
Husband-and-wife team Elisabeth Prueitt and Chad Robertson of San Francisco’s lauded Tartine Bakery have perfected Italy’s cherished holiday bread stateside. In Italy, the sweet loaf gets its beloved light texture from lengthy leavening. In this recipe, a starter made from flour and water acts as a natural leavener. Though the starter adds to the bread’s rise, its main role, along with the poolish, or pre-ferment, is to give the bread its deep flavor. (The starter needs a full week to develop, so plan ahead.)
Ingredients
- STARTER
- 2 to 1/2 cups unbleached all-purpose flour, measured out in 1/2-cup (2 1/4-ounce) portions
- 2 to 2 1/2 cups whole-wheat flour, measured out in 1/2-cup (2¼-ounce) portions
- 3 to 3 3/4 cups room temperature water, measured out in 3/4-cup portions
- POOLISH (PRE-FERMENT)
- 3/4 cup (3 1/4 ounces) unbleached all-purpose flour
- 1/4 cup plus 2 tablespoons room temperature water
- 1/4 teaspoon plus 1/8 teaspoon active dry yeast
- DOUGH
- 3 3/4 cups (17 1/2 ounces) unbleached all-purpose flour, more if needed
- 1/2 cup (3 1/2 ounces) sugar
- 1 tablespoon plus 1 1/2 teaspoons fine sea salt
- 2 1/2 teaspoons active dry yeast
- 3 large eggs
- 6 large egg yolks
- 1/4 cup plus 2 tablespoons whole milk
- 1 1/2 cups currants, soaked in warm water for 10 minutes, then drained
- 6 ounces candied orange peel (see notes), cut into small dice to yield a generous cup
- 2 1/2 tablespoons honey
- 3 tablespoons good-quality extra-virgin olive oil, unflavored or infused with Meyer lemon
- Finely grated zest of 3 oranges
- Finely grated zest of 3 lemons
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 14 tablespoons (7 ounces) cold unsalted butter
- HAZELNUT GLAZE (OPTIONAL)
- 1 scant cup whole hazelnuts
- 1 cup confectioners sugar
- 2 tablespoons whole-wheat flour
- 3 large egg whites
- 3 tablespoons good-quality extra-virgin olive oil, unflavored or infused with Meyer lemon
- Demerara sugar for sprinkling
- SPECIAL EQUIPMENT: cheesecloth, 2 round (7-inch) paper panettone molds, or a variety of round paper sizes, if preferred (see notes); cooking spray; instant-read thermometer
Instructions
Comments [1]
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Posted: December 20, 2011 14:18 by aesmer
Exceptionally good! The starter looked strange at first but then it came alive. And the glaze adds a wonderful nutty flavor without being too sweet.Delicious!
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