Panettone by @lesgourmandisesdeloubna

1h30

2 servings

💧

140 ml

Water

🍞

7 g

Instant dry yeast

🌾

560 g

Flour

🍬

60 g

Sugar

🧂

6 g

Salt

🥚

2

Eggs

🥚

2

Egg yolks

🧃

90 ml

Orange juice

🍋

1

Lemon zest

🍊

1

Orange zest

🍯

10 g

Honey

🍦

2 tsp

Vanilla extract

🧈

80 g

Butter

🍇

100 g

Raisins

80 g

Candied orange and lemon peel

🥚

Egg wash

  1. Mix
    • Water
    • Instant dry yeast
    • Flour

    The day before, prepare the poolish by mixing the water, instant dry yeast and flour, then let it rest overnight at room temperature.

  2. Soak
    • Raisins
    • Candied orange and lemon peel
    • Orange juice

    Soak the raisins and candied citrus peel in orange juice.

  3. Combine
    • Flour
    • Sugar
    • Salt

    In a stand mixer, combine the flour, sugar, salt, egg yolks, orange juice, honey, vanilla extract, lemon zest, orange zest and the prepared poolish.

  4. Add
    • Butter

    Add the butter and knead until the dough is smooth and elastic.

  5. Fold
    • Raisins
    • Candied orange and lemon peel

    Gently fold the soaked dried fruit into the dough, making 4 folds.

  6. Rise

    Cover with film and let it rise in a warm place for about 2 hours, until doubled in volume.

  7. Divide

    Divide the dough in two and fold each piece into 4.

  8. Place

    Place the dough pieces into 14x14x10cm paper panettone molds.

  9. Rise
    • Water

    Let rise again for about 3 hours in a warm place, such as an oven turned off with a glass of hot water, until the dough reaches the top of the molds.

  10. Preheat

    Preheat the oven to 175°C.

  11. Brush
    • Egg wash
    • Egg yolks
    • Water

    Brush the surface of the panettone with the egg wash.

  12. Place
    • Butter

    Make a cross-shaped incision on top and place pieces of butter on it.

  13. Bake

    Bake for about 30 minutes until golden.

  14. Cool

    Once baked, let them cool upside down overnight to preserve their shape.

Panettone by @lesgourmandisesdeloubna

1h30

2 servings

💧

140 ml

Water

🍞

7 g

Instant dry yeast

🌾

560 g

Flour

🍬

60 g

Sugar

🧂

6 g

Salt

🥚

2

Eggs

🥚

2

Egg yolks

🧃

90 ml

Orange juice

🍋

1

Lemon zest

🍊

1

Orange zest

🍯

10 g

Honey

🍦

2 tsp

Vanilla extract

🧈

80 g

Butter

🍇

100 g

Raisins

80 g

Candied orange and lemon peel

🥚

Egg wash

Preparation Steps

  1. Step 1/14

    The day before, prepare the poolish by mixing the water, instant dry yeast and flour, then let it rest overnight at room temperature.

    💧Water
    🍞Instant dry yeast
    🌾Flour
    🥣Mixing bowl

  2. Step 2/14

    Soak the raisins and candied citrus peel in orange juice.

    🍇Raisins
    Candied orange and lemon peel
    🧃Orange juice
    🥣Mixing bowl

  3. Step 3/14

    In a stand mixer, combine the flour, sugar, salt, egg yolks, orange juice, honey, vanilla extract, lemon zest, orange zest and the prepared poolish.

    🌾Flour
    🍬Sugar
    🧂Salt
    🥚Egg yolks
    🧃Orange juice
    🍯Honey
    🍦Vanilla extract
    🍋Lemon zest
    🍊Orange zest

  4. Step 4/14

    Add the butter and knead until the dough is smooth and elastic.

    🧈Butter

  5. Step 5/14

    Gently fold the soaked dried fruit into the dough, making 4 folds.

    🍇Raisins
    Candied orange and lemon peel

  6. Step 6/14

    Cover with film and let it rise in a warm place for about 2 hours, until doubled in volume.

    Plastic film

  7. Step 7/14

    Divide the dough in two and fold each piece into 4.

  8. Step 8/14

    Place the dough pieces into 14x14x10cm paper panettone molds.

    Panettone paper molds

  9. Step 9/14

    Let rise again for about 3 hours in a warm place, such as an oven turned off with a glass of hot water, until the dough reaches the top of the molds.

    🥛Glass

  10. Step 10/14

    Preheat the oven to 175°C.

  11. Step 11/14

    Brush the surface of the panettone with the egg wash.

    🥚Egg wash
    🖌️Pastry brush

  12. Step 12/14

    Make a cross-shaped incision on top and place pieces of butter on it.

    🧈Butter
    🔪Knife

  13. Step 13/14

    Bake for about 30 minutes until golden.

  14. Step 14/14

    Once baked, let them cool upside down overnight to preserve their shape.

Composition

Ingredients

Types

Liquid, Leavening agent, Grains, Sweetener, Spices, Eggs, Fruit, Flavoring, Dairy

Ingredients

Water, Instant dry yeast, Flour, Sugar, Salt, Eggs, Egg yolks, Orange juice, Lemon zest, Orange zest, Honey, Vanilla extract, Butter, Raisins, Candied orange and lemon peel, Egg wash

Notes

Water (for the poolish), Instant dry yeast (for the poolish), Flour (T45 or Type 0, for the poolish), Orange juice (for the dough), Lemon zest (zest of one lemon), Orange zest (zest of one orange), Butter (unsalted, at room temperature, small pieces placed on top before baking), Raisins (soaked in orange juice)

Allergens

Gluten, Eggs, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

228 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 36g, Fat: 7g, Fiber: 1g, Sugars: 20g

Nutritional Information

Minerals

Iron: 1.2mg, Calcium: 25mg, Potassium: 110mg, Sodium: 95mg, Magnesium: 12mg

Vitamins

Vitamin A: 70mcg, Vitamin C: 4mg, Vitamin B1 (Thiamine): 0.15mg, Vitamin B2 (Riboflavin): 0.1mg, Folate: 20mcg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

30 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Expert (4/4)

Steps

14 steps

Equipments

Utensils

Mixing bowl, Plastic film, Pastry brush, Knife, Panettone paper molds, Glass

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Bread, Dessert

Occasions

Christmas

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Fluffy, Soft, Airy

Flavors

Citrusy, Sweet, Honeyed, Vanilla, Fruity

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 4-5 days (wrapped or in an airtight container,away from direct sunlight and heat), freezer : up to 2 months (wrapped tightly in plastic wrap and aluminum foil or placed in a freezer bag,thaw at room temperature before serving)