Panettone is a Christmas time classic! We spent Christmas in Brazil last year and since there is a large Italian population living in Brazil, Panettones were being sold EVERYWHERE! They offered two main varieties: fruit and chocolate. Panettone is not an easy thing to make at home and that's why they are so popular to purchase from the store. We decided to offer a homemade version regardless, and here it is. Just in time for the Holidays! :-)) Angico was the honey featured in the recipe!
Servings: 2 medium panettone
- One pack of dried yeast
- 1 cup of whole milk, lukewarm
- ½ cup + 1 tbsp of Brazilian Acacia - Angico (Buy it on Amazon)
- 4 + ¼ cups of all-purpose flour
- ¼ teaspoon table salt
- 3 large eggs, room temperature
- 1 stick of unsalted butter, softened and cut into small pieces
- 2 oz of dried cranberries
- 5 oz of dried apricots, chopped
- 3 oz of dark raisins
- 5 oz of hazelnuts, chopped
- One orange, juice and zest
- Egg white for brushing
- 4 wooden skewers
- In a medium bowl, add the lukewarm milk, add the 1 tbsp of honey and active dry yeast. Stir a little bit and leave it for 5-7 minutes, until the foam appears on top.
- Add in the ¾ cup of flour, mix well, cover with plastic wrap and leave it in a warm place for 30-60 minutes or until it doubles in size.
- In a stand mixer whisk the eggs, add the remaining Angico Honey, orange zest for 1-2 minutes. Stir in the yeast mixture and whisk it until smooth. Using the paddle attachment, continue to mix the batter and start to add the flour, divided into two parts. Add the salt. When the dough will become smooth, switch the paddle attachment into the hook and knead the dough on low speed of mixer.
- Start adding the softened butter with small portions, making sure it is mixing well before the next portion. It will take up to 20 minutes until you add the last butter. Turn the mixer off and let the dough rest for 15-20 minutes. After 20 minutes, continue to knead the dough with the hook attachment on the lowest speed for about 15 minutes (make sure that the dough not getting too hot, otherwise let it rest for another 15 minutes, also check your mixer all the time). You need to knead the dough three times for 15 minutes each and letting it rest in between for 15-20 minutes.
- On the last kneading process, add the dried fruits and nuts. When done kneading the dough, make a ball shape, and put it to the bowl, cover with plastic wrap and clean towel and leave it for 3-4 hours, until it will rise three times bigger. Check the dough, knead it with hands a couple of times and leave it for another hour. After refrigerating the dough for up to 8-24 hours. I leave it there overnight.
- Pull the dough out of the fridge 2-3 hours before you will work with it again, to make sure that it room temperature.
- Divide the dough into two parts, make a rectangular shape and fold it four times and place it into the prepared panettone cups. Cover with a clean kitchen towel and leave for another 2-3 hours to let it rise — Preheat the oven 350F.
- Make small cuts on top of each, brush with egg white, and for the first 15 minutes bake it at 350F, then reduce the temperature at 340F, cook another 12 minutes and finally reduce the heat at 320F and bake for the last 15-20 minutes. Check the panettone with a wooden toothpick.
- After you pulled it out from the oven, using the wooden skewers pass through on the bottom of each panettone, turn it upside down and hang it in the deep pot or something else. Leave them like that until entirely cool, for about 3 hours.