A four-handed adventure, the story of a shared Christmas
If you want to prepare Panettone at home without stress, this mixed leavening recipe is perfect. A sweet endeavor, told through a special experience lived four-handed.
Preparing mixed leavening panettone is an experience that goes beyond a simple recipe: it is time, waiting, care, and lots of passion. After making all sorts of Christmas cookies, even blended ones, this year, I wanted to make Panettone with my dear friend Vittoria from trenette pennette e un q.b. di fantasia, this is her blog.
We followed the same recipe step by step but each from our own kitchen, united by the same dough, the same steps, and the same emotion, even though we were in two different houses.
The mixed leavening is an ideal method even for those approaching this great classic with a bit of fear and allows you to have a soft, stringy, and flavorful panettone, perfect for sharing and gifting, but you can always try the classic chocolate panettone with yeast.
This Christmas, I wish you to find not only the satisfaction of a perfect great leavened cake but also the beauty of sharing this challenge with a special person.
If you try this recipe, tag me in your photos or on my social media facebook and instagram or leave me a comment below: let me know if you made it alone or if you challenged a friend from afar like we did!
Here are some Christmas recipes you might like
- Difficulty: Medium
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
The secret to a perfect dough
Before weighing all the ingredients, remember that the secret is the temperature! It must never exceed 79 degrees Fahrenheit. If you feel the bowl heating up too much while the mixer is working, stop and place everything in the refrigerator for 10 minutes.
- 2.1 oz water
- 0.21 oz fresh yeast
- 2.1 oz flour (strong)
- 9.9 oz flour (strong)
- 6.3 oz sourdough
- 1 egg (whole)
- 2.1 oz egg yolks
- 2.5 oz water
- 1.8 oz sugar
- 0.18 oz honey
- 0.11 oz salt
- 0.53 oz honey
- 1 vanilla pod
- 1.8 oz sugar
- 5.3 oz butter
- 1 tbsp rum (or other liquor)
- 1 orange peel (grated)
- 1 lemon peel (grated)
- 3.5 oz raisins
- 3.5 oz candied fruits
Tools
To make panettone at home, you will need very few tools
- 1 Stand Mixer
- 1 Mold panettone
Steps
How to prepare homemade panettone step by step
the day before, prepare the raisins: The day before, soak the raisins until evening, then drain, squeeze, and let them dry on a towel overnight. This way, you will have plump and soft raisins that won’t burn during baking.
Prepare the aromas the day before: Put the vanilla seeds, grated peels, and honey in a bowl, mix everything, cover, and let it rest overnight.
Starter: Mix all the ingredients and wait for it to double.
Dough: In the stand mixer, put half of the flour and the water, start mixing, and gradually add the egg and yolks a little at a time. When everything is combined, let the dough rest for about 20 minutes.
After resting: Start the machine and add the rest of the flour, the yeast, and the honey. When it begins to come together, add the sugar in two parts and finally start adding the aromatic mixture, alternating with pieces of butter. Ensure the dough does not exceed 79/81 degrees Fahrenheit; if it does, let it rest in the fridge for 15 minutes. Finally, add the raisins and candied fruits.
If you want soft and fragrant candied fruits, making them at home is very simple: you will need 3 organic oranges. Boil the orange peels three times, changing the water each time, then weigh them and add the same weight of sugar and water. Pour everything into a pan, heat, stir, and wait for the liquid to evaporate. Once ready, spread them on a sheet of baking paper to cool. You can prepare them several days in advance.
Resting: Make two folds an hour apart, then put everything in a large bowl, cover, and let rest in the fridge for about 10/12 hours. In the morning, let the dough sit at room temperature for at least 1 hour, then weigh it, shape it into a ball, and place it in the mold. It should reach almost to the rim. You can let it rise in a warm oven with the light on.
While waiting for the panettone to rise, you can prepare something quick, like my Orange Christmas Cookies ready in 5 minutes!”
Baking: Before baking, make a cross cut and add pieces of butter; this will help the dome rise but be careful not to deflate the dough. Use a razor blade. Bake at 302 degrees Fahrenheit for about 40 minutes, then check if it has reached 201/203 degrees Fahrenheit; at that point, it is cooked. Remove from the oven, immediately pierce with skewers, and let cool upside down for at least 8 hours.
HERE IT IS…
Laura’s Tips
Always use centrifuged butter, and it should be soft at room temperature. Respect the timing and be patient, as leavening processes are not all the same; it might take a little longer. Use yellow pasta eggs for a more intense color. Make sure the sourdough is very active, and before using it, follow the tips I left in the recipe for the panettone with the Simili sisters’ method
FAQ (Questions and Answers)
Can I make this panettone with only yeast?
This recipe is not suitable, but you can always follow my recipe for yeast-only panettone
