PANETTONE WITH CANDIED ORANGES AND HAZELNUTS WITH SOURDOUGH
The quintessential Christmas dessert, the recipe for a soft and delicious panettone, with orange and hazelnuts inside.
Here we are at the recipe of recipes, the PANETTONE is the KING of CHRISTMAS PREPARATIONS: calling it difficult is an understatement, of course, I’m talking about the sourdough version.
Why? Well, it takes very little to ruin everything, and yes, folks, that happened to me in the beginning, that’s why I’m here to write about the mistakes I made so you can avoid them.
But once made, you’ll smell an amazing aroma, in my case given by the
SEMICANDIED ORANGE PEELS and the HAZELNUTS found on the
DIY PASTRY website, guys, I assure you that you’ll immediately notice the difference: exceptional and high-quality products, I can testify to that. Also, instead of vanilla bean seeds, I used the LIQUID VANILLA FLAVOR, always purchased from
DIY PASTRY, truly superb. You’ll notice the difference; finally, the
PANETTONE MOLDS, so go to the site to stock up on everything because Christmas is coming, and with just one click, you’ll have everything you need at home.
Let’s then see how to create this delight.
EMIMETTOAIFORNELLI suggests:
- Difficulty: Difficult
- Cost: Medium
- Rest time: 2 Days
- Preparation time: 1 Day
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients
Version with sourdough, mold for 1 kg
- 4.75 oz water
- 3.53 oz liquid sourdough (at the third refreshment)
- 3 egg yolks
- 10.23 oz all-purpose flour (strong for large leavened products)
- 2.65 oz sugar
- 1.94 oz butter (I use lactose-free)
- 1.94 oz all-purpose flour (for panettone)
- 3 egg yolks
- 1.59 oz granulated sugar
- 1.94 oz butter (cream)
- 0.71 oz powdered sugar
- 0.53 oz honey
- 0.11 oz salt
- 1.76 oz candied orange
- 1.76 oz toasted hazelnuts
- 1 pod vanilla (I use liquid flavor)
Tools
- Stand Mixer
- Thermometer
- Molds for panettone
Steps
Before starting this adventure, I want to emphasize that your sourdough must be very active: hence, you need to get up early and make it double three times in a row.
Weigh the ingredients well before starting and take out the butter to soften it.
Have doubts? Write to me here or on INSTAGRAM, I’ll gladly help you.
Once done, start kneading around 6 PM, which is a good time.
DON’T HAVE SOURDOUGH? HERE’S THE RECIPE FOR YOU
First, in the stand mixer, pour the water with the sourdough and start with the paddle at a low level.
Let it dissolve completely.
Now add the flour and go with the hook. Once the flour is well incorporated into the water, pour in the yolk (I pour them in three times), the sugar, and let the ingredients incorporate well, allowing the machine to work.
If you see it doesn’t bind: stop, wait 10 minutes, and start again.
Try not to overheat the dough.
At this point, pour in the softened butter made into a cream (semi-worked with the whisk or a fork) in three batches, let it absorb well before adding more butter.
It will take another 10/12 minutes at medium speed.
Let rest for half an hour.Take the dough, place it on a work surface and give it a round of folds.
Get a large bowl that should contain the tripled dough, and do this if you don’t have a graduated bowl: remove a small piece of dough and pour it into a small but graduated container and mark the doubling and tripling of the dough.
(I use the hygienic test tubes bought at the pharmacy, it’s a lifesaver.)
The rest will go into the bowl, well closed, I recommend.
It will take between 18 and 24 hours, depending on the warmth of your home.I recommend preparing it the day before and letting the ingredients rest in the fridge so that all the flavors blend well.
In a bowl, let the butter soften and mix into a cream with the powdered sugar and salt; then add the honey and the vanilla (or the bean seeds or, as I did, two teaspoons of liquid vanilla).
Let it rest in the fridge in a sealed container.
Once the first dough has tripled, deflate and let it rest for an hour in the fridge while you weigh all the ingredients; take out the aromatic mix to make everything very soft again.
In the stand mixer’s bowl, pour all the well-deflated first dough and the flour in stages: let’s incorporate them well together.
At this point, the sugar; bind well because if you lose it here, you’re in trouble 😊
Once done, pour in the yolks always in three stages.
Don’t worry about making the machine work, and if you see it doesn’t go, a nice 15-minute fridge break, and it will go like a train.Pour the aromatic mix in three stages.
At this point, pour in the semicandied orange and hazelnuts: you’ll see that at first, the dough won’t be able to unite everything, don’t worry, it’s normal.
Once done, pour the dough onto a buttered work surface and give it a round of folds to help bind well.
Let it rest for an hour on the bench, another round of folds and then shape the dough well, pour into the mold, and put it to rest.
When it reaches 0.8 inches from the edge, it’s ready to be baked.
Here you can decide whether to do the classic scoring or pour the almond glaze, powdered sugar, almonds, and sugar crystals.
Preheat the oven to 311°F and bake for about 50 minutes.At 10 minutes from the end, take the kitchen probe thermometer and insert it turkey-style, your panettone up to the heart: when the temperature reads between 203°F and 205°F, it’s ready.
Once baked, remove from the oven and with skewer sticks (make sure, in metal, otherwise even the knitting needles) insert them a finger from the bottom and let them rest upside down (I place them between two chairs 😊).
Once well cooled, seal in a nylon bag and let it rest for at least one, preferably two days before cutting it.
The PANETTONE WITH CANDIED ORANGES AND HAZELNUTS WITH SOURDOUGH is ready!
You can now eat it or give it to relatives and friends.
