EASY GOURMET PANETTONE EXPLAINED STEP BY STEP
The recipe for making gourmet panettone at home, easy and fast, perfect to fill with cold cuts, cheese, or fish for any party.
The gourmet panettone has always been a must for the holidays. Since I was a little girl, I watched it on the table: tall, beautiful, and filled with mayonnaise or Philadelphia cheese, accompanied by loads of ham or any kind of cold cut. Of course, there’s still the question of how to eat it without making a mess, but this blog is written by a messy cook, so I really can’t help you. I envy Csaba and her elegance, but not me!!
So, let’s see how I made it.
EMIMETTOAIFORNELLI suggests:
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
For a 2.2 lbs mold
- 14 oz all-purpose flour
- 14 oz Manitoba flour
- 1 cup water
- 1 cup butter
- 2 eggs
- 1 tsp active dry yeast (8 g of fresh yeast)
- 2 tsp salt
- 1 cup milk
Tools
- Baking Molds
- Mixer
Steps
For those using active dry yeast, pour it into a bowl and add 50g of water, which you will have subtracted from the total recipe, and let it activate for 15 minutes.
Take out the butter 30 minutes before starting the recipe, you will need to add it softened.
In a stand mixer bowl or a large bowl if using electric beaters, pour in the flour, the water and milk slightly warmed, then crumble in the fresh yeast.
If using active dry yeast, once rehydrated as described above, pour it into the bowl.
Start mixing and add the eggs one at a time, then the salt, and lastly the butter in two additions.
At this point, let the dough rest for half an hour.
I am used to doing this in my doughs as it makes them softer, but if you don’t have time, you can skip this step.
If you decide to do it, here’s everything –> FOLDING IN THE BOWL EXPLAINED EASILY
Let it rise until doubled in size, which will take about 6 hours (depends a lot on the warmth of your kitchen).
Once risen, deflate the dough and turn it out onto a slightly greased work surface, give it a few folds and a good rounding, then place it back in the mold to rise.
When it has reached about 3/4 inch from the edge, brush with milk or eggs and bake at 350°F for about 30 minutes.
Every oven is different so always do the toothpick test: stick a skewer into the panettone, if it comes out clean it’s ready!
Storage
Store in well-sealed bags, or you can freeze it and take it out for any occasion.
