How to make traditional Panettone at home

Name: Panettone
Prep time: 55 min
Cook time: 40 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Italian
Ingredients: Stiff Levain 4 hour Feedings (THESE ARE THE CORRECT MEASUREMENTS anything that is different than these in the video is incorrect):; 24g Mature starter; 24g all-purpose flour; 12g water @ 85 degrees Fahrenheit; Stiff Levain overnight feeding:; 12g mature starter; 24g all-purpose flour; 12g water @ 85 degrees Fahrenheit; First Dough:; 350g Bread flour; 200ml or 203g water @ 85 degrees F; 57g stiff levain; 83g granulated sugar; 3 large egg yolks (53g); 1 teaspoon (6g) diastatic malt powder; 83g unsalted butter softened; 1/8tsp (.5g) instant yeast (optional but the process will be a little slower and have a touch less bloom); Candied Citrus; 3 large navel oranges or 4 large lemons worth of peel; 2 cups (473g) water; 2 cups (450g) sugar; Final dough:; 168g bread flour; 2 egg yolks (36g); 6g fine sea salt; 1 vanilla bean pod of seeds; zest of half an orange; 55g water @85 Fahrenheit; 82g granulated sugar; 130g unsalted butter softened

by Book Recipe May 20, 2020

written by Book Recipe May 20, 2020

How To Make Traditional Panettone At Home

The secret to homemade Panettone that is naturally leavened with a sourdough starter has arrived. I wanted to show you guys how to make a traditional (ish) panettone that’s way better than what you can buy at the store. And when I say traditional, I really mean traditional (with a couple of twists).

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Panettone

Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Stiff Levain 4 hour Feedings (THESE ARE THE CORRECT MEASUREMENTS anything that is different than these in the video is incorrect):
24g Mature starter
24g all-purpose flour
12g water @ 85 degrees Fahrenheit

Stiff Levain overnight feeding:

12g mature starter
24g all-purpose flour
12g water @ 85 degrees Fahrenheit

First Dough:

350g Bread flour
200ml or 203g water @ 85 degrees F
57g stiff levain
83g granulated sugar
3 large egg yolks (53g)
1 teaspoon (6g) diastatic malt powder
83g unsalted butter softened
1/8tsp (.5g) instant yeast (optional but the process will be a little slower and have a touch less bloom)

Candied Citrus

3 large navel oranges or 4 large lemons worth of peel
2 cups (473g) water
2 cups (450g) sugar

Final dough:

168g bread flour
2 egg yolks (36g)
6g fine sea salt
1 vanilla bean pod of seeds
zest of half an orange
55g water @85 Fahrenheit
82g granulated sugar
130g unsalted butter softened
16g honey
78g raisins
63g pistachios
120g candied orange peel
55g candied lemon peel

Glaze

80g granulated sugar
5g sunflower oil
4g cornflour
4g cocoa powder
6g almond flour
30g egg whites
Swedish pearl sugar for sprinkling on top after glazing

Instructions

The preparation steps are described in the video

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