How to make a panettone

Panettone recipe:

For the pasta madre, you need to mix 80 gr of water, 80 gr of starter and 160 of flour (strong). then roll it into a log as showed in the video and soak into a bowl of warm water with a bit of sugar until it doubles; then it will be ready for the next step.

1 dough
115 gr of starter culture or pasta madre ready to be used
125 gr sugar
200 gr water
90 gr egg yolks
120 gr Butter
400 gr Flour

Mix flour and water with the pasta madre until all ingredients are combined,
follow by adding the sugar and when that one is all absorbed you can add the butter, soft but not melted.
Once the better is mixed well into the dough you can add the egg yolk and create some gluten structure.
Put aside and ferment until it doubles.

Once the dough has fermented it is ready to go through the next dough making step.

2 dough
100 gr flour
110 gr sugar
7 gr salt
160 gr egg yolks
215 gr butter
3 gr malt
230 gr sultanas
150 candied orange or mixed citrus
15 gr melted butter.

To proceed with this step we will put the old dough into the mixing bowl and we will add the flour, once the flour has been absorbed we start adding the sugar, and we follow with half of the yolks and eventually the butter. Once all this ingredients have mixed well you can add the rest of the egg yolks, the aromatics and the salt. prepare the dried fruit and mix it with the dry malt, if you have a liquid malt you can add it straight to the dough. mix until all the ingredients are well combined and do not mix more than 20 minutes in total.

Rest the dough on a bench for 1 hour, cover it with a linen towel.
Once the time has passed you can start moulding your Panettone dough into a round tensed ball. let it rest for another hour and then move the dough into a panettone mould.

Let it proof until the dough almost reaches the edge of the baking container.
Bake at 170 degrees Celcius for 50-55 minutes.
once it is ready pull it out of the oven and spike it at the bottom and turn it upside down, just to help the butter stabilising into the dough while cooling down.

If you want to use the icing for the panettone use this recipe, add it on it just before you bake.
80 gr egg whites
70 gr icing sugar
5o gr almond meal
50 gr wholemeal almond meal
40 gr corn flour
blend with a stick blender and pour onto the panettone.

Cut and enjoy....

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