The Hand-Kneaded Panettone is a traditional artisanal dessert with an unparalleled texture. Once you taste it, you won’t be able to try anything else. For me, this will always be the lockdown panettone, as I discovered I had run out of egg marsala too late to go out and buy it, so I had to use rum! Yes, sometimes I am a disaster, but my recipes always have something special. Challenge yourself with me and let’s start this new year with a challenge. Let’s see who does it better?
- Difficulty: Difficult
- Cost: Medium
- Rest time: 1 Day 12 Hours
- Preparation time: 1 Hour 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
to prepare the panettone
- 1.76 oz all-purpose flour
- 1 tablespoon orange honey
- 2 tablespoons water (warm)
- 0.42 oz fresh yeast
- 2 egg yolks (medium)
- 4.93 oz sugar
- 0.5 cup water
- 5 tablespoons butter (melted and cooled)
- 17.64 oz all-purpose flour
- 1.76 oz all-purpose flour (for kneading)
- 1 packet baking powder
- 1 orange (large (about 5.3 oz))
- 1 lemon (about 2.65-2.82 oz)
- 1 vanilla flavor (vial of aroma)
- 1 shot glass egg marsala (1.35 oz)
- 5.29 oz Malaga-type raisins
- 5 tablespoons butter (at room temperature)
- 1 tablespoon orange honey
- 5 tablespoons milk
- 1.41 oz all-purpose flour
- 2 tablespoons corn oil (for greasing the mold)
- 0.71 oz butter (for baking)
- 1 egg yolk (medium)
- 1 pinch salt
- 3.53 oz candied orange peel
- 3.53 oz candied citron peel
Tools
needed for preparation
- 1 Large Baking Dish
- 2 Spoons
- 1 Fork
- 1 1 kg Panettone Mold
- 1 Food Brush
- 2 Containers medium-sized
- 1 Cutting Board
- 1 Shot Glass for liquor
- food wrap
- 1 gold tray
Preparation
In a large baking dish, mix the flour with the honey, water, and yeast until you obtain a creamy dough.
Let it rise for 2 hours, always covering it with cling wrap.
After the resting time, add water and sugar to the pre-dough, blending everything before adding the egg yolks one by one and mixing until fully absorbed.
Melt the butter in a saucepan and let it cool slightly before adding it to the rest of the dough.
Then add it slowly until you see the mixture becomes creamy.
Finally, add the rest of the flour and work the dough for about 10 minutes. Stretch it with your hands and fold it onto itself, then turn it clockwise and repeat the folding. Do the same two more times, using the necessary flour for handling.
Now that it’s smooth, make it into a ball, place it in the baking dish covered with cling wrap, and let it rise in a warm place for 4 hours. It can take longer if the environment is particularly cold. To be sure, wait until it doubles in size.
While the first dough rests, remove the peel from the orange, being careful to only remove the orange part and not the white, and set it aside.
Remove the white part of the peel until the orange is left bare.
Slice it thinly, then cut the slices into strips, and finally into tiny pieces. (You could blend it if you prefer, but I like the feel of the pieces).
Cut the peel into strips and then into pieces as well.
Do the same with the lemon.
Combine the orange and lemon pieces in a container.
Add the vanilla flavor and the shot of marsala. (Due to the lockdown, I couldn’t buy marsala and used rum)
Add a tablespoon of orange honey, mix, and let it rest in the fridge overnight.
Soak the raisins in warm water for at least two hours before use.
After the resting time of the first dough, add the room temperature butter in pieces, salt, and milk. Mix until completely homogeneous.
Now mix the drained raisins with the chopped mix of orange and lemon, flavors, and the shot of liquor.
Add this mixture to the rest of the dough, along with the candied fruit, mixing gently until you see it’s well blended.
Grease the inside of the 1 kg panettone mold with a little corn oil and pour the dough inside.
Place the mold in the oven and let it rest for 8/12 hours or overnight, until you see it has reached the edge of the mold.
When you see the dough reaches the edge of the mold, add the butter cube in the center and close the hole well.
Place in a preheated oven at 338°F for 75 minutes, making sure to place the pizza tray with two fingers of water underneath.
Remove your panettone from the oven when it is golden brown on the surface.
Be very gentle when moving it, as it may collapse if you handle it roughly.
Let it rest until it is cold before using it.
Then try the pandoro too! You can find it here: how to prepare pandoro at home?
Oh no, my panettone isn’t rising. What do I do?
1 Breathe and stay calm, all is not lost! There can be many reasons for this happening, it could be due to the flour, expired yeast, water or milk too hot that killed the yeast, or an environment that is too cold…
2 Start from scratch and prepare the pre-dough again with some more yeast. Let it rise for a long time until it doubles or triples in volume. If necessary, let it sit overnight.
3 Then mix it with the Hand-Kneaded Panettone dough, and let it rise again for another 8 hours, checking from time to time if it rises. If it grows, perfect, you saved the panettone! If it doesn’t work this time either, you can try again or give up and hope it goes better next time, because you did everything possible and sometimes these things happen.
Personal advice:
For a softer Panettone.
Always pay attention, and remember to add a pinch of salt to the Hand-Kneaded Panettone dough. You might think it’s unnecessary, but it actually helps to make your dough softer because it contributes to the development of gluten.
To check the cooking.
If you are unsure if it is perfectly cooked, use a long skewer, like those for kebabs, and gently poke the panettone, if it comes out dry, when you pull it out, the panettone is cooked.
Regarding the type of oven.
I used a gas oven for baking, if you use an electric oven you need to reduce the temperature and cooking times by about 10%, I recommend checking at the end to avoid burning.
How long does my panettone last?
The hand-kneaded panettone can be stored in a food bag for up to 7 days.
What if I don’t like candied fruit and raisins?
I would say, eat pandoro! But I am kind, so I suggest replacing the candied fruit and raisins with 8.82 oz of dark chocolate chips.
Calories:
Hold tight, I’m calculating them for you
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