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NOROHY VANILLA CLASSIC PANETTONE RECIPE3 steps
This Panettone recipe requires a sourdough starter made ahead of time. Once you have hydrated your sourdough starter three times, make your first ball of dough the night before you are ready to use it.
Recipe Step by Step
MAKES APPROX. 24KG OF DOUGH (24 PANETTONES)
1L Water at 85°F (30°C)
1250g Egg yolks
2000g Natural starter
4000g Panettone flour
1250g Egg yolks
0.5L Water at 85°F (30°C)
When the dough has absorbed the liquids, add the butter.
All the ingredients have to be added to the dough at room temperature to avoid any sudden temperature changes that might damage the cells in the starter’s yeasts and lactic bacteria.
Once you have finished kneading, the dough should be smooth and compact. To stop the dough from drying out and developing a crust, brush it with butter before you put it in the dough proofer at a maximum of 79°F (26°C) or leave it at room temperature until it has tripled in size.
The dough must have tripled in size by the morning.
75g Egg yolks
75g Potato starch
250g UHT Whole milk
50g Heavy Cream 36%
The dough has to be well developed or it won’t be elastic. Add the egg yolks and cream, then wait until they are fully incorporated. Add the sugar and honey, followed by the butter, liquid butter, salt and vanilla. Once the dough has absorbed all the butter, add the candied fruit.
Place the dough in a container and leave it to rest for approx. 1 hour. Once the dough has proofed, make it into panettones of your preferred weight and roll these using the “pirlatura” technique.
Put the panettones into molds and leave them to rise at 85°F (30°C) for 4-5 hours, or at room temperature for as long as needed.
Start the baking process gently by baking at 300°F (150°C) for 10 minutes so the panettones swell. Finish the process at 340°F (170°C), but don’t let the panettones get any hotter than 198°F (92°C) in their middles. As soon as they are baked, turn the panettones over. Because the gluten is unstable, they might start to shrink. By turning them over, you can cool the gluten’s structure to make it rigid.
The cold panettones have to be kept in specially designed bags for the next 12 hours to make sure they don’t come into contact with air and dry out.