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https://www.lifestylefood.com.au/recipes/11142/panettone-from-stefanos-cooking-paradiso

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Panettone from Stefano’s Cooking Paradiso

Makes 2 x 600g loaves

Ingredients

  • Overnight Starter

  • Mix the following ingredients and leave covered overnight.

  • 5 g dry yeast

  • 100 ml water

  • 150 g bread flour

  • 30 g sugar

  • 1 egg

  • Dough

  • 250 g flour

  • 5 g salt

  • 90 g sugar

  • 1 tablespoon honey

  • zest of one orange and one lemon

  • 1 egg

  • 2 egg yolks

  • ½ teaspoon pure vanilla extract

  • 170g cold unsalted butter, cut into cubes

  • 200 g golden sultanas

Method

  • 1.

    Mix the starter with the flour, salt, sugar, honey, eggs, zest and vanilla extract until you have a smooth elastic dough.

  • 2.

    Gradually mix in butter until dough is soft and silky.

  • 3.

    Mix in sultanas well.

  • 4.

    Leave dough to rise in a warm place until doubled (usually 5 - 6 hours).

  • 5.

    Divide in two and divide into balls.

  • 6.

    Place in a well oiled A10 (3 kg) tin can and leave to rise until almost reaching the top of the can.

  • 7.

    Bake at 150 degrees celcius for 60 - 70 minutes if needed.

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Posted by UnclefayReport
There are a few inconsistencies in this recipe. It says two loaves but the method says to use one.
It takes a long time in a good stand mixer to get the dough to the right consistency before you add the butter, about 20 minutes to develop the gluten. It took overnight for the first rise and the second rise took over 24 hours and still hadn't reached the top of the tin, but I had to bake it anyway. It did get a bit of kick in the oven, but only came to about halfway up the 2.7 kg fruit tin. But it smelt and looked very good and the texture was quite good. I've never eaten Italian Panettone before but from what I've read it was just right. Sort of light brioche. The amount of yeast is ok, but when a yeast mixture is this sweet and rich, ordinary yeast struggles a bit in my opinion. A stronger starter, prepared over several days migh tbe better, or a stronger yeast like SafGold, used for brewing strong beers and wine. SO do persevere. :)
Posted by CM73Report
I love Sefano- he is so down to earth and his recipes are so easy and delicious-I will now be making Pannetoni all year-Good luck Stefano-maybe I`ll meet you in Mldura one day-my sister just did-lucky girl !!!!!
Posted by UnclefayReport
Did you MAKE this recipe?