Panettone

Adapted from Chef Steps https://www.chefsteps.com/activities/classic-panettone-in-one-day

This recipe makes 3 standard sized panettone. To calculate the dough weight required for your panettone molds, multiply the volume of the mold in cm * (.45). For standard molds, it's approximately 800g.

Vega

400g - Buttermilk

22g - Yeast

250g - Starter

400g - Bread Flour

Dough

400g - Bread Flour

265g - Egg Yolks

200g - Granulated Sugar

20g - Salt

Zest of 2 oranges

Zest of 1-2 lemons

1 bean - Vanilla Bean

200g - Butter

475g - Rum (and gran marnier) soaked assorted dried fruits (we used apricots, golden raisins, candied ginger, cherries, prunes)

Instructions

Make Vega:

1) Put the buttermilk, yeast, starter, and 400g of bread flour together in a large stand mixer and mix

2) Rest the vega for for 30 minutes until it's light and fluffy

Make Dough:

3) Add eggs and flour and mix - mix for a long while

4) Add salt, sugar, vanilla bean and mix

5) Add zests (or oils) and vanilla bean -- not extract

6) Mix until shiny and smooth. Dough should be very ribbony and stretchy - fine gluten film

7) Add butter in small amounts, mixing to incorporate after each piece

8) Add fruit and mix.

9) Bulk ferment in bowl: cover bowl with plastic wrap and let it proof until doubles in size

10) Lightly spray counter, dough, hands, bench scraper with vegetable oil and turn out dough

11) Gently shape into a rectangle and very gently fold and stretch to retain air bubbles

12) Shape into a ball and cover with bowl to let rest for 1 minute.

13) Repeat steps 11-12 one or two more times

14) Put 800g of dough into each panettone mold, cover with bowl, and let rest until dough fills the mold

15) Bake at 350 F for 40-50 minutes, or until the internal temperature reaches 190 degrees. We stopped at 187 degrees and it worked well.

16) Immediately skewer the molds and turn upside down until cooled completely

17) Wrap when cool to retain moisture.