Panettone

Recipe from: 2009
Preparation time: 4 days
Cooking time: 1 hour and 30 minutes
 
Make a merry panettone for your Christmas party.
 
 
 

Ingredients

 
  • Day 1
  • 1
    cup
    Eureka Mills Rye flour
  • ¾
    cup
    water
  • Day 2
  • 1
    cup
    Eureka Mills stone ground White Bread Flour
  • ½
    cup
    water
  • Day 3
  • 1
    cup
    White Bread Flour
  • ½
    cup
    water
  • Day 4
  • 1
    cup
    seed culture
  • 2
    cup
    water
  • 3 ½
    cup
    White bread flour
  • 1
    cup
    starter
  • 1
    cup
    milk
  • 1
    cup
    White Bread Flour
  • 1
    g
    saffron
  • 1
    cup
    golden sultanas
  • 1
    cup
    mixed candied peel
  • 1
    cup
    glace cherries
  • 1
    cup
    diced preserved green figs
  • ½
    cup
    brandy
  • seeds scraped from one vanilla pod
  • Day 5
  • 3
    cup
    White Bread Flour
  • ½
    cup
    unsalted butter
  • 3
    Tbs
    sugar
  • ¾
    tsp
    salt
  • 1
    instant yeast
  • 1
    egg
  • 1
    yoke
  • ½
    cup
    unsalted butter
  • 1
    cup
    blanched almonds
Servings: Change Serving
 
 

Method

 
Day one:
Mix 1 cup Eureka Mills Rye flour with ¾ cup of water at room temperature. Mix into a very stiff ball and place in a large measuring jug covered with cling film. Leave in a warm place like a kitchen counter until the next day.

Day two
Mix 1 cup Eureka Mills stone ground White Bread Flour with ½ cup water and add to Day one mixture, mixing with your hands until everything is evenly mixed. The dough will be less stiff than that of day one. Leave in a warm place until the next day.

Day three
The dough might have started to rise a little bit, this means the wild yeasts are starting to party. Remove half of the starter, and give it to a friend who is interested in baking bread. Add to the remaining starter 1 cup White Bread Flour and ½ cup water and mix very well.

Day four
By now the starter should be dancing, ideally it should have doubled in size, even more sometimes. Take 1 cup seed culture and add 2 cups water and 3 ½ cups White Bread Flour. Mix very well, it will be a sticky wet sponge. Transfer to a mixing bowl large enough to hold the starter, remember it will more than double in size. Cover with cling film and leave in a warm place to ferment for about 6 hours, the plastic wrap will balloon as a result of gas given off during the natural fermentation process. Let the gas escape, cover again with cling film and keep overnight in the fridge.

Now you can finally start with making the panettone, but you will have to wait until tomorrow to bake it! The quantities are enough for two large ones.

Stir together 1 cup of the starter with 1 cup milk, 1 cup White Bread Flour and 1 g saffron until well mixed and cover with plastic wrap. Leave for 4 hours in a warm place until nicely frothy, then place in the fridge overnight.  Mix all the fruits and brandy and leave until the next day so they can absorb all the liquids and swell up: 1 cup golden sultanas, 1 cup mixed candied peel, 1 cup glace cherries and 1 cup diced preserved green figs, ½ cup brandy and the seeds scraped from one vanilla pod.

On baking day, remove the dough from the fridge for at least an hour before you start, and ½ cup unsalted butter to soften while you can go for a nice long stroll on the beach.

In a large mixing bowl, stir together 3 cups White Bread Flour, 3 Tablespoons sugar, ¾  teaspoon salt and 1 packet instant yeast. Add the sponge and one egg plus another yolk. Mix until you end up with a smooth dough, leave for 20 minutes to rest and then add the softened ½ cup unsalted butter, squeeze and knead until there are  no more visible splotches of butter, then add the soaked fruits with their liquids and 1 cup blanched almonds  and knead in until evenly distributed through the dough. It should be smooth but not too sticky, and the kneading should not take more than about 7 or 8 minutes. Let ferment for 2 hours in a warm place, it will rise slowly to about 1,5 times its size.

Line 2 large spring form cake tins with lightly buttered greaseproof paper. Divide the dough into two equal pieces and shape into rounds, then place inside the lined tins, pressing down a little bit to smooth the tops. Place a clean plastic bag over the top and let proof for about 2 hours in a warm place until the dough almost reaches the top of the tins.

Preheat the oven to 180 C. Place the oven rack in the lower third of the oven and bake the breads for 1h30 min. If after 45 minutes the tops looks like they’re getting too dark brown, loosely cover with tin foil and continue baking. Remove from the baking tin and place on a wire rack to cool for at least 2 hours. You can now eat them or keep them in a paper bag in a biscuit tin for about one week. It is nice enough to eat on its own, but is also delicious with strong cheese.
 
 

Read more on: festive  |  recipes
 

NEXT ON FOOD24X

Sticky pineapple tart

2014-09-01 15:31
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 
/Food

Instagram: @Food24_sa

 
 
 

Restaurants

 
Blah Blah Bar (Cape Town)

Stop by this trendy project space in collaboration with the Erdmann Contemporary gallery for a creatively delicious drink or two.

 

Find a restaurant

 
 
 

Jobs - Find your dream job

Actuarial Analyst

Gauteng
Communicate Specialist Resource
R300 000 - R350 000 Per Month

Cost and Management Accountant

Gauteng
Communicate Specialist Resource
R500 000 - R700 000 Per Year

Tier 2 Support Technician

Gauteng
Network IT Bruma
R108 000 - R144 000 Per Year

Travel - Look, Book, Go!

Magical Massinga

Spend 5 nights at the gorgeous Massinga Beach Lodge in Mozambique and only pay for 4 from R13 220 per person sharing. Includes return flights, accommodation, transfers and romantic turndown.Book now!

Kalahari.com - shop online today

Mind blowning low prices – As seen on TV

Save big on thousand of cool products at kalahari.com. offer valid while stocks last. Hurry and shop now!

Save up to 30% on homeware & appliances

Get mind blowing savings on a wide range of super cool appliances and homeware. While stocks last. Shop now!

Up to 60% off - clearance sale!

Save up to 60% on appliances, books, electronics, toys, movies and more. Offer valid while stocks last. Shop now!

Mellerware Vision Glass Cordless Kettle now R299

This neatly shaped glass kettle is presented with a beautiful blue light and stainless steel trimmings and offers attractive design and functionality to your kitchen area. Now R299. Buy now!

Mellerware Biltong King Food Dehydrator now R349

The Mellerware's Biltong Maker is exactly what you need to produce fresh and tasty dried fruit and biltong. Now R349! Buy now!
 
 
There are new stories on the homepage. Click here to see them.