It is Christmas now and already for some time the shelves of supermarkets have colored cartons containing panettone of all brands. Some good, others less, but certainly all treated with conserved and undoubted quality ingredients, as indeed all commercial products.
And if this year we tried to buy less commercial panettone and maybe an artisan prepared with passion, quality ingredients, without preservatives and lots of patience?
Or we can try to make our panettone, following the recipe of some teachers of the Istituto Professionale Statale Servizi for Food and Wine and Hospitality Hospitality TONINO GUERRA of Cervia.
It is not a simple recipe, but the school kids have done well and the result is excellent!
Following is the recipe and all the stages of preparation of the artisan panettone.
1st dough
Ready-made sourdough 900 gr. (see the recipe here)
Butter 1 kg.
Egg yolks 600 gr.
Water 1,230 gr.
Knead the yeast and yolks. When the dough is smooth and elastic, add the soft butter to the ointment a little at a time and let it absorb. Pour into an oily tub and mark its height. The dough must triple its volume. At least 12 hours will be required; it all depends on the strength of the yeast.
Final mixture temperature 27/29 ° C
2nd dough
Sugar 650 gr.
Panettone flour (W 340 – 380) 1300 gr.
Butter 100 gr.
Water 650 gr.
Egg yolks 600 gr.
Salt 45 gr.
Malt 50 gr.
Honey 250 gr.
Cocoa butter 45 gr.
Condensed milk 100 gr.
Thaiti vanilla beans n.4
Peel of 4 grated oranges.
Alternatively Boil with 100 gr. 200 gr of orange candied water and blend.
Candied fruit or raisins or both total 2 kg.
Knead the first dough the flour and the malt, with the water and the yolks added several times. Then add the sugar and honey, always a little at a time letting it absorb. Dissolve condensed milk with cocoa butter and a little butter. Add little by little together with the butter and let it absorb. Finally add salt and very little water to facilitate melting and absorption. Finally add the greased raisins with melted butter. Mixing temperature max 30 ° C
Leave to stand for at least 45/50 minutes on a buttered table.
Cut into pieces and roll the dough. Place in paper cups and let rise for at least 6 hours or until the dough reaches the edge.
Glaze and bake at 190 degrees for at least 45 minutes.
The core temperature should be 93 ° C.
Remove from oven and allow to cool downside down.
For the Icing
Almond Flour 1.125 gr.
Icing sugar 1,800 gr.
Switch to refiner and knead with:
Flour 100 gr.
Fecola 100 gr.
Corn starch 100 gr.
Albume 750 gr.
