As promised, the missing panettone recipe arrives punctually for Christmas time. Made from Lievito Madre, the panettone is a classic holiday pastry that lives up to the hype.
For 2 Panetonne/ each 630g of dough
Before starting to make the pre-dough, the Lievito Madre has to be refreshed several times. Only when the volume of the freshly made madre has doubled after 3-4 hours can the production of the panettone begin!
- 265g Wheat flour Type 700
- 140g Water 20-25°C
- 90g Lievito Madre
- 60g Sugar
- 5g Honey
- 40g Yolks (2) (Yolks are added only after 6 minutes of mixing time)
- 65g Butter (Butter is added only after 10 minutes of mixing time)
Knead all ingredients well on slow speed until an elastic dough has formed. Mixing time of the pre-dough, approx. 15 minutes.
Dough temperature: 26-28°C
Dough rest: 8-10 hours (the pre-dough must double in volume during this time)
Storage temperature: 28-30°C
- 665g Mature pre-dough
- 64g Wheat flour Type 700
- 42g Water 25°C
- 20g Yolk (1)
- 4g Salt
Mix all ingredients slowly for 6-7 minutes
- 60g Sugar
Add the sugar and mix for another 2-3 minutes on slow.
- 100g Butter
- 20g Wheat flour Type 700
Add the butter and wheat flour and mix on slow speed until the dough releases from the side of the bowl.
- 40g Water 25°C
- 15g Honey
Add the water and honey and mix again until the dough releases from the side of the bowl.
- 130g Candied orange
- 100g Rum soaked raisins
Slowly mix in the fruit mixture.
- After mixing, the dough matures for 30 minutes in the bowl.
- Then these are divided, shaped into rounds and placed in the panettone forms.
- The dough now rises in a warm spot for about 4 hours.
- Once the dough has risen to 2-3cm below the top of the form, the almond paste is put on: 100g sugar, 50g finely ground almonds, 35g egg whites, 2g wheat starch are mixed together and then piped onto the panettone with a piping bag.
- Then decorate with whole almonds and sweet cherries and dust with powdered sugar.
- The panettone are baked at 180°C /about 50 minutes.
To ensure a longer shelf-life and that it keeps its shape, the panettone needs to be hung with a skewer immediately after baking.
The production of Mocca Panettone is the same as the classic (see above). The differences from the recipe above are:
- Instead of water, strong espresso is used as the bulk liquid.
- Instead of candied orange and raisins, chocolate chips are used.
- And cocoa is used for the topping instead of the almond batter.
With this recipe I wish all readers a “Happy and Healthy Christmas”