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  • Panettone: Makes 2 Loaves

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    Dương Tuấn Phụng
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    This document provides a recipe to make panettone, an Italian sweet bread. The recipe includes instructions to make a sponge and final dough, which contains milk, eggs, butter, corn syrup, citrus zest, raisins and other ingredients. The dough is divided and shaped in paper molds before rising again and baking. Large loaves bake for 20 minutes initially then 8-10 more at a lower temperature, while small loaves bake for 15 minutes initially then 3-5 more.

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    This document provides a recipe to make panettone, an Italian sweet bread. The recipe includes instructions to make a sponge and final dough, which contains milk, eggs, butter, corn syrup, citrus zest, raisins and other ingredients. The dough is divided and shaped in paper molds before rising again and baking. Large loaves bake for 20 minutes initially then 8-10 more at a lower temperature, while small loaves bake for 15 minutes initially then 3-5 more.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    93 views3 pages

    Panettone: Makes 2 Loaves

    Uploaded by

    Dương Tuấn Phụng
    This document provides a recipe to make panettone, an Italian sweet bread. The recipe includes instructions to make a sponge and final dough, which contains milk, eggs, butter, corn syrup, citrus zest, raisins and other ingredients. The dough is divided and shaped in paper molds before rising again and baking. Large loaves bake for 20 minutes initially then 8-10 more at a lower temperature, while small loaves bake for 15 minutes initially then 3-5 more.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 3

    Panettone

    Makes 2 loaves

    Sponge:
    ½ cup milk, 88 degrees F
    ¹⁄₈ teaspoon malt syrup
    1 cup + 3 tablespoons bread flour
    2½ teaspoons instant dry yeast

    Final dough:
    ½ cup milk
    2 eggs
    2 tablespoons softened butter #1
    1 tablespoon light corn syrup
    2 teaspoons orange zest
    2 teaspoons lemon zest
    Sponge (recipe above)
    2⅓ cups bread flour
    2½ teaspoons salt
    ⅓ cup softened butter #2
    ⅓ cup sugar
    ¼ cup chopped candied orange peel
    ¼ cup chopped candied lemon peel
    ½ cup dark raisins
    ½ cup golden raisins

    Garnishes:
    Egg wash (1 egg plus 1 teaspoon water)
    1 tablespoon butter
    To make the sponge, combine the milk and malt in a bowl. In a separate bowl, combine the flour
    with the yeast, then add this mixture to the milk. Mix the sponge together by hand for 2 minutes
    to develop some gluten structure. Make sure all the ingredients are combined in a homogenous
    mass. Cover the bowl with plastic wrap and allow the sponge to ferment in a warm place for 30
    minutes, until when lightly touched the dough springs back halfway.

    To make the final dough, put the milk, eggs, butter #1, corn syrup, and zests in the bowl of a
    mixer. Break the sponge up by hand and add to the bowl. Place the bowl on a mixer fitted with a
    paddle attachment and mix for 1 minute on low speed to break up the sponge. Add the flour and
    salt, then mix for 4 minutes on low speed, making sure to scrape down the bowl and flip the
    dough over. Mix on medium speed for 3 minutes, making sure to scrape down the bowl and flip
    the dough over. The dough should have some gluten development. It should be staying in the
    center of the bowl, not on the sides. Switch the attachment to the dough hook and gradually add
    half of butter #2 (1¼ ounces) on medium speed over 2 minutes. Make sure to scrape down the
    bowl and flip the dough over. Add the sugar gradually while mixing over 2 minutes, making sure
    to scrape down and flip the dough over. The dough should have full gluten development at this
    point. Combine the citrus peels and raisins in a bowl and toss them together. Add them to the
    mixer and mix on low speed for 1 minute, making sure to scrape down the bowl and flip the
    dough over. Place the dough in a lightly oiled bowl large enough for it to double in size and
    cover with plastic wrap.

    Allow the dough to rest and ferment in a warm place for 50 to 60 minutes, until when lightly
    touched the dough springs back halfway. Place the dough on a lightly floured work surface.
    For large loaves, divide it into two 22-ounce pieces. For small loaves, divide the dough into
    3.3-ounce pieces.

    Prepare two 6 by 4½-inch paper baking molds by spraying them with oil and placing them on a
    baking tray.

    Round each dough piece against the tabletop. Place the pieces seam-side down in the molds
    and lightly egg wash them. Lightly cover the loaves with plastic wrap. Allow them to rest and
    ferment in a warm place for 50 to 60 minutes, until when lightly touched the dough springs back
    halfway.

    Preheat the oven to 400 degrees F.

    Uncover the loaves, egg wash again, then cut an X in the top of each loaf with a sharp razor.
    Place a small pat of butter in each X.
    Transfer the tray of bread to the oven and immediately reduce the temperature to 375 degrees
    F. Bake the large loaves for 20 minutes, then rotate the tray and bake for 8 to 10 minutes more,
    until the loaves are golden brown. Bake the small loaves for 15 minutes, rotate, and bake an
    additional 3 to 5 minutes.

    Remove from the oven and place the loaves, still in their paper molds, on a cooling rack.

    The above recipe is adapted from Artisan Breads at Home with The Culinary Institute of America
    (2010, John Wiley & Sons, Inc.).

    Copyright 2010. The Culinary Institute of America. All rights reserved. Phone: 845-452-9600

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