Panettone bread takes a long time to make due to the long periods required to proof the dough. However, as it is a Christmas period bread you will find that the results are really worth it.
My recipe below is a plain fruitless version of Panettone. Traditionally, Panettone contains raisins and currants or candied fruit but I decided to make mine as a fruitless version.
Italian Panettone Bread
My fruitless version of Italian Panettone bread – really delicious.
Equipment
- 1 Stand mixer
- 1 Panettone mold Make your own from baking paper if needed.
Ingredients
Pre-fermentation mix
- 100 gr Flour
- 1 tsp Sugar
- 4 gr Dry Yeast (alt 10gr bakers yeast)
- 100 ml Water
Aromatic mixture
- 1 Zest of 1 lemon
- 1 Zest of 1 orange
- 1 tbsp Honey
- 10 ml Rum
Main Dough Mixture
- 400 gr Flour
- 120 gr Sugar
- 2 lrg Eggs
- 90 ml Water
- 5 gr Salt
- 120 gr Butter
Instruction Video (please like and subscribe)
Instructions
Pre-fermentation
- Combine flour, sugar, dry yeast, and water in a bowl. Mix thoroughly and cover.
- Cover with cling wrap and allow the mixture to proof for 1 hour.
Aromatic mixture
- Mix the zest of 1 orange, 1 lemon, 1 tablespoon honey, and rum together. Place in a small bowl and cover. Set aside to combine.
Dough Mixture
- Once the pre-fermentation mixture has proofed for 1 hour.
- In your stand mixer bowl add the flour, sugar, eggs, and water together.
- Using the hook attachment, mix at a slow speed and slowly increase speed. Mix for 10 minutes.
- Add the pre-ferment to the dough mixture.
- Using the hook attachment, mix for a further 10 minutes.
- The dough should be fairly sticky and very stretchy.
- Add the aromatic mix to the dough.
- Mix again for 1 to 2 minutes.
- Add the 5gr salt.
- Mix again for a minute or so.
- Cover with cling wrap and allow to proof for 20 minutes.
- Mix again and slowly add the room temperature butter until the butter is fully incorporated and mixed into the dough.
- Prepare a large bowl for the dough and grease the bowl to prevent sticking.
- Remove the dough from the mixing bowl and spread it out on an oiled counter. If you wish you can add raisins etc to the dough.
- Lightly knead and fold the dough. Place in the greased bowl. Cover with cling wrap. Allow to proof for 12 hours at room temperature.
- Once the dough has been proofed for 12 hours, grease the counter and your hands with a little oil to prevent sticking. Gently fold the dough a couple of times to reduce the air content.
- Place the dough in your panettone mold and once again cover with cling wrap.
- Allow to proof for another 3 hours at room temperature.
- Preheat your oven to 180℃
- Bake in the oven for 45 to 55 minutes. Monitor to ensure your panettone is baked through.
- Once removed from the oven you need to hang the panettone upside down for 5 hours. This can be accomplished by piercing the bottom of the panettone with knitting needles and suspending it from the protruding needles.
- Bon Appetit.
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