PANETTONE !! How to make Best Italian Panettone bread at home /Christmas bread @Theapron41

Imagine the aroma of freshly baked Panettone filling your home—a bread so soft, so luxurious, it feels like a warm holiday hug. In this video, I’m going to guide you through every single step to make the perfect Panettone.
Ingredients:-
for starter:
Milk-50ml, 0.21 cups,0.06 oz (fluid ounces)
sugar-10 gm, 0.05 cups, 0.35 oz
Instant dry yeast- 4 gm, 1.3 tsp, 0.14 oz
Bread flour-100 gm, 0.78 cups, 3.53 oz

for dough kneading:
Bread flour- 300gm, 2.34 cups, 10.58 oz
Water- 150 ml, 0.63 cups, 0.18 oz (fluid ounces)
Sugar- 100 gm, 0.5 cups, 3.53 oz
Eggs yolks- 5 +1 =6 ( Around 120 gm)
Unsalted butter- 150 gm, 0.66 cups, 5.29 oz

For flavour:
Orange zest-1
Vanilla extract-1 tbsp, 15 ml
Honey- 2 tbsp, 30 ml
mix dried fruits- 150 gm.
method:-
1. Make a Simple Starter
First, we’ll make a simple starter—the base for our Panettone’s amazing flavor and texture. Combine 50 ml milk, 10 g sugar, 4 g instant dry yeast, and 100 g bread flour in a bowl. Mix until smooth, then let it rest in the fridge for at least 3 hours or overnight for better flavor.

2. Check the Starter
After 3 hours, the starter should be soft and airy, meaning the yeast has worked its magic. Now we’re ready to move to the next step!

3. Knead the Dough
Add the starter to a mixing bowl, along with 150 ml water, and mix until smooth. Gradually add 300 g bread flour and knead on low speed until combined. Next, add half the sugar and half the egg yolks (5 yolks total, about 100 g). Let it knead for 2–3 minutes, then add the remaining sugar and yolks. Knead for another 4–5 minutes until silky and smooth.
Now, add softened butter in stages while kneading on low to medium speed. This ensures the butter incorporates smoothly without breaking the dough. Scrape the bowl if needed. If your kitchen is humid, add 1–2 ice cubes to keep the dough cool.
Once the butter is fully mixed in, add a pinch of salt and continue kneading until the dough is soft, smooth, and elastic. Perform the windowpane test by stretching a small piece of dough—if it stretches thin without tearing, it’s ready. Cover the dough and chill in the fridge for 1 hour.

4. Prepare Flavor Liquid and Fruits
While the dough rests, mix the zest of one orange, 1 tablespoon of vanilla essence, and 2 tablespoons of honey in a bowl. This will give the Panettone its signature aroma. Prepare dried fruits like raisins, candied orange, or currants.

5. Knead Again and Add Flavor
After 1 hour, take the dough out of the fridge and knead for 2 minutes on low speed. Gradually add the flavor liquid and mix until absorbed. Then, add 1 extra egg yolk for richness and color. Mix until the dough is perfectly smooth and elastic.
Finally, add the dried fruits and mix on low for 2 minutes to distribute them evenly. The dough is now ready!

6. Proof the Dough
Transfer the dough to a bread mold, cover it, and let it proof at room temperature for 3–4 hours. Proofing time depends on your kitchen—warmer temperatures will proof faster.

7. Scoring and Baking
Preheat the oven to 170°C (340°F). Score the top of the dough with a sharp knife or razor blade, and place a small piece of butter in the center. This controls expansion and adds richness.
Bake for 55–60 minutes, checking based on your mold size. The bread is fully baked when the internal temperature reaches 90–92°C (195–198°F). After baking, hang the bread upside down using skewers and let it cool for 5–6 hours to preserve its shape.

More Best tips:-

1-Use a Stand Mixer: Panettone dough is sticky and requires long kneading. A stand mixer saves time and ensures an elastic dough.
2-Chill for Easy Handling: Refrigerate the dough for 1 hour after kneading to make shaping easier.
3-Soak and Coat Fruits: Soak dried fruits in water, juice, or rum for 20–30 minutes to enhance flavor and prevent drying.
4-Monitor Proofing: Proofing varies with temperature. Create a warm, humid environment by using an oven light or a bowl of warm water.
5-Add Ingredients Gradually: Incorporate sugar, eggs, and butter in stages to prevent the dough from breaking down.
6-Windowpane Test: Stretch a small piece of dough. If it becomes thin and translucent without tearing, the gluten is ready.
7- DIY Mold: Use a deep cake pan lined with parchment paper if you don’t have a Panettone mold.
8- Cool Upside Down: Hang the bread upside down after baking to prevent collapse and keep it airy and tall.
9- Check Internal Temperature: Ensure the bread is fully baked by checking for an internal temperature of 90–92°C (195–198°F).
10- Add Flavor Liquid: Mix orange zest, vanilla, and honey into the dough for added aroma and taste.

If you have any questions, feel free to drop them in the comments section—I’m happy to help!

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