Homemade Panettone

Panettone is the Christmas cake par excellence, we leave you with the recipe to make it at home. The procedure for making panettone is long, but with patience and a few attempts it can succeed at home because we have prepared the simplest recipe. You will need to pay close attention to the leavening phases and use fresh, quality ingredients.

All the ingredients must be at the same temperature, preferably out of the fridge, use flour with a high protein content, i.e. a strong flour such as Manitoba, and it is best to knead the dough with kneading machines.

Panettone Ingredients

FOR THE POOLISH

• 80 g manitoba flour
• 15 g fresh brewer's yeast or 6 g dry brewer's yeast
• 50 ml lukewarm water

FOR THE FIRST DOUGH

• 160 g manitoba flour + 100 g poolish
• 180 ml lukewarm water
• 100 g 00 flour
• 100 g soft butter at room temperature
• 100 g sugar
• 2 egg yolks

FOR THE SECOND DOUGH

• 50 g manitoba flour
• 30 g 00 flour
• 2 egg yolks
• 50 g sugar
• 25 g soft butter at room temperature
• 1 teaspoon salt
• Pistachio grains to taste
• Pistachio cream to taste

Pistachio cream Pistachio grain

Prepare what we called poolish above, we use it to give strength to the dough of the panettone during the leavening phases. Then Dissolve the yeast in the water. Then pour in the flour and knead until a ball of dough forms. Knead it a little with your hands. Put it back into the bowl, cover with cling film and let it rise overnight.

First dough preparation

The next morning take 100 grams, it should be very sticky and collapsed, put it in the bowl of the mixer and pour water over it. Start kneading slowly without stressing the dough.

then take the 00 and manitoba flour mix and pour the flour into the dough little by little, then add the egg yolks.

gradually add the sugar and butter to the dough and knead until the dough is firm, about 30 minutes in total from the start of kneading.

Cover it with foil at a room temperature of approx. 20° C - 25° C and away from draughts. Let it rise for at least 4 to 6 hours until it has almost tripled in volume.

Second dough preparation

Mix the Manitoba flour together with 00 flour to prepare the second dough and add half of it to the risen mass and add pistachio grains to taste (without exaggerating with the quantity).

Start kneading everything with the mixer at minimum speed, gradually adding all the flour, then gradually add salt and sugar and the egg yolks and butter just like the first dough.

Once this procedure is done, take the whole dough and place it on a surface, using a little flour to prevent it from sticking, and start making the folds until you obtain a ball of dough.

now ripen the dough in the fridge, cover it with a lid and leave it to rest for 12 to 18 hours. This way you will obtain a more aromatic and matured dough. Take the bowl out of the fridge and leave it at room temperature for at least 2 hours and place it in a mould.

Place the mould in the switched-off oven with a bowl of boiling water to increase the humidity and temperature. This will facilitate rising, which should take 4 to 8 hours until it is well puffed up.

Meanwhile, melt the butter and let it cool and make a cut in the dough.

Heat the oven to 190 °C. Bake the panettone and bake it for 10 minutes at 190 °C, take care not to burn it, if it does burn, put aluminium foil on top.

After the 10 minutes of baking, lower the temperature to 170 °C and continue to bake the panettone for at least 45 to 50 minutes. If you have a thermometer, check that the temperature inside the panettone is 90°, after which you skewer it at the base with long skewers and place it upside down where it feels best to let it rest and cool for six hours to prevent the panettone from sagging. We recommend using a large pan to put it upside down.

Once cooled, fill it with as much pistachio cream as you like and enjoy this delicious homemade cake.