Panettone
Martha and pastry chef Gabriele Riva of Nobu 57 prepare Riva's mouthwatering recipe for panettone, a traditional Italian holiday sweet bread. Part 1.
Panettone
Watch the Video
Panettone
Martha and pastry chef Gabriele Riva of Nobu 57 prepare Riva's mouthwatering...
Watch the Video
Panettone
Martha and pastry chef Gabriele Riva of Nobu 57 prepare Riva's mouthwatering...
Watch the Video
Panettone
Martha and pastry chef Gabriele Riva of Nobu 57 prepare Riva's mouthwatering...
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Ingredients
For the First Dough
- 3/4 cup plus 2 tablespoons granulated sugar
- 18 medium egg yolks, room temperature
- 1/2 cup Yeast Starter, plus 1 tablespoon
- 2 1/2 cups plus 1 1/2 teaspoons high-gluten flour
- 1/2 cup plus 2 tablespoons and 1/2 teaspoon all-purpose flour
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for bowl
- 1 tablespoon olive oil
- All-purpose flour
For the Second Dough
- 1/2 cup plus 3 tablespoons and 1 teaspoon high-gluten flour
- 2 tablespoons plus 2 teaspoons all-purpose flour
- 2 1/2 teaspoons salt
- 3 medium egg yolks, room temperature
- 3 tablespoons granulated sugar
- 2 vanilla beans, split
- 3 tablespoons plus 1 1/2 teaspoons unsalted butter, room temperature
- 2 2/3 cups chopped Agrimontana candied orange peel
- 1 1/2 cups golden raisins
For the Crust
- 1/4 cup marcona almonds, plus more for garnish
- 1/4 cup blanched hazelnuts
- 1/3 cup plus 3 tablespoons pearl sugar
- 1/3 cup plus 3 1/2 teaspoons maizena or cornstarch
- 2 medium egg whites, room temperature
- Roasted almonds, for garnish
- Confectioners' sugar, for garnish
Directions
- Make the first dough: In the bowl of an electric mixer, stir together sugar and 1/2 cup plus 1 tablespoon warm water. Fit mixer with the dough hook attachment and add egg yolks to bowl; mix to combine. Add yeast starter in tablespoon-size pieces, mixing well after each addition; continue mixing 2 to 3 minutes more. Add both flours and mix until well combined, 1 to 2 minutes. Add butter, 2 tablespoons at a time, mixing well after each addition.
- Butter a large bowl and transfer dough to prepared bowl. Brush top of dough with olive oil and let stand in a warm place until tripled in size, about 15 hours.
- Make second dough: Transfer dough to the bowl of an electric mixer fitted with the dough hook attachment. With the mixer on medium speed, slowly add both flours. Mix until well combined, about 10 minutes.
- Add salt and mix for 1 to 2 minutes. Add 1 egg yolk and 1 tablespoon sugar; mix until well combined. Repeat process two times with remaining egg yolks and sugar. Scrape vanilla bean seeds into a small bowl; add butter and mix to combine. Increase mixer speed and add butter mixture gradually, mixing well after each addition. Continue mixing until dough is smooth and glossy, 10 to 15 minutes.
- Stir in candied orange peel and raisins. With the mixer running, slowly drizzle in 2 1/2 teaspoons water; mix until water is fully incorporated. Let dough rest in bowl for 10 minutes.
- Turn dough out onto work surface and divide into 4 equal pieces. Form each piece into a round and let stand 30 minutes. Transfer each piece of dough to a 5 1/4-by-3 3/4-inch panettone paper mold. Loosely cover each piece of dough with plastic wrap and let stand in a warm place until dough reaches the top of the mold, 7 to 8 hours.
- To make the crust: Preheat oven to 350 degrees. Place almonds, hazelnuts, 1/3 cup pearl sugar, and maizena in the bowl of a food processor; process until powdery. With the mixer running, slowly drizzle in eggs whites. Transfer mixture to a disposable pastry bag; snip 1/4-inch opening from the bottom. Pipe mixture over the top of each panettone leaving about a 1 1/2-inch perimeter; sprinkle with remaining 3 tablespoons pearl sugar. Garnish each with 6 to 8 roasted almonds and dust with confectioners' sugar. Place panettone on a baking sheet and transfer to oven; bake until dark brown, 40 to 45 minutes.
- Remove panettone from baking sheet. Insert two or three 8-to-12-inch knitting needles through the bottom half of each panettone and suspend each upside down between two boxes for 6 hours before serving.
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What went wrong? Every things was fine until I continued mixing for 10 minutes for the glossy dough, who's now a cake batter. I will proceed anyway, I have nothing to lose.
This may sound silly, but after letting dough 1 and dough 2 rise, do you mix them together - or do they just sit on top of each other when baking? It sounds delicious, and I'd love to try it!
This bread is heavenly!! I used an active sourdough starter that I had (converted part of it to a stiff starter that I fed every 4 hours until it was ready--i.e., tripled in 4 hrs.) and ended up with the lightest, most delicious bread ever. I will make this again and again. Thank you, Martha and Gabriele!
This recipe doesn't have a quick starter option. There is a link for the panettone casalinga in the past shows section. This is the recipe that has a quick starter.
I can't find the link for the short time period starter. The only starter I can find is the time consuming one. Help someone?
For the starter, click on the link above where it says Yeast Starter for a starter recipe that does not take as long.
Panettone papers may be purchased at specialty bakeries, or online through places like Amazon.com, eBay, King Arthur Flour, culinary purveyors, etc.
It is possible to use alternative methods. The panettone paper molds are traditional and easier.
Ok... anyone who attempts must take detailed records at how closely you follow the recipe and how each step turns out for you. I'm eager to try it but would love to hear from fellow bakers who attempt it.