Quick Panettone
Hey foodies!
I've been wanting to make a homemade panettone for a long time! But before diving in, I wanted to make sure I knew what I was getting into...
For your information, real panettone is made with sourdough starter and takes about ten days to make... Needless to say, I wasn't super motivated to spend that much time making a panettone that would be eaten in 10 minutes... Yes, yes, I have some big eaters at home!
On the other hand, I really wanted to rediscover that unique panettone texture!
I'll admit this challenge took me quite a few hours and several tests before I found THE recipe to share with you!
I went with a brioche-style panettone recipe which, I think, is pretty great!
The recipe is for one 500gr mould or six 100gr moulds.
You will need the following ingredients:
Panettone dough:
- 70gr hot water
- 9gr cornstarch
- 35gr sugar
- 42gr egg yolks (approx. 2-3 eggs)
- 2.5gr dry yeast
- Zest of 2 mandarins
- 1 tsp rum flavouring
- 1 tsp orange blossom flavouring
- 1/2 squeezed mandarin
- 14gr glucose
- 17gr white chocolate
- 17gr butter
- 175gr bread flour
- 1/2 tsp salt
- 50gr dark baking chocolate chips
Almond crumble:
- 15gr whole almonds
- 2gr flour
- 30gr icing sugar
- 2gr sunflower oil
- 18gr egg white
- 8 whole almonds for decoration
- Pearl sugar (approx. 30-40gr)
Panettone dough
Let's go!
Pour 70gr of hot water, 9gr of cornstarch, 35gr of sugar, 42gr of egg yolks and 2.5gr of dry yeast then mix with a whisk.
Then add 1 tsp of rum flavouring, 1 tsp of orange blossom flavouring and the zest of 2 mandarins.
Here I used my magic grater! :o) I love it! It works just as well for zesting fruit as for tonka bean or for smoothing imperfections on my baked shortcrust pastry.
Keep going! Squeeze half a mandarin and add 14gr of glucose to the mixture.
Then heat 17gr of white chocolate in the microwave at 600Watt for 30 seconds.
Add 17gr of butter to the semi-melted chocolate and heat again for 20 seconds, still at 600Watt.
Then mix both ingredients together well before adding them to the rest. Lightly whisk your ingredient mixture so everything combines properly.
Finally, add 175gr of flour and 1/2 tsp of salt. Make sure the salt only touches the flour and not the liquid mixture. Then mix with the flat beater (K beater) for about 10 minutes at medium speed.
The flour is very important! You need a bread-style flour that contains more gluten than regular flour.
It's important to mix for a long time so that the gluten develops. This way, your dough will rise well afterwards.
Once the 10 minutes of kneading are done, add 50gr of chocolate chips and mix gently so they are distributed throughout the dough.
Make sure to use baking chips so they don't melt during baking and stay as chips.
Here I used the drops from Funcakes that I use for my cookies, waffles, cakes etc...
Cover your bowl with cling film and then place your bowl in your turned-off oven with a bowl of hot water beside it. Close the door well and whatever you do, don't open it. We've created a proving chamber that will allow the dough to rise nicely in the warmth and away from draughts.
Let your dough rise like this for 1h.
Once the hour is up, take your panettone mould. Here I used a 500gr mould from Decora.
Take a little butter on a piece of kitchen paper and grease your mould well, generously.
Then take your dough and place it in your panettone mould, cover it with cling film and recreate a proving chamber in your oven. Make sure to change the water in the bowl and replace it with very hot water.
Close your oven and let it rise for 2h.
15 minutes before the 2 hours are up, take your panettone out of the oven and leave it somewhere warm and sheltered in your kitchen. Then preheat your oven to 150°C fan-assisted.
We are now going to prepare our almond crumble.
Almond crumble
In a blender or a good food processor, blend 15gr of whole almonds, 30gr of icing sugar and 2gr of flour.
Then add 2gr of sunflower oil and 18gr of egg white and blend again.
Set the mixture aside.
Take your panettone and remove the cling film. You can see it has risen nicely!
Then spread the crumble over your dough and spread the mixture evenly so it covers the entire top.
Once the crumble is spread evenly, add pearl sugar on top. I went by eye... But I'd say approximately 30-40gr.
Finish by adding 5 to 8 whole almonds and bake your panettone for 40-45 minutes in your oven preheated to 150°C fan-assisted.
Here's the result!
A lovely soft panettone with the true taste of Italian panettone!
I made it with chocolate because at home nobody likes raisins or candied fruit (except me), but you can easily replace the chocolate with candied fruit and raisins. Just let them soak for 30 minutes in rum or syrup so they are nice and moist.
One more thing... Don't turn the oven temperature up! It really needs to be baked at a low temperature for a perfect result.
Wishing you a lovely Sunday!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Valentine
By: Valentine R. On 2025-02-06Bonjour! Merci pour la recette, me réjouis d'essayer à l'occasion. Deux questions me viennent à l'esprit avant de me lancer:
- si on fait la recette avec 6 petits moules, le temps de cuisson est-il réduit ou reste-t-il le même?
- est-ce qu'on peut aussi tester cette recette dans les moules à colombe? ou auriez-vous une recette pour les colombres?
Au plaisir de vous lire, bonne journée
Replied by: Karin On 2025-02-06
Question de Séverine
By: Séverine F. On 2022-12-16Bonjour, tout d abord merci pour cette chouette recette. Combien de temps à l avance peut il être préparé? Ou plutôt combien de temps se conserve t il?
Replied by: Karin On 2022-12-17
Question de Mélissa
By: Mélissa P. On 2021-12-07Bonjour
J'ai envie de tester la version longue au levain, avez-vous une recette ?
Replied by: Karin On 2021-12-08
Question de Anne-Rose
By: Anne-Rose T. On 2020-10-18Bonjour petite question pour le faire refroidir y faut utiliser les pics?
Replied by: Karin On 2020-10-19
Question de Sonia
By: Sonia R. On 2020-10-07Question pour le temps de pause. Peut on le laisser plus longtemps. Par exemple au lieu des 2h si on laisse toute une apres midi possible ou pas? Merci pour votre reponse
Replied by: Karin On 2020-10-07
Réponse
By: Cakelicious-Team On 2019-01-16Daniel: Bonjour, Merci pour votre retour positif! :o)
Alors niveau temps de pause, cela sera pareil. La pâte a bien le temps de se développer, même si la quantité est plus grande.
Par contre en niveau cuisson il faudra cuire 40-45 minutes plutôt que 30 minutes.
Très belle journée.
Salutations, Karin
Question de Client
By: Client C. On 2018-11-27Merci beaucoup pour les commentaires, je ferai avec l'arôme pour éviter toute mauvaise surprise.
Pour l'étuve, j'ai une méthode très peu conventionnelle : au fond du lit sous le duvet et entouré des coussins pour vraiment isoler le pâton et je mouille légèrement le dessus de la pâte pour l'humidité :o)) Je mettrai une photo sur FB quand j'aurai réussi à faire mon dessert!
A bientôt, Nath M.
Réponse à Nath
By: Cakelicious-Team On 2018-11-27Merci pour votre message.
Alors oui il s'agit bien de levure déshydratée (pour le pain). Chez nous on dit levure (pour le pain) et poudre à lever (pour les cake)...
Je n'ai pas testé de mettre le rhum... Je ne suis pas sure que la levure et le reste apprécie l'alcool... Perso je ne tenterai pas...
La recette est top vous verrez! Par contre il faut vraiment faire une étuve (pièce chaude à l'abri des courants) pour que la pâte lève bien. Mais tout est expliqué plus haut. :o)
Belle journée.
Karin