Panettone

Panettone

foreign [Music] is an Italian Christmas bread originated in Milan usually they use a Sourdough however today I’m going to show you a short version because normally it takes three days to make this one this one you can make this in a day let’s get started for the sponge you need 2 3 cup full cream milk warm 1 4 cup sugar 2 tablespoons Honey 2 3 cup bread flour one tablespoon instant dry yeast for the dough you need 5 cups bread flour 2 teaspoons of instant dry yeast 4 whole eggs 1 and 1 4 cup of full cream milk warmed two tablespoons of orange zest or use one half teaspoon orange oil 2 tablespoons of lemon zest or use one half teaspoon lemon oil 2 3 cup sugar 1 and 1 3 cup of butter 250 grams of glazed fruits 100 grams of raisins this is the shortcut version of the Italian panettone we will make a sponge first you need to warm the milk to look warm and then we add in sugar we add in yeast the original one takes two to three days to ferment this one is a shortcut version this is honey mixes well and then we have bread flour we will let this rise or we will let this ferment for about 30 minutes to one hour until it’s very bubbly we’ll set this aside okay I’ll mix it until it’s smooth you can use a wire whisk if it’s faster you can also make this uh you can keep this in the refrigerator overnight all right so let’s come back and look at this after an hour okay here is our sponge dough okay this is after one hour and then we need to warm the milk we have eggs sugar then this is warmed milk I heated the milk just until warm not hot then we have more yeast and then we have bread flour then for flavoring I have here lemon zest we need lemon and orange zest I don’t have orange zest so I’m going to put orange oil I don’t need a lot maybe 1 4 of a teaspoon because this is very concentrated and we have salt you mix this for about six minutes and then we add in the butter this is a very soft dough so it’s better to use a mixer if you mix it by hand you can’t do that but it will be kind of messy if you mix this by hand uh you mix it with your hand with the assistance of a bowl scraper so it will be easier for you this one I’m just using glaze fruits and raisins though the original one they use um apricots they also use cranberries other fruits always add this last when you have developed the gluten don’t add it too early so after six minutes we’re going to add the butter and then we mix it for two minutes more and then we add the fruits and the raisins all right after uh six minutes I will add in the butter and then we continue to mix for about two minutes and then we will check the window pane all right as you can see it’s very very soft but it’s elastic this is how it should be and then I’m going to add in our glaze Forks now and then raisins I’m just trying to incorporate the fruits because we already have developed the gluten you will know because it’s very very sticky I will try to show it to you after I take it out all right let’s take this out it’s very elastic now it’s difficult to check uh with a window pane but let me see okay I put oil in my hands well see it’s stretchy now so this is good because you know this dough is very very soft okay then we put oil in a bowl we will let it rise here we will let it rise for an hour or until it’s double and then we will divide them into which I will show you okay see the dough is very elastic it’s very soft let’s cover this with plastic if you don’t have plastic you can use a damp towel or anything that will cover some at the bottom let’s cover this right until double new recipes to share with you if you are interested please like share subscribe and click the notification Bell so you can be alerted when a new video is uploaded here’s our panettone as I said this is not the original uh version this is my version this is easy do it in one day okay here you pour this okay then as I said this is very very sticky and we will divide this in a panettone container mold you can bake directly here I will divide this into five so here this is what we do you handle it lightly so what you do is you just fold it and then put it in the pan okay just like that don’t try to form this into a bowl by pressing it with your hands because we want to keep the air bubbles or air pockets you can put a little oil on top this is approximately 400 430 grams all right it’s not really 100 exact because I don’t want to deflate the air bubbles or air holes that we form during fermentation okay so what’s characteristic of this is there are big holes you brush the top with a little oil or you can just spray the purpose of that is so that the uh it will not form a skin just very lightly or you can use your fingers to put the oil or you can cover this with plastic we will let this rise again uh we will after we ferment we will proof this for about another hour or until it’s double in size after that we egg wash and then make a cut on top and then we bake okay so we’ll see this again in 45 minutes to one hour this is after 45 minutes we brush this with egg or you can use milk brush it lightly and then after that you make a cut using a blade we make a crisscross cut very lightly because this has risen already this is so that the steam can vent when it’s baking okay and then let’s put this in the oven let’s try to see if we can fit on this 350 degrees about 40 to 45 minutes or until it’s done after 15 minutes in the oven this is how it should look like it should pop up okay uh this kind of bread will have many holes inside when we slice it open and it’s supposed to be soft and spongy so we still have about uh 40 minutes to go I don’t know 30 minutes to go right I just wanted to show you how it looks like halfway I just took this out of the oven it’s still very hot so we will wait for this to cool down before I will slice it and show you by the way the top is always Brown because of the egg and we have to wait for the bottom or the inside to cook so that’s all right we’ll try to see the inside we also cut the container this is still warm you can you know uh take it out to cool it so see you see a lot of holes this is what we were trying to retain when we were folding it to put it inside the container see it’s very soft all right and it’s very fragrant very citrusy very fragrant with the lemon and the orange zest all right so I hope you can make this for Christmas this is the Italian Christmas bread [Music]

Panettone is an Italian Christmas bread which originated in Milan. It is basically a sweet bread made with a sour dough. This would take 2 to 3 days to make. I am showing you my version which you can make in a day. I used glaced fruits and raisins and flavored it with citrus zest. You can use various dried fruits like cranberries, apricots, blueberries, etc. A handful of nuts may be added too. I hope you will enjoy my version of the Panettone, an alternative to the iconic fruitcake.

Chef’s Notes:
1. You can use zest of an orange and a lemon OR replace with lemon and orange oil. I add between ¼ – ½ tsp of each oil depending on the strength of the brand of oil you use.
2. The dough will be very soft. Resist the temptation to add more flour to the dough.
3. A certain type of baking paper called a panettone is used to bake the bread. You can however use any type of mold that you have.
4. When cutting the panettone, it is traditional to cut through the baking paper. It is not usually unmolded from the paper mold.

CORRECTIONS:
1:40 – Sugar should be 2/3 cup NOT 3/4 cup.

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