Panettone

{From Keev Mah, chef at Nicli’s Next Door)

Panettone is a sweet bread usually prepared for Christmas and New Year, which originated from Milan, Italy. At Nicli’s Next Door, the chef uses it to prepare comfort dishes like bread puddings and strata.

1 tbsp (21 g) honey
2/3 cup (154 g) lukewarm water, about 95 F
1 ½ tsp (3.5 g) instant yeast
1 egg, room temperature [55 g]
3 egg yolks, room temperature [67.2 g]
1 tsp (5 mL) vanilla extract
3 cups (390 g) unbleached bread flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt
3 ½ tbsp (42 g) sugar
¾ cup (170 g) unsalted butter at room temperature
1 cup (152 g) dried or candied mixed fruit or raisins, dried cranberries or cherries

Stir the honey into the lukewarm water until dissolved, then whisk in the instant yeast until dissolved. Let the mixture sit for 1 minute.

Separately, whisk the egg, egg yolks, and vanilla together, then add to the honey mixture and stir until evenly incorporated.



Bordeaux canele at the Faubourg Bakery in West Vancouver/

Photograph by: Ric Ernst , Vancouver Sun
Add the flour, baking powder and salt. Using the paddle attachment and mix on the lowest speed for 2 minutes. The dough will be coarse, wet, and batter-like. Although it will be soft and sticky, it should hold together. Use a spatula to scrape the dough back down into the bowl, if necessary.

Resume mixing on the lowest speed, gradually adding the sugar in 1/2 tbsp (30 mL) increments; wait until each addition of sugar has been thoroughly incorporated before adding the next. The dough should now be smoother, though still soft and sticky. Increase the mixer speed to medium-low and mix for 5 minutes to develop the gluten, stopping a few times to scrape the sides of the bowl and paddle.

Switch to the dough hook and mix on medium-low speed, gradually adding the butter in 1 tbsp (15 mL) increments, waiting until each addition is thoroughly incorporated before adding the next piece. Scrape down the sides of the bowl.

Increase the speed to medium high to incorporate the butter more quickly. It should take about 5 minutes to work in all of the butter. At the end the dough should be shiny, soft and very supple, with a pillowy feel to it when formed into a ball.

Scrape the bowl down and mix on medium speed for 5 minutes more to fully develop the gluten; you should be able to pull out long, taffy-like strands of dough.

Add the dried fruit. Mix dough on the lowest speed with the dough hook for 1 to 2 minutes to evenly distribute the fruit. Scrape and transfer the dough to a lightly floured surface, then dust the top of the dough with flour. Firm up the dough and form it into a smooth ball by stretching and folding it once.

If using a full size panettone mould, you’ll need 24 ounces (680 g) of dough, which will fill the mould. If using smaller moulds, use however much dough is required.

Dough is ready to be proofed. Note: You can refrigerate the dough and bake anytime during the next 3 days.

Let the panettone rise for 12 hours, or 14 hours if dough was previously refrigerated.

Preheat oven to 350 F, or 325 F if baking a single large panettone. Baking time will vary depending on the size of the panettone, ranging from 30 to 50 minutes. The panettone is done when it is golden brown on all sides, when the loaf sounds hollow when thumped on the bottom. It should feel slightly soft and tender when squeezed but will firm up as it cools.

It should be cooled thoroughly before serving, a minimum of 3 hours to a couple of days.

Note: When making large panettone, pierce the panettone with long skewer horizontally through the panettone paper and hang it upside down to cool. This keeps the bread from collapsing while it cools.

Makes 1 large loaf, or 2 smaller loaves

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