Panettone on sourdough
1
Panettone is not just a dessert, it is a true art that requires special attention and patience. Coming from Italy, this fluffy and fragrant cake captivates with its delicate taste and multifaceted texture.
Making panettone with sourdough is going beyond the ordinary and immersing oneself in a process that requires a love for details. As for the reward, it comes in the form of a fluffy and fragrant bread wonder that unfolds in every piece.
This dessert is perfect for holidays, although what day would you refuse the pleasure of tasting a slice of aromatic panettone with hot coffee or tea. Enjoy each day with notes of festive spirit!
Add chocolate chips instead of dried fruits.
Use lemon zest instead of orange for a fresher taste.
Ensure proper dough moisture for a good texture.
Proper mixing of ingredients is the key to success.
Allow the dough to rise in a warm place.
Use high-quality natural butter for a rich taste.
Add dried fruits pre-soaked in rum for a deep aroma.
Egg yolks should be fresh for the best texture.
Precise temperature control during fermentation.
Gradual addition of butter during mixing.
Well-prepared dough should be elastic and non-sticky.
Ingredients for the recipe
Ingredients
Ekorod Organic Top Grade Wheat Flour 800g
500-600 g
Kvochka Homemade Chicken Eggs C0 10pcs
yolks 260 g
Khutorok Sugar 800g
300 g
Bilo Extra Sweet Cream Butter 82% 400g
250 g
Buvette Smart Water Non-Carbonated Mineral Water 5l
100-150 g
Salute di Mare Grinding №0 Natural Edible Sea Salt 750g
20 g
Kotanyi Dessert Orange Peel 20g
1 pc
Zdorovya Dark Dried Raisins
300 g
Pineapple Cubes Mix 8-10mm
300 g
Preparation steps
01
To make the starter: mix 200 g of wheat sourdough starter with water and flour. Time: 240 mins. Guide: the starter should double in volume.
02
First mixing — combine flour, sugar, and eggs. Time: 30 min. Goal: homogeneous consistency.
03
Slow butter addition — add in small portions. Time: 20 min. Goal: homogeneous consistency.
04
Adding dried fruits — mix well. Time: 10 min. Goal: even distribution of fruits.
05
First dough rising — leave in a warm place. Time: 360 min. Goal: double in size.
06
Shaping — form and leave for the final proofing. Time: 360 min. Goal: combined texture, even distribution.
07
Baking and Cooling — Make a cross-shaped cut on top and bake in a preheated oven at 170–175°C for 40–55 minutes until golden brown. If the top browns too quickly, cover with foil. Cool the panettone, preferably upside down. Time: 55 min. Indicator: Golden top, skewer comes out clean, crumb is stringy.
08
Tip: Watch the baking time to prevent the panettone from drying out.
Where to order ingredients
Select the required ingredients in one of the stores
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