Panettone di Giorilli
Panettone with raisins and walnuts
Servings Prep Time
2Panettone 2hours
Cook Time Passive Time
45minutes 19hours
Servings Prep Time
2Panettone 2hours
Cook Time Passive Time
45minutes 19hours
Ingredients
Day 1- Primo Impasto (1st dough)
Day 2 – Secondo Impasto (2nd dough)
Aromatic Mix
Instructions
9:00 pm; Day 1- Primo Impasto
  1. Into a bowl of stand mixer add flour, lievito madre and water. Mix at medium low speed about 15 minutes or until the dough is formed.
  2. In increments add sugar to the dough. Add new increment only after the previously added amount is absorbed by the dough.
  3. In small increments add the egg yolks. Add new increment only after the previously added amount is absorbed by the dough.
  4. In small increments add softened butter. Add new increment only after the previously added amount is absorbed by the dough.
  5. Mix the dough until smooth but not overworked, test for a window pane to verify proper gluten development. The complete mixing operation up to this point should take no longer then about 25 minutes.
  6. Place the dough into covered container and keep in dough proofer for 10-12 hours at temperature of 24/25°C (75/77°F) or until dough tripled by volume.
8:00 or 10:00 am; Day 2 – Secondo Impasto
  1. Into a bowl of stand mixer add first dough and flour, mix at medium low speed for about 15 minutes.
  2. Add slowly sugar in small increments making sure it is absorbed before new increment addition.
  3. Add half of the egg yolks, add salt and the aromatic mix. Mix until everything is incorporated and you obtain a smooth and homogenous dough .
  4. Add the other half of egg yolks, mix until incorporated.
  5. Add softened butter in small increments until fully incorporated. Mix well until the dough is smooth.
  6. Add melted butter to the dough following with raisins and chopped walnuts. Mix until fully incorporated.
  7. This whole operation should last about 45 to 50 minutes.
  8. Remove the dough from mixer, place in a covered container and let rest for 30 minutes at room temperature.
  9. Weigh and divide the dough into two equal parts. Shape each part into a ball and cover with buttered stretch wrap. Let rest for 35/40 minutes.
  10. Round each ball tightly and place into separate 750g paper molds.
  11. Cover the molds and keep in dough proofer for 6-7 hours at 28/30°C (82/86°F) or until the top of dough dome passes the edge of the mold for few millimeters. Remove cover from the molds when the dough reaches 1.5″ below the mold edge. This way the dough will create a crust which will make it easier to score.
  12. Score each panettone with a cross shape, place a knob of butter in the center of the cross.
  13. Bake at 177°C(350°F) in prewarmed oven, rack in the lower 1/3 of the oven for 45 minutes or until internal temperature reaches 92°C (198°F).
  14. Insert two sharp skewers through the very bottom of each mold, carefully flip upside down and and let rest on prepared supports. Let cool for about 10 hours. Note: Due to their delicate structure, panettones have to be cooled off in this way in order to preserve their shape.
  15. Store each panettone in a separate cellophane bag. Spray lightly inside the bag with 70% ethyl alcohol before inserting panettone and sealing the bag.
  16. Let panettone rest for minimum of 3-4 days to let the flavours mature. Cut with sharp serrated knife. Due to its tender structure it is advisable to cut panettone in half first and then into separate smaller slices.
  17. Keep panettones in a dry and cool place 12-18°C (54-65°F). If left whole and stored properly, the panettone will stay fresh and moist for about 4 weeks.