Yeast-raised panettone
1
Panettone is a real Italian classic, especially popular during holidays. This loaf is distinguished by its delicate texture and unique taste thanks to the use of a special biga starter. Panettone is prepared using a complex and multi-stage technology that involves long breaks for the proper maturation of the dough. Traditional ingredients such as dried fruits and orange zest add special aroma and taste to the pastry. To achieve perfectly soft dough, the recipe involves slow maturation in the refrigerator, which allows the yeast to work gradually. This is the secret to the success of your festive table.
Variations
- With dried cranberries and orange zest by Evgeny Klopotenko's recipe
- With raisins and almond flakes by Liliya Tsvit’s recipe
- With rum and a mix of cherry, light and dark raisins by Lesya Pyzhyk's recipe
Secrets of Tenderness and Taste
- Biga starter is prepared in the refrigerator for 4 hours or overnight for slow yeast activity
- Slow maturation in the cold creates a more delicate dough structure
- Multiple mixing stages and long breaks between them ensure the dough's lightness
Ingredient Tips
- Fresh yeast is better than dry for this recipe, as it gives a better texture
- Use soft butter at room temperature for even mixing
- Choose orange zest from organic oranges without treatment
Culinary Nuances
- Panettone molds can be replaced with regular muffin tins
- Panettone should cool inverted to remain airy
- The finished loaf lasts longer thanks to its special preparation technique
Ingredients for the recipe
Ingredients
Lvivski Drizhdzhi Pressed Baker's Yeast 42g
15 g
Ekorod Organic Top Grade Wheat Flour 800g
450 g
Evian Non-Carbonated Mineral Water 1.5l
egg yolk — 4 pcs
Diamant White Crystalline Sugar 1kg
100 g
Molokia Sweet Cream Butter 82% 180g
100 g
Dr.Oetker Vanilla Sugar 8g
1 tbsp
Galychyna Sour Cream 15% 300g
2 tbsp
Pasika Linden Honey 250g
2 tbsp
Kotanyi Dessert Orange Peel 20g
1 pc
Auchan Dried Cranberry 200g
200 g
NZ Rock Salt 1kg
to taste
Preparation steps
01
Preparing the biga starter — Rub 15 g of yeast with 100 g of flour, add 80 ml of water, mix, cover with plastic wrap and refrigerate. Time: 240 min. Reference: The starter should rise and have a foamy texture.
02
First mixing — Remove the starter, add 125 ml of warm water, 250 g of flour, 2 yolks, 50 g of sugar, 75 g of butter, mix with a spatula and hands. Time: 15 min. Reference: The dough should be homogeneous and elastic.
03
First proofing — Cover the dough with plastic wrap and place in a warm place for 3-4 hours. Time: 240 min. Reference: The dough should increase in volume.
04
Second mixing — Remove the plastic wrap, knead the dough, add 50 g of sugar, 2 yolks, salt, 25 g of butter, vanilla sugar, sour cream, 100 g of flour, honey, orange zest. Time: 20 min. Reference: The dough should be homogeneous and smooth.
05
Adding dried fruits — Gradually mix 200 g of dried cranberries into the dough, ensuring even distribution. Time: 10 min. Reference: Dried fruits should be evenly distributed.
06
Dividing into molds — Divide the dough into panettone molds or muffin tins, filling them to 2/3 height, cover with plastic wrap. Time: 15 min. Reference: The molds should be properly filled.
07
Final Proofing, Baking and Cooling — Leave the molds in a warm place for 1.5–2 hours until the dough rises almost to the top, then bake in a preheated oven at 170–180°C for 35–45 minutes until golden brown. Cool the finished panettone, preferably upside down. Time: 120 min. Indicator: Golden top, skewer comes out clean, crumb is soft and stringy.
08
Tip: The finished panettone is best stored in the refrigerator, wrapped in parchment, for up to 2 weeks. Allow it to reach room temperature before serving. It's a festive dish perfect for Easter and New Year celebrations.
Where to order ingredients
Select the required ingredients in one of the stores
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