SINGLE DOUGH PANETTONE READY IN A FEW HOURS
The recipe for a single dough panettone, with brewer’s yeast that is prepared in just a few hours.
Every year at this time we love to be in the kitchen baking all kinds of sweets, from ICED CHRISTMAS COOKIES to FOLDED PANDORO WITH MOTHER YEAST and ORANGE AND CHOCOLATE PANETTONE WITH MOTHER YEAST, but we are always looking for the perfect recipe, the one commonly called “little money, great yield”.
Yes, because making large leavened products is not easy at all, especially for those who cannot spend too much time in the kitchen due to children, commitments, or work.
But I come to your aid with this simple preparation, suitable for everyone, truly because there is only one rise and success is guaranteed.
Let’s see how I made it.
EMIMETTOAIFORNELLI suggests many easy recipes for this Christmas:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 3 1/3 cups Manitoba flour (specific for panettone)
- 3/4 cup water
- 1 3/4 tsp dehydrated brewer's yeast (10 g fresh yeast)
- 1/2 cup sugar
- 5 oz egg yolks
- 1/2 cup butter
- 1/4 cup Manitoba flour
- 1/4 tsp compressed brewer's yeast (2 g fresh yeast)
- 2 tsp water
- Half egg
- 3 1/2 tbsp sugar
- 3 1/2 tbsp butter
- 1 tsp salt
- 2 tsp honey
- 2 tsp vanilla (or vanilla pod/vanillin)
- lemon zest
- 1.8 oz dark chocolate
- 1.8 oz white chocolate
- sugars (in flakes)
- almonds
Tools
- Mold
- Mixer
- Thermometer
Steps
For those using dehydrated yeast and need to rehydrate: subtract 50 g of water from the total and add half a teaspoon of sugar, let rest for about 15 minutes.
Take out the butter, which should be used as an ointment, so very soft.
In a stand mixer bowl or with electric beaters for solid doughs, pour the water with the yeast, add the flour and start mixing.
Then add the sugar in two additions, absorbing well.
Now add the eggs in three additions (open in a bowl, mix, and add to the dough).
Lastly, add the soft butter, always in three additions.
This will help your dough to bind, without going crazy.
At this point, pour onto the slightly buttered counter and give some reinforcing folds: I put the pandoro photo, but the work is the same.
Now pour the dough into the bowl and wait for it to double; I recommend turning on the oven with only the light and inserting the dough inside: it will be an excellent homemade proofing box.
It will take about 4 hours.
Once risen, deflate the dough and attach it to the mixer.
Add the flour, sugar, and mix; half an egg (I open it in a bowl, mix a little and eyeball it, it should be about 20 g) and the yeast.
Lastly, salt and butter, the latter in three additions.
While the mixer is mixing, slowly add all the ingredients of the aromatic mix.
Pass on the buttered work surface, a couple of folds, and rounding; pour into the paper form.
My advice is to skewer the mold immediately, so that once cooked you won’t waste time trying to do it; take and turn immediately.
At this point, you must be very careful because it will rise quickly: at two fingers from the edge, you can turn the oven on to 320 degrees.
While the oven is heating up, sprinkle powdered sugar and almonds on the panettone: I use almond glaze to make them stick which you can find here —> ORANGE AND CHOCOLATE PANETTONE WITH MOTHER YEAST; otherwise, just spray water, and it will stick easily.
Bake the panettone and let it cook.
5 minutes before the end, take the thermometer and with the probe pierce the panettone: it will be cooked when it reaches 203/205 degrees in the center.
If you don’t have a thermometer, don’t worry, it will cook anyway.
As soon as it is baked, with a master’s move, take the panettone and turn it upside down.
Let it cool for at least 4 hours.
The SINGLE DOUGH PANETTONE READY IN A FEW HOURS is ready.
You can cut it immediately or wrapped in cellophane it will be a much-appreciated gift.
