Pannetone - Italian Dessert

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## Discover the Delight of Italian Panettone Dessert

Pannetone - Italian Dessert

Panettone is a traditional Italian sweet bread typically prepared during Christmas and other festive occasions. It is highly popular in Italy, where it is available in stores throughout the year. The classic version is made with candied dried fruits and raisins, although variations exist, including those without any additions or with chocolate, catering to diverse preferences. Below is an excellent recipe, allowing you to customize it to your liking.

pannetone-holidays-dessert-italian-food-recipe — **Pannetone - Italian dessert**

Ingredients for the Pannetone:

50 g Manitoba flour
3 g Fresh brewer's yeast
1 tsp Malt or honey or sugar
30 ml whole milk at room temperature

For the first dough

25 g Manitoba flour
110 g flour 00
4 g fresh brewer's yeast
85 g Eggs
40 g sugar
45 g soft butter 45 g

For the second dough

75 g flour 00
53 g eggs
30 g egg yolks
50 g sugar
45 g Butter
1 lemon zest
1 vanilla bean
20 candied orange
20 g candied citron
60 g raisins
pinch of salt

To cover Panettone

butter

Pannetone-Italian-Dessert — **Pannetone - Italian Dessert**

To prepare the panettone, first start with the biga:

In a bowl, pour the flour, the crumbled brewer's yeast, the malt, and the milk at room temperature
Mix first with a spatula, then transfer to a surface and knead with your hands. You will need to get a compact dough. Put it back in the bowl, cover with cling film and let it mature for an hour at room temperature, then transfer it to the fridge for 12 hours.
After 12 hours, resume the matured chariot, do not worry if it has not grown very much. Transfer it directly to the bowl of a planetary mixer, add the 00 flour.
After 12 hours, resume the matured chariot, do not worry if it has not grown very much.
Transfer it directly to the bowl of a planetary mixer, add the 00 flour, and Manitoba flour. Also add the fresh brewer's yeast, always crumbled, and sugar. Mount the hook and start the planetary mixer at low speed. Then slowly add the previously beaten eggs, a little at a time, let the machine work for a few minutes until the dough is strung. Only at this point can you add the butter. The butter should be at room temperature, and you need to add one piece at a time.
Let the dough absorb each piece of butter well before adding more. You can help yourself with two teaspoons, it will be easier to put the butter in the mixer.
Knead again until the dough is strung again. Stop the machine and with a tarot transfer the dough to a work surface.
Now give some folds to the dough (slap & fold).
You will have to lift it, slam it on the top, stretching it and folding it back on itself.
Repeat this operation a few times, until you find that the dough is smoother and more taut.
Form the dough in a ball and transfer it to a bowl, cover with cling film and let it rest for an hour at 26-28°, then transfer to the refrigerator for 12 hours.
If you do not have such a high temperature at home, heat some water in a saucepan, then transfer it to the base of your oven and place the panettone dough inside as well. This will create a very effective home leavening chamber.

How to prepare the second dough:

Take the 1st dough from the fridge, leave it at a temperature of 26–28 ° for 2 hours. In the meantime, take the raisins, first rinse them well and then put them to soak, when it is rehydrated squeeze it well and keep it aside.
Transfer the leavened dough to the bowl of the planetary mixer, then add the flour and the sugar.
Add previously beaten eggs, egg yolks, vanilla pod seeds and the grated lemon zest.
Mount the hook and run the planetary mixer at low speed.
While turning, add the salt. Let the machine work, it will take a few minutes until the dough is well strung on the hook.
Now you can add the soft butter, as done in the first dough, remember that it is important to add one piece at a time, waiting for it to be well absorbed before adding more.
Help yourself with two teaspoons, it will be easier to add it. Let the machine work, always at low speed, and in the meantime take care of the candied fruit.
Transfer the candied orange onto a cutting board and cut it into cubes, then do the same thing with the cedar.
As soon as the dough is well strung, pour the candied fruit and the raisins into the planetary mixer. Start the machine again, always at low speed, to incorporate the candied fruit and raisins.
Wet your hands and remove the dough from the hook and with a tarot transfer the dough onto the work surface.
Give the dough the slap & folds as in the first dough, lift it and fold it on itself, in this way it will become more tenacious. If he seems clingy and nervous, let him sit for a couple of minutes.
Then using the tarot form dough in the ball , in order to obtain a spherical shape, and transfer it to a bowl.
Cover with film and let it rise for another 2 and a half hours at 26-28 °C.
When it reaches 2 cm from the edge of the mold, then leave it in the fresh air for half an hour so that a crust forms on the surface.
Then use a sharp blade and make a cross in the center of the panettone.
Place a small piece of butter in the center of the cross and bake in a preheated static oven at 175 ° for 50 minutes.
Place the panettone on the lowest shelf of the oven, and after 5 minutes place another dripping pan on the top shelf. In this way, the panettone will not burn. At this point, take it out of the oven, and skewer it with two steel skewers long. Turn it over, balancing it on two jars or two pots of the same height.
Let it cool for 6 hours, then turn it upside down. You can serve cake when is cold.