8 steps for a spectacular panettone

Welcome and welcome to Paulina Kitchen! In this new installment we will make a Sweet Christmas Recipe that we all love: the authentic panettone.

The typical spongy Italian sweet bread, aromatic and soft as a cloud.

In this note we will tell you How to do panettoneto know a little about its history and origin, with all the tips and details to be able to do it at home and that is as an authentic Italian Panettone. Cook!

About Panettone’s recipe

He panettone It is much more than a simple sweet bread. It is the unmistakable aroma of Christmas, a tender and airy dough that hides treasures in the form of fruits confitted or chocolate pepitas.

Although its origin is Italianits popularity has crossed all borders, becoming a classic of festive tables in Spain and worldwide.

Make a Casero panettone It may seem like a mission for experts, but nothing is further from reality. With this guide that we are going to share, they will see that getting a spongy, aromatic and delicious result is available to everyone.

Panettone recipe history

The history of Panettone dates back to the Milan of the fifteenth century. One of the most popular legends tells that he was born from a Error of a young baker named Toniwho, trying to impress his beloved, created a dome -shaped sweet bread that conquered the Ludovico Sforza Duke. Hence his name, “Toni bread.”

Beyond legends, the truth is that the panettone It is a work of art of bakeries.

The secret is in a sweet mother mass well careful and in a slow taken processthat leaves a unique texture, similar to that of a brioche Christmas But much more ethereal.

The fundamental tip for panettone: patience

If there is a secret ingredient in the Receta de panettoneIt is patience. You can’t hurry. The dough needs its time to develop aromas and that such characteristic crumb structure.

Respecting rest times is the key to moving from sweet bread to an extraordinary panettone.

Do not skip the lifts!

Characteristics of a perfect panettone

• Spongy crumb and well aerated: The crumb has to be light, elastic and full of alveoli (those divine holes that are formed by fermenting the dough well). No hard or caked bread: The good panettone is disarmed in the mouth. This is achieved with long fermentations and a good kneading technique.

• Intense and natural aromas: The ideal panettone smells like butter, citrus zest, vanilla and sweet yeast. And if it is a panettone with mother dough, the perfume can make us float. No artificial essences with a rare taste, here is all natural!

• Well distributed fruits: Whether they are Bulled fruits, raisins, chocolate chips Or what they want to put, the secret is that they are well integrated into the dough, without sinking or staying all in a corner. That are not dry or gummy. Macerated fruits or orange juice are worthy of applause.

• Gold and fine cortex: The perfect panettone has a slightly crispy cortexgolden and with that typical open “copete” that looks like a mushroom. This is not only nice, it also indicates that cooking was a couple and that the dough had good loyal.

• Prolonged conservation without drying: When it is well done, a panettone can last days without getting dry. The key is in the kneaded and mass hydration (butter, yolks, milk or cream, depending on the recipe). If it dries in 24 hours … something failed.

• Texture that is frayed: A good portion of Panettone opens with his hands as if it were a telita, it is not cut as a bread. That fibrous texture It is typical of intensive kneading and slow fermentation magic.

Variations of the Panettone recipe

Although the Tradicional panettone It carries confitted fruits and raisins, the variations are infinite and delicious. Here we leave you two of the most popular to experience.

Panettone de chocolate

For cocoa lovers, this version is a perdition.

They simply have to replace the fruits confitted by 150 grams of chocolate pepitas of good quality.

A trick is to put the nuggets in the freezer a few minutes before adding them to the dough so that they do not melt completely during the kneading.

Pistacho panettone

A more gourmet and sophisticated variant.

They can add 100 grams of pistachios in the dough And, for an extra touch, cover the dome with a glaze made with egg white, glasses and ground pistachios before baking.

It is spectacular!

Summary of 8 tips for an unforgettable home panetone

1. Use quality ingredients: A good butter, fresh eggs and a force flour are fundamental.
2. Do not hurry the levados: It is the most important step. Let the dough double its volume into a warm place and without air currents.
3. Knead enough: The dough should be elastic and smooth. If they have a kneader, it is a good time to use it.
4. The “hung” is key: Once baked, hanging the panettone face down is crucial so that it does not sink and maintain its shape and spongy. It is done with skewer sticks and supports suspended between surfaces
5. Aromatize the dough: Orange and lemon zest, and a good vanilla extract, make a difference.
6. Take care of the oven temperature: A too strong heat is very golden on the outside and can leave it raw inside.
7. Do not pass with the filling: Too many fruits or chocolate can cake the dough and make it difficult.
8. Share with joy: Panettone is a dessert to celebrate.

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Homemade Panettone Recipe

Portions: 1 large panettone o 2 media

Preparation time: 45 min (more raised) + 40 cooking

Ingredients for Panettone’s recipe

• 500 g of strength flour
• 150 g of sugar
• 150 g of butter at room temperature
• 3 big eggs
• 150 ml of warm milk
• 25 g of baker’s fresh yeast
• 1 teaspoon of salt
• 1 orange zest and 1 lemon
• 1 tablespoon vanilla extract
• 150 g of fruits confitred or chocolate nuggets

How to do panettone step by step

1. Activate yeast: Dissolve fresh yeast in warm milk with a teaspoon of sugar. Let stand about 10 minutes until a foam is formed on the surface.
2. Prepare the initial mass: In a large bowl, mix the flour with sugar and salt. Make a hole in the center and add slightly beaten eggs, yeast mixture, citrus scratches and vanilla.
3. Knead: Integrate all ingredients to form a mass. Then, move on to a floured surface and knead for 10 minutes. It is time to incorporate the butter little by little, continuing the kneading until the dough is smooth, elastic and does not stick to the hands. This process is essential for a good result.
4. First Leading: Form a ball with the dough, place it in a slightly oiled bowl, cover with a damp cloth and let rise in a warm place until it doubles its volume (approximately 2-3 hours).
5. Add the filling: Wear the dough gently and spread it. Spread the fruits confitted or chocolate on top. Knead again only the right so that the filling is distributed uniformly.
6. Second taken: Place the dough into a 1kg Panettone paper mold. Cover again and let the dough reach almost to the edge of the mold (another 3-4 hours).
7. Bake: Preheat the oven at 180 ° C. Make a cross -shaped cut on the panettone surface and place a butter nut in the center. Bake for about 40-45 minutes. If you give too fast, cover with aluminum foil.
8. The final and crucial step: When taking it out of the oven, cross the base of the panettone with two long skewers and hang it upside down (for example, between two chairs) until it cools completely. This step prevents the dome from sinking.