Panettone with brewer’s yeast by P. Giorilli from ‘Slow Rising’, truly good, simple and quick, it can be prepared in one day with brewer’s yeast, a great alternative for those who want to make panettone at home.
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- Difficulty: Easy
- Cost: Medium
- Portions: 2 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
Ingredients
For 2 pieces of 1.65 lbs each
- 1 oz flour (W380)
- 1 tsp fresh brewer's yeast
- 1/4 tsp sugar
- 4 tsp water
- 2 oz flour (W380)
- 2 tbsp egg yolks
- 2 tbsp water
- 1/2 tsp sugar
- 3.5 oz flour (W380)
- 1/2 tsp fresh brewer's yeast
- 1 tsp sugar
- 1.5 tbsp egg yolks
- 3.5 tbsp water
- 17.5 oz flour (W380)
- 6 oz sugar
- 3.5 oz egg yolks
- 9.5 oz eggs
- 5 oz butter
- 1 tbsp salt
- 9 oz raisins
- 3.5 oz candied orange
- 1.75 oz candied citron
- 1 oz acacia honey
- 1 vanilla pod
- 1 lemon (zest grated)
- 1 orange (zest grated)
Tools
- 1 Stand Mixer
- 2 Molds
- 1 Bowl
Steps
The night before, prepare the aromas by mixing them together in a bowl and letting them rest covered at room temperature. Wash the raisins and soak them in lukewarm water for 3-4 hours. Drain them and transfer to a tray with a towel and let them dry overnight.
Pour the flour into the bowl of the stand mixer. Add the water, sugar, and yeast. Start the machine and let it work with the hook for 10 minutes. Transfer to a bowl and let it rise covered at 78°F until it triples in volume.
Put the first dough in the bowl of the stand mixer and add the flour and water.
Knead until combined, about 10 minutes, and add the yolk and sugar. Work again until combined. Transfer to a bowl and let it rise covered at 78°F until it triples in volume.In the mixer bowl, dissolve the sugar in the water, then add the brewer’s yeast, the second dough, and the flour. Start the mixer and let it combine for about 10 minutes. Add the yolks and work until combined, about 5-7 minutes. Let it rise at 78°F until it triples in volume.
Insert the third dough, flour, salt, and half of the sugar into the stand mixer bowl. Start at low speed and let it combine, it will take about 10 minutes.
Add the yolks and half of the eggs. Once the dough is formed, add the aromas and let them be well absorbed.
Add a little sugar at a time, about 1/3, and the remaining eggs.
Continue adding the sugar only when the previous has been well absorbed and the dough is well combined.
Add the butter in 3 parts like the sugar.
At the end when the dough is smooth and semi-glossy, add the fruit.Let it rest covered at 86°F for about 30 minutes.
Cut 2 pieces of 1.75 lbs each and shape the dough balls.
Round the dough balls (pirlatura, here the video) and let them rest for 45 minutes in the air.Round (pirlatura, here the video) again and place in molds.
Let them rise at 82°F until they reach the edge.Make a cross cut or score and insert some butter.
Bake at 340°-356° F in a preheated static oven35 minutes for 1.1 lbs mold.
50-55 minutes for 2.2 lbs mold.
70-75 minutes for 3.3 lbs mold.Core temperature 201°F.
After baking, skewer with special tongs and immediately flip it.Leave it in that position for 10 to 12 hours.
Advice
Pack the panettone in the appropriate bags, previously spraying with alcohol at 194°F.
The panettone will keep up to 90 days.
FAQ (Questions and Answers)
Can I make Panettone without lactose?
Sure, using lactose-free butter with less than 0.01% lactose or vegetable margarine.
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