Preparation: Traditional and Bimby Panettone Recipe

• Take the butter out of the fridge.

  

• Let’s make the flavors

  If you have chosen to make the flavors at home, you can do it either with the Bimby or a good blender: put the orange peel and lemon peel, without the white part, in the bowl, otherwise the flavors will have a bitter aftertaste. chop: 10 sec./speed 8. Gather at the bottom with the spatula.

  

• Add the honey, Rum, and vanilla, flavor: 2 min./176°F/speed 2. Transfer to a bowl and set aside.

  Soak the raisins in 1.25 cups of warm water for 30 minutes. Then drain it, keeping the soaking water, dry it well with kitchen paper, and place it in a bowl, adding the candied fruit, and set aside.

  

• Let’s make the polish

  Place the yeast, flour, and 60 g of warm soaking water from the raisins in the bowl of your stand mixer, knead, and leave to rise in the closed or covered bowl of your stand mixer for about 1 hour.

  

• After the time has passed, add 140 g of soaking water from the raisins to the bowl with the poolish and knead: 2 at slow speed, adding the Manitoba flour spoon by spoon slowly.

• Once the flour has been incorporated, add the egg yolks one by one, the sugar slowly, and the butter a piece at a time.

  

• Let rise for 2 hours or until doubled by covering the opening of the stand mixer bowl, to keep the dough warm

  

• Now add the prepared flavor and knead for 10 minutes, gradually adding the Manitoba flour, salt, sugar, egg yolks, and butter, and when they are all incorporated, add the raisins and candied fruit and knead for a few more minutes

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• Transfer the dough onto a floured surface and let it rest at room temperature for at least 30 minutes.

  

• Fold the dough in two for 3 times, then with slightly greased hands or with a dough scraper round it until it forms a ball.

  

• Place the dough with the smoothest side up in the center of a 750g panettone mold, cover with plastic wrap and…

  

• let it rise away from drafts until the dough doubles.

  

• With a blade, make a shallow cross, and place some butter flakes on the cuts. In the meantime, preheat the oven to 347°F.

  Bake in a hot oven for about 20 minutes at 347°F (175°C), if the surface turns too golden, cover with a sheet of parchment paper and on top of it a sheet of aluminum foil.

  

• Lower the oven temperature to 338°F and continue baking for another 30-40 minutes (170°C)

• Stick the panettone with 2 double-pointed needles 0.8 inches from the base and turn it upside down, resting the ends of the needles on two supports and allow it to rest upside down until completely cooled

• Here is the panettone ready with the traditional recipe.

  

• Let’s make the polish

  Place the yeast, flour, and 60 g of soaking water from the raisins in the bowl, knead: 1 min./98.6°F/speed 1. Leave to rise in the closed bowl for about 1 hour.

  

• First dough

  Add 140 g of soaking water from the raisins to the bowl with the poolish and knead: 2 min./speed 2 adding the Manitoba flour spoon by spoon slowly from the lid opening.

  Knead: 1 min./spiga adding 1 egg yolk at a time from the lid opening.

  

• Knead: 5 min./spiga. adding from the lid opening the sugar, little by little, and the butter a piece at a time. Let rise for 2 hours or until doubled with the lid closed.

• Second dough

  Add the prepared flavor to the bowl and knead: 10 min./spiga. adding from the lid opening the Manitoba flour, salt, sugar, egg yolks, and butter.

• Add the raisins and candied fruit and knead: 1 min./spiga

  Transfer the dough onto a floured surface and let it rest at room temperature for at least 30 minutes.

• Let’s make the folds

  Fold the dough in two for 3 times, then with slightly greased hands or with a metal scraper round it until it forms a ball.

  

• Place the dough with the smoothest side up in the center of a 750 g panettone mold and circumference 6.3 in and height 4.7 in, cover with plastic wrap and let rise away from drafts until the dough reaches 0.8 inches from the edge of the mold.

  

• With a very sharp blade, make a shallow cross, and place some butter flakes on the cuts. In the meantime, preheat the oven to 347°F.

  

• Bake in a hot oven for about 20 minutes (347°F), if the surface turns too golden, cover with a sheet of parchment paper and on top of it a sheet of aluminum foil.

  Lower the oven temperature to 338°F and continue baking for another 30-40 minutes 338°F.

• Now that it is cooked, take the panettone out of the oven and stick it with 2 double-pointed needles 0.8 inches from the base and turn it upside down, resting the ends of the needles on two supports and allow it to rest upside down until completely cooled

  

• And also for this year, the panettone is made with the help of our friend Bimby.