Panettone with Brewer’s Yeast by P. Giorilli taken from ‘Slow Rising’, really good, simple and quick to prepare in one day without the use of sourdough, an excellent alternative for those who want to make panettone at home.
Also discover the other Christmas leavened recipes:
- Difficulty: Easy
- Cost: Medium
- Portions: 2 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
Ingredients
For 2 pieces of 750 g
- 1 oz flour (W380)
- 1 tsp fresh brewer's yeast
- 1/4 tsp sugar
- 2/3 oz water
- 2 oz flour (W380)
- 2 tsp egg yolks
- 1 oz water
- 1 tsp sugar
- 3 1/2 oz flour (W380)
- 1/2 tsp fresh brewer's yeast
- 1 tsp sugar
- 1 oz egg yolks
- 1 3/4 oz water
- 17 1/2 oz flour (W380)
- 3/4 cup sugar
- 1 3/4 oz egg yolks
- 9 1/2 oz eggs
- 5 1/2 oz butter
- 1 tbsp salt
- 9 oz raisins
- 3 1/2 oz candied orange
- 1 3/4 oz candied citron
- 1 oz acacia honey
- 1 vanilla bean
- 1 lemon (grated zest)
- 1 orange (grated zest)
Tools
- 1 Mixer
- 2 Molds
- 1 Bowl
Steps
The night before, prepare the aromas by mixing them together in a bowl and letting them rest covered at room temperature. Wash the raisins and soak them in lukewarm water for 3-4 hours. Drain and transfer to a tray with a cloth and let dry overnight.
Pour the flour into the mixer bowl. Add the water, sugar, and yeast. Start the machine and work with the hook for 10 minutes. Transfer to a bowl and let it rise covered at 78°F until tripled in volume.
Put the first dough in the mixer bowl and add the flour and water. Knead until smooth, about 10 minutes, and add the yolk and sugar. Work again until smooth. Transfer to a bowl and let it rise covered at 78°F until tripled in volume.
In the mixer bowl, dissolve the sugar in the water, then add the brewer’s yeast, the second dough, and the flour. Start the mixer and let it smooth for about 10 minutes. Add the yolks and work until smooth, about 5-7 minutes. Let rise at 78°F until tripled in volume.
Insert the third dough, flour, salt, and half of the sugar into the mixer bowl. Start at low speed and let it smooth, which will take about 10 minutes.
Add the yolks and half of the eggs. Once the dough is formed, add the aromas and let them absorb well.
Add a little sugar at a time, about 1/3, and the remaining eggs.
Continue adding sugar only when the previous one has been well absorbed and the dough is smooth.
Add the butter in 3 stages like the sugar. At the end of the dough, when it will be smooth and semi-glossy, add the fruit.
Let it rest covered at 86°F for about 30 minutes.
Divide into 2 pieces of 800 g and form balls. Round the balls (rounding, see the video) and let them rest for 45 minutes in the air.
Round (rounding, see the video) again and place in molds. Let rise at 82°F until reaching the edge.
Make a cross cut or score by inserting some butter. Bake at 338°F-356°F in a preheated static oven
35 minutes for a 500 g mold.
50-55 minutes for a 1000 g mold.
70-75 minutes for a 1500 g mold.Core temperature 201°F.
After baking, pierce with the appropriate tongs and turn it upside down immediately.Leave it in that position for 10 to 12 hours.
Tips
Pack the panettone in special bags, previously spraying 90% alcohol. The panettone will keep for up to 90 days.
FAQ (Questions and Answers)
Can I make lactose-free Panettone?
Sure, using lactose-free butter with less than 0.01% lactose or vegetable margarine.
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