| This recipe is liked by 0 person(s). |
Pannetone Yield: 1 Servings
Nb persons: 0
Yield: 5 round 10-inch loaves..
Preparation time:
Total time:
Source:
| 1600 Gr | Mixed Dried Fruit |
| 700 Gr | Rum |
| POOLlSH: | |
| 605 Gr | Milk, Room Temperature |
| 12 Gr | Fresh Yeast |
| 540 Gr organic all-purpose white -flour, (Best to use a high gluten -flour) FINAL DOUGH: | |
| 640 Gr | unsalted butter, softened |
| 270 Gr | sugar |
| 1 vanilla bean halved -horizontally, | |
| 20 | egg yolks, at room temperature |
| 10 | eggs |
| 15 Gr | fine sea salt |
| 2 Kilo organic all-purpose white -flour* | |
| 140 Gr | unsalted butter, melted |
PREPARATION: oPrepare the dried fruit (allow 8 hours or overnight): Combine the raisins and figs in a bowl. Heat the cognac in a small saucepan until just warm, then pour over raisin mixture. Set aside at least 8 hours or overnight. Stir occasionally if possible.
oMake and ferment the poolish (allow 1 hour): Combine the milk and yeast in a medium bowl. Stir with a wooden spoon until yeast dissolves. Add the flour and stir until the mixture is the consistency of a batter, about 100 strokes. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean damp towel or plastic wrap, and put in a moderately warm (740-800F) draft-free place until puffy and domed.
oMix and knead the final dough (20 minutes): Measure the ingredients. Combine the butter and sugar in the bowl of a heavy-duty mixer fitted with a paddle blade. Beat on medium speed until smooth, about 1 1/2 minutes. Using the tip of a small sharp knife, scrape the seeds out of the vanilla bean. Discard the pod. Add the poolish, eggs and egg yolks, salt and vanilla seeds; beat on medium speed 5 minutes. Fit the mixer with the dough hook. Add flour and continue beating at medium speed for 10 minutes. Drain the fruit, if necessary, and add, beating 2 minutes more. Turn out onto a lightly floured surface and knead, until smooth and slightly sticky, adding more flour if necessary, about 3 minutes.
oFerment the dough (about 2 1/2 hours): Shape the dough into a ball and place smooth side down in a well-buttered 6-qt. bowl. Turn the dough to coat the top with butter. Take the dough's temperature: the ideal is 78 degrees F. Cover with a clean damp towel or plastic wrap and place in a moderately warm (74-80 degrees F) draft-free place until doubled in volume.
oNote: If the dough temperature is higher than 78 degrees F, put it in a cooler than 78 degrees F place like the refrigerator, until the dough cools to 78 degrees F. If it is lower than 780F, put it in a warmer than 78 degrees F place until the dough warms to Page 38
78 degrees F. The point is to try to keep the dough at 78 degrees F during it fermentation. If you do have to move the dough, be gentle and don't jostle it, or the dough may deflate. Divide the dough and shape into a loaf (about 10 minutes): Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Shape into a log.
oProof the loaf (2 to 3 hours): Butter a 10-inch springform pan or panettone pan. Press the loaf into the prepared pan. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 -80 degrees F) draft- free place until the dough rises nearly to the rim of the pan.
oBake the loaf (45 minutes): Forty-five minutes to 1 hour before baking, preheat the oven and homemade hearth or baking stone on the center rack of the oven to 400 degrees F. Bake 20 minutes. Cover the top loosely with foil and continue baking until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from oven and brush the top with the melted butter. Coolon a wire rack 20 minutes. Unmold and cool completely before serving.
Makes 5 round 10-inch loaves..
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe