Making Panettone the traditional way [ENG SUB]

This Panettone is sold almost every year on Christmas and New Year's Eve. It originated in Italy but has become popular in many countries including the US and European countries because it is extremely delicious. First thing when holding Panettone is you can actually smell the fruit, honey, vanilla, Rum... This bread is make with egg yolks and a lot of butter which leads to an extremely fluffy texture that people had to describe it as a bread with the texture of sponge cake.
In this video, I share with you how to make Panettone in the traditional way to bring the closest texture and flavor to the standard. There will be a few steps to make, but it is just kneading and fermenting, and the result is extremely good. This is my favorite bread ever, even I think it is better than brioche. Let's all try it together. It is perfect for cold weather and brings a whole Christmas atmosphere to your kitchen.
The ingredients are:
CANDIED ORANGE PEEL:
For about 250g candied peel
- About 200g orange peel (3 oranges)
- 200g sugar (can be partially replaced with honey)
Candied orange peel that isn't used for baking can be coated a thin layer of sugar or chocolate.
INGREDIENTS FOR THE BREAD:
For 3 cakes 500-600g / cake, fit 3 14cm x 10cm molds.
(1)STARTER:
- 7g dry yeast (or 20g fresh yeast)
- 185g warm water
- 90g bread flour (13% protein)
(2) PANETTONE FLAVOR:
- 50g of honey
- Peel of 2 oranges
- Peel of 1 lemon (optional)
- 1 vanilla bean (if using vanilla extract, skip it)
- 1.5 teaspoons of vanilla extract (if using vanilla bean, skip it)
- 240g dried fruit (black grapes, yellow grapes, peaches, cranberries, cherries...)
- 35ml Rum (or Brandy, Cognac, Cointreau...)
- 120g candied orange peel
(3) FIRST DOUGH:
- 310g bread flour (13% protein)
- 100g sugar
- Whole piece of starter (1)
- 5 egg yolks (about 90g)
- 130g unsalted butter
(4) SECOND DOUGH:
- The first dough (3)
- 100g of bread flour (13% protein)
- 80g sugar
- 5g salt
- 6 egg yolks (about 105g)
- 150g unsalted butter
- Flavors for Panettone (2) include: honey fruit peel, vanilla, dried fruit soaked in wine, candied orange peel...
(5) TOPPING: (optional)
Cover for 3 cakes of 500g:
- 80g sugar
- 5g almond flour (can use homemade almonds)
- 6g cooking oil
- 12g cornstarch (can replace 6g cornstarch with 6g cocoa powder)
- 30g egg whites
Sprinkle the cake surface: powdered sugar, sliced ​​almonds, nut almond...
SOURDOUGH RECIPE:
- The first dough (6)
- 120-140g Sourdough
- 400g bread flour (13% protein)
- 165g of water
- 100g sugar
- The starter
- 5 egg yolks (about 90g)
- 130g unsalted butter
(7) Second dough:
- The first dough (6)
- 100g of bread flour (13% protein)
- 80g sugar
- 5g salt
- 6 egg yolks (about 105g)
- 150g unsalted butter
- Panettone falvors (2)
- Topping (5) as you like.
My facebook: chouxluvbaking
Subscribe my channel:
www.youtube.co...
Join Facebook group for more delicious cakes:
• Kem Sữa chua (Frozen Y...