When I bake my Sourdough Pandoro with the special (not sour) sourdough called sweet starter last year I knew already that I would have to make my own Panettone recipe for the following christmas. Similar to the Pandoro recipe I planed to build the dough in some steps so that the yeasts in the sweet starter would get used to sugar and fat which would help to let the dough rise fast. The sweet starter I kept during 2014 alive and baked rather a lot of different breads with him.
On 22. December I refreshed the sweet starter tree times to make him strong and fast rising. He was so strong and fast rising that he only needed two instead if three hours to double his volume when I started the sweet starter for the Panettone at the 23. in the morning. And even the sugar and the butter in the following first and second dough did not slow him down, and tripled its volume in 90 minutes instead of 2 hours. But anyway the third (and last) dough had to take 3 hours for rising because I had to run some errands. Coming home again I formed the Panettone (Susans Tip to grease hands and counter with a lot of butter is really helpful!) and during forming I calculated: I’m now two hours earlier then planned… but it will need about 12 hours at least to proof… and at seven in the morning I’m normally already awake. So there is no problem at all…
At five o’clock the next morning, on my way to the bathroom, I quickly checked the Panettone in the kitchen. And turned the oven on. Ten hours were what they needed to reach the rim of the form. And who needs sleep?
One hour later the panettone was already hanging between two chairs and I crawled back into bed to have another little nap. Later that day we took some pictures and sliced one cake. And it was so delicious: soft and fluffy, the crumb could be teared into long strands, flavours of orange and vanilla and subtle, but complex notes from the sweet starter. And it keeps fresh for a long time, we eat one with my family on the first christmas day, and had some on second christmas day as well and it still tasted like freshly baked. It is a fussy cake and I could less sleep then normal but it is worth everything! It is the perfect christmas cake!
yields 3 Panettone
- 60g Sweet Starter (freshly made or at 2-3 time refreshed the day before)
- 60g flour Type 550
- 30g water
- 100g flour Type 550
- 80g Water
- 15g egg yolk
- 25g sugar
- Sweet Starter
- 60g flour Type 550
- 25g egg yolk
- 15g sugar
- 5g soft Butter
- all of the first dough
- 175g raisins
- all of the second dough
- 250g flour Type 550
- 5g Salt
- 20g honey
- Seeds of 1 Vanilla bean
- greated Orange peel of 1/2 Orange
- 75g Egg yolk
- 90g Water
- 80 g sugar
- 180g Butter
- 100g candid orange peel
- 50g candid lemon peel
- 3 Paper Panetonne molds
- 6 30cm long skewers
Mix all ingredients for the Sweet starter and let it rise for 2-3 hours at 30°C until the volume doubled.
First dough: Mix all ingredients to form a homogenous dough. Ferment for 1.5-2 hours at 30°C until the volume doubled.
Second dough: Mix first dough with the other ingredients for the third dough and ferment it for 1.5-3 hours at 30°C until the volume doubled.
In the meantime pour boiling water of the raisins and let them soak for 15 min. Strain them and pat them dry between kitchen tissue.
Third dough: In a stand mixer mix the third dough with flour, honey, spices, water salt and egg yolk and knead for 5 min at slow speed. And another 6 on fast speed until medium gluten development.
Now add 20g sugar and mix on slow speed for one minute.
Add another 20g sugar and continue mixing for one minute. Continue like this until all sugar is incorporated.
Continue mixing on medium speed until full gluten development (about 7-10 min). Now add the butter and knead until the butter is fully incooperated (about 2 min). Now add the raisins and the candid lemon and orange peel and knead shortly at slow speed.
Ferment for 3 hours at room temperature. The volume should triple in this time.
For Forming the Panettone first prepare the Paper molds: Insert two skewers per mold all way through the mold directly over the bottom of the mold, so that it sticks out from both sides for about 10 cm.
Now grease the counter and your hands very well with butter to prevent the dough to stick. Divide the dough into 3 equal parts (about 500g) and shape into balls. Place in the paper mold.
Proof for 10– 20 hours until it reach the top of the mold(Proofing time depends on room temperature and strength of the starter).
Prior to baking cut a cross in to panettone and place a pieces of butter (about 5g) in the middle of the cross.
Bake at 160°C for 40-45 min with steam.
Direct after baking hang them upside down between two chairs or into big pots and let them cool hanging for at least 4 hours.
- I use these molds from Hobbybäckerversand
- For weighting the egg yolks I divided 6-7 eggs size M in the beginning, mixed the egg yolk and then weighting the amount needed from this mixture
- The egg white can be either frozen or you could bake some meringue mushrooms
- Grease hands and counter with lots of butter before forming the dough! It will prevent the dough from sticking everywhere!
- If you want a bigger panettone that forms this Mushroom shaped doom, make two panettone of 650g and place the remaining dough (4x50g) in muffin tins.