- 94 gr white flour
- 7 gr instant yeast
- 67 gr water
- 235 gr white flour
- 60 gr water
- 1 gr instant yeast
- 70 gr white sugar
- 10 gr vanilla sugar
- 84 gr egg yolks
- 2 gr honey
- 7 gr salt
- 74 gr soft butter
- 100 gr raisins
- 1 tspn lemon zest
- 1 tspn orange zest
- 67 gr confit orange peel
- 1 egg
- 1 tbpn coarse sugar
- Combine the white flour, instant yeast and lukewarm water. Allow to mature at room temperature for 30 min.
- Add to the starter the remaining white flour, lukewarm water, remaining yeast, white sugar, vanilla sugar, egg yolks and honey.
- Knead the dough until smooth and elastic.
- Add the salt and butter in portions and mix well between the additions.
- Rehydrate the dried raisins for 10 min in ample lukewarm water and drain.
- Add the raisins, lemon zest, orange zest and orange confit to the dough and mis until the fruit is evenly dispersed.
- Transfer the dough to an oiled container, cover with a lit or a cloth and allow to proff for 60 min or until it has increased its volume by half.
- Transfer the dough to the fridge to harden the butter and to make it easier to handle the dough later it is possible to retard the dough overnight and to finish it the next day.
- Grease to baking dishes and line them with baking paper.
- Divide the dough in two equal portions, shape them into a ball and position them in the baking dish. Allow to prove until doubled in size. This can take up to several hours, depending on the dough temperature. Preheat the oven to 180 °C (no fan).
- Garnish the top of the dough with egg wash, cut a cross across the top. Bake for 30-45 min or until it is golden brown and fully cooked. Remove from the oven and allow to cool completely.
Pannetone is a sweet Italian bread filled with fruit. It is traditionally served in the Christmas period. It is comparable to the French brioche but less rich in butter. The traditional recipe takes three days to make, this variant takes a lot less time.
Pannetone is normally baked in round, cylindrical baking dishes.
Start baking with the fan off or the Pannetone will colour too quickly. You can always switch the fanon at the end of the baking process.
You can vary with the filling to suite your taste.