How To Make Overnight Panettone... First things first. This is a simplified panettone recipe, making panettone can be very challenging, there are lot's of pitfalls. A bread like panettone with excessive amounts of sugar and butter in the recipe - is very slow to rise and prone to failure. But once you figure it out, this sweet Italian panettone is amazing!

Day 1 Pre Ferment:
200g all-purpose flour
125g buttermilk
Pinch of instant yeast

Day 2 Final Dough:
All of the pre ferment
200g all-purpose flour
50g milk
125g egg yolks (about 6)
10g instant yeast
12g salt
75g sugar
150g unsalted butter, at room temperature
2 mL (½ tsp) pure vanilla extract
2 mL (½ tsp) pure lemon extract
2 mL (½ tsp) pure orange extract
125g candied peel
75g raisins
Melted butter or grapeseed oil for shaping

Method:
Day 1
For the pre-ferment:
The night before you plan to bake, combine the day one ingredients in a medium bowl until flour and yeast is hydrated, and forms a shaggy dough.
Cover tightly and leave at room temperature for 12 to 14 hours.

Day 2
For the final dough:
Place all of the pre-ferment, flour, milk, egg yolks, and the yeast in a stand mixer with a dough hook.
Mix on low speed until the dough is smooth.
Add the sugar and salt; continue mixing on slow speed until the dough is once again smooth.
Turn the mixer up to medium-high speed and knead until the dough forms a stretchy / elastic ball.
Return the mixer to slow speed and add the butter in small pieces, adding the next, when the last is incorporated.
Scrapedown the sides of the mixing bowl with a spoon as needed.
Mixing in the butter could take 12-15 minutes.
When the butter is fully mixed in, the dough should feel loose, and stretchy, but not greasy.
Add the extracts, candied peel, and raisins to the dough, and mix on low speed until the peel is evenly distributed throughout.

Transfer dough to a lightly greased (melted butter or grapeseed oil) work surface.
Try to shape the dough into a ball, and place the ball seam-side down into a 6" panettone mould.
Cover with plastic wrap, and allow to proof in a warm, slightly humid place until the dough fills the mould roughly 2/3 high.
Depending on the temp in your kitchen this could take 6-10 hours.
1 hour before you plan to bake, preheat oven to 180ºC (350°F).

Slash the top of the loaf and slip a pat of butter inside.

Bake the panettone until the top is a deep, golden brown, and the internal temperature is at least 185ºF.
This should be around 40 - 45 minutes.

Allow to cool for at least 2 hours before cutting.

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