Italian Panettone

Initial information:

1. This recipe yields 2 panettone of about 650 g (23 oz.) each.
2. The process of preparing this panettone is spread over 2 days. On the first day, it is best to start in the evening. We need about 20 minutes to prepare the starter. On the second day, we create the final dough and bake the panettone. It is best to start the process in the morning. Baked panettone is best cooled upside down overnight.
3. When preparing panettone, the quality of the ingredients you use is very crucial. The most important is the flour. You will need a very strong flour (W320-370, ~14g protein).
4. During kneading, the temperature of the dough should not exceed 27°C (80°F). Check the temperature of the dough during kneading and, if necessary, put it in the refrigerator for about 15 minutes between each step.
5. I recommend to stick two wooden skewer sticks parallel and close to the bottom of the mold before baking. This allows you to move on to cooling the cake immediately after baking. Baked panettone is best cooled upside down overnigh.

The evening before baking:

1. Pour rum and 3 tablespoons of hot water over the raisins. Cover and place in the refrigerator.
2. Prepare the starter by dissolving yeast in water.
3. Then add flour and gently knead the dough.
4. Form a ball from the dough, place in a bowl, cover with plastic wrap and set aside to rise for 12-16 hours at about 22°C (72°F).

Baking Day (First dough):

1. Prepare the ingredients from the first dough section.
2. Using a mixer on low speed, mix the starter with the egg yolks (5 minutes).
3. Then increase the speed to medium and knead another 5 minutes.
4. Add sugar and knead the dough another 3-4 minutes (remember not to overheat the dough. The temperature should not exceed 27°C (80°F)).
5. Add the soft butter and knead the dough until the ingredients come together and the bowl is clean (5-7 minutes).
6. Cover the kneaded dough and set aside to rise at about 28°C (82°F) for about 3-4 hours (the dough should triple in volume).

Baking Day (Second dough):

1. After the dough has risen, place it in the refrigerator for 30 minutes.
2. Prepare the ingredients from the second dough section.
3. Dissolve yeast in water and set aside.
4. Grate the zest from the orange and lemon.
5. Using a mixer, knead the first dough with the rest of the flour (~3 min).
6. Add the sugar and knead on low speed for another 3 minutes.
7. Add egg yolks and knead dough on medium speed until all ingredients are combined (~3 min).
8. Add honey, vanilla extract, citrus zest and salt. Knead another 2-3 minutes.
9. Add soft butter and knead until combined for about 5 minutes (be sure not to overheat the dough).
10. Then add water mixed with yeast. Knead for a few minutes until the dough comes together.
11. Finally, add candied orange peel and drained raisins. Knead for about a minute.

Baking day (shaping and baking):

1. Place the dough on a buttered countertop.
2. Divide the dough into two equal parts (about 620 g/22 oz. each).
3. Form a ball from both parts by folding the dough under itself (the same process as when making pizza dough).
4. Let the dough rest on the counter for 20 minutes.
5. During this time, prepare paper panettone molds (I use 500 g molds).
6. Flip the dough again and form two balls.
7. Put the balls into the molds and set aside covered to rise for 3-4 hours at 28°C (82°F). The dough should rise to about 3/4 of the height of the mold.
8. At the end of rising, preheat the oven to 180°C (350°F) and prepare the glaze by mixing all the ingredients together.
9. Pour the glaze on the top (it's best to use a pastry sleeve for this) and sprinkle the pearl sugar on top.
10. Place in the oven for about 35-45 minutes. The doneness is best checked by measuring the temperature in the center of the cake. It should reach 92°C (197°F).
11. The baked pannetone should cool upside down for about 12 hours. To do this, it's best to pierce the mold with two long sticks near the bottom of the mold and set the dough on top of several taller containers or pots.
12. I recommend wrapping the finished panettone in cellophane. This way it will look very nice and will keep fresh for a week.

Recipe prepared in cooperation with the store Kuchnie Świata