Roberto's Panettone recipe
Insider reporters
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10 December 2020
Roberto Lestani, President of the International Federation of Pasticceria Gelateria Cioccolateria, has provided his Panettone recipe for Italian Insider readers who may like to have a crack at creating the leavened treat just in time for Christmas.
PANETTONE RECIPE
First Dough – Ingredients
• 2300 g Flour for Panettone
• 690 g Natural Yeast
• 1000 g Butter
• 670 g Sucrose
• 1200 g Water
• 500 g Egg Yolks
Method
• Mix all the ingredients except the egg yolks
• Once a gluten mesh is formed, add the egg yolks
• Leave to rise for 12 hours at 24 °
Second Dough – Ingredients
• 920 g Flour for Panettone
• 35 g Salt
• 700 g Sucrose
• 220 g Honey
• 620 g Egg Yolks
• 1500 g Butter
• 1000 g Candied Orange
• 1000 g Raisins
• 400 g Candied Citrus
• 700 g Water
• 5 Vanilla Beans
Method
• Once the first dough has tripled, mix it with flour and vanilla to form the gluten mesh
• Add half of the sugar, half of the honey and half of the yolks; continue to knead
• Add the butter and the remaining egg yolks
• Finally add the water and candied fruit.
• Let it rise in the moulds
• Bake at 170 (degrees Celsius) for 55 minutes.
*Note: You can test the gluten "mesh" by gently stretching out a thin layer of dough between the fingers; if you can stretch it thin enough so you can see some light shining through without the dough breaking, it is a sign that the gluten mesh has formed.