This is the obsession with Christmas in 2020. The panettone , Italian brioche to celebrate the holidays, dethrones the log and is displayed as the most fashionable pastry of winter in Paris . Did you know ? You can make this delight yourself, with its cast iron casserole dish… The opportunity to offer a trendy revival to your Le Creuset ...
Advice ? Pirlatura consists of rounding the dough to give it a ball shape and incorporating air. When rotating the dough into a spiral using the " pirlatura " technique , do not over-flour the surface as you need a little resistance from the dough to allow the twisting to occur. If you find this technique a bit tricky, just tuck in the raw edges and create a ball of batter, then go to the next step.
homemade panettone recipe
First, soak the raisins for about 30 minutes in 50 ml of hot water to soften them. Meanwhile, mix the yeast with the remaining 100ml of hot water before adding the sugar , vanilla and citrus zest - best done in the bowl of a blender with a dough hook .
Add the bread flour and knead on low speed with the dough hook until all the ingredients start to combine. Break the eggs and yolks and continue to mix on low speed.
Slowly add the butter to the dough little by little making sure that the previous butter has been combined before adding the next one.
Increase speed to medium level and knead for 15 minutes before adding salt, soaked raisins and candied fruit . Knead until you obtain a smooth and elastic dough. Flip the dough onto a lightly floured surface and let stand for 20 minutes.
Fold the four corners of the dough in the center before proceeding with the traditional " pirlatura " technique : with your hands lightly greased with butter, slide the edges of the dough in a circular motion so that the ball of dough begins to swirl . Do this once or twice until the round dough ball appears twisted, before transferring it to a greased bowl.
Cover with greased cling film and let sit in a warm place such as the oven off with the light on for about 2 hours, or until its volume doubles.
Transfer the lined dough to a lightly floured work surface. Tuck in the edges to create a smooth ball and place it in the 20 cm round buttered casserole dish , seam side down. Cover again and let rise in a warm place up to 2 cm from the top of the casserole dish - this will take 1 to 2 hours depending on the temperature.
Meanwhile, in a bowl, add the egg white with the ground almonds , cornstarch and caster sugar , mix well with a whisk. Preheat the oven to 180 ° C / Gas level 5 and convection heat 160 ° C.
Gently brush the egg and almond mixture over the panettone , being careful not to touch the casserole dish as this will prevent your panettone from rising and making it difficult to release when cooked. Sprinkle with granulated sugar, icing sugar and almonds.
Place the casserole dish in the preheated oven for 45-50 minutes, checking with a skewer that it is cooked through before removing it from the oven.
Let cool in the casserole dish before carefully removing it from the casserole dish - you can run a knife around the edge first to make sure the panettone comes off cleanly ... Or cut it straight off the pan, so as not to damage ...
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