Homemade Panettone #youtubeshorts #shorts #italy #christmas #bread #

By Bruno Albouze

Ingredients

Instructions

1. Make the candied fruit mix ahead: soak the raisins in rum or Grand Marnier (or orange juice) for about 24 hours at room temperature, then add the candied orange and lemon peels and zest, refrigerate, and stir occasionally. Drain before using.
2. For the sourdough starter, mix the water, yeast, flour and salt on low for 3 minutes, then on medium for 5 minutes until smooth. Rest it oiled and covered in the fridge overnight, then bring it to room temperature about an hour before mixing.
3. In a mixer, combine the milk, egg yolks, vanilla, sugar and yeast on low for about 30 seconds.
4. Add the flour and salt and mix on low for 1 minute, then add the starter and mix on low for 5 minutes until shaggy. Scrape the bowl and mix until smooth and cohesive.
5. Knead on medium for 15 minutes, scraping every 3 minutes. Check that the dough is at or below 24°C (75°F) before adding butter. Knead on medium for another 15 minutes, scraping every 3 minutes, keeping it at or below 24°C (75°F).
6. Add the butter a chunk at a time on medium speed, then knead about 10 minutes until smooth, elastic, clean from the bowl sides, and 25-27°C (77-80°F) inside.
7. Switch to the dough hook, mix in the chilled candied fruit on low just until evenly dispersed. The dough should be 23-25°C (73-77°F) before the first rise.
8. Cover and let rise for about 3 hours, or until doubled in volume.
9. Divide the dough into three 900 g portions without extra flour. Degas each, shape into tight rounds and place in paper panettone molds. Cover loosely with plastic wrap.
10. Proof at about 26-28°C (80°F) for about 4 hours, then leave out one more hour to form a crust. Egg wash the dome or score with a razor blade.
11. Position the rack in the lower third of the oven. Preheat fan oven to 160°C (350°F). Bake for 55 minutes or until the internal temperature reaches 94°C (201°F).
12. Pierce each panettone at the base with a skewer, flip upside down and hang between two supports for a few hours. Rest for 8 hours at room temperature before eating.
13. Wrap tightly in plastic wrap or store in an airtight container, not in the fridge.

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

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