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Panettone
It’s funny and a little weird, but even though panettone is a traditional Italian Christmas bread, in Eastern Europe, it has become an Easter staple. The sweet Italian dessert, which originates in Milan, is very similar to Ukrainian paska, which is traditionally prepared for Orthodox Easter. That’s why many Ukrainians bake or buy panettone in spring and not during the winter. The dish itself has ancient origins – even the ancient Romans prepared a similar type of bread, which they would sweeten with honey. Of course, since then, the recipe has gone through a myriad of transformations and changed, so today, we can’t pinpoint the “original” recipe. But I’m sure this is the case when the authenticity doesn’t matter as much as the mouth-wateringly tender result we’ll end up with.
Panettone preparation
Although panettone is very similar to our Easter bread, the baking technology is still slightly different. Yeast is first mixed with water and flour and left not in a warm place, as we do, but in the refrigerator. This is known as a biga starter, and it is widely used in Italian bread-baking. It is best to leave the yeast overnight, but you can get away with 4 hours. The yeast develops at a slower rate, so the structure of the dough is even more delicate and airy. Then yolks, butter, flour, sugar are added to the biga, and the dough is left to rise for another 4 hours. Then the rest of the ingredients are mixed in, and the dough stands by for another hour. And at the end, the dough rises for one final time in the molds. So, the cooking process is quite lengthy, but it’s not too complicated.
Candied orange and lemon zest, dried fruits, or raisins are usually added to panettone. You can add all of them or just one filling. I decided to cook panettone with dried cranberries since I love their subtle tang. You can also decorate panettone to your taste with meringue or any cream. However, I wanted to leave this pastry without decorations to give the taste of the dough itself a chance to really shine.
Panettone preparation
Ingredients
For the biga starter:
100g all-purpose flour
15g fresh yeast
80ml water
For the first dough:
125 ml warm water
2 egg yolks
50g sugar
250g all-purpose flour
75g unsalted room-temperature butter
For the second dough:
50g sugar
2 egg yolks
25g unsalted room-temperature butter (plus extra for the molds)
1 tbsp vanilla sugar
2 tbsp creme fraiche
100g all-purpose flour
2 tbsp honey
Zest of 1 orange
200g dried cranberries
Salt
Panettone: Приготування
To make the biga starter, combine the live yeast (you can shred it with your hands) with a small amount of room-temperature water.
Add 100g flour to the yeast and water mixture. Mix with a spoon and cover with plastic wrap. Transfer the starter to the fridge to rise for at least 4 hours, preferably overnight.
Once the starter has risen, start making the first dough. Combine the starter with 125ml warm water and mix until smooth.
Mix in the egg yolks, 250g flour, 50g sugar and 75g softened butter and knead well until the dough becomes smooth and elastic. Transfer to a bowl, cover with plastic wrap and leave in a warm place to rise for 4 more hours.
To make the second dough, punch the risen dough down a little, mix in the honey (optional), the rest of the sugar, the vanilla sugar and the creme fraiche.
Add the rest of the egg yolks, a pinch of salt, the remaining butter and flour. Combine with your hands until the dough is smooth.
Mix in the lemon zest, knead a little to combine and leave the dough to rise in a warm place for another hour.
Once the dough has risen, mix in the dried cranberries until they are well-incorporated.
Butter the panettone pans. Fill them up a third of the way with dough, cover with a towel and leave to rest for an hour. Preheat the oven to 180C and bake the panettone for 30 minutes. If your panettone pans are large, bake them for about 40 minutes. They are done once a skewer comes out clean when inserted into the middle of the cake. Remove the panettone from the oven and let them cook completely before removing them from the molds. You can decorate them any way you like, or just serve them as is.
Cooking is easy!
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