PANETTONE (Italian Christmas bread: traditional recipe)
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- Опубликовано: 26 июл 2024
- Panettone is the most traditional Italian Christmas recipe: a sweet bread loaf which comes in its traditional cupola shape flavoured with raisins, candied orange and citron. The awarded pastry chef Alfonso Pepe teach us how to prepare the traditional naturally leavened Panettone, fluffy and fragrant!
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★ INGREDIENTS
FIRST MIX
Manitoba flour (high protein content flour) 250 g
Sourdough (freshened three times during the day) 65 g
Water 125 g
Butter 70 g
Sugar 65 g
Malt 2 g
Egg yolk 50 g
SECOND MIX
Manitoba flour (high protein content flour) 62 g
Sugar 50 g
Butter 40 g
Egg yolk 50 g
Raisins 150 g
Fine salt 2 g
Vanilla pod 1
Wattle honey 16 g
Candied cedar 30 g
Candied Orange 70 g
Orange paste 75 g
Tangerine paste 30 g
Lemon paste 20 g
Butter 20 g (for the panettone top)
TANGERINE PASTE (OPTIONAL)
Tangerine (or orange or lemon) 250 g
Sugar 125 g
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Хобби
I wrote out the recipe for anyone who might also want it!
First Dough
70g softened butter
125g water
250g strong flour
65g sourdough
2g malt
50g egg yolk
Mandarin Paste
250g mandarin
125g sugar
Second Dough
75g orange paste
70g candied orange
62g strong flour
150g raisins (soaked)
50g sugar
50g egg yolk
30g candied cider
20g lemon caste
16g honey
30g mandarin paste
2g salt
1 vanilla pod
40g softened butter
1. Prepare syrup: place sugar, malt and water in bowl. Whisk to dissolve.
2. Place syrup and flour in mixing machine for about 5min (until dough is compacted). Add sourdough and mix again.
3. Meanwhile prepare butter emulsion: whisk the butter, add half of the yolk, whisk, add other half.
4. Add half of the butter to the flour mix. Mix until absorbed (you may have to scrape the dough off of the hook). The dough should be smooth and dry, not sticky. Then add the second half of the butter. Mix until absorbed and remove from the machine.
5. Shape the dough into a nice round boule and leave to rise in a covered bowl for 12 hours - until it is thrice its size.
6. Meanwhile make mandarin paste: cut the mandarin (skin on) into small slices, place in saucepan and add sugar. Leave to sit for 15-20min until the sugar dissolves. Then place over a low heat for 35-40min until they are cooked. Blend into a paste. This is also how you make orange and lemon paste
7. The next day place the risen dough and flour into the mixer, mix to absorb.
8. Add the pastes, honey and vanilla pod (beans scraped) and mix
9. Separately, whisk the butter, and add the yolks half at a time
10. Stop the dough machine and test for elasticity (should be elastic)
11. Add the sugar and mix
12. Add salt and mix until absorbed
13. Add the butter emulsion half at a time to absorb
14. Meanwhile, mix the fruit and the cider together
15. Check if the dough is ready (window paning) if so, add the fruit and mix
16. Once mixed let the dough rest for 20minutes.
17. Shape the dough into a round boule (by coil technique).
18. Weigh the dough to see if it will fit in the mold (this recipe makes 1.5kg)
19. Place in mold and let rise for 6-8 hours
20. Preheat the oven to 175 degrees
21. Sit the panettone in the open air for 30min to form a crust, then cut a cross with a blade and put a knob of butter in the centre of the crust
22. Cook the panettone for 50min
23. Once cooked pierce with two skewers, flip upside down and let cool overnight
24. Close in a food bag for 2 days to let it express its flavours
Thanks, I will try and input outcomes.
Thank you! It's so kind of you. 💝🎄
Thank you, it's really helpful
Hello. Thank you very much for writing the recipe.
Thks a lot❤️🌺
Thank you very much for the English narration. I saw the original one but without English.
Grazie ! 👍
Wow!! The loveliest,I want some double! double !
My first Panettone cake/ bread,I was in Peru during Christmas time, I was staying in a B&B,and there's a Bakery on way home, every afternoon I got one to take home, we'll have coffee,tea before going to bed, one day, the 18 yrs landlord said, don't you know, this is Christmas cake.
I said,then we'll have Christmas everyday!!💕💖💓
Thank you for showing us the ART of baking Panettone!
Looks YUMMY and lovely!
☮️💟
😳 I’ve been on a keto diet for about 2 months not bread! But for this I don’t care if a cheat on my diet I could eat the whole thing with some coffee! Amazing 😉
Wow, this is the best recipe that I found for panettone. I will try it tomorrow. Thank you for sharing!🤗
Panettone! 😍 Christmas is coming 🎄
Show vídeo le meaning the panettone Casing please
you prolly dont give a damn but does any of you know of a method to log back into an instagram account?
I was stupid lost my password. I love any help you can give me
@Arthur Remington Instablaster ;)
Excellent presentation thank you.
We do In Brasil the same Italian do , very delicious 🤤
Thank you, chef!
Gracias!!
Ese panettone de ve delicioso.
Perfect recept
Thks so much CHEF 👨🍳
Merry Christmas 🎄🎁 & Happy New Year 🎊🎈🎆
Thank you Chef Giallo Zafferano! This recipe and instructions are beautiful and seem to be the most traditional and accurate. I have made Panettone following a baking book from my cooking school, LCB, but I think they made it too easy and I was not satisfied with the end product. I have been researching for a while until I came across to your method. I definitely will try it. I would like to ask you if you could please make a video to make the Lievito (I hope I spelled it right). Grazie!
Wow belissimo panattone👌👌
Bravo 👏🏻 👍🏻👍🏻👍🏻❤️💕🎄
We do panetone in Brasil the recipe very easy!!
very nice
Thank you so much, I save the video.
It's look so cute ❤❤❤❤❤❤
Compare 12:19 to 12:30...it looks like he's cutting a different panettone than the one he baked. 🤔 PS: I'm grateful that GialloZafferano is translating his content in English. Thank you, guys! Grazie mille!
Hi Andrei, Due to video and pastry production the panettone you see in the end is not the same that Mr.Pepe prepares during the video. However, the panettone he cuts in the end is a panettone baked shortly before in GialloZafferano's kitchen, with the exact recipe Mr. Pepe presents during the video!
@@GialloZafferanoItalianRecipes I understand, it makes sense, kindly thank you.
Dear Chef Zafferano: I truly loved your recipe and decided to make it. First proof was perfect, took 12 hrs. to rise. I mixed it all, the dough felt just right and very elastic, however after 5 hrs-6 hrs., it had not risen much! Any idea why?? I was very careful in following all your instructions, not exact control on temperatures, from 79 to 81F...All my best in the New Year!:)
Thank you for your videos and the translation, much appreciated. The malt can that be substituted for something else I'm having difficulty trying to find it here in Australia especially as it's such a small quantity. Thank you in advance.
Barley malt tastes like a more sophisticated/savory molasses. So I would try molasses 😊
Why do some of my panettone fall out of the mold when turning over. I bake till 92-94c. I made 6 and 3 fellout of mold
Thanks so much sir for supper great recipe, i would like to learn make its for Christmas, it’s will great make by ourselves. Today i just bought 2 Panettone for my mother in-law it’s so expensive 29 euros per piece it’s expensive for what it’s.
Panettone can be quite expensive, but if you learn how to prepare it, you will like it so much better cause it came from you :)
@@GialloZafferanoItalianRecipes thanks sir and exactly . Im like to cooking so much it’s my passions, even so many times i couldn’t make its but it’s okay fine and sometimes i can make some news recipes im so happy and like to share with friends whom i love . Thanks so much again and have a merry Christmas 🎄 and happy news year all the best to you and your family.
@@GialloZafferanoItalianRecipes Thank you 🙏 😊 ☺️ So much I save the video
Hi! Thank you so much for this English version 💛 What’s sourdough that’s freshened three times? How do we make it?
This is if you have a Sourdough Starter (natural yeast) to begin with. 3 or 4 hrs interval, at RT (77-80F), until tripled in volume each time:
FIRST REFRESH
20g of strong white flour
20g of natural yeast
9g of water
SECOND REFRESH
40g of strong white flour
40g of natural yeast
17g of water
THIRD REFRESH
80g of strong white flour
80g of natural yeast
34g of water
Chef how the first daugh 12 hour rest in which temperature
Can I substitute citrus paste with marmalade and lemon jam? How about substituting sugar with honey?
👍
Hi. Thanks for Nice and yummy bread. Can we make it without eggs? How?
洋人本来就是爱吃甜，節日的東西更甜，這个義大利面包一定多干貨才好食，切开后五顔六色，色/香/味都有。😂😂😂
Is it stiff sourdough starter Chef Alphonso using?
Or just 100% hydration sourdough starter?
Thank you.
Hi Carolyn, it's stiff sourdough starter! ;)
@@GialloZafferanoItalianRecipes hello, your video is fantastic, the best panettone video i have ever seen.! May i know whether your stiff sourdough is 50% or other percentage of water?
@@GialloZafferanoItalianRecipes Thank you for your reply.
I hope in the very near future, an English version of how to cultivate a levito madre and also how to feed and maontaining it will be done. Thank you in advance.
@@GialloZafferanoItalianRecipes making Backstreet Boys Cake 🧁 🎂 for me
👍👍👍👍
Dear Chef: Could you please tell me how long and what temperature I should have the final dough in panettone mold proof?? Last time I tried at 80F (more or less) 6 hrs., but did not rise...maybe it needs a higher temp? more time? Appreciate your reply! Happy New Year:) - and teach us more recipes like this!! It's a wonderful and well detailed recipe!
Hi Vivian... I just stomped upon this video and read your comment? As I am learning too maybe you can share your progress? From what I know sourdough starter must be very strong and so as the lievito madre..that's the key. Could be your lievito madre need to be refreshed few times per day before? actually i dont have much passion and capacity to do a good lievito madre but Pepe's did share the recipe. I am opting to use the commercial yeast but combining with Pepe's technique
@@coffeebutterhouse3830 I was reading a quite complicated explanation with all kind of formulas regarding temperature (ambient, flour's, water...everything)!! Very technical. But for you, there is a way to make the Lievito Madre from a good, active sourdough starter in just 5 days. I do hope you have that. If not, just start with the easier recipes. It's very hard and it's taking a lot of tries (some successful, some not!) to be able to get a good Panettone. I started making my LM at the end of November:) I did last year...twice! I have forgotten the details, tough...oh well, I'll get it!!
hi chef, how can i convert the LM to sourdough sweet stiff starter?
can i use 100%sourdough starter??
💙
May I know why not using hook beater , but used the K beater ?
I was just wondering the same 🤔🤔
اترك لنا الوصفة بالغة العربية اذا سمحت لنشاركك اياها
Do you have to make the sourdough before ? How do you make it?
Yes you do, they have a video on how to make what’s called Levito Madre or pasta madre, but it didn’t work for me. I ended up converting some of my already started liquid starter into a Levito Madre. Full Proof Baking on Instagram/RUclips has an excellent PDF on how to do it.
Anyone knows why the butter on top is necessary?
Salve! Sono una ragazza che piace tanto il panettone e vorei imparare a fare in casa,,vorei sapere quanti grammi devo usare di lievito se io se usa lievito madre secco? Grazie mille per la risposta. Buona serata
superrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr starrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr
😍🙏🏻😍
Is it possible to use fresh yeast instead of lievito madre and if yes in what quantity ?
I was wondering the same thing .... I'm sure it is possible, but I can't figure out the quantity, and in which way the rest of the recipe needs to be adapted (fresh yeast is typically more active than sourdough, thus raising it faster, plus it is more compact so I think you would need more flour).
I would even be prepared to make it, but it takes about a month to do it, and I simply do not have the time, I wanted this for Christmas dinner. Check sourdough recipe below:
ruclips.net/video/K1xQ4oDLyWw/видео.html
I was thinking to make it also for Christmas so no time for the sourdough maybe if we make a shortcut on the sourdough and we make a dough with yeast and let it work its way for 3 maybe 4 hours should do the job 🤔. Thank you for the reply
Cam we have the recipe for sourdough?
How do you stop the commercials during the videos?
Please make a video on how to make panettone without a mixer, just by hand.
Oh my friend, I understand the need, however it's an EXTREME project. Most bakers that can achieve the skills necessary to make a successful panettone, are likely to have a well stocked kitchen. Best of luck!'
🌲🌲🌲
It looks amazing, if one is capable to pull it off. I think it is a very difficult recipe for someone with no experience. I had two failures (delicious failures though - nothing gone to waste) and will be trying easier recipes to begin with. My first dough looked good and has tripled. However, as soon as I add the pastes - the dough did not feel right anymore. The second dough has not risen well. Panettone has risen a lot in the oven, but it has fell out of the case when I turned upside down. Internal temperature was 94 C when I took it out. Maybe my pastes are wrong consistency? Maybe lievito madre not up to scratch? I don’t know why it fell out.
ممكن ترجمة بالعربي ،
How about use chocolate instead of dry fruit ?
what hydration sourdough is he using any idea?
Lievito madre is 50grams of water and 100g of flour.
read above the chef answer - you must use the stiff version - King Arthur site has de recipe and tips for the stiff one. The normal one wont rise the dough because it has lots of sugar in it.
12:54
Can we have the receipe in English
I doubt I could find any citrus fruit that isn't full of pesticide on the peel :/
Hello. May i know how long you knead the first and second dough?
I kneaded about 20-25 minutes both first and second in the kitchen robot.
En español por favor 🙏
What is the malt
Chef i tried this recipe but its came dry
What is "malt"?
Can i have sourdough recipe.
Hi pankaj, here it is: ruclips.net/video/K1xQ4oDLyWw/видео.html
Thanku sir ..for the panatone dough which flour we can use ..t55 or caputo
Strepitoso!
We buy dry fruits in grocery story, easy!!!
Why doesn’t mine create a crust when donecrising
No wonder people just buy it in the shops.
@shirleymarques
The ingredient listed as candied "cedar" should read candied "citron". An understandable mistake - the Italian words for cedar and citron are the same - "cedro". The commentator translates it as "cider"!
Hi, Chris James, I call it Citron, but also old recipes refer to this citrus fruit as Cidra in Spanish. It seems that the name changes within regions and languages but the fruit may be the same, a large citrus with a very little juice, and a peculiar delicious aroma!
I made this recipe 3 times exactly how it seems in the video and following the same ingredients, but at the end it's not like a panettone, It's like a big muffin. The taste it's really good but the texture is not the same.
I have the same problem. Made it yeasterday. Pastry tasted delicious but the texture is too heavy. Going to give anothe try. My second pastry was braking in the pieces. I think it got to warm from knitting. I saw another video (unfortunately only in Italian ) where the chef checked the pastry temperature all the time.
@@lyudmylaschoepke2161 yes the texture is too heavy and sticky and very very elastic, i'm going to try the recipe from the channel "Las Recetas de Esbieta"
The same happened to me. This is my second attempt since the first time I over fermented the dough. Guess there is something important that we are missing...
There is a mistranslation- ‘Cider’ should be ‘citron.’
What is the "cider"? Apple cider?
Candied cedro (or citron).
TU PANETON SE VE DELICIOSO
Very difficult recipe!!!!!
My dough is like a slime
So was mine. I had to add a little more flour towards the end but the panetonne was excellent.
Є тут Українці??Хто пробував рецепт?
Non si capisce una micchia
Why did he hanged it upside down?
GRAVITY! Keeps all the fluffiness up!
it is a very very rich dough. it he does not it ll collapse onto itself.
Too much work!!!!!
Don’t put english narration you guys. Only subtitles!! For people that understands Italian it’s a mess.
This recipe doesn’t work at all. First dough rises well but after second one no rising at all👎👎
Same happened to me. Very sad ending, I thought that de 12h for the first fermentation was too much.
@@antoniomiranda7472 this recipe did nit work in my 3 attempts
@@semapamir5403 Did you try to start the second dough once it triples the volume and not wait for the 12h? I was thinking about trying again but now I'm not sure if the problem is that
@@antoniomiranda7472 once i waited 12 hours, once after 5 hours (after tripled). second dough risen as well but when i bake it, no rising happens at all
@@semapamir5403 I've tried a second time and this time waited just 8 hours on the first fermentation since that by that time the dough did triple it's size. It looked really well when I started the second part but then when adding the ingredients I noticed that it was more liquid than the one from the video. Kept going it looked nice in the mold but after the second fermentation the same happened, it didn't rise while cooking. I wish I knew what is the mistake we are doing... But I can't figure out.
and 5 days preparation to eat one bread, no!!! pass