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Christmas Panettone

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 2 kg of panettone

Metric Cups

For the Biga

  • 175 grams flour
  • 75 grams water
  • 2 grams fresh yeast
  • 250 grams milk
  • vanilla bean

For the for the Second Phase -

  • 850 grams flour
  • 400 grams sugar
  • 3 medium eggs
  • 9 medium egg yolks

For the Final Phase - Dough

  • 350 grams flour
  • 300 grams butter (softened)
  • 3 tablespoons acacia honey
  • 5 grams salt
  • 400 grams sultanas (soaked in water)
  • 200 grams candied citron
  • 200 grams candied orange
  • 50 grams white chocolate

For the Biga

  • 6 ounces flour
  • 3 ounces water
  • ounce fresh yeast
  • 9 ounces milk
  • vanilla bean

For the for the Second Phase -

  • 30 ounces flour
  • 14 ounces sugar
  • 3 medium eggs
  • 9 medium egg yolks

For the Final Phase - Dough

  • 12 ounces flour
  • 11 ounces butter (softened)
  • 3 tablespoons acacia honey
  • ounce salt
  • 14 ounces golden raisins (soaked in water)
  • 7 ounces candied citron
  • 7 ounces candied orange
  • 2 ounces white chocolate

Method

Christmas Panettone is a community recipe submitted by zoagli81 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the biga:

  • Put the flour into a bowl. Add the yeast and water and knead for about 10-15 minutes until the mixture is a very homogeneous compound. NOTE: The amount of water needed will vary depending on the type of flour. When the mixture is ready, put it in a bowl and make a cross on the top. Place in a refrigerator and let stand overnight.
  • The next morning take the dough from the fridge, photograph it, cover and store it in the kitchen wrapped in a cloth. Pour 250 gr. of milk into a saucepan and then heat without bringing to a boil. Turn off the heat and with a sharp knife cut the vanilla bean lengthwise so that it spices the milk well. Combine the milk, vanilla and cut rind (I used a potato peeler) with a lemon and let it rest in the cold until use.
  • Day 2 Ingredients for Phase 2: Filter the milk. Now put the dough, milk, 3 eggs, flour into a machine mixer and knead very well. While the machine is working put the egg yolks and sugar into a bowl and whisk well until white. Add the flour mixutre and gradually flush the mixture of eggs and sugar and knead. When the liquid is absorbed by the flour, then eggs to another part of the compound egg yolks and sugar and continue so until Finally the egg mixture and zucchero.L 'dough is quite apparent sodo.Quando the dough is ready put it in a bowl, cover with a cloth and leave it on until the next batter,Day 3 at 20:00 To this end we need: the mix 350 gr. flour 300 gr. butter softened 3 tablespoons of acacia honey 5 gr. salt 400 gr. sultatinina raisins soaked in water 200 gr. candied citron 200 gr. candied orange 50 gr. white chocolate.First you melt the chocolate in a water bath and let cool Take the dough that we made last night and join all the ingredients except the candied citron, the orange and candied raisins, knead very well, When the mixture is ready, add the lightly candied citron, candied of orange and raisins soaked and knead gently knead finished let it rest for about half an hour spent the time and divide the mixture into molds Let's put it (to me there are two results from 1 kg but as you cut them dies, the right relationship for slurry and three boxes of 1 kg.)now sports a sheltered spot and allow to rise (I put the molds into the oven off), time to rise varies depending on the meal, I'd say the very least we need to all that is about 20-24 hours until the dough comes out Dalo mold of a finger when it is ready to bake at 180 ° for about 50 minutes an hour (do the toothpick test)Day 4 about 24 hours after the posts for you were ready and I've cooked at 180 degrees for about 50 minutes after cooking them upside down and I stuck with needles needles and left them hanging until they have cooled.was better if I waited another couple of hours, however the result was not compromised, the flavor is panettone, soft ..... here really liked
  • For the biga:

  • Put the flour into a bowl. Add the yeast and water and knead for about 10-15 minutes until the mixture is a very homogeneous compound. NOTE: The amount of water needed will vary depending on the type of flour. When the mixture is ready, put it in a bowl and make a cross on the top. Place in a refrigerator and let stand overnight.
  • The next morning take the dough from the fridge, photograph it, cover and store it in the kitchen wrapped in a cloth. Pour 250 gr. of milk into a saucepan and then heat without bringing to a boil. Turn off the heat and with a sharp knife cut the vanilla bean lengthwise so that it spices the milk well. Combine the milk, vanilla and cut rind (I used a potato peeler) with a lemon and let it rest in the cold until use.
  • Day 2 Ingredients for Phase 2: Filter the milk. Now put the dough, milk, 3 eggs, flour into a machine mixer and knead very well. While the machine is working put the egg yolks and sugar into a bowl and whisk well until white. Add the flour mixutre and gradually flush the mixture of eggs and sugar and knead. When the liquid is absorbed by the flour, then eggs to another part of the compound egg yolks and sugar and continue so until Finally the egg mixture and zucchero.L 'dough is quite apparent sodo.Quando the dough is ready put it in a bowl, cover with a cloth and leave it on until the next batter,Day 3 at 20:00 To this end we need: the mix 350 gr. flour 300 gr. butter softened 3 tablespoons of acacia honey 5 gr. salt 400 gr. sultatinina raisins soaked in water 200 gr. candied citron 200 gr. candied orange 50 gr. white chocolate.First you melt the chocolate in a water bath and let cool Take the dough that we made last night and join all the ingredients except the candied citron, the orange and candied raisins, knead very well, When the mixture is ready, add the lightly candied citron, candied of orange and raisins soaked and knead gently knead finished let it rest for about half an hour spent the time and divide the mixture into molds Let's put it (to me there are two results from 1 kg but as you cut them dies, the right relationship for slurry and three boxes of 1 kg.)now sports a sheltered spot and allow to rise (I put the molds into the oven off), time to rise varies depending on the meal, I'd say the very least we need to all that is about 20-24 hours until the dough comes out Dalo mold of a finger when it is ready to bake at 180 ° for about 50 minutes an hour (do the toothpick test)Day 4 about 24 hours after the posts for you were ready and I've cooked at 180 degrees for about 50 minutes after cooking them upside down and I stuck with needles needles and left them hanging until they have cooled.was better if I waited another couple of hours, however the result was not compromised, the flavor is panettone, soft ..... here really liked
  • Additional Information

    would be better to have a mixer, if you have not Arm yourself with lots of patience and a little more time.

    would be better to have a mixer, if you have not Arm yourself with lots of patience and a little more time.

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