Millie learns from an expert about the baking and sharing of Panettone. Subscribe 🔔 [ Ссылка ]

Naturally Leavened Panettone Recipe:
You will need panettone baking tins for this recipe or any round tins lined with baking paper or panettone baking paper moulds.

Dough Ingredients:
1000g strong bread flour
250g castor sugar
5 large organic free-range eggs
5 large organic free-range egg yolks
100ml full cream milk
400g Milk leaven made from ½ rye ½ white flour
300g organic butter chilled but soft
20g salt

Fruit Ingredients:
300g of mixed dried fruit sultanas, dried strawberries, currants.
150g candied orange and other citrus (lemon, or lime).
1/3 cup marsala
¼ cup cointreau
½ tsp almond essence

- Mix all dried and candied fruit in a bowl and add marsala, cointreau and almond essence and soak for 12 hours.

- Place wet ingredients: eggs, milk, leaven, in your mixing bowl first, it helps your mixer and you if wet ingredients are at the bottom. Then add flour and castor sugar and mix well so that all the flour and sugar has made excellent contact with the liquid ingredients. When well mixed, leave to rest for 30mins.

- Now add the 20g of salt and also start adding butter, a little at a time, to help you or your mixer incorporate it. Once well incorporated, rest dough for another 30mins.

- Time to knead. The purpose of kneading is to stretch the dough. It does not matter how you stretch the dough as long as you are stretching. So you can leave the dough inside the bowl, grab it from the bottom and lift it up and out of the bowl as much as you can, or you can place it on a surface and knead using your palms. The point is to stretch and stretch and stretch until the dough is silky and smooth.

- Rest for 30mins.

- Now wet your hands, pinch a small golf ball-sized piece of dough and stretch it with your fingers to see how well it stretches without breaking. If you are able to stretch it to the point where you can see light coming through it then you have adequately kneaded and developed the gluten strands in the dough. With the dough well developed, it is now time for the bulk fermentation. This is where the dough is allowed to ferment.

- Carbon dioxide and ethanol builds air pockets inside the dough as a result of the digestive work of wild bacteria and yeasts and forces the gluten strands to stretch and rise.

- When the bulk fermentation is complete, pour the dough onto a work surface lightly dusted with flour. Divide the dough into two.

- Stretch out each of the two doughs as you would a pizza, using your hands. Drain the remaining liquid from the fruit medley

- Place half of the fruit mixture in each of the two stretched doughs. Now fold the dough onto itself and into the mixture. Keep folding dough onto itself like you are wrapping a gift. Now knead once more, using your palms this time to push the fruit evenly inside the dough. You will need to work the dough a bit here to achieve a good spread of the fruit mix. As soon as you have a good spread of the fruit mix, stop and let the dough rest for 15mins.

- Now lightly dust the surface of each of the two doughs and flip them so that the dusted side is facing down. Now fold the dough onto itself, by bringing each side in. You are working to create a round shape. Tension the dough by using your work surface and hands to drag the dough towards you.

- Now place in a lined baking tin or panettone paper mould. Wait for it to double in size and become lofty and full of air.

- Turn your oven on to 230C an hour before your dough has doubled in size during the proofing stage. Place a tray of water on the bottom of the oven to heat up with the oven. Score the top of the panettone, place the panettone in the oven and bake for ten minutes. Then reduce the oven temperature to 180C and bake until a skewer comes out clean. Take out of the oven and if using a tin, lift it out by holding the sides of the baking paper and lift out to place on a rack. If using panettone paper then leave in the paper until cooled.

- Brush hot panettone with an alcohol mixture of Cointreau and marsala to help it store well.  
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