After 5 attempts, I finally was able to bake a more decent panettone with a nice crown and acceptable texture. This can be considered as my greatest baking achievement in Year 2019 💪💪😍😄
The main differences between this and my previous Panettone II recipe was the addition of pasta madre or stiff starter, and the use of bread flour instead of top flour in the preparation of the sponge. If you want to do a quicker version, you can try my Panettone I recipe which uses purely commercial yeast.
Yield: 2 loaves
Paper mould size: 110⌀x85mm
Baking temperature: Preheat oven to 190℃. Bake at lower rack at 180℃ for 10 minutes, reduce to 170℃ for about 15 minutes.
43g candied orange peel
- prepare this in advance, soak in the orange syrup, and refrigerate it till needed.
Click the link for the preparation of the candied orange peels 🍊
20g dried cranberries
50g yuzu drink
- soak dried raisin and cranberries in yuzu drink overnight. Drain in sift before use.
Cut the candied orange peels into thin strips before use. Set aside.
63g bread flour
4g instant dry yeast
6g raw sugar
5g whipping cream
48g cold water
20g nautral yeast *
* natural yeast can be replaced by 10g each of bread flour and water.
- Mix the ingredients in a big mixing bowl following the sequence listed.
|picture for illustration purpose.
- Cover with a lid, and let it stand for about 3 hours.
Stiff starter 45% hydration
60g stiff starter
Click link for preparation of 45% hydration natural yeast stiff starter
77g unsalted butter, softened
77g beaten egg
- Beat softened butter till light and fluffy.
- Add the beaten egg in small portion to mix with the butter cream. Add the next portion after the previous beaten egg has been well mixed.
Cover the butter-egg cream, and refrigerate it for 30 minutes before use.
127g bread flour
63g top/low gluten flour
8g milk powder
45g caster sugar
Sponge from above
60g stiff starter, 45% hydration
Butter-Egg cream from above
16g whipping cream
10g orange syrup from candied orange peel
3g salt (to be added after gluten formed)
43g orange peel from above
68g soaked raisins and cranberries from above
4g unsalted butter, softened
some sugar grains, optional
1. Mix bread and top flour with milk powder before mixing the raw sugar, in the bowl of a stand mixer.
2. Next, add in the wet ingredients, starting from the stiff starter/pasta madre.
Break stiff starter/pasta madre into smaller pieces before adding.
Followed by the sponge.
Followed by the cold butter-egg cream.
Followed by the water and orange syrup.
Mix the ingredients at Speed 1 of a stand mixer for about 5 minutes, increase to Speed 2 for about 4 minutes.
Take a small portion of the dough to check whether gluten have been formed when stretched. The membrane need not be thin.
If yes, add in the salt gradually to the kneading dough. Knead at Speed 1 for about 3 minutes. Increase to Speed 5, and knead for about 13~15 minutes.
Take a portion of the dough to check again. Pull out a membrane till it tears in the centre.
If the edge of the hole appear smooth, then the dough is ready. Otherwise, continue to knead a little longer and check again.
3. Add in the orange peels, soaked raisins and cranberries.
Mix at Speed 1 for about 5~10 minutes. Avoid over-kneading the dough.
Turn the dough onto a floured worktop. Give it a few sets of "stretch and folds" with the help of the dough scraper.
Finally, shape it into ball.
4. Place the dough in a greased mixing bowl. Cover and let it proof for about 90 minutes.
4. Turn the dough onto a floured worktop, and divide it into 2 portions.
Shape into a ball.
And pop the dough into the paper mould.
Let the dough proof for about 45 minutes, or till the top reaching the rim of the paper mould.
5. Preheat the oven to 190℃.
While waiting, brush a coat of egg wash over the top of the dough.
Slit a cross over the top.
Piped some softened salted butter at the centre of the slit.
Drop some sugar grains over the top.
6. Bake at lower rack, at 180℃ for 10 minutes. Reduce the temperature to 170℃ and bake for about 15 minutes, or till the top is golden.