Master the Perfect Panettone Recipe for Delicious Holiday Baking
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- čas přidán 4. 09. 2024
- This Amazing Italian homemade Panettone Bread Recipe is a buttery sweet dessert that is perfect to serve to family and friends for holidays and celebrations. The flavors and aromas of this bread are incredible.
PRINT OFF THE RECIPE AT:
www.billyparis...
Ingredients for this recipe:
For the Aromatics:
• 1 tablespoon honey
• zest of 2 oranges
• zest of 1 lemon
• vanilla beans from 1 vanilla pod
• 1 ½ teaspoon dark rum
For the First Dough (Biga):
• 1/3 cup bread flour
• ½ teaspoon granulated sugar
• ½ packet active yeast
• 3 tablespoons water
For the Second Dough:
• 1 2/3 cup + 2 tablespoons bread flour
• 1/3 cup sugar
• ½ packet active yeast
• ½ cup water
• first dough
• 3 egg yolks
• 4 tablespoons softened unsalted butter
For the Third Dough:
• second dough
• ¾ cup + 2 tablespoons bread flour
• ¾ teaspoon coarse salt
• 50 grams sugar
• 2 egg yolks
• 3 tablespoons softened unsalted butter
• 1 ¼ cups semi-sweet chocolate chips
Serves 8
Prep time: 1 hour
Resting time: 40 hours
Procedures:
1. Mix the honey, orange zest, lemon zest, vanilla beans from 1 vanilla pod, and rum in a small bowl. Cover with plastic and sit at room temperature for 10 to 24 hours.
2. For the biga, the first dough, mix 1/3 cup of bread flour with 2 grams of sugar, ½ packet of yeast, and 3 tablespoons of water with a spoon in a bowl or container until combined and the flour is hydrated. Cover and set at room temperature for 12-24 hours.
3. For the second dough, add to a stand mixer with the paddle attachment 1 2/3 cups + 2 tablespoons of bread flour, 1/3 cup of sugar, the remaining ½ packet of yeast, and ½ cup of cold water and mix on low speed until combined, which takes about 3 to 4 minutes.
4. Next, add the biga and continue to mix on low speed until combined.
5. Add in 1 egg at a time. Do not add the next egg until the before is absorbed into the dough.
6. Replace the paddle attachment with the hook attachment and then add 4 tablespoons of softened unsalted butter, 1 tablespoon at a time. Do not add the next tablespoon of butter until the one before is absorbed in the dough. Once combined, knead for 4 to 5 minutes on low speed.
7. Transfer the dough to a container with a lid and place in a warm place for 4 to 5 hours or until it doubles in size. It’s better if it tripled in size. See chef notes about proofing options.
8. Add the risen dough to a stand mixer with the hook attachment along with ¾ teaspoon salt, the remaining ¾ cup + 2 tablespoons of bread flour, and 1/3 cup of sugar and mix on low speed until the dry ingredients are absorbed into the dough. This takes about 3 to 4 minutes.
9. Like the process with the second dough, add in the remaining egg yolks, then the butter.
10. Once mixed in, add the honey-citrus aromatics, knead on low speed until combined, and then knead for 4 to 5 minutes.
11. Transfer the dough to a clean surface and carefully stretch it until it is roughly 12” to 14” inches wide by 18” in length.
12. Evenly sprinkle 2/3 cup of the chocolate chips over the dough.
13. Then, fold the third bottom up to the center, and then wrap the top third over the top of the center of the dough.
14. Sprinkle on ½ of the remaining chocolate chips over the dough.
15. Fold the right part of the dough over to the center, sprinkle on the remaining ½ of the chocolate chips over the folded dough, and then fold left over right.
16. Using a bench knife, scrape under the dough while turning it to form a taught dough ball with the seams underneath.
17. Transfer the dough to a panettone dough mold. Mine was 4 1/2“ inches deep by 7 ½” inches wide. Cover and sit at room temperature for 12-15 hours or in a cold oven with the door cracked and the oven light on for 8 to 10 hours or until the outside of the dough is ½” from the edge of the panettone mold and the dome of the dough is at least 1” above the mold.
18. Remove the cover from the panettone and let it sit at room temperature before scoring a T into the top of the dough, going no more than ¼” inch.
19. Top off with 1 teaspoon of softened unsalted butter and bake in the oven with a 350° convection fan for 50 to 55 minutes or until the dough is dark brown and reaches 195° in the center of the bread.
20. Using extra-long skewers, place two of them completely through the bread 1” inch from the bottom and 3” to 4” apart.
21. Hang the bread upside down for 2 to 3 hours to cool to room temperature.
22. Flip the bread over, slice and serve.
You make baking seem so easy and approachable. Your step-by-step instructions are so clear and easy to follow. 👌👌🤗🥰
Thanks for liking
Nice video! I ❤ Panettone.
Am peruvian, I read we are the #1 Panettone eaters in the 🌎.
A couple years ago, I made a couple, & one fell (most of it) out of its paper. You've gotta believe we ate it anyway. This stuff is heaven-sent!
This is such a clear recipe to follow! Excited to make panettone for my New Jersey Italian in-laws this year.
I love all your recipes. I’ve learned so much. I especially love the bread making. Something about making bread takes me back to my roots. And for me personally the time it takes does not stop me. ❤❤
I'm so glad!
Me, too. Love my BreadMan Pro!!
This did take a bit of time over three days, but well worth it. I did both the chocolate chip and a spice rum-soaked fruit version. The rum version was exactly what I was looking for. Will make this every holiday.
Appreciate you trying it, many thanks!
Fabulous! Love your tips. I learn so much from you. Thank you! Can’t wait to make this!
The next time I make this I will definitely use your recipe...and I love fruit in mine...I made so many this year for gifts...I love it with cup of hot tea or coffee and use it for french toast....some I make more lemon flavor or almond flavor..my mouth dropped when you said Turkey skewer...I use the same I brought back with me when we moved from Turkey...they are a huge Kebab country...have the best food..I miss it..
I made this and I’m very happy at the outcome. I am actually making it one more time because I want to see if it comes out a little different and my son could not come home for Christmas so I’m making another for him. I think I came out a little dry-- maybe I overcooked it but love it. Thank you.❤
Hey Billy -- Why not give the measurements in grams instead of measuring cups/spoons? So much more accurate. Home cooks need to get used to weight measures instead of volume measures.
Like it says in the opening scene, those measurements can be found on my site at billyparisi.com
Wonderful recipe! I wanna try your recipe but I couldn’t be sure about the panettone mold size .How many grams of panettone mold 1 kg ? 750 kg or 500kg ? Thank you.
Our family has always used sourdough starter, going to try this way for Easter this year.
Yay!! FINALLY!!!! Thanks Billy
Love your take on this. I absolutely do NOT like any type of "fruit cake". Candied peel or dried fruit is yuck too. So chocolate with the infusion of orange, lemon & vanilla sounds perfect. Thanks for this video. You're the best. 😊
Panettone D'onofrio 🇵🇪
I tried on other method shorter version and was good...I would have to have the patience to try this.Thank you😊
Fabulous recipe! Thank you Chef. I can't wait to try this!!
That panettone is beautiful, Chef Billy. Love the chocolate chips. 😉 Merry Christmas! 🎄☃️🦌🙏
Could you please share us spong cake receipe because you teach perfectly🙏
so so perfect
Hi, I love the simplicity of this recipe. Can this method be used for the colomba at Easter?
Hey chef a big big fan here! Thank you so much for sharing with us those wonderful recipes as always it’s spot on amazing results from the very first try. ❤❤❤
Can you please help me I can’t get the fruit evenly distributed throughout the loaf it always accumulates in some parts while most of the loaf is plain. Tried couple of times following your instructions one by one same result! Any suggestions? ❤❤
Must applause of ur video d instructions n steps is clear n happy baking. Except d cups n spoon making it v confuse. Why not using grams as d measurement is way much easier n accurate. ❤
I love this bread so much, I was so excited when I purchase a pannatone, it was not enjoyable to eat. Thank you so much for your recipe for this bread and I can't wait to treat myself with this homemade pannatone bread for next year on the second week of January, my birthday. Do you have your own cookbook?, I hope so!!!!! Will purchase ❤❤❤❤
You are so welcome!
nice job Billy
Love ur videos❤
Ya me too do not like fruit cake😂 I love ur explanation is v clear n step by step simple to understand. Im sure I can do it💪👍
If using yeast from a jar how much is a 1/2 pkg Measurement?
Bravissimo 👏
Hi Chef Billy, thank you for the recipe. could you please give the measurements in grams too?
If adding nuts, do they require a soak like the dried fruit?
Instead of bread flour, can I use AP flour?
Hey how many fresh yeast I must get to first and second dough?
this approaches the precision and labor associated with KOUIGN AMANN but soooo gooood
Сколько белка в муке? ЭТО Манитоба или микс?
Holiday? i could eat this year round
Love your recipes. Would be great if you could give measurements in grams as well as cups.
They are on my site as mentioned in the beginning of the video.
How many grams are 1 cup of flour and 1 packet of active yeast?
Loved the video... mouth watering! Can't ever see myself attempting this. Way to many long steps for this noob.
Can we make it with fresh yeast?
Hello, would it be possible to make this without eggs or what would be the best substitute for eggs? Thank you
Without testing it myself I’m not 100% sure
This looks so delicious. Can I use sourdough starter for this recipe? If so, what would the measurements be. Thank you.
Yes, but without testing it I’m not 100% sure
For what everyone seems to think is the "legit" recipe, look online for the Giorilli recipe. Or any recipe using something called a lievito madre or pasta madre. It's a kind of long, drawn-out process making the special starter, though. There are also plenty that use "normal" starter. I did The whole pasta madre route one year, so I can say I did it, but then I used a yeast version the next year, and I was equally happy. I have gathered so many recipes that I don't know proportions to tell you.
@@jvallaslegit or not… tastes scrumptious!
Can you use all purpose or 00 flour?
Can I put this in the fridge?
The dough btw
Where are the weight measures?
Why you dont use whole eggs instead of egg yolks.
Hey chef billy the grams measurements on your website are wrong! 41.6 grams flour and 45 grams water that’s over hydrated biga!
Just checking: 1 pack of yeast = 10g? It's 3% in baker's percentage. It seems a bit too much...
🙏💌✨👌👍🏻👍🏻👍🏻👍🏻👍🏻
No saffron!?!?
Why are there no grams? Today I wanted to cook and was disappointed
All metric conversions on my site at billyparisi.com
@@ChefBillyParisi I did not find any grams there. Bowls and bundles of yeast are different.
Click where it says us customary and switch to metric in the recipe card.
That’s not a panettone mold. It’s a Malaysian prison guard’s hat.
Forgive me but in Panettone there is no yeast, only sourdough. Here it is more of a brioche, not a panettone. There is a huge difference!!!
That’s not true. It’s essentially a biga
Im sorry but 3 TBSP with 1/3 Cup are 45ml and 40g of flour… and that definitely doesn’t combine in a kind off firm Biggs like you have. It is definitely more of a Poolish… are your measurements off? Could you please prove real values like METRIC?????
Where is your hat at?
Sometimes I wear it sometimes I don’t :-)
not a man just a jerk... especially when you use raisin, vanilla, orange + lime skin zest n chocochip... btw i dont like ragi
billy parisi? i dont think your name suits you
Can we replace the bread flour with all-purpose flour? . Thank you
You could, I just back off the hydration by about 2%