How To Make Traditional Panettone At Home

I just want to get one thing straight before this starts this isn't just some bread recipe I've done a couple on this channel but this one is different this is the Louis Vuitton of breads so panettone is an Italian sweet bread typically serve around the holiday time of the year hence why I'm taking full advantage of this holiday month by posting it right now suzka now I call it the Louis Vuitton of breads for two reasons eight because I stole that idea from someone who deemed it to me and I just thought it was too good not to use I'm sorry and be because it's served in such an elegant and theatrical way in its Louis Vuitton mold encasing this impossibly light beautiful citrusy buttery I'll stop myself let's just make it shall we because it's gonna take kind of a while so this recipes gonna be done with our sourdough starters now for my understanding most panettone are made with something called a pasta madre which in essence is really just a stiff sweet levan now instead of making a pasta madre we're gonna convert our 100% hydration sourdough starter over to that sweet stiff levan and of course feel free to use a pasta madre if you want now ideally want to do is two days before you actually start the dough just to allow it some time to lose sourness and gain some fermentation strength due to the fact that it's changing its you know hydration percentage and flowers but yeah so you're gonna start with 24 grams of mature 100% hydration sourdough starter 24 grams of all-purpose flour in just 12 grams of water at 85 degrees Fahrenheit or 30 degrees Celsius add that to a glass or plastic jar with a lid and stir until thoroughly combined now it's gonna be stiff it's gonna be much stiffer than your typical 100% hydration sourdough starter just mix it until everything's incorporated you know use use that elbow grease put a lid on that bad boy and then place it in a warm ambient environment around 85 degrees Fahrenheit or 30 degrees Celsius now ideally wanted people to control that temperature you can use your oven with the light on if that's all you got I'm gonna use my fermentation station I'm not affiliated with that company whatsoever but I really love this thing and if you guys are really interested in it you should probably go take a look at it there'll be a link below and the one that I use and then you're gonna keep it up just like any other sourdough starter you're gonna feed it that same exact amount that we fed in the very beginning and you're gonna feed it every four hours for at least two to three feedings before using it in the bread now now if you need to let it sit for two stepid period of time like 12 hours or overnight then you can reduce your mature starter from 24 grams to 12 grams and just leave your starter out and room temperature and that'll slow the fermentation enough to last 12 hours now this is what your levan should look like when it's ready to use now let's just quickly touch on timing leading up to making the first dough so the best way I'd recommend that you do that is to feed your levan at 9:00 a.m. feed it again at 1:00 p.m. and then again at 5:00 p.m. then by 9:00 o'clock at night it'll be ready to use in the dough you'll use it in the dough mix it and then just let it sit overnight no big deal I know it seems excessive but this is what you gotta do and it's now this does gonna have a total of 200 milliliters or 203 grams of water you're just gonna separate out about 50 milliliters of that get it nice and warm like 90 degrees Fahrenheit and dissolve about 1/8 of a teaspoon which is less than half a gram of instant yeast now you can skip adding that but I like to add it just for a little bit extra bloom on the panettone then to the bowl of a stand mixer you're gonna have 350 grams of bread flour that's right this is another all graham recipe 6 grams of diastatic malt powder which is optional but recommended there'll be a link in the description for that 83 grams of granulated sugar whisk that together until thoroughly incorporated turn your mixer on the low-speed and then add your 200 milliliters our 203 grams of water with your balloon yeast mixture to that add 3 large egg yolks which equates to about 53 grams and of course 57 grams of that sweet levan that you made earlier be sure to scrape down the sides of the bowl occasionally to make sure there's no dry bits of flour clumping up at the bottom now once that dough comes together with your mixer on low speed you're gonna add 83 grams of unsalted softened butter about a tablespoon at a time until all of it's used and then just mix it together until everything is completely and thoroughly incorporated no dry clumps of flour remain then just cover your dough with plastic wrap and let it rise for 12 hours at room temperature now for the final dough you're gonna need candied orange peel and candied lemon peel now of course you can buy that online or buy it wherever but I'm gonna make it because I'd be extra like that start by cutting off the ends of an orange then using your knife cut along the perimeter of just the peel you know you can see that I'm kind of starting from the top and then tapering down and rotating around the natural curvature of the orange just to get the peel off try not to get any flesh you just want the peel and of course get as little of the white pith that you can as well it's okay if there's a little white pith but uh you know if there's just an excessive amount of it then cut a little bit of it off just you know to avoid too much bitterness you ideally want them to look like this now just repeat that process with three large navel oranges then just cut all those peels into quarter-inch strips repeat that process with four large lemons to separate the two because you don't want to combine them now this quick candying process is applicable to both the lemons and the oranges so you're gonna start by placing them in a pot or it enough water just to cover them bring that up to the boil and as soon as it boils remove it from the heat and strain it through a mesh strainer and just lightly rinse them off with cold water and then repeat that process one more time so you're basically blanching them twice then once you strain them for the second time you're gonna add two cups or 450 grams of granulated sugar and two cups or two hundred thirty six grams of filtered water then just bring that up to a boil reduce to a simmer and let it simmer for about 25 to 30 minutes or until they're tender and the liquid is slightly reduced now optionally you can let them steep for about 15 minutes once they're done just for maximum infusion then just drain and reserve the liquid separately and keep them in the refrigerator until they're ready to use now these stay good for a very long time so you can make these way ahead of time if you want to then just repeat that process for both the lemon peels and the orange peels you're good to go you've got candied lemon and orange now if you didn't want to do that you can always just go buy some so back to the dough that you created in the evening now it's been 12 hours and it's risen it's tripled in volume I usually just let it rise in the mixing bowl of the stand mixer in this scenario actually had to make two separate dough's in order to film this so I'm actually transferring it back into the the bowl of the stand mixer you're not gonna have to do that so we're about to add a bunch of stuff to this dough don't worry so much about degassing it or anything like that so - our third and final dough you're gonna add a hundred and sixty eight grams of bread flour half an orange of orange zest and one vanilla bean pod worth of vanilla beans six grams of fine sea salt two large egg yolks which equates to about 36 grams then with your mixer on low speed you're gonna end 55 grams of water at 85 degrees Fahrenheit or 30 degrees Celsius now don't add all of the water right away reserve about 10 grams to be used later then just let that bad-boy mix at medium low speed for about one to two minutes or until everything's thoroughly incorporated you know scraping down the sides isn't necessary then with your mixer at medium speed you're gonna add 82 grams of granulated sugar in about three batches don't pour it all in at once at it you know a little bit at a time making sure that you're allowing the sugar to incorporate before you add more now with your mixer on low speed you're gonna add a hundred and thirty grams of unsalted butter which has been softened a little bit at a time I was adding about two tablespoons at a time until you've used all the butter and it is thoroughly incorporated in with the dough then just mix the dough at medium low speed for about five minutes or until it starts to pull away from the sides of the bowl now with your mixer on low speed you're gonna add 78 grams of raisins 120 grams of candied orange peel and 55 grams of candied lemon peel which both have been rough chop and 63 grams of crushed pistachios and then just allow that to mix until everything is evenly distributed just to get it a little extra gluten development we're gonna do a couple of really light slapping folds so pour that dough out onto an unload surface that's right you heard me unflavored you want it to stick it's gonna be sticky this is gonna take some finesse it's a little difficult to do but you gonna pick up the dough and sort of like place the bottom piece of the dough back down on the board and then fold it over itself you're not relief throwing it as much usually this is done more vigorously but do all the dried fruit in there you know you don't want to create a mess so pick it up bottom down fold over pick it up from the sides bottom down and fold over notice how I'm not picking it up by the left and right side of me I'm actually picking it up by the front and back part of it if you pick it up by the sides it's just gonna be awkward and then just continue this process until it sort of starts to hold itself together and doesn't quite stick so bad and then once it once it does that it has a nice smooth surface you're good to go just place it in a bowl and let it rest for one hour oh and be sure to cover that bowl with a damp towel or plastic wrap now during that hour half way through at the 30 minute mark you're gonna perform one set of stretching fold so you're gonna grab one end to the dough a little piece of it a segment stretch it and then fold it over itself and you're gonna repeat that all the way across the entire perimeter of the dough until you've done all the sides then just cover it back again and let it rest for the final 30 minutes now let's talk about panettone molds now there's a bunch of ways that you can bake this I've seen a bunch of ways online only I think the best way to do it is to actually buy a panettone mold I know totally crazy thought and get them on Amazon they're really cheap and you know if you got Prime they ship in a couple days I really would suggest you get it there will be a link in the description if you don't want to do this you can do it in a brown paper bag you can do it in like a stainless steel bein there's lots of methods online you can look up I really recommend that you do it in a proper mold though alright I promise we are almost done so now we're gonna scrape our dough out onto an unfired work surface so two things here first thing is that I would recommend that you lightly spray your bench scraper every time that you use it with a little bit of nonstick cooking spray and then the second is to weigh out the portion of your dough before using it in your mold I found that order to get a nice dome above the paper you need to have about 500 grams of dough for a 5 inch mold 700 grams for a 6-inch mold and then about 825 to 850 grams for a 7-inch mold these are all approximations but they work pretty well this is a 1500 gram dough so you can kind of do the math and figure out what size and how many it's gonna make so you gonna rely pretty heavily in your bench scraper here make sure that your spring and intermittently with some nonstick cooking spray so your stuff doesn't stick and then you're gonna use your bench scraper to sort of push the dough up under itself you can see that I'm pushing it away from me and then kind of like rotating it at the same time and you're gonna do that until you get a nice taut ball then just transfer your loads to your panettone molds and you're gonna proof that in a humid and warm environment around 85 degrees Fahrenheit or 30 degrees Celsius of course I used my fermentation station which also has a humidity control thing at the bottom where I can just add a little warm water at the bottom and it'll keep the environment humid which is pretty dope but you can also just lightly drape these in plastic wrap and place them in your oven with the light turned on just keep an eye on them to make sure that they don't rise too fast and then it doesn't get too hot in there and you're gonna let that proof for four to six hours or until the dough rises to the point where it's just about to meet with the edges of the paper now optionally you can glaze your panettone I personally like to glaze that I like that sort of sweet crispy crunch at the top so if you want to do that I mean come on you've already committed a lot of time this already so you might as well just go ahead and make the glaze so anyway in a bubble you're gonna combine six grams of almond flour four grams of corn flour four grams of cocoa powder five grams of sunflower oil 80 grams of sugar and 30 grams of egg whites and just mix all that together that is it and then place it in a piping bag I didn't have any piping bags I just put it in a ziplock bag and use that cut the tip off and use that as a piping bag now once your oven has been preheated to 350 degrees Fahrenheit you're gonna pull your loaves out of there proof and you're going to make sure God make sure you do not turn on the oven if your proofing them in the oven make sure you take them out first and cover them with plastic wrap any way you're gonna pipe these evenly with all of that glaze and then just place them in the oven to bake for 35 to 50 minutes now now if you want to be extra accurate you're looking for an internal temperature of a hundred and eighty-five degrees Fahrenheit the reason why it's important to make sure that these are baked through is if they're under baked and you turn them over to cool they're gonna have a huge pull on the inside that's that's not real that's not real good so yeah and if the tops are browning a little too much just lower the oven temperature to about 325 forewarning the lighting in the next shot is pretty rough the Sun went down a little earlier than expected and I had to film this shot for you guys so this last part is a little weird but very important you're gonna take some 12-inch bamboo skewers or any like 12-inch metal skewers you might have and skewer the bottoms of your loaves you know you're gonna do it at two points so like it's sort of a two pronged skewer so that you can hang them upside down that's the whole point of this part make sure that you skewer them evenly otherwise they'll hang at an angle and you don't really want that so once you've skewered them you're then going to hang them upside down in between something some people hang them upside down in really large pots I personally just macgyvered something that would allow them to hang evenly and allow for space below so you know however you can figure out to do that here's some examples for you and then you're just gonna let those cool for 12 hours or overnight now you didn't think that I was gonna leave out a b-roll sequence after putting you through that [Music] alright guys and that is it panettone it's a process I'm not gonna sit here and tell you oh this is this is easy 70 hours is gonna go into this now a lot of that time is inactive so I'm not gonna say that you're sitting there for 70 hours praying for this bread although that's sometimes is how it feels it's worth the investment of time in my opinion it is with all that said if you enjoyed this video or you learned something leave a like subscribe and I will see you next week [Music]

Channel: Joshua Weissman

Views: 1,064,549

Rating: 4.9236565 out of 5

Keywords: panettone, how to make panettone, homemade panettone, panettone recipe, italian christmas recipe, christmas bread recipe, holiday dessert recipe, holiday recipe, holiday breads, holiday fruit cake, joshua weissman, youtube cooking series, youtube recipe videos, sat bawl pro, josh weissman, dessert recipes, dessert, bread, how to make homemade panettone, recipe, cupcake, cake, cake recipes, christmas

Id: Vdl1xudUdzo

Length: 14min 14sec (854 seconds)

Published: Sat Dec 15 2018