Few months back, I was on a shopping spree at my favorite store – Sur la table, I had picked up two Panettone Papers. It has been my dream to bake one at home. I had the perfect recipe, all the ingredients and more importantly the time to bake, but it was sheer laziness that prevailed. So one fine morning, while browsing I was super thrilled to find this month’s Daring Baker’s Challenge. I couldn’t have asked for anything more appropriate than PANETTONE. Now I knew that the time has come and I had to roll up my sleeves and get into action. But this time I fell sick and my enthusiasm for baking died…what a bummer! Unfortunately I could get to it only on the very last day. I started with the initial process day before yesterday and left the dough to rise in the refrigerator and continued with the baking today. It was the final rise that took almost 10 hours, hence the delay in posting.
We were asked to make a Panettone in the traditional tall cylindrical shape using the recipe provided with or without the almond glaze. It was optional to make your own candied orange peel. Since I had some left over from the Christmas Fruitcake that I had baked earlier this month.I also added a couple tablespoons of candied lemon peel that I had handy.
<i>The December 2012 Daring Bakers’ challenge was hosted by the talented Marcellina of Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread!</i>
A brief – Pannettone, a traditional Italian Bread is eaten by the Milanese but now it is available all through Italy and in many parts of the world. Infact the other day I found them at Trader Joe’s and pointed it out with excitement to my husband….see this is what am gona bake this month:)
There are many stories and legends of the Panettone but the one recounted by Carol Field, whose recipe Marcellina has used is that of a rich young Milanese noble who fell in love with the daughter of a poor baker whose name was Tony (Antonio). The nobleman wanted to marry the baker’s daughter so he ensured the baker had at his disposal the very best ingredients – eggs, butter, flour, candied orange peel, citron and sultanas. The baker created a wonderful bread which became known as pan di Tonio (Tony’s bread). The baker found his fame and fortune and the nobleman honorably married the baker’s daughter.
There are lots of different types of Panettone now available – some with chocolate or vanilla fillings or coated in chocolate. I wanted to stick with the traditional one so did not make any changes to the recipe except that I halved the recipe to make one instead of two Panettones.
Makes 1 Panettoni
1/2 satchel active dry yeast
40ml warm water
1/4 cup unbleached all-purpose flour
1/2 satchel active dry yeast
1.5 tablespoons warm water
1 large egg, at room temp
½ cup + 2 tablespoon unbleached all-purpose (plain) flour
2 tablespoon sugar
1/4 cup unsalted butter, at room temp
1 large eggs
2 large egg yolks( i just discarded a little yolk, as I just wanted 1.5 yolks:))
1/3 cup sugar
1.5 tablespoon honey
1/2 tablespoon vanilla extract
1/2 teaspoon lemon essence/extract
1/2 teaspoon orange essence/extract
1/2 teaspoon salt
1/2 cup unsalted butter, at room temp
1.5 cups unbleached all-purpose (plain) flour; plus up to (2/3 cup) for kneading
Filling and final dough
3/4 cup golden raisins or golden sultanas
1/4 cup candied citron
1/4 cup candied orange peel
2 tablespoon candied lemon peel
Grated zest of 1/2 orange
Grated zest of 1/2 lemon
1 to 1.5 tablespoons unbleached all-purpose (plain) flour
Sponge - Mix the yeast and water in a small bowl and allow to stand until creamy. That’s about 10 minutes or so. Mix in the flour. Cover with plastic wrap and allow to double in size for about 20 to 30 minutes.
First Dough: In the mixer bowl, mix together the yeast and water and allow to stand until creamy. Again, about 10 minutes or so. With the paddle attached mix in the sponge, eggs, flour, and sugar. Add in the butter and mix for 3 minutes until the dough is smooth and even. Cover with plastic wrap and allow double in size, about 1 – 1 ¼ hours
Second dough : With the paddle mix in thoroughly the egg, egg yolks, sugar, honey, vanilla, essences/extracts, and salt. Mix in the butter until smooth. Add the flour and slowly incorporate. At this stage the dough will seem a little too soft, like cookie dough. Replace the paddle with the dough hook and knead for about 2 minutes.Turn out the dough and knead it on a well-floured surface until it sort of holds its shape. Don’t knead in too much flour but you may need as much as 1/3 cup. Be careful the excess flour will affect the finished product.
First Rise – Oil a large bowl lightly, plop in your dough and cover with plastic wrap . Now we need to let it rise until it has tripled in size. There are two ways to go about this. Rise in a warm place for 2 – 4 hours Or rise for 2 hours on your kitchen bench then slow the rise down and place in the refrigerator overnight.I chose the latter.If you do this it will take some time to wake up the next morning but I preferred this method.
Filling and Final Rise – Soak the raisin/sultanas in water 30 minutes before the end of the first rise. Drain and pat dry with paper towels. Combine all your filling ingredients and mix well.Press out the dough into an oval shape. Sprinkle over one quarter of the filling and roll up the dough into a log . Press out again into an oval shape and sprinkle over another quarter of the filling . Roll into a log shape again. Shape into a ball and slip into panettone paper. Cut an X into the top of each panettone and allow to double in size. I think I cut it too deep which I realized only after the final rise. Rising time will vary according to method of first rise. If it has been in the refrigerator it could take 4 hours or more. If it has been rising on the kitchen bench in a warm place it should be doubled in about 2 hours.
Baking – When you think your dough has only about 30 minutes left to rise preheat our oven to moderately hot 400F. Just before baking carefully (don’t deflate it!) cut the X into the dough again ( Since mine was deep enough I avoided this step)and place in a knob (a nut) of butter. Place your panettoni in the oven and bake for 10 minutes. Reduce the heat to moderate 350°F and bake for another 10 minutes. Reduce the heat again to moderate 325°F and bake for 30 minutes until the tops are well browned and a skewer inserted into the panettone comes out clean.
Freezing/Storage Instructions: Once your panettone is thoroughly cooled, place in a large plastic bag or container and it will keep quite well maybe for a week. At first the panettone is soft and tender but after a day or two it becomes dry like the commercial variety. I believe that the glaze would keep the panettone a bit more moist but I wasn’t too keen to make it.
My Panettone baked pretty well, except that it had a pretty large hole right on the top….coz of the deep X mark that I had made earlier. Also because of that each slice was a little dense just right in the center. It was soft otherwise and tasted very good…perfect for the holiday season. Am so happy that I was able to participate in this month’s DBC. Thanks Marcellina for a wonderful challenge!.
Bon Apetit !