Recipe For Italian Panettone

Italian Panettone (Giorilli panettone) Feeling Foodish

WebJan 2, 2021 · Place dough in large container (three times the size of the dough), cover, and let rise at 28/30 C (82 to 86F) for 12 hours. You may …

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Panettone (Italian Christmas Bread) The Daring …

WebSep 11, 2023 · Let it rise until nearly doubled in size and then gently punch it down before adding it to the panettone batter. To Prepare the …

1. For the Starter: Stir the yeast into the lukewarm water and let it sit for about 10 minutes until frothy. Place the flour and salt in the bowl of a stand mixer with the dough hook attachment (if your bowl is too large for that small of quantity knead it by hand). Add the yeast mixture to the flour mixture and knead for 5 minutes if using the stand mixer and about 10 minutes if kneading by hand. Shape the dough into a ball and put it in a very lightly greased bowl, cover loosely with plastic wrap and let it rise at room temperature until doubled in size. Punch it down, cover with plastic wrap again and refrigerate it overnight. The next day take it out and let it come to room temperature before proceeding (this will take about 2 hours). Let it rise until nearly doubled in size.
2. To Prepare the Fruit Mixture: Place the raisins, candied lemon peel, candied orange peel, lemon and orange zest in a small bowl and pour 1/4 cup of hot water over them. Stir, cover and let soak for at least 2 hours or overnight. Drain any excess liquid before adding it to the panettone dough. Properly draining it is critical to preventing a wet dough.
3. To Prepare the Panettone: Place the flour, yeast, salt and sugar in the stand mixer and stir to combine. Attach the dough hook attachment. Add the egg yolks and milk and mix until it comes all comes together. Punch down the starter dough and add it to the stand mixer. Knead it for 5 minutes, regularly scraping down the sides. Add the softened butter, vanilla and honey and knead for another 10 minutes (yes, that's 10 minutes). The mixture should be totally smooth and elastic but not overly sticky. Add the fruit mixture and knead until fully incorporated. If the dough is too wet add a little extra flour. Scrape the dough down, cover the bowl loosely with plastic wrap and let it rise at room temperature until nearly tripled in size, about 3 hours. Towards the end of this final rise preheat the oven to 350 degrees F (325 if using convection) and place the rack in the lower third of the oven.
4. Gently punch down the dough, form it into a ball and place it in a buttered panettone mold (7.3" x 4.25", click link for reference). Cover it loosely with plastic wrap and let it rise for about another 2 hours or until doubled in size. It should be risen to about 1 inch or so higher than the rim of the mold. Once the panettone is risen, if you'd like a glossy top brush the top of the panettone with some egg wash (a lightly beaten egg).

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