traditional ITALIAN PANETTONE with yeast

Leavened Doughs

Panettone classico con lievito di birra | biancolievito

I had to give in after so many requests: Here is the recipe for the Classic Panettone prepared with Fresh Yeast.

I developed this recipe for everyone who wants to makes this extraordinary cake even though they are not familiar with Sourdough.

The final result is a delicious product with an extraordinary aroma. Unlike the Traditional Panettone made with Sourdough, the one prepared with Fresh Yeast tends to dry out quicker. So, I recommend wrapping it very well as soon as it is cooked and prefer candied fruit and raisins to bring moisture inside.

If you want to make a yummy Panettone with chocolate, you can replace the fruit with 460gr of baking chocolate chips. Although greedy, do not overdo chocolate's addition because it tends to dry out the panettone a lot!

Stampa ricetta

Preparazione: 1

Cottura: 45

Rising Time: 23 20

Tempo Totale: 1 1 5

RICETTA PER: 4 Panettoni of 1Kg

ATTREZZATURA

Ingredienti

For the Biga

140 gr Strong Flour for Panettone W360 or Bread Flour
60 gr Water
2 gr Fresh Yeast

1° Dough

225 gr Strong Flour for Panettone W360 or Bread Flour
100 gr Fermented Biga See above
100 gr Water at 28°C - 82°F
80 gr Softened Butter
45 gr Egg Yolks a temp ambiente
20 gr Granulated Sugar
10 gr Fresh Yeast

2° Dough

225 gr Farina 00 da Panettone W360 or Bread Flour
150 gr Egg Yolks at room temp
115 gr Softened Butter
25 gr Granulated Sugar
20 gr Wholefat Milk
8 gr Fresh Yeast

3° Dough

1010 gr Farina 00 da Panettone W360 or Bread Flour
455 gr Egg Yolks at fridge temp (+4°C - 39°F)
280 gr Granulated Sugar
150 gr Whole fat Milk
80 gr Acacia Honey

For the Aromatic Mixture

170 gr Softened Butter
90 gr Clarified Butter
30 gr Cocoa Butter (or 30gr d softened butter)
45 gr Candied Orange Peels in Paste
2 beans Vanilla Bourbon
16 gr Salt

Filling

400 gr Raisins
300 gr Candied Orange Peel (diced)
180 gr Candied Citron Peel (diced)

PROCEDIMENTO

For the Aromatic Mixture

The night before preparing the Panettone, prepare an aromatic emulsion that will allow you to incorporate the fats into the panettone more easily and will enhance the aromas of the panettone.
Pour all the fats, salt, vanilla and candied orange paste (as a substitute you can use the Aromatic Mix for Bakeries) in the bowl of the stand mixer
Mix all the ingredient untill obtaining a creamy and homogeneous mixtur.e
Cover with a plastic wrap and refrigerate to allow flavors to incorporate in the butter and the salt to partially dissolve. REMEMBER TO TAKE THE AROMATIC EMULSION OUT OF THE FRIDGE ABOUT 2-3 HOURS BEFORE THE THIRD DOUGH, SO THAT IT SOFTENS (AVOID SOFTENING IT IN THE MICROWAVE).

For the Biga

Pour the flour and the yeast into a bowl and add the water. Work it for the time to let the water absorb and create a rough dough.
The biga must be around 19°C (66°F), so I recommend adding water at the right temperature, using this formula:
Water Temp = 55 - Room Temp - Flour Temp.
!!! The formula only works with °C. Insert the temperatures in °C and convert the result to °F !!!
Cover with a clean cloth and ferment the Biga for 18 hours at 18°C (64°F)

1° Dough

Make a syrup by mixing water, sugar, and yolks from the recipe.
Weigh 100gr of fermented Biga and pour it into the stand mixer bowl with the flour and yeast (see ingredients of 1°dough).
Add a bit of syrup and start kneading at low speed with the hook, allowing the liquids to be absorbed little by little.
When the syrup is absorbed, knead the dough vigorously until forming an elastic gluten mesh. To test this, take a piece of dough and open it between your hands until it forms a thin but resistant film. If it tends to tear, then the dough is not yet ready. Take care that the dough does not exceed 28°C (82°F). If this happens, stop the mixer and lower the dough temperature around 20-22°C (68°F - 71°F), placing the dough in the fridge (or freezer).
When the dough is well kneaded, add the soft butter several times, making it absorbed after each addition.
Place the dough in a bowl, cover with a towel and let it double at 28°C (82°F) for 2 hours and a half (approximately)

2° Dough

When the 1°dough is doubled, pour it into the mixer and add the flour, yeast, sugar, milk, and the first half of the egg yolks.
Mix all the ingredients until obtaining a homogeneous texture. Add the second half of the egg yolks and knead vigorously until the glutinous mesh is created. Be careful not to exceed 28°C (82°F).
Finish the dough, adding the soft butter several times
Pour the dough into a bowl and let it rise at 28°C (82°F) until it doubles its volume.

3° Dough

When the dough is ready, let it chill for 30min in the refrigerator. The final temperature should be around 20-22°C (68°F - 71°F).
Pour the second dough (fermented and cooled) into the mixer's bowl. Add flour, milk, and an initial quantity egg yolks.
When all the liquids are well amalgamated, add the second half of yolks and knead the dough very well until it forms a stable glutinous mesh. THIS OPERATION IS FUNDAMENTAL FOR THE SUCCESS OF THE RECIPE !
Check that the gluten mesh is well developed by testing the dough, as I explained above. Check that the dough's temperature does not exceed 28°C (82°F). If it does, place the dough in a clean baking pan, cover it with a plastic wrap and place it in the fridge or freezer until its internal temperature lower to about 20-22°C (68°F -71°F).
When the dough is ready, add the honey and sugar several times.
Knead and make the sugars absorbed. Before going ahead, make sure the dough has become elastic and dry.
We can now add the aromatic mixture several times, letting each addition be well absorbed, before adding the next one.
Once the dough is well kneaded, add the raisins washed and soaked the night before and the diced candied fruit well drained from the preservation syrup. Knead gently at low speed for about 1-2min.

Bulk Fermentation and Shaping

When the fruits are absorbed, let the dough ferment for 30min at 30°C (86°F) to relax the gluten and start the proofing.
Cut the dough into 1.1kg portions, form into balls and let them rest for 20 minutes on a buttered work surface.
Roll the dough well to stretch the gluten and form tight loaves. Place them in 1kg baking molds and let them rise at 26-28°C (78°F - 82°F) for 5-6 hours.
When the Panettone is ready, you can make the "scarpatura," scoring a cross on the surface and inserting a bit of butter in the center.

Cooking

Bake the Panettone in a static oven at 150°C (302°F) and cook for about 45-50min.
To test cooking, check that the temperature at the heart of the product is between 92°C and 94°C (197°F - 205°F).
Remove the panettone from the oven, pierce them with the appropriate metal skewers and turn them upside down for at least 2-3 hours.
Let the Panettone cool completely before packing it in plastic bags. I also recommend waiting a couple of days before tasting your Panettone to allow the aroma to spread into the cake.

NOTE

The raisins must be prepared the night before the dough.
Rinse it twice in hot water at 50°C (122°F) with a little alcohol for food to properly clean it from the preservation waxes.
Then soak it in lukewarm water (35°C - 95°F) for 1 hour, without using alcohol or spirits (which might interfere with the fermentation).
Finally, let it fully drain and lay it on a perforated pan, or spread it onto a clean cloth.

Clarified Butter is liquid butter at room temperature, which gives an extraordinary softness to the Panettone. It's also great for the preparation of Choux and Short pastries.

The Panettone's aroma is entirely developed in 2-3 days after baking; therefore, wait a few days before tasting it.

Candied Orange Paste is an exceptional solution to flavor your Panettone in a natural way.

Click here to discover the recipe for the AROMATIC MIX for Leavened Doughs.

VALORI NUTRIZIONALI

13 comments about “Panettone classico con lievito di birra”

Luciano Veronese
04/12/2021 at 18:48

Ciao e grazie per la ricetta. Nel testo fai riferimento a 100gr di biga, mentre nella lista ingredienti questa varia in base al numero di panettoni.
Quindi, per 2 panettoni servono 50g di biga o sempre 100g?
Grazie
Luciano

Reply
1. BiancoLievito
  11/12/2021 at 19:25
  
  Ciao Luciano, dividendo la ricetta dividerai anche la biga. Gli ingredienti della Biga sono fatti per ottenerne un quantitativo superiore, sia per permettere una migliore fermentazione, sia per poterne prelevare la sola parte centrale (e non l’eventuale crosta esterna).
  
  A presto!
Marilena
19/11/2021 at 16:08

Volevo sapere se nn riesco a reperire il burro liquido chiarificato lo posso sostituire con quello da latteria è in che proporzioni. Per quanto riguarda l emulsione aromatica, il mix aromatico di cui c è la ricetta va a sostituire la sola pasta d arancio? E se si vuole usare le gocce di cioccolato anziché i canditi L emulsione aromatica va sempre fatta giusto? Grazie anticipatamente

Reply
1. BiancoLievito
  11/12/2021 at 19:31
  
  Ciao Marilena,
  se non usi il burro chiarificato, puoi usare quello normale. Per la giusta quantità, devi DIVIDERE il peso del burro liquido per 0.8 (es. puoi sostituire 100gr di burro chiarificato con: 100/0.8 =125gr di burro tradizionale.
  Per la preparazione dell’emulsione, la pasta d’arancia può sostituire il mix aromatico senza problemi. Inoltre ti confermo che devi aggiungere l’emulsione anche se fai un panettone con gocce di cioccolato!
  
  A presto!
Francesco
05/04/2021 at 13:10

Ciao,
volevo chiederti se il lievito di questa ricetta è quello fresco o secco.
Grazie

Reply
1. Francesco
  05/04/2021 at 21:35
  
  Scusa, ma questa ricetta non è con il lievito di birra?
  Dal titolo avevo capito di si, ma non avevo capito se con lievito fresco o secco.
2. BiancoLievito
  05/04/2021 at 23:16
  
  Ciao Francesco,
  la volta scorsa ti ho detto che si trattava di lievito madre fresco… scusami!
  Ti confermo che la ricetta si prepara con il lievito di birra fresco (come nella ricetta), oppure con quello secco. In quest’ultimo caso dividi la quantità di lievito per 3
  
  A presto!