panettone
panettone
TOTAL TIME: 1 minutes
MAKES: 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 [4] | Add your comment
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Posted: January 21, 2013 15:41 by oper8sgirl
This is a pretty good recipe. Mine turned out more dense...almost biscut like. I prefer a lighter fluffy texture, but it is certianly good. I might attempt this again with a few changes.
1. I would try just a tablespoon of salt.
2. I made two "large" sized panettone. The large mold was 6.75 x 4.25. I filled it half way as stated and I did not get a "muffin top". I would use a smaller mold next time.
3. The butter took far longer than 5 mins to incorporate. It took close to 20 mins. I'm not sure if that extra time with the mixer on changed the texture of the final product. I assume it was over-kneaded. I would add it larger pieces.
4. My dough did not get close to doubling in size when resting. I proofed my yeast before I made the poolish and the yeast was active. I baked it even though it did not rise.
5. The dough did not come off the sides of the mixer. I added the recommended addtioanl 1/4 of flour and it still did not come off the sides. I was trying to stick to the recipe so I did not add more flour. I'm not sure if that would have helped the texture.
6. I would add more zest or orange peel and maybe even candied lemon peel. Possibly add raisins too.
7. Maybe room temp or warm milk would get the yeast going?
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Posted: December 29, 2012 16:56 by Hughes064
The process of making this is quite complex but fun if you enjoy cooking.
Two somewhat irritating parts of the process, however, include the amount of flour I needed to use and the length of cooking time. I had to add at least an addition cup of flour before it even starting to pull away from the bowl. As for cooking time, you can expect to cook it a lot longer than 15-17 minutes - either that or I did something wrong! Because of the lengthened cooking time, the outside browned, but at least the center was cooked through!
Disclaimer: I did not have Panettone papers so I cooked the bread in two cook pots. Perhaps that is why it took nearly an hour to cook entirely through instead of 15 minutes.
So, good luck with your attempt! I may give it a second try some time.
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Posted: December 11, 2012 14:46 by mspat
This one's a lot more complicated than my recipe, but I'm going to have to try it. Sounds wonderful!
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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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