recipes

Homemade panettone recipe

Among the recipes we've been waiting a long time to publish is panettone. Now, with the Christmas spirit slowly fading, we're ready. Unless you're reading this on August 15th. Why the hell did you try the recipe for homemade panettone in August? And since we assume you know what a panettone is, before moving on to the ingredients, procedure and everything else we will give you a couple of conversation starters to break the awkward silence that might fall during dinner with relatives. The origins of panettone are not entirely clear. Two hypotheses are most widely accepted. The first origin story What you can tell your relatives is an impossible love affair between Messer Ughetto degli Atellani and the daughter of the local baker. The spark between the two apparently ignited after Ughetto, having taken a job with the baker, revived the family's financial situation by inventing this infamous sweet bread. The second, however, concerns a Christmas lunch at the court of Ludovico il Moro, during which the court cook burned the dessert. As a substitute, his assistant Toni offered his boss the sweet bread he had baked that morning using all the leftovers. Pan di Toni was thus brought to the table and was a resounding success among the guests. But you probably don't care about any of this, do you? Okay, we get it: the only ones who want to make conversation here are us. Enough chit-chat, let's get to the homemade panettone recipe! Difficulty : There is a risk that it may be difficult. Preparation: 90 minutes spread over approximately 48 hours Cooking: fifty minutes Serves : about ten people Cost: neither high nor low Biga ingredients: Manitoba flour: 50 g Fresh brewer's yeast: 3 g Malt, honey, sugar: to taste Milk: 30 g Ingredients for the dough: Manitoba flour: 25g 00 flour: 185 g Fresh brewer's yeast: 4 g Eggs: 150 g Egg yolks: 30 g Sugar: 100 g Butter: 100 g Lemon zest: 1 Vanilla pod: 1 Candied citron: 20 g Candied orange: 20 g Eggs: 60 g Salt to taste Preparing the biga Start with the biga: take a bowl and pour in the brewer's yeast, flour, malt, and room-temperature milk. Mix everything together, then place it on a surface and start kneading with your hands. Once you have obtained a loaf, place it in a bowl, cover with cling film, leave it to rest for about an hour, then transfer it to the fridge and wait a good twelve hours. Save this article, set an alarm, and go do something else. See you in twelve hours. Dough preparation – part 1 Take the biga out of the refrigerator, assuming it hasn't risen much. Don't worry. Place it in a mixer bowl and add the 00 flour and Manitoba. Add fresh yeast and sugar. Use the mixer at low speed, then add the beaten eggs. Continue working in this way until the dough is well-strung. Add the room temperature butter, one piece at a time. Continue until the dough is stringy again, after having absorbed all the butter. Transfer the dough to a table and give it a good knead. Stretch and fold it over until it's smooth. Round the dough and place it in a bowl, cover with plastic wrap, let it rest for an hour, then refrigerate for another twelve hours. Dough preparation – part 2 With a feeling of déjà vu, remove the dough from the refrigerator again and let it rest in a warm place for two hours. Meanwhile, don't sit around doing nothing: take the raisins and treat them. You'll need to rinse them, soak them, wait until they're rehydrated, squeeze them, and then set them aside. If you've done all this in two hours, great! It's time to get back to your dough. Place it in the mixing bowl, add the flour and sugar, more beaten eggs with all the yolks, the vanilla seeds, and the grated lemon zest, and turn the mixer on low. While the machine is doing its job, add the salt. Once the dough is well combined, add the soft butter a little at a time, making sure each little piece is well absorbed before adding the next. Let the machine run and move on to the candied fruit. Take the candied orange, place it on a cutting board, and dice it. Repeat the operation with the cedar. Once the dough is well mixed, add the candied fruit and raisins, then restart the machine. Once everything is incorporated, stop the machine, transfer the dough to a table, and work it by folding, lifting, and folding it over itself. Let it rest for a couple of minutes if it seems sticky. Ball it up and round it into a ball, place it in a bowl, cover with cling film and let it rise for about two and a half hours in a warm place. Cooking the panettone Take the risen dough, place it on the table and make a couple of folds by lifting and slamming it on the surface. Knead the dough until it forms a ball. Transfer it into Mamù's panettone mold. Let it rise for three hours in a heated environment. If after three hours it has grown to within about two cm of the edge, move it to a cooler place for half an hour. Take a sharp knife, mark the surface of the panettone with a cross and place a small piece of butter in the center. Place it in the oven (already hot) at 175° for 50 minutes on the lowest shelf. Be careful not to burn the top during cooking. Also consider placing a metal tray on top of the oven to protect it at the beginning of cooking. After 50 minutes, take it out, let it cool for about six hours and then, remove it from the mold. And voilà, now you can amaze your relatives with your creation!