Cover Chef-owner Daniele Sperindio of Art di Daniele Sperindio (Photo: I’WA Group)
Chef-owner Daniele Sperindio of Art di Daniele Sperindio (Photo: I’WA Group)
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Think this classic Christmas treat is too complex to make at home? Chef-owner Daniele Sperindio of Art di Daniele Sperindio’s classic panettone recipe proves otherwise
Crafting a high-quality panettone—with its rich structure, complex flavour, and lasting freshness—is often considered one of the most challenging quests for a trained baker. At its heart lies the nurturing of a healthy mother dough, a process that can be intricate and time-consuming, particularly when attempted at home. In this home-friendly version, we simplify the process without compromising on quality. Since this panettone won't need to reside on a shelf for weeks, we use compressed or dry yeast to achieve that beloved, airy texture. This recipe is scaled down to a manageable size, perfect for home bakers who wish to enjoy the festive taste of panettone with fewer challenges. So enjoy, and buon natale!
Don’t miss: Where to order the best Christmas panettone in Singapore 2023
Above Classico glassato panettone, on sale at Art di Daniele Sperindio now
Classico glassato panettone, on sale at Art di Daniele Sperindio now
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INGREDIENTS
First dough
- 60g of high-gluten flour (W 380)
- 6g of fresh yeast (or 2 g of dry yeast)
- 2g of sugar
- 36g of water
Second dough
- First dough
- 110g of high-gluten flour (W 380)
- 22g of egg yolks (about 4 yolks)
- 50g of water
- 8g of sugar
Third dough
- Second dough
- 200g of high-gluten flour (W 380)
- 4g of fresh yeast (or 1.3 g of dry yeast)
- 8g of sugar
- 20g of egg yolks (about 4 yolks)
- 80g of water
Final dough
- Third dough
- 1,000g of high-gluten flour (W 380)
- 330g of sugar
- 100g of egg yolks (about 20 yolks)
- 540g of eggs (about 10-11 large eggs)
- 300g of softened butter
- 14g of salt
- 20g water
- 500g of sultanas
- 200g of cubed candied orange
- 100g of cubed candied citron (you can replace both candied fruits with other fruits of your preference)
Aromatics
- 60g of honey
- Grated zest of 1 untreated orange
- Grated zest of 1 untreated lemon
- 2 vanilla pods
METHOD
- Begin by preparing the first dough. Mix all ingredients and let it triple in volume (at 26 degrees Celsius room temperature).
- For the second dough, add the ingredients to the first dough, mix well, and let it rise again (at 26 degrees Celsius room temperature) until it triples in volume.
- For the third dough, incorporate the listed ingredients into the second dough. The dough should be smooth and extendable. Let it rise until it triples in volume.
- For the final dough, add flour, salt, half of the sugar, egg yolks, part of the eggs, and aromatics (preferably prepared the previous day by macerating citrus zest and vanilla in honey) to the previous mixture (the third dough). Gradually add the remaining sugar and eggs, then fold in the butter. Lastly, stir in the sultanas, candied orange, and citron.
- Allow the dough to rest for about 30 minutes (at 30 degrees Celsius room temperature).
- Form the dough into loaves of your desired weight and let them rest on boards for about 45 minutes.
- Round them again, place them in appropriate moulds, and let them rise (at 28 degrees Celsius room temperature) until they reach the mould's rim. Make a cross-cut or glaze before baking.
- For a 500 g panettone, bake for approximately 35 minutes at 170–180 degrees Celsius. Adjust the baking time proportionally for smaller or larger sizes, keeping an eye on the bread as it bakes.
