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December 2012: Panettone

I have seen panettoni in the shops but never actually tasted them, so I was looking forward to this challenge. It turned out to be quite challenging.



I started with a sponge: I mixed 7 grams of instant yeast in 80 ml warm water and let it stand for 10 minutes.




Then, I mixed in 70 grams of all-purpose flour.




I let it stand for 25 minutes and in the meantime, I prepared the yeast for the first dough: I mixed 7 grams of instant yeast with 45 ml warm water and let it stand.




This is how it looked after 25 minutes.




I poured the sponge into the bowl with the yeast and added 175 grams of all-purpose flour, 2 eggs and 55 grams of brown sugar.




I mixed it all in a mixer with a paddle attachment and added 115 grams of softened margarine.




The first dough looked nice.






I let the first dough stand for an hour so that it doubled in size.




Next, I added 2 eggs and 3 yolks to the dough. I also added 150 grams of white sugar, 3 tablespoons of honey, some vanilla, lemon and orange essences and salt.


I added 225 grams of room-temperature butter. You can clearly see that the butter did not mix well with the other ingredients.




But as soon as I started adding flour (420 grams), the dough started looking much better.




I kneaded some more flour by hand into the dough (about 100 grams) and when the dough held shape, I transferred it into an oiled bowl.




I let the dough rise for almost 4 hours. It should have tripled in size, but I don't think I got more than double.




Now I had to make my own panettone paper. I started with 6 strips of baking paper, arranged them in a star-shape and stapled them together.



I made the cylindrical shape with more baking paper and a stapler.



Next, I took half of the dough and pressed it out into a rectangle. I sprinkled 75 grams of dried cranberries and some almond slices over it.



I rolled the dough into a log and then folded the log into thirds.




I pressed the dough out again and sprinkled it with 50 grams of white chocolate, chopped.




I repeated the process with 50 grams of dark chocolate.




I rolled the dough into a log, folded again and put it in my panettone mold.




I repeated the whole process with the other half of the dough and the other half of the filling, only this time I divided the dough into 18 pieces and dropped each of them into a muffin cup.




I let the panettoni rise for about 2 hours, cut a cross into the tops and put a knob of butter there. I baked the big panettone for 10 minutes at 200 °C, then at 180 °C for 10 more minutes and finally at 160 °C for some 30 minutes.




It burned. But it's just the top and the bottom, everything in between turned out fine.



I let the big panettone cool down.



The mini-panettoni were baked at 160 °C for about 10 minutes and were just fine.




These were baked in silicone muffin cups at 160 °C for about 10 minutes and were fine as well.




This is one of the mini-panettoni. The crumb is good.




I let most of the panettoni cool down properly, but some were still snatched by my fiancé - or myself. Mmmm, warm baked goods...




These are the mini-panettoni.




This is the big panettone. It has a burnt top and it's not quite round, but that still doesn't mean that it is not good.




This is the big panettone on the inside. I really like the crumb, although some may find it too dense. There is a hole in the middle of the panettone that I cannot explain.


All in all, I really did like the panettone, but I am not sure that I will be making it again - too much work.