Easy Panettone Recipe – Bruno Albouze

By Bruno Albouze

Ingredients

Instructions

1. Mix the cold water, fresh yeast, flour and salt for the sourdough starter in a mixer with the dough hook: 3 minutes on low, then 5 minutes on medium until smooth and pulling away from the bowl.
2. Oil a container, put the dough in, cover tightly and refrigerate overnight to rest. Take the starter out about 1 hour before mixing so it reaches room temperature.
3. Combine the milk, egg yolks, vanilla, sugar and yeast in the mixer bowl with the paddle; mix on low for about 30 seconds.
4. Add the flour and salt and mix on low for 1 minute. With the mixer running, add the starter and mix on low for 5 minutes until shaggy; scrape the bowl and bottom, then mix a few more minutes until cohesive and smooth.
5. Knead on medium for 15 minutes, scraping the bowl and hook every 3 minutes. Check the dough is at or below 75°F (24°C) before continuing.
6. Knead on medium for another 15 minutes, scraping every 3 minutes, keeping the dough at or below 75°F (24°C) before adding the butter.
7. Add the butter piece by piece on medium speed, then knead about 10 minutes until smooth, elastic, clean from the bowl sides and reaching 77–80°F (25–27°C).
8. Switch to the dough hook on low and gently mix in the chilled candied fruit just until evenly dispersed. Aim for a dough temperature of 73–77°F (23–25°C).
9. Cover and let rise about 3 hours, or until doubled in volume.
10. Without adding flour, divide into three 900 g pieces. Degas each, shape into a tight round, put into a paper mold and cover loosely with plastic wrap.
11. Proof at about 80°F (26–28°C) for about 4 hours, then leave out 1 more hour until a crust forms. Egg wash the top or score with a razor blade.
12. Bake on the lower third of the rack in a fan oven at 350°F (160°C) for 55 minutes, or until the internal temperature reaches 201°F (94°C).
13. Pierce each side at the base with a skewer through the whole loaf, flip upside down and suspend between two supports. Hang for a few hours, then rest 8 hours at room temperature before eating. Store wrapped airtight; do not refrigerate.

Summarized from Bruno Albouze's video. Watch it for the details.

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