Panettone Italian Christmas Bread

This is the Closet yet Easiset version of Traditional Panettone at home with Stiff Starter .
This is a Recipe for to 300G Panettone (SMall Molds)
*Simply Make it Double and use 1KG Mold If you want to make a Big Panettone*

Primo Impasto (First Dough)
Ingredient
Strong Bread Flour 210 g
Pasta Madre (Stiff Starter) 90G
Water 90G
Sugar 60 g
Egg Yolks 50 g
Unsalted Butter, softened 40 g

Secondo Impasto (Second Dough)
Ingredient
First Dough (all of it)
Strong Bread Flour 40g
Water 30g
Egg Yolks 1
Sugar 30 g
Unsalted Butter, softened 50g
Honey 10g
Salt 5g
Raisins, drained 90g
Candied Orange/Citron 50 g
Lemon & Orange Zest From 1/2 of each

For the Topping i Used Almonds you can Use Sugar or any other Toppings you like .

Bake at 170c for 40 to 50 min or until internal temp reach to 90 to 95c.

#panettone #sourdough #christmasbaking #baking

Hey, what’s up? Last year for Christmas, I made a not very authentic panaton. Easy version, no need, no more. But this year, we going to be making something that I think it’s the closest version to the traditional one. At least the best I could make at home with the help of Mr. Jingles. Christmas is almost here. Let’s learn how to make panaton, shall we? Stiff starter, very similar to Leviton Madre. 15 gram active starter, 50 g flour, and 25 g water. This is just a starter with 50% hydration. I know you’re not used to see something look like this as a starter, are you? Put it back into the jar. Mark it up to see how much it’s going to rise. I’m going to put it with my trusted friend again, Mr. Jingles. He takes a good care of my starter cuz after 6 to 7 hours, boom. Airy puffy rises triple its size. That’s all we are looking for. Time to make the first dough. Please check the description for the recipe details. I have flour, water, sugar, egg yolks, and butter in my mixer bowl this time. Yes, I’m going to make this recipe with a mixer. I’m going to add all of my beautiful stiff starter, which is 80 g. To make the process easier, cut it into the pieces. Look at this gorgeous gluten network. Followed by 210 g bread flour, 80 to 100 g water, depends on how strong your flour it is. Time to bring the mixer, attach the hook, and set the bowl. Let’s get started, shall we? If your dough feels dessert dry, you can add little bit more water. I adjust this recipe lower hydration, so you can even mix it with your hands. Of course, if you don’t have mixer, you are welcome. When you had a smooth dough like this, add 60 g sugar little by little. The order of adding the ingredients is very important. That’s one of the secret of making panaton. Let’s bring Mr. Jingles here to check the quality. We have to wait again. Once the dough comes together, time to add two egg yolks one by one. As the mixer did all the job, we just monitor the process. The dough should be smooth and super elastic. Look at it. Now, time to introduce 40 g butter. Another key ingredients again little by little. Some piece of butter doesn’t want to mix and stick with the hook. As my planetary mixer getting too hot, I’m going to mix it by my hand. I guess that’s one of the reason Italian make the best panaton because they have the best mixers, right? All right, that was a joke. But the best mixer to make panaton is always spiral mixers. In this stage, window paint test can tells you the dough is ready or not. Open up the dough with your fingers. You must see your finger through the dough without tearing it. Look at it. That’s a gorgeous dough. Transfer the dough into the bowl or a container. Let it rise in a warm place for about 12 to 14 hours or let it rise at room temperature. Then transfer it into the fridge and let it ferment overnight. And this is winter time in Southeast Asia. It’s more like a spring, right? The next beautiful morning, I take the first dough out of the fridge. Ideally, you need to let it come back to the room temperature. Then cut it into the pieces as time to make the second dough. I have my festo, water, sugar, flour, butter, salt, raisins, candied orange peels, pistachio, egg yolk, honey, and the zest of both lemon and orange. All right, time to bring the mixer again. My first dough, cut it into the pieces. into the bowl. 40 g flour and 30 to 40 g water. Let’s start mixing. And we have Mr. Jingles in charge. Everything would be the same. Once the dough is smooth again, time to add sugar little by little. We have 30 g sugar. Forgot to take the shot, but I added the 10 g honey, too. Everything okay, Mr. Jingles? Yes, buddy. Thanks. Smooth dough again. Time to add the egg yolk. Time to add butter little by little. By now your dough should look like this. Gorgeous and elastic. But we are not done yet. 50 g butter added into the dough little by little. Almost forgot the salt which is 5 g. Be patient cuz the process might takes around 10 to 15 minutes. This is the elasticity we are looking for. I mean wow, right? I guess we are done here. Time to add the inclusion. We have 80 g raisins can be a mix of raisins and sultans, 40 g pistachio, 50 g candied orange peel, and the zest of half of lemon and orange. Look at the color. I’m going to mix the inclusion real quick for 1 to 2 minutes. And that was it. We are done. When the dough smoothly detached from the hook, you know you are in right path. Oil up the surface. Bring the dough gently on the surface and round it up with the help of the surface. Leave it there for 10 to 15 minutes. These are panatonia molds. I’m going to cut it into two beautiful pieces each about 3 to 400 g. These are so sticky. So with the help of a scraper, I’m going to round it up gently. Don’t push the dough. We just want to create little more tension. Very gentle. Carefully put it into the mold. As my molds are small, I ruined this one. I’m going to let them rise. Again, depends on temperature. My room temperature is around 27°C. It might take something between four to 6 hours. In cooler climate, sometimes even more. When it comes to proofing, always just trust your vision. They should rise dramatically. Try to push the proofing as much as possible. Now scoring time. Use your sharpest blade as they are super airy and soft. From four sides, cut it open like this. Place the knob of butter into the center and fold all the sides back overlapping each other. Give it an egg brush or any other panaton toppings you like. I’m going to use little sprinkle of almonds. You can use sugar or any other topping mixture. Bake at 170° C for 40 to 50 minutes. And this time I’m going to experience baking them with steam. Right after baking, the internal temperature should be above 90° C. Something between 90 to 95 93 95 they are done. One more crucial step. Find them. Traditionally they pierce the base with metal skewers. Some of these Asian skewers also works. And then time to let them cool down upside down. The panatona is best enjoyed after resting for a few days, even in the sealed bag. But this going to rest upside down overnight. Remember the stolen we made in the last video? The next beautiful morning, I’m going to enjoy a piece with my morning coffee. Oh, this was out of this world. Thanks, Mr. Jingles. He took a good care of them. The moment of truth. Remove the skewers. Enjoy this traditional art. Of course, it smells like heaven. And let’s cut into it, shall we? I mean, not bad, right? Merry Christmas. My favorite part. Tasting time. To get more of a spring, you can add little less inclusion. But to me, flavor comes first. What about you? This is so fluffy. That’s what I’m talking about. And the taste of it. I really wish you make it and get the same result. Super super fluffy, buttery, all of those beautiful flavors. You got to try this. Nothing to compare with storebought version. Out of this world. All right, that was it. This was the easiest and closest version to the traditional panaton that I could make for you. Make it and let me know how it turns. Merry Christmas and happy new year everyone. Keep making and a happy new year.