Panettone with fresh yeast

Panettone made over three days, with a sourdough or poolish option, filled with candied fruit and raisins, and finished with egg white, sugar and sliced almonds.
baked
bread
dessert
traditional
vegetarian

Yield: 3 panettone

Ingredients
Servings
10
Measurement units

Dough ingredients

  • 1 whole eggegg
  • 3 egg yolksegg yolks
  • 360 gvery strong flour
  • 160 gbutter
  • 100 mlwhole milk
  • 125 gwhite sugar
  • 20 gfresh Paris yeast
  • 8 gsalt
  • 2 orangesorange zest
  • 1 podvanilla

Filling

  • 80 gcandied orange
  • 80 gcandied cherries
  • 100 gCorinth raisins
  • 50 gsliced almonds
  • 1/2 cupbrandy, rum, etc.

Final topping and moulds

  • 1 eggegg white
  • 1 small piecebutter
  • to tastesugar
  • to tastesliced almonds
  • 3 mouldspaper panettone moulds
Nutritional Information

Per serving

Calculated for 10 servings

Calories
482 kcal
Protein
9.4 g
Fat
19.3 g
Carbohydrates
62.8 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Advance preparation

  1. Begin preparation 3 days before consumption.
  2. If preparing it for Christmas, begin on 21 December.
  3. See the panettone mould sizes at the end of the recipe.
  4. If you have sourdough starter in the refrigerator, prepare the panettone with a mixture of refreshed sourdough starter and a portion of fresh yeast for reinforcement.
  5. If you do not have sourdough starter, prepare a poolish pre-ferment for the occasion.

Day -2: poolish or sourdough refreshment

  1. If you do not have sourdough starter, at 16:00 h mix 150 ml of milk, 150 g of flour, 12 g of sugar and 10 g of fresh yeast.
  2. Knead the mixture and leave it in the refrigerator until the following day.
  3. If you have sourdough starter, at 12:00 h take it out of the refrigerator and leave it at room temperature.
  4. At 20:00 h, refresh the sourdough starter with 50 g of sourdough starter, 100 g of flour and 50 ml of water, and leave it at room temperature.

Day -1: refreshments and dough preparation

  1. At 07:00 h, refresh the sourdough starter with 100 g of sourdough starter, 100 g of flour and 50 ml of water.
  2. If you do not have sourdough starter and made a poolish the day before, take it out of the refrigerator so that it can recover.
  3. At 10:00 h, refresh the sourdough starter with 100 g of sourdough starter, 100 g of flour and 50 ml of water.
  4. Heat the milk with the vanilla pulp and pod.
  5. Allow the milk to cool and remove the pod before using it.
  6. At 12:00 h, mix the flour with the compressed yeast; do not yet add the remaining ingredients.
  7. Mix with the “K” paddle at medium speed for 3 minutes, or by hand for 5 minutes.
  8. Add the whole egg, yolks, milk at room temperature, sourdough starter or poolish, flavourings and orange zest.
  9. Warning: do not yet add the salt, sugar or butter.
  10. Mix with the “K” paddle at medium speed for 7-10 minutes, or by hand for 15 minutes.
  11. Replace the “K” paddle with the dough hook and knead for 8 more minutes at medium speed.
  12. It is important that the dough is well worked before incorporating the butter, otherwise the crumb will not be fluffy.
  13. When the dough has good structure and elasticity, add the salt and sugar.
  14. Add the cold butter in pieces and knead with the dough hook for 7-10 continuous minutes at low speed, or by hand for 15 minutes.
  15. Knead for 5 minutes.
  16. Leave the dough to rest in the refrigerator for 10 minutes.
  17. Knead for 5 minutes.
  18. Leave the dough to rest in the refrigerator for 10 minutes.
  19. Knead for 5 minutes.
  20. Leave the dough to rest in the refrigerator for 10 minutes.
  21. The dough should be smooth but not sticky; if necessary, do short kneads and rests.
  22. When it passes the windowpane test, add the candied fruit and knead for about 3 minutes.
  23. Leave the dough to rest in bulk for 1 hour.

Shaping, fermentation and baking

  1. At 13:00 h, turn the dough out onto a lightly floured work surface.
  2. If you want to make 2 or 3 panettones, cut the dough with a plastic scraper or the blunt edge of a knife into two or three approximately equal portions.
  3. Leave the pieces to rest for 20 minutes.
  4. Then shape them into balls and place them directly into the paper moulds.
  5. Leave them to rest inside a food-safe bag for about 8 hours before baking them.
  6. At 20:00 h, brush them with egg white diluted with a few drops of water.
  7. Sprinkle sugar over them.
  8. Using a razor blade, make two cross-shaped cuts in the crown of the dough and place two small pieces of butter on it.
  9. Sprinkle sliced almonds over the top.
  10. When 1/2 hour remains before baking, preheat the oven to 165 °C.
  11. Bake them at 165 °C, with the tray on the lower third of the oven.
  12. They will be considered cooked when the interior of the panettones reaches 85 °C.
  13. If they brown too much, cover them with aluminium foil.
  14. Allow them to cool.

Cooling notes

  1. It is recommended to cool them upside down by piercing the bottom of the mould with three or four long wooden skewers and suspending them between two tall objects, or inside a wider, deep pot with the skewers resting on the rim, for 24 hours.
  2. Warning: every time this has been done, the panettone has broken.
  3. If the panettone is large, it cannot be done: it has been tried and it broke.
Recommendations & Tricks
  • If there is no starter and a poolish was made the day before, take it out of the fridge.
  • To keep it soft, cool it upside down, skewered.
Original recipe
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    Panettone with fresh yeast | The Catalan Table