Which flour for panettone?
For all my brioches I use T45 (a fine, low-protein French white flour). Being lighter, the dough rises better.
Panettone, recipe 2
With panettone, the Milanese sweet bread, we treat ourselves to an Italian-style Christmas.
This second recipe takes its inspiration from one by Mysia, an Italian blogger.
Seasons & months
Preparation
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Step 1
Mix 50 g of lukewarm water with 50 g of flour and the packet of baker’s yeast.
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Step 2
Leave this dough to rise for 45 minutes at 25°C.
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Step 3
Sift the flour and put it into a large bowl (the bowl of a stand mixer if you have one).
Mix the starter dough into the flour.
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Step 4
In another bowl, combine the eggs, the sugar and the melted butter.
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Step 5
Wash the orange, take off its zest and chop it very finely.
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Step 6
Add the raisins and the zest to the flour.
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Step 7
Add the liquid mixture and knead for a good twenty minutes (or watch your stand mixer do it, if it has a dough-hook setting).
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Step 8
Your dough should have this consistency.
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Step 9
Butter a panettone mould or a tall mould.
Pour in the dough, cover it with cling film and leave it to rise for 7 hours at 25°C.
When the dough has risen well, cut a cross in the middle of the panettone and put 4 small pieces of butter inside.
Bake in a cold oven for 45 minutes at 170°C.
Check it’s done with a knife (the blade should come out dry).
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
376
kcal
Protein
7,9
grams
Carbohydrates
55,5
grams
Fat
13
grams
Fibre
1,9
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
