Chef John's Panettone
La ricetta perfetta per arricchire di gusto la tavola delle feste.
Recipe Summary Chef John's Panettone
It takes three days to make this panettone, which I thought was otherwise a pretty straightforward bread recipe. Besides dried fruit, there are so many other things you can include, such as nuts, and chocolate chips, just in case this seems too healthy. Serve plain, with butter, or even better, toasted with butter.Ingredients | Ricetta Panettone Gastronomico½ cup all-purpose flour¼ cup cold water¼ cup sourdough starter½ cup golden raisins½ cup dried cherries, quartered½ cup diced dried pineapple¼ cup rum¼ cup warm water1 (.25 ounce) package active dry yeast2 large eggs⅓ cup white sugar2 tablespoons white sugar1 ½ teaspoons vanilla extract1 tablespoon freshly grated lemon zest1 tablespoon freshly grated orange zest2 ½ cups all-purpose flour1 ¼ teaspoons fine salt6 tablespoons butter, at room temperature1 large egg1 tablespoon waterDirectionsThe day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.Preheat the oven to 350 degrees F (175 degrees C).Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.Pull out the skewers and slice into pieces.Get the recipe for Chef John's Sourdough Starter.If you don't have sourdough starter, mix 3/4 cup flour with about 1/3 cup cold water, or enough to simulate the thickness of the one seen in the video, and add a pinch (1/16 teaspoon) of yeast. Mix, cover and leave overnight until bubbly and risen, just like the one in the video.You'll find the panettone baking molds in kitchenware stores at the mall, but they're also inexpensive and easy to find online. You'll see both in this size as well as the more traditional, tall, coffee-can shape.I may add a bit more vanilla next time, and possibly a few extra tablespoons of sugar, as it wasn't quite as sweet as I imagined, but other than using all the fruit, I don't think I'd change much else.Info | Ricetta Panettone Gastronomicoprep: 45 mins cook: 40 mins additional: 1 day total: 1 day Servings: 12 Yield: 1 7-inch panettone
TAG : Chef John's PanettoneBread, Yeast Bread Recipes,