How to Make the Best Panettone - Italian Christmas Sweet Bread
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- Опубликовано: 7 дек 2023
- Panettone is the king of all baked goods. Homemade Panettone can seem like an impossible task, but I will show you how to get the perfect result with some simple ingredients that you probably already have in your pantry.
The process of making Panettone is divided into two main steps: making the starter (biga) and making the dough.
The starter is a mixture of flour, yeast and water that is left to ferment at room temperature for 16 to 18 hours. It gives the Panettone a rich flavor and a light texture. It's like sourdough, but much simpler and made the day before.
The dough is made in two steps, mixing the starter with other ingredients to obtain a shiny, elastic Panettone dough with an irresistible aroma of citrus and vanilla.
This recipe makes one 750 gram Panettone (or about 1.65 pounds). If you want to make two Panettoni, just double the amounts. I find the 750g size to be the perfect balance of softness and creaminess for a homemade Panettone.
Here are the ingredients, grouped and ordered as presented in my video:
For the starter (biga), you will need:
• Bread flour - ⅓ cup (60 grams)
• Fresh yeast - 1 ½ tsp. (6 grams)
• Water - 2 tbsp. (30 milliliters)
For the first step of the dough, you will need:
• The starter (biga) that we made before
• Bread flour - 1 ¼ cups (170 grams)
• Fresh yeast - 1 tsp. (4 grams)
• Water - 6 tbsp. (90 milliliters)
• Softened butter - 4 tbsp. (50 grams)
• Egg yolks - 2
• Sugar - ¼ cup (50 grams)
For the second step of the dough, you will need:
• The dough that you made in the first step
• Bread flour - ⅓ cup (50 grams)
• Egg yolks - 2
• Sugar - ¼ cup (50 grams)
• Soft butter - 5 tbsp. (75 grams)
• Honey - 1 tbsp. (15 grams)
• Vanilla extract - 1 tsp.
• Orange zest - from 1 orange
• Lemon zest - from 1 lemon
• Candied citrus cubes - ¼ cup (50 grams)
• Soaked raisins - ⅔ cup (100 grams)
• A pinch of salt
This cozy dessert is fun to make and fun to eat, it will fill your home with a wonderful aroma. This is the way traditional Italian Panettone is made, but simplified and adapted to a home kitchen setup. The end result is like the artisan Panettone you would get in a bakery in Italy.
Soft as a cloud, with a scent that makes your mouth water.
What better way to start your Christmas than with a slice of fresh panettone?
If you enjoyed this video, please hit the like button to support more research and recipes like this one. See you next time!
#panettone #christmas #foodlanguage #recipe
Music:
Leavv - Winter Shore chll.to/292b8ceb 
Хобби
I present you Panettone - The King of Bread. What could be better than a slice of this sweet bread on a holiday? It's a perfect gift for your loved ones and for yourself, and it's not that hard to make. Let's get started!
Panettone is truly a labour of love. I eat way too much of this during the holidays 😍
It really is! And it's worth every minute of time you invest in making (and eating) it 🥰
Well prepared and presented, the panettone look so delicious, thank you for sharing
Wow! Beautifully done! It looks perfect and delicious! Thanks for sharing the recipe on how to make panettone. I will definitely try to make it 👍
Thanks so much! 😊
Panettone recipe looks delicious! THanks for sharing! ❤
This really looks like the king of baked goods 👑I've always seen them at my local stores, but never gave it a go. Looks like I'll be making one myself soon 🤤
Oh please, go for it, the result is just irresistible! Let me know if you need any advice ♥
Танцы с бубнами...
That looks absolutely delicious, very nicely prepared & excellent presentation, Good luck wish you all the best. so yummmy Thanks for sharing my friend.. Like and new Sub🥰🥰💯🔔🔔👍
Perfectly prepared 😍👌‼️I enjoyed watching this video 😍😍‼️Thank ypu for sharing, my friend 👋🙋♀️
Looking at the interior, I'm thinking if I made that without the citrus and raisin inclusions, I could also make the most beautiful loaf of bread ever! (Because i don't always think ahead & get the extra ingredients.) I've watched so many panettone videos the past few years, and this one is superb!
Awww thanks Judy! You definitely could, although the candied citrus is my favorite part of a panettone. You could also use chocolate chips, they sell that variation in Italy and it's delicious too! Thanks for watching ♥
Wow great job , Looks very delicios 🤩👍🏻
Thank you 😋
looks yummy so perfect ❤
Thank you 😋
Wow, it looks exactly like I know it. Had no idea you could make it with normal yeast. Should I give it a go if I don't have much experience with baking? I bake bread, but this seems like another level
Go for it Mark! If you bake bread, you'll learn some new tricks (like biga, which is also great for bread!). Just follow me step by step and make sure you don't miss any ingredients, you'll be fine! I've grouped the ingredients for the different steps in the description, so it's easier to prepare them ahead of time.
Удивительно! Спасибо Вам за такой рецепт, и потрясающий мастер-класс, браво! Подскажите пожалуйста размер формы, и содержание белка в муке? Подскажите, можно ли использовать насадку "крюк" для данного рецепта?
Елена, спасибо за Ваши добрые слова! ♥
1. Форма для панеттоне весом 750 г, не уверена насчет размера, но это стандартная форма для панеттоне. Около 10-11 см в высоту и диаметром 16 см.
2. Белок - 13%
3. Насадка "крюк" - да, конечно!
@@Food-Language Спасибо большое что ответили!🥰
No entendo as medidas alguem pode explicar por favor quero fazer 😋 ❤
In the US I can’t not find fresh yeast, can I use dry yeast? How much dry yeast should I use? Thanks in advance.🤗
Hi Ann! My rule of thumb when replacing fresh yeast with dry yeast is to use half. In this case, I'd use ¾ teaspoon for the starter and ½ teaspoon for the first step of the dough. Panettone needs less yeast and more time to develop its flavor, so these amounts should be more than enough.
@@Food-Language Thank you so much!🤗🤗
No entendo las medidas😊
En esta receta se presentan dos sistemas de medidas: el sistema americano (tazas, cucharadas, etc.) y el sistema métrico (mililitros, gramos, etc.). Elija uno de los dos para asegurar la coherencia en la receta. Si prefiere usar gramos y mililitros, utilice los valores que se encuentran entre paréntesis. Si tiene alguna otra pregunta, no dude en hacerla. ♥
Gracias
But if I want to use dry yeast, how much?
Half the amount, if I used 6g of fresh yeast for the starter, you can replace it with 3g of dry yeast. For the first step of the dough I used 4g of fresh yeast, you can replace it with 2g of dry yeast.