Panettone with Single Dough
A panettone made simply by creating only a starter and a dough ☺️ it couldn’t be simpler 😁 a fairly quick recipe in which I used fresh yeast to speed up the rising process! I will tell you it turned out to be an excellent panettone! I chose to enrich it only with raisins and candied orange but of course you can personalize it based on your tastes!!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the panettone with single dough:
Quantities for 2 molds of 750 g each
- 5.3 oz Manitoba flour
- 0.85 cup milk
- 0.5 oz fresh yeast
- 1 lemon (Untreated)
- 3 oranges (Untreated)
- 1 tbsp honey
- 3 tbsps sugar
- 17.6 oz Manitoba flour
- 0.42 cup water
- 0.35 oz fresh yeast
- 7 oz sugar
- 0.21 oz egg yolks
- 5.3 oz butter
- 1 lemon (Untreated)
- 1 orange (Untreated)
- 3.5 oz candied orange
- 1.8 oz raisins
Steps
For the preparation of the panettone with single dough watch the video HERE.
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Starter preparation:
In a bowl, put the flour, yeast, milk, and mix, let rest for about an hour.
Aromatic mix preparation:
Peel the lemon without the white part,
peel the oranges. Put the obtained peels in the blender, add the honey, the sugar
blend
Dough preparation:
Put the flour, orange peel, lemon peel, the sugar,
the starter (after resting for about an hour), the yeast, the yolks, and start kneading at low speed.
Add the cold water a little at a time, the prepared aromatic mix, and knead for about 10/20 minutes at low speed to avoid heating the dough (it is very important for the success of this recipe that the dough does not heat up). After about 20 minutes, add the cold butter and continue kneading until it is fully incorporated.
Add the candied orange, cover the dough, and let it rest for about an hour. After about an hour
put a little oil on the work surface and place the dough. Divide it in half (to be more precise, you can use a scale). Take the first piece and form a ball, place it in the 750 g mold. Cover it. Slightly roll out the remaining half of the dough
add the raisins. Fold and form a ball. Place it in the 750 g mold, cover, and let it rise to the edge.
Once they reach the edge, uncover and wait about 30 minutes, then with a cutter make a small central cut. Open it a bit and add a piece of butter. Bake at 350°F for about an hour. Once ready, let them cool upside down.
Enjoy your meal!
