The Catalan TableIngredients
Servings:
4
Ingredients
- 1 egg yolk
- 3 egg yolks
- 360 gsuper strength flour - with triple zero “000” fineness grade
- 160 gbutter
- 100 mlwhole milk
- 125 gwhite sugar
- 20 gfresh yeast from Paris
- 8 gsalt
- 2 oranges. The zest of the peel
- 1 vanilla pod (3)
- Stuffing ingredients
- 80 gcandied orange
- 80 gcandied cherries
- 100 gCorinth raisins
- 50 gsliced almond
- 1 cognac, rum, etc.
- 1 egg (only use the white)
- butter
- sugar
- sliced almond
- 3 paper molds for panettone. They are difficult to find. They can be found at the Baltà bakery but they don't have them every year (2)
Nutritional Information
Per Serving (Approx.)
Calories
1233 kcal
Protein
31 g
Fat
48 g
Carbohydrates
142 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Begin 3 days before consumption (2 of)
- Refer to the instructions for the panettone molds at the end of the recipe to ensure you have the necessary materials before starting.
- These measurements are for making 3 panettones using paper molds with a diameter of 13 cm and a height of 11 cm each.
- Alternatively, you can make 2 panettones using paper molds with a diameter of 18 cm and a height of 12 cm each.
- If you have sourdough starter in the fridge, you can make the panettone with a combination of refreshed sourdough and a portion of fresh yeast for an additional boost. If you do not have sourdough starter, prepare a poolish-style preferment for the occasion. For the panettone dough, you will need: 1 whole egg, 3 egg yolks, 360 g of super strong flour (with a triple zero 000 fineness, which is hard to find in Barcelona; I use double zero 00 W380 or W400 flour with 00 texture - Manitoba from Molino Caputo), 160 g of Montanari Gruzza butter (available at Veritas supermarkets), 100 ml of whole milk, 125 g of white sugar, 20 g of fresh Paris yeast, 8 g of salt, the zest of 2 oranges, and 1 vanilla bean.
- Montanari Gruzza butter is available at Veritas and La Barratte du Crèmier at Llet Crua, c/ Càceres, 14.
- Ingredients for the filling: 80 g of candied orange, 80 g of candied cherries, 100 g of currants, 50 g of sliced almonds, and 1/2 cup of brandy, rum, or similar. For the final garnish: 1 egg white, a small piece of butter, sugar, and sliced almonds. Obtain 3 paper molds for panettone (they are hard to find; they can be found at the Baltà bakery, but they are not always available).
If we don't have sourdough starter: Prepare a poolish
- Mix the 150 ml of milk, 150 grams of flour, 12 grams of sugar, and 10 grams of fresh yeast in a large bowl, ensuring all ingredients are well integrated.
- Knead the mixture for about 5-7 minutes until you obtain a homogeneous dough. Cover the bowl with plastic wrap and let it rest in the refrigerator overnight, approximately 12 hours.
If we have sourdough
- Remove the sourdough from the refrigerator and let it sit at room temperature for 30 minutes to temper. At 8:00 PM.
- Refresh the sourdough by mixing 50 grams of sourdough with 100 grams of flour and 50 ml of water. Let the mixture rest at room temperature for at least 3 hours or until it has risen and shows evident bubbles.
Day -1 (December 24)
- Refresh the sourdough starter by mixing 100 grams of starter with 100 grams of flour and 50 ml of water. This mixture should be left to rest in a warm place until it doubles in volume.
- Note: If you do not have sourdough starter and made a poolish the day before, take the poolish out of the refrigerator at 10:00 AM to allow it to come to room temperature for about 30-60 minutes before using it.
- Refresh the sourdough starter again following the same procedure: 100 grams of starter, 100 grams of flour, and 50 ml of water. Ensure it doubles in volume before using.
- Heat the milk together with the vanilla bean pulp and the bean itself until it reaches about 70°C. Allow it to cool completely, then strain the milk to remove the bean before using. Time: 12:00 PM
- Mix the flour and compressed yeast (do not incorporate the other ingredients yet). Stir with the K beater at a medium speed for 3 minutes. If mixing by hand, stir for 5 minutes until the mixture is homogeneous.
- Add the whole egg, egg yolks, room temperature milk, sourdough starter (or poolish), flavorings, and orange zest to the previous mixture. Important: Do not add the salt, sugar, or butter yet. Stir with the K-beater on medium speed for 7-10 minutes. If doing by hand, work the dough for 15 minutes until it has a slightly elastic texture.
- Replace the K-beater with the dough hook and knead the dough for another 8 minutes on medium speed until it achieves good structure and elasticity.
- It's important that the dough is well-developed before incorporating the butter; if not properly kneaded, our panettone will not have a fluffy crumb.
- When the dough has a good structure and elasticity, add the salt and sugar. Continue kneading until the ingredients are fully integrated.
- Add the cold butter cut into small pieces (cold but pliable) and knead with the dough hook for 7-10 continuous minutes on low speed. If doing by hand, knead for 15 minutes until the butter is completely incorporated into the dough.
- Knead the dough for 5 more minutes to ensure all ingredients are well integrated.
- Let the dough rest in the refrigerator for 10 minutes to cool and develop a better structure.
- Knead it again for 5 minutes to reinforce its structure.
- Let the dough rest in the refrigerator for another 10 minutes to stabilize.
- Knead once more for 5 minutes to maintain the proper texture.
- Let it rest in the refrigerator for an additional 10 minutes, ensuring the dough reaches the desired consistency.
- The dough should be smooth but not sticky. If necessary, it is advisable to perform additional cycles of short kneading and resting.
- When the dough passes the windowpane test, incorporate the candied fruit. Knead it for about 3 minutes to distribute the fruit evenly.
- Let the dough bulk ferment for 1 hour at room temperature. Time: 1:00 PM
- Turn the panettone dough out onto a lightly floured surface to prevent sticking.
- To make 2 or 3 panettones, use a plastic scraper (or the blunt edge of a knife) to cut the dough into two or three similarly sized portions.
- Let the pieces rest for 20 minutes to relax before shaping.
- After resting, shape each portion of dough into a ball and place directly into the prepared paper molds.
- Allow the panettones to rest in a food-grade bag for about 8 hours to enable a final rise before baking. Resting time: 8:00 PM
- Before baking, brush the panettones with egg white thinned with a few drops of water. Using egg white instead of yolk helps prevent excessive browning during baking.
Recommendations & Tricks
- Panettone molds can be purchased at Servei Estació, 2nd floor. Choose non-stick paper ones to prevent the panettone from sticking and to ensure an appropriate shape.
- Use vanilla bean from New Caledonia or Madagascar for a more intense aroma. You can find it at Reinoxa, c/ Pallars, 74 (industrial yard). Make sure to make a longitudinal cut on the bean to release the seeds.
- If you don't have sourdough starter, prepare a poolish the day before and let it rest at room temperature for a few hours to activate before incorporating it into the dough.
- To refresh the sourdough starter, mix 100 grams of starter with 100 grams of flour and 50 ml of water. Let it double in volume at room temperature before using.
- Heat the milk along with the vanilla pulp and bean. Once it has infused and cooled down, remove the bean before using to avoid overly strong flavoring.
- Mix the flour with the pre-crumbled fresh yeast, but do not add the other ingredients yet. Use the "K" beater attachment of your kitchen mixer at a medium speed for 3 minutes, or do it by hand for 5 minutes until you obtain a homogeneous dough.
- Incorporate a whole egg, the egg yolks, room temperature milk, and the sourdough starter (or the poolish) into the previous mixture. Ensure that all ingredients are at the same temperature to guarantee a homogeneous mix and proper rising.