Revisited Panettone
This year I wanted to experiment and try the panettone in another form, so I made two versions using the same dough. I made mini panettones in muffin molds and one tree-shaped using the large mold, but if you want, you can buy small molds and make little trees, which I think are very cute. For the dough, I chose to use natural yeast, so I had long rising times, but if you’re in a hurry, you can easily replace it with fresh brewer’s yeast. For about 4 cups of flour, you should use about 2 to 3 tsp.
Try these Christmas desserts too:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 40 Minutes
- Portions: 18/20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the revisited panettone:
- 4 flour (Strong)
- 7.05 oz egg yolks
- 1/4 cup sugar
- 9.13 fl oz water
- 2.65 natural yeast (Powdered)
- 7.05 oz butter
- 0.04 oz fresh brewer's yeast
- 2.11 cup flour (Strong)
- 1.25 cup sugar
- 3.53 oz egg yolks
- 3.53 oz milk powder
- 5.29 oz butter
- 3.53 oz orange zest
- 7.05 oz chocolate chips
- vanilla
- salt
Steps
For the preparation of the revisited panettone, watch the video HERE.
For this recipe, I recommend using the stand mixer.
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Add the flour, brewer’s yeast, natural yeast, water, and start mixing at low speed. Mix until the dough detaches from the sides, then add the sugar little by little.
Then add the egg yolks little by little and keep mixing at low speed. Add the orange zest and vanilla. Finally, add the butter in pieces. The total duration is about 30 minutes. Transfer the dough onto the work surface.
Cover them and let them rise in the oven with the light on until they triple in volume (it will take about 12 hours). In the meantime, remove the zest from the oranges to get 3.53 oz of zest and chop it finely.
After about 12 hours, take the dough and put it back in the mixing bowl. Add the flour, a little salt, and start mixing.
Add the milk powder and mix until the dough detaches from the sides. Add the sugar and egg yolks little by little and keep mixing at low speed. Add the orange zest and vanilla.
Finally, add the butter in pieces, then the chocolate chips, and mix well. Put some of the mixture into paper molds and let rise in the oven with the light on until the volume doubles.
Bake at 320°F for about 30 minutes for small molds and about 50 minutes for large molds.
Enjoy your meal!
