According to the «Grandma’s recipes», there are several stories regarding panettone’s history, the most accurate though is considered the one narrating Toni, a Milanese chef working in-house for a noble family. At Christmas day, while the family was hosting a Christmas lunch, Toni had a misfortune whilst preparing the dessert that was expected and requested after the main meal. Toni served the prepared dessert that was made only with flour, butter, glazed fruits and raisins. Surprisingly, not only the host, but also the guests were impressed by its taste and asked constantly what this dessert that they had never tasted before was. Toni then responded spontaneously in Milanese dialect that its name was «’l pan del Toni», which means the bread (pane) of Toni, which within the years was then transformed into «panettone».
Our pastry chef Lucie Karageorgou, is preparing the” panettone della nonna”(grandma’s panettone) for us and wishes us Merry Christmas!
- 80 gr flour 101
- 15 gr yeast/ fresh or 6 gr damp
- 50 ml hot water
for the aroma
- Peel of 1 orange
- Peel of 1 lemon
- 20 gr honey
- 1 cooking spoon of Marsala (sweet red wine from Sicily)
- 1 vanilla
for the first mix
- 160 gr flour + 100 gr of poolish
- 180 ml hot water
- 100 gr glour 00
- 100 gr butter in room temperature
- 100 gr sugar
- 2 yolks
FOR THE SECOND MIX
- 50 gr flour 101
- 30 gr flour 00
- 2 yolks
- 50 gr sugar
- 25 gr butter in room temperature
- 1 spoon of salt
- 150 gr raisins
FOR THE TOPPING
- 20 gr cold butter
- Powdered sugar – optional
Place flour, grated toast, and eggs in separate bowls. Then you start to separate the risotto into round pieces to sequentially add the goat cheese. You can use a hoop for cookies to separate evenly. Open a recess in the center and start
POOLISH & AROMA
Aroma: Peel the orange and the lemon. Put them together in a bowl and add the vanilla, the honey and the wine. Mix them together and let the mix rest.
Poolish: Use a pot to melt yeast in the hot water. Add then the flour and start mixing them until they become a ball mix. Use your hands as to knead the mix. Put the mix back in the pot, cover it with plastic wrap and let it expand during the evening
For the first mix (preparation time: 30’): The following morning the mix should have risen. Wet your hands and cut 100g of it and put it in the mixer bowl adding also the water and set the mixer on at the lowest speed. At the meantime mix the two flours and start adding the final mix of them gradually in the mixer bowl while the mixer is on. When the flour is completely absorbed in the mix add the yolks one by one. Make sure that the first yolk is completely absorbed before adding the second one. Once both yolks are absorbed, add the sugar, in 3 turns, and then add a cooking spoon of butter, gradually, so that it is absorbed without sticking at the mixer bowl.
Once the mixer has become solid cover it with a wet cloth or with a plastic wrap and let it rest in room temperature (20°C – 25°C) for at least 4-6 hours until its size has tripled.
For the second mix: :
Whereas you expect the mix to rise, put the raisins in hot water; remove them from water and squish them until they are dried off. Once the first mix has risen add the aroma that you prepared the first day. Mix it with both flours and add it to the already expanded mix. Put them in the mixer bowl in low gear and add gradually the whole flour. When there is no flour left, repeat the procedure of the first mix, adding gradually the salt and the sugar. Once the sugar is absorbed in the mix add one yolk, and make sure that it is completely absorbed before adding the second one. When both yolks are absorbed you may start adding gradually the butter. Turn off the mixer and use a spatula to clean up the mixer sides and then remove the mix. Add in the mixer bowl the raisins and turn it on, in low speed and then add them in the mix making sure they are assorted.
Use your hands to knead as per above photograph: Initially from the bottom to the top part and then “fold” the mix and keep kneading until you shape a parallelogram.
Turn the mix continuously until it you shape a round.
Add some flour to the mix and let it rest after you cover it with a cloth for at least 1 hour. Take then again the mix, add some more flour and repeat the steps 1-5. Once you have completed all steps place the mix in a 1kg panettone pan (17cm diameter x 12cm height) and let it expand covered with a wet cloth and placed in an oven that is off, so that you avoid any temperature variance. In order for the top of panettone to not dry, place by it boiling water pot- the humidity will assist to panettone’s rising.
Let the mix expand for 4-8 hours until it presents a 2-3cm length from the mold.
At the same time melt some butter and let it get cold. Use a blade to outline a cross at the top of panettone. Tenderly raise the outlined edges and anoint the inside part with the cold butter then place the edges back.
Let the panettone rest for 15’ in room temperature uncovered while you set the oven at 190°C. Bake it for 10’ checking in the meantime that its top does not get very dark; in case it’s darkening quickly, place some foil to cover it. After 10’ of baking lower the temperature 170°C and keep baking for 45-50’. If you have a thermometer insert it aftere 50’ of baking in the panettone and if its temperature has reached 90°C- 92°C then it is ready. Remove it from the oven and place on it two iron spits, then turn it upside down and place it in a large pot; let it rest for 6 hours. As soon as it gets cold place it in a plastic bag and close it thoroughly.
Your panettone is ready- remember to add some powdered sugar for extra..WHITE CHRISTMAS!