I published this recipe on my Italian blog on New Year’s Eve: in fact, this was my contribution to a New Year’s Eve dinner with friend.
A few days before the 31st I decided that I wanted to end 2012 with a bang, astonishing my dining companions, and so I made my attempt with a gastronomic panettone (a semi-savoury panettone, stuffed with anything you can think of).
Of course, my panettone wasn’t perfect (it resembled an alien -at least an alien in the ’80 filmography’s stereotype), but for me it was simply beautiful.
The recipe came from Adriano of Profumo di Lievito, a real expert on leavened preparations. As for the filling, you can find my choices in the recipe’s notes, but you can use everything you like.
This panettone is my little gift for you, and with it I wish you all a GREAT 2013!
- about 570 g strong flour (or 100 g manitoba flour and 470 g flour with about 11% proteins)
- 220 g whole milk
- 12 g fresh brewer’s yeast
- half a tsp barley malt (I didn’t have any, so I didn’t use it)
- about 67 g whole egg
- about 26 g egg yolk
- 40 g sugar
- 8 g salt
- 80 g unsalted butter
- The night before dissolve 8 g of yeast into 200g lukewarm milk, then add 100 g of flour and mix together; close the bowl with plastic wrap and let it rest into the refrigerator for 12 hours.
- After 12 hours, transfer the bowl at room temperature. In another bowl, dissolve the remaining yeast (4 g) and malt (if you have it) in 20 g of lukewarm milk and mix with half a teaspoon (generous) of flour. Let the mixture double (about 30 minutes), then knead together the two mixtures, 67 g of whole egg (it’s a bit more than one egg) and flour enough to compact the mass, with the hook of your food processor at low speed.
- Add 13 g of egg yolk, 20 g sugar, shortly followed by a dusting of flour. When all is absorbed, add the remaining 13 g of egg yolk with the remaining 20 g sugar and salt.
- Once the dough is well stringed up, gradually add the softened butter cut into small pieces.
- Knead with the hook on medium speed until the dough is quite smooth. Then do the veil test: take a small piece of dough and roll it out until you can see through it. If it breaks before you can see through it, you have to continue kneading.
- Form a ball of dough and let it double to 82°F (28°C).
- Place the dough on the work top, lightly dusted with flour, roll it out to a rectangle and then make a three fold (fold the top edge to ⅔ of the strip and then the bottom edge to cover it up). Roll it out again to a rectangle and wrap it up using your thumbs (take a look to Adriano’s pictures; my process is a bit different from his, though, ’cause he made two panettoni).
- Make a ball and close it well, then put the dough into a panettone mold (1 kilo).
- Brush the surface with some egg white, cover with plastic wrap and let it rise at 82°F (28°C) until the dough is two fingers below the edge (mine took about 3 hours).
- Brush again with egg white and bake it at 338°F (170°C) until completely cooked (about 40 to 45 minutes- make the toothpick test).
- Remove from the oven, stuck the base with two knitting needles and let it cool upside down.
- The next day, place it in the refrigerator for half an hour (before stuffing it), then cut it into slices about 1cm thick, stuff it as desired (layer, stuffing, 2 panettone slices, stuffing, 2 panettone slices and so on), cover with a last slice and cut your panettone into triangles, so you have a lot of sandwiches.