I love the Italian Christmas cakes Pandoro and Panettone. And as my sweet Starter is happily active it was no question that I would bake one of this cakes for Christmas eve. And when i found the lovely mini panettone forms for little cakes of 50g each the decision was quickly made. Panettone it would be this year.
My recipe for panettone yields an amount that fits for 3 normal sized cakes or for 30 mini ones. But forming so many minis was a bit to much, even for me and so I went for 2 big and 10 mini Panettone.
I tweaked the recipe a bit, too. I increased the liquid and butter amount but reduced the raisins a bit. The resulting cake was incredible light with a crumb that can easily be shredded into long strands and so tender that it seems to melt in the mouth.
yields 3 big Panettone or 2 big ones and 10 mini 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
- 20g sugar
- 5g soft Butter
- all of the first dough
- 125g raisins
- all of the second dough
- 250g flour Type 550
- 5g Salt
- 20g honey
- Seeds of 1 Vanilla bean
- grated Orange peel of 1/2 Orange
- greated lemon peel of 1/2 lemon
- 185g Egg
- 65g Water
- 75g sugar
- 225g Butter
- 100g candid orange peel (chopped)
- 50g candid lemon peel (chopped)
- Paper Panetonne molds (big ones with an diameter of 13,4 cm and height of 9 cm, Mini-Form with Diameter of 6 cm, Height of 4,5 cm)
- 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 4 hours at room temperature. The volume should triple in this time.
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. The Mini-Panettone needs about 20 min.
Direct after baking hang them upside down between two chairs or into big pots and let them cool hanging for at least 4 hours.