Panettone is traditionally eaten throughout Italy and the world by Italians during the Christmas period. The origin of panettone is from Milan where we consume it all year round. It is a tedious and long process to make, but always worth the while.
PANETTONI
First kneading
150 g Sugar
15 g Natural Live Yeast
260 g Biga (50:50)
200 g Egg Yolks
340 g Flour
220 g Butter
1185 g TOTAL
Procedure
Dissolve the sugar and live yeast in the Biga, then add the egg yolks and flour and mix well until even. Ad the soft butter and mix well. Let it levitate 12 to 14 hours at 25°C or until triple in volume.
Second Kneading
200 g Flour
35 g Sugar
50 g Egg Yolks
50 g Butter
10 g Salt
3 g Vanilla Pods
200 g Sultanas pre-soaked and dried
180 g Candied Fruit
50 g Orange Peel
778 g TOTAL
1963 G GRAND TOTAL
Procedure
Knead the flour and first kneading until elastic. Add the sugar and the egg yolks and mix / knead thoroughly, then add the butter, salt and vanilla and mix until even. Lastly add the fruit and mix well.
Let the dough proof for one hour, then divide into portions and let it rest for another hour. Pirlare (to make the dough round) and place into moulds lined with baking paper.
Levitate at 30°C for 5 to 6 hours or until triple in volume. Bake at 160C for twenty minutes, rotate the moulds and bake another 40 minutes at 150 C (Approximately 60 minutes per kilogram for each mould). When taken from the oven, turn upside-down and rest for at least 3 hours, then put in bags and store.
For some time we every year imported a 10 Kg Albertengo Moscato Panettone from Albertnego in Italy.
looks absolutely delicious!
But what is 260 g Biga (50:50)? Half and Half (cream / milk)?
and the 15 g Natural Live Yeast – would that be commercial yeast in a bottle?
I have baked two in December – one did not work very well – I used sourdough yeast (soetsuurdeeg) as raising agent. I bake lovely breads with the yeast which I made myself, but the same yeast did not work very well for the Pannetone
Then I made https://www.youtube.com/watch?v=liGQB0B6OzM and it worked very well – was tasty and it smelled amazingZ
Yours look amazing – are your family from Milan area?
Best regards en groete in Dunedin van Christchurch Marietjie
On Wed, Mar 8, 2017 at 9:43 PM, Back Yard Farmer wrote:
> backyardfarmernz posted: ” Panettone is traditionally eaten throughout > Italy and the world by Italians during the Christmas period. The origin of > panettone is from Milan where we consume it all year round. It is a tedious > and long process to make, but always worth the while. PAN” >
Marietjie
Thank you for the reply. No the biga is my mother yeast which I feed every time I used some, with 50:50 :: water:flour.