You will need mixer with a paddle and a dough hook, like a Kitchenaid to make this.
This recipe makes 2 panetonnes
Sponge
1 1/2 tsp yeast
1/3 C warm water
1/3 C unbleached all purpose flour
First dough
1 1/2 tsp yeast
3 Tbsp warm water
2 large eggs, room temperature
1 1/4 C unbleached all purpose flour
1 stick (8 ozs) unsalted butter, room temperature
Second dough
2 large eggs
2 large egg yolks
2/3 C sugar
3 Tbsp honey
1 Tbsp vanilla extract
1 tsp lemon essence/extract
1 tsp orange essence/extract
1 tsp salt
2 sticks (16 ozs) butter, room temperature
3 C unbleached all purpose flour plus up tp 2/3 C for kneading
Filling and final dough
1 1/2 C golden raisins
1/2 C mixed candied fruit
Grated zest of 1 orange
Grated zest of 1 lemon
2-3 Tbsp unbleached all purpose flour
For the sponge
Mix the yeast and water in a small bowl and let stand 10 minutes. Mix in the flour and cover with plastic wrap and allow to double in size - 20 to 30 minutes.
First dough
In a mixing bowl with a paddle, mix the water and yeast and let stand for 10 minutes or so. Add in the sponge, eggs, flour and sugar, mixing as you add. Add in the butter and mix for 3 minutes until smooth and even. Cover with plastic wrap and let rise for 1 1/2 hours.
Second dough
In a mixing bowl with a paddle, mix the eggs, egg yolks, sugar, honey, vanilla, lemon and orange essences, and salt. Mix until smooth. Add the flour and slowly incorporate. At this stage the dough will seem to soft, like cookie dough. Replace the paddle with a dough hook and knead for about 2 minutes. Turn out the dough and knead it on a well floured surface until it sort of holds it shape. Don't knead in too much flour but yo may need as much as 2/3 C/ More than this will affect the finished product. Lightly oil a large bowl and put the dough inside it. Cover with plastic wrap and let it rise for 2 hours in a warm place, then put it in the fridge overnight. Take out the next day and let it rise to at least 3 times its original size.
Filling
Combine all the filling ingredients and mix well.
Assembly
Take the dough and cut it in half. Press out one portion into an oval shape. Sprinkle 1/4 of the filling over this and roll up into a log. Press out into an oval again and sprinkle 1/4 of the filling over this. Roll into a log again. Repeat this with the second half of the dough. Shape each log into a ball and put into panetonne pans, paper molds or homemade paper molds*. Cut an X into the top of each panetonne and allow it to double in size, about 2 hours.
Preheat your oven to 400° about 30 minutes before your panetonne is finished rising. Right before baking, carefully recut the X in the top (be careful so it doesn't deflate) and put a small blob of butter in the middle of the X. Place the panetonne in the oven and bake for 10 minutes. Reduce the heat to 350° and bake for another 10 minutes. Reduce the heat to 325° and bake for 30 minutes until the tops are well browned and a skewer inserted into the middle comes out clean. Cool them by laying them gently on their sides cushioned with rolled up towels. Turn gently as the cool.
*Instructional videos are on youtube
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