Ingredients for Panettone
Day 1 dough:
- 100 g brown sugar
- 90 g water
- 5 egg yolks (about 120 g)
- 1 egg (about 60 g)
- 60 g extra virgin olive oil
- 120 g li.co.li (refreshed 3 times the day of use)
- 300 g Manitoba flour
Day 2 dough:
- day 1 dough
- 1 yolk
- 90 g Manitoba flour
- 20 g lemon flavoured olive oil or EVO oil
- 40 g brown sugar
- 1 teaspoon of salt
- candied orange, to taste
- dark chocolate chips, to taste
- 1 vanilla pod
|Preparation Time||30 mins|
|Inactive||12h + 8h|
|Baking Time||50 mins|
Panettone is an ancient recipe typical of the Milanese area, today widespread and loved all over the world. The interpretations of the classic recipe are now many, thanks to chefs, pastry chefs and enthusiasts who delight us every year with their most delicious preparations, even if not always related to Christmas.
Traditionally, the panettone recipe must respect two fundamental characteristics: it must contain at least 20% of raisins and candied fruit and at least 12% of quality butter.
We have prepared a “panettone” with extra virgin olive oil, or rather let’s call it a dessert with EVO oil inspired by the classic panettone recipe.
Olive oil, in addition to being “easier” to use for the dough and during cooking (it does not address the problems of overheating and rancidity to which you must pay attention with butter) is also excellent for those who are intolerant to lactose.
We used licoli (or liquid mother yeast), but you can also use the solid one. The important thing is that it is naturally leavened. Remember: before starting the recipe refresh the yeast every day for 1 week.
In our dough we used a light-medium fruity EVO oil, Sabina PDO, which is perfect for the realization of your desserts: its flavor will integrate perfectly with your recipe without ever prevailing over the other ingredients.
Directions for Panettone with Extra Virgin Olive Oil
DAY 1 DOUGH
- Refresh the sourdough about 3 times throughout the day. We refresh it around 8:00, 13:00 and 16:00. After the last refreshment, wait for the mother yeast to double in volume: at this point it will be ready for use.
- Mix the eggs with the sugar and whisk until a frothy mixture is obtained.
- Add the extra virgin olive oil, continuing to mix at low speed and then add the water.
- Sift and add the Manitoba flour, one tablespoon at a time, and wait for it to integrate into the dough, always turning at low speed. From this stage on, use the K whip or the hook (we used the hook).
- Add the mother yeast and increase the speed of the planetary mixer to the maximum for about 10-15 minutes: the dough must be strung, that is, it must form the first gluten network. Pulling it must form a veil without tearing.
- Let the dough rest for about 12 hours at 25 ° C. We put the dough, closed in a food container, in the oven (off) and leave it with the only light on for the whole night. The next morning it must be tripled.
DAY 2 DOUGH
- The next morning, to the leavened dough of day 1, add the flour, a spoon at a time, mixing with a whisk at low speed.
- In a separate cup, beat the egg yolk, sugar, salt and lemon flavored olive oil (or extra virgin olive oil) with a fork. Then slowly add it to the dough. Knead at high speed for about 10 minutes, until the dough is strung.
- Once everything is blended with the first mixture, add the vanilla bean and the candied fruit you prefer. We chose candied orange and dark chocolate chips. Knead at medium speed until their distribution is homogeneous in the dough.
- Cover the dough and let it rest for 30 minutes. Then let it rest for another hour in contact with the air.
- Roll up the dough and let it rest for 15 minutes. For the procedure, we refer you to this video of the University of Panettone https://www.youtube.com/watch?v=eqiWvM-AMzw. Wet your hands with extra virgin olive oil to facilitate the process.
- Repeat 2 more times.
- Put the dough in the special round baking paper molds for panettone (we had the 1 kg one). Cover with cling film and let it rise in the oven, with the light on, for about 8 hours (until doubled, it will have to reach the edge of the pan).
- Preheat the oven to 170 ° C, make the cross cut on the upper surface of the panettone (if you want you can make the scarpatura, which means inserting pieces of butter under the 4 flaps that will form once cut) and bake. Place it on the low rack or it will easily touch the top rack of the oven.
9. Bake for about 50 minutes: measure the temperature in the center of the panettone dough with a kitchen thermometer, it must be 95 ° C to be ready.
10. Once out of the oven, pierce it with a panettone iron (or with knitting needles if you have any) and let it cool all night upside down.
11. If you want to keep it at its best, sprinkle it with food alcohol and close it in plastic bags for food, otherwise (as we did) enjoy your meal right away, it will certainly not last more than a few days before finishing it!