Panettone – Taste of Italy – Bruno Albouze – THE REAL DEAL (VIDEO)
Easy to follow steps panettone recipe. Your holidays will never be the same!
Panettone Recipe
Makes Three 1.7 lb. (800g) or 30 Individual Panettone / 2.6 ounces each (80g). Make 4 days Ahead.
Panettone is the traditional Italian Christmas cake par excellence, and its birth is attributed to the city of Milan in the Middle Ages, although there are many legends surrounding its history. Whatever its origins, panettone is now highly regarded throughout Italy, France and the rest of the world – particularly as a gift at Christmas. Ultimately, it is baked in a 6.7×4½ inch (17×11.5cm) tall cylindrical paper mold, which gives the panettone its signature tall, round shape. You can also use a coffee can or a 7×3 inch (18×7.5cm) or individual paper molds.
The cake usually is served a day after it has been baked with coffee, tea or sweet dessert wine. Its flavor and texture also make it ideal for French toast or bread pudding.
The ideal temperature of your kitchen when making bread should be around 75/80ºF (24/27ºC).
Starter (Fermented Dough). Make a Day Ahead
0.6 cup (150ml) room temp water
4 grams active dry yeast or 8g fresh yeast
1 tsp (4g) salt
0.8 cup (200g) all-purpose flour
Method
In a stand mixer fitted with the hook attachment. Combine water and yeast first then add flour and salt. Mix in low speed for 3 minutes and 5 minutes on medium speed until smooth. Form a ball and transfer dough to a greased plastic container, cover with wrap and let rise until very puffy for about 3 hours. Punch down the dough and shape into a ball and refrigerate overnight or at least for 10 hours. Take the starter out and let sit on the counter for 2 hours before starting the panettone dough mixing process.
Marinated Dried Fruit Mixture / Make a Day Ahead
8 ounces (240g) dried raisins
6 ounces (180g) candied orange peel, diced (to order online) / or use 4 orange zests
6 ounces (180g) candied lemon peel, diced (to order online) / or use 3 lemon zests
1/3 cup (80ml) dark rum or orange juice.
2 orange and lemon zest can also be added as well as flavorings.
Method
Combine all ingredients together and refrigerate overnight.
Panettone Dough
1 ounce / 4 packets (30g) active dry yeast* or 2 ounces (60g) fresh yeast
3 Tbsp (50ml) warm milk.
*No need to activate yeast in liquid if using instant yeast (add it directly into dry ingredients) and save milk and add it to the dough.
10 ounces (300g) starter
4.7 cups (700g) all-purpose flour
0.9 cup (190g) granulated sugar
2 vanilla beans, scrap out the seeds or 1 tsp (5ml) vanilla extract (optional)
1 Tbsp (14g) salt
0.8 cup (200ml) whole milk, chilled
12 egg yolks (200g), chilled
20 Tbsp (300g) unsalted butter, softened but not melted
Marinated dried fruits mixture, chilled.
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Do you know how to make panettone with large alveoli?
Dear Shef!😊
I made dough, using your recipe. Please, let me know if I can keep this dough in refrigerator over night and bake panettone next day?
Thank you.
err I thought this was easy ? its time consuming id rather buy it even though theres something special about making it yourself!
What is starter , and where to get it?
What is the size of your little paper moulds?
12 egg yolks? I've made it with 10 and I still think it's too much)
❤👍👍👍
Mr Albrouze can I get the recipe for a panettone for the bread machine?
Eating that right now while watching 😊
Cher Monsieur vous êtes un artiste par excellence.
Power demonstration of art , God bless you. Respect from Algeria.
Wanted to make this for a long time.now I think I will where would I get the recipe.
Raj says he loves the Panettone from his grandma Emel.
This is like a trailer of some action film about panettones.
Thank you very mu Chef Bruno <3
Excellent presentation. Italian friends spoils us with panetonne every year. Made my own lemon, orange cristalize peal and I am going to try this recipe. No fancy mixer though. Will use elbow gries. Thanks
Tripping my ball bags off heating say stir fucking killed me
Panettone impossible the movie lol
This is so manly!! Especially the razor cut!!! Love the little details
I would love to have the actual recipe?
Thank you Bruno for this incredible delicious panattone i made its so delicious