How to make
I always thought that making Panettone was a difficult task until I dared to roll up my sleeves and see if it really was.
Christmas is coming up, so now was the time and it didn't turn out to be complicated. And the result is so delightful that one quickly downplays the fact that it took more time in the kitchen.
To obtain the typical height of Panettone, a suitable mold must be used. The standard ones are 6.3″ (16 cm) in diameter and 5.1″ (13 cm) high (mine also has a detachable bottom, which makes it quite easy to remove).
Even if you don't have a Panettone mold, you can take a regular one with a similar diameter and for the height, cut baking paper and make tall walls.
This recipe will make two authentic Italian Christmas Breads enriched with white chocolate, nuts and dried and candied fruit.
Start by preparing preferment by mixing slightly warmed water with 0.35 oz (10 g) of yeast, a spoonful of sugar and 7 oz (200 g) of flour. Knead to a soft dough, cover and leave it to rise for 40-50 minutes or until it has tripled in size.
In a large bowl, sift the remaining 1.1 lb (500 g) of flour and make a well into which you pour two of the whole eggs + the two yolks and the milk, beaten with the sugar. Crush the rest of the yeast, pour the brandy and a pinch of salt (so that it does not fall directly on the yeast) and knead a soft dough.
Since it is sticky and it requires more work, it is good to use a mixer with dough attachments - this makes the process much easier and it will take less time to achieve elasticity.
Kneading with a device - from 3 to 5 minutes and by hand - 10-15 minutes.
While the process lasts, the butter and the previously risen dough - preferment - are added little by little, and flour is poured only as much as is needed at the beginning until it stops sticking. The dough must remain soft, so that the Panettone is fluffy and airy.
Leave it in the bowl to rise again for 40-50 minutes in a warm place and covered with a clean towel. During this time, it should double and even triple its volume.
Knead the airy dough on a floured surface and roll it out into a 30/30 cm square.
Finely chop the walnuts, chop the candied fruit and prunes. If the raisins are small, leave them as they are, and break the white chocolate into pieces of different sizes.
Pour all this evenly over the formed square and fold. Stretch and fold a few times with a slight movement and adding a little flour to prevent sticking. The goal is to integrate the nuts and fruit well.
Divide the dough into two equal parts of approximately 2 lb (900 g) each. Form each into a ball and place in the greased mold or directly on the paper. The panettone should rise again until it rises well - about an hour. When ready, spread with the third beaten egg.
Heat the oven to 360°F (180°C) and bake for 50-60 minutes.
Since it will probably brown quickly on top, after the 15 minute mark put a layer of aluminum foil on top to prevent it from browning too much.
Reduce the temperature to 340°F (170°C) towards the end of baking, but this depends a lot on the oven, so it may not be necessary for you.
It's good to bake in a low position on the rack due to the fact that Panettone is higher than regular pastries and breads and will rise further in the oven.
Leave it to cool on a wire rack before serving or wrapping.
Enjoy and Merry Christmas!
