Master the Perfect Panettone Recipe for Delicious Holiday Baking скачать в хорошем качестве

Master the Perfect Panettone Recipe for Delicious Holiday Baking

This Amazing Italian homemade Panettone Bread Recipe is a buttery sweet dessert that is perfect to serve to family and friends for holidays and celebrations. The flavors and aromas of this bread are incredible. PRINT OFF THE RECIPE AT: https://www.billyparisi.com/panettone/ Ingredients for this recipe: For the Aromatics: • 1 tablespoon honey • zest of 2 oranges • zest of 1 lemon • vanilla beans from 1 vanilla pod • 1 ½ teaspoon dark rum For the First Dough (Biga): • 1/3 cup bread flour • ½ teaspoon granulated sugar • ½ packet active yeast • 3 tablespoons water For the Second Dough: • 1 2/3 cup + 2 tablespoons bread flour • 1/3 cup sugar • ½ packet active yeast • ½ cup water • first dough • 3 egg yolks • 4 tablespoons softened unsalted butter For the Third Dough: • second dough • ¾ cup + 2 tablespoons bread flour • ¾ teaspoon coarse salt • 50 grams sugar • 2 egg yolks • 3 tablespoons softened unsalted butter • 1 ¼ cups semi-sweet chocolate chips Serves 8 Prep time: 1 hour Resting time: 40 hours Procedures: 1. Mix the honey, orange zest, lemon zest, vanilla beans from 1 vanilla pod, and rum in a small bowl. Cover with plastic and sit at room temperature for 10 to 24 hours. 2. For the biga, the first dough, mix 1/3 cup of bread flour with 2 grams of sugar, ½ packet of yeast, and 3 tablespoons of water with a spoon in a bowl or container until combined and the flour is hydrated. Cover and set at room temperature for 12-24 hours. 3. For the second dough, add to a stand mixer with the paddle attachment 1 2/3 cups + 2 tablespoons of bread flour, 1/3 cup of sugar, the remaining ½ packet of yeast, and ½ cup of cold water and mix on low speed until combined, which takes about 3 to 4 minutes. 4. Next, add the biga and continue to mix on low speed until combined. 5. Add in 1 egg at a time. Do not add the next egg until the before is absorbed into the dough. 6. Replace the paddle attachment with the hook attachment and then add 4 tablespoons of softened unsalted butter, 1 tablespoon at a time. Do not add the next tablespoon of butter until the one before is absorbed in the dough. Once combined, knead for 4 to 5 minutes on low speed. 7. Transfer the dough to a container with a lid and place in a warm place for 4 to 5 hours or until it doubles in size. It’s better if it tripled in size. See chef notes about proofing options. 8. Add the risen dough to a stand mixer with the hook attachment along with ¾ teaspoon salt, the remaining ¾ cup + 2 tablespoons of bread flour, and 1/3 cup of sugar and mix on low speed until the dry ingredients are absorbed into the dough. This takes about 3 to 4 minutes. 9. Like the process with the second dough, add in the remaining egg yolks, then the butter. 10. Once mixed in, add the honey-citrus aromatics, knead on low speed until combined, and then knead for 4 to 5 minutes. 11. Transfer the dough to a clean surface and carefully stretch it until it is roughly 12” to 14” inches wide by 18” in length. 12. Evenly sprinkle 2/3 cup of the chocolate chips over the dough. 13. Then, fold the third bottom up to the center, and then wrap the top third over the top of the center of the dough. 14. Sprinkle on ½ of the remaining chocolate chips over the dough. 15. Fold the right part of the dough over to the center, sprinkle on the remaining ½ of the chocolate chips over the folded dough, and then fold left over right. 16. Using a bench knife, scrape under the dough while turning it to form a taught dough ball with the seams underneath. 17. Transfer the dough to a panettone dough mold. Mine was 4 1/2“ inches deep by 7 ½” inches wide. Cover and sit at room temperature for 12-15 hours or in a cold oven with the door cracked and the oven light on for 8 to 10 hours or until the outside of the dough is ½” from the edge of the panettone mold and the dome of the dough is at least 1” above the mold. 18. Remove the cover from the panettone and let it sit at room temperature before scoring a T into the top of the dough, going no more than ¼” inch. 19. Top off with 1 teaspoon of softened unsalted butter and bake in the oven with a 350° convection fan for 50 to 55 minutes or until the dough is dark brown and reaches 195° in the center of the bread. 20. Using extra-long skewers, place two of them completely through the bread 1” inch from the bottom and 3” to 4” apart. 21. Hang the bread upside down for 2 to 3 hours to cool to room temperature. 22. Flip the bread over, slice and serve.