Classic Panettone

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the starter by combining the yeast, warm milk, and starter flour in a medium bowl.

   Ca. 5 min.

   Kokkens note: Ensure milk is around 40-45°C (105-115°F) to activate the yeast without killing it.

2. 2

   Cover the bowl with plastic wrap and let it rest in a warm place for 30-60 minutes, until bubbly and active.

   Ca. 1 t.

3. 3

   In a large mixing bowl or the bowl of a stand mixer, combine the remaining flour, granulated sugar, egg yolks, whole egg, and salt.

   Ca. 5 min.

4. 4

   Add the activated starter to the flour mixture and mix on low speed with a dough hook until a shaggy dough forms, about 2-3 minutes.

   Ca. 3 min.

5. 5

   Increase the speed to medium and knead for 10 minutes until the dough becomes smoother and more elastic.

   Ca. 10 min.

   Kokkens note: The dough will be quite sticky at this stage.

6. 6

   Gradually add the softened butter, one tablespoon at a time, allowing each addition to be fully incorporated before adding the next.

   Ca. 10 min.

   Kokkens note: This process takes patience but is crucial for the panettone's rich texture.

7. 7

   Continue kneading for another 10-15 minutes until the dough is very smooth, elastic, and pulls away from the sides of the bowl.

   Ca. 15 min.

   Kokkens note: Perform a windowpane test: stretch a small piece of dough; if it stretches thin enough to see through without tearing, it's ready.

8. 8

   Mix in the orange zest, lemon zest, and vanilla extract until evenly distributed.

   Ca. 2 min.

9. 9

   Gently fold in the candied orange peel, candied lemon peel, and raisins until just combined.

   Ca. 2 min.

   Kokkens note: Avoid overmixing to prevent tearing the fruit.

10. 10

    Transfer the dough to a lightly oiled large bowl, cover with plastic wrap, and let it rise in a warm place for 2-3 hours, or until doubled in size.

    Ca. 3 t.

11. 11

    Gently punch down the dough and shape it into a round ball.

    Ca. 1 min.

12. 12

    Place the dough into a 16cm (approx. 6.5 inch) panettone paper mold.

    Ca. 1 min.

    Kokkens note: Ensure the mold is sturdy and can hold a tall loaf.

13. 13

    Cover loosely with plastic wrap and let it rise again in a warm place for 4-6 hours, or until the dough nearly reaches the top of the mold.

    Ca. 6 t.

14. 14

    Preheat your oven to 180°C (350°F).

    Ca. 15 min.

15. 15

    Using a sharp knife or razor blade, carefully cut a cross on the top of the risen panettone dough.

    Ca. 1 min.

    Kokkens note: This allows the panettone to expand evenly during baking.

16. 16

    Place a small pat of butter in the center of the cut cross.

17. 17

    Bake for 50-60 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.

    Ca. 1 t.

    Kokkens note: If the top browns too quickly, loosely tent it with aluminum foil.

18. 18

    Immediately after baking, insert two long skewers or knitting needles through the base of the panettone, about 1 inch from the bottom, parallel to the counter.

    Ca. 1 min.

    Kokkens note: This step is crucial for preventing the panettone from collapsing.

19. 19

    Invert the panettone and hang it upside down between two sturdy objects (like chairs or tall pots) until completely cooled, about 6-8 hours.

    Ca. 8 t.

    Kokkens note: This helps maintain its airy structure and prevents it from compressing under its own weight.

20. 20

    Once cooled, slice and serve.