The Italian Panettone, together with the Pandoro, is the most traditional sweet recipe for the entire Festive Season which goes from the 8th December till the 6th January.
In my recipe I use normal yeast. In order to use a very minimal quantity of yeast, the dough needs to alternate kneading and long resting hours for 3 days, before going into the oven.
But the result is really worth the wait!
As I do in all my sweet recipes, I used white spelt flour for the Panettone, too.
Ingredients
For the yeast starter (biga)
- 60 gspelt flour
- 30 mllukewarm water
- 3 gyeast
For the first dough
- 150 gspelt flour
- 45 gmuscovado sugar
- 2eggs
For the second dough
- 240 gspelt flour
- 200 graisin
- 150 gbutter
- 130 gmuscovado sugar
- 100 gcandied cedar
- 50 mlmilk
- 4yolks
For the flavor
- 30 mlhoney
- 2vanilla beans
- 1organic orange (with edible peel)
Preparation
For the yeast starter (biga)
– in a bowl, pour the flour, water and crumbled yeast;
– mix with a spoon and work the ingredients quickly with a fork or with your hands without kneading, to obtain a coarse and non-homogeneous mixture;
– cover the mixture with plastic wrap and let it rise for 8 hours at room temperature.
For the first dough
– pour the biga into the bowl of a planetary mixer equipped with hook, then add the flour and the sugar;
– add the lightly beaten eggs at room temperature, then activate the planetary mixer and let it work for about 10 minutes until you obtain a smooth and well-strung dough;
– transfer the dough onto a surface and give it a couple of folds-and-roll in order to obtain a spherical shape;
– transfer it into a large and tall bowl. Cover with cling film, and let it rise for 2 hours at room temperature, or in the switched off oven with the light on: the dough should double in size, (the times are indicative). After this time, transfer the dough, which will have already grown, to the refrigerator for another 14 hours.
– meanwhile, pour the honey into a small bowl and add the grated orange and orange zest, the pulp of two vanilla pods and mix well;
– cover with cling film and store at room temperature until use.
For the second dough
– soak the raisins into a bowl with lukewarm water, then drain them and squeeze them well;
– pour the flour and sugar into the bowl of the planetary mixer, again equipped with the hook;
– add the lukewarm milk and the 1st dough, then activate the planetary mixer at moderate speed. In the meantime, beat together the yolks and the butter at room temperature;
– when the milk is completely absorbed, add them to the dough;
– add the flavored honey, the drained raisins and the candied fruit;
– continue to knead the dough at medium-low speed until it will become smooth;
– moisten your hands and transfer the dough onto a lightly buttered surface, then make a couple of slap and fold by lifting the dough and turning it over on itself;
– twist the dough and transfer it into a paper panettone-mold;
– let it rise at room temperature for 3 hours or until the dough has reached the edge of the mold, then make a cross on the top with a sharp knife and put some thin slices of butter on the cuts;
– bring the static oven to 170 degrees;
– put the panettone on a baking tray and place it on the lowest rack on the oven;
– bake for about 50 minutes or till well golden;
– switch off the oven, semi-open the door of the oven and allow the Panettone to cool down completely.