Naturally Leavened Panettone Recipe
Made just like the traditional panettoni of old, this recipe requires the use of natural yeast and a fermentation period of over 30 hours.
Ingredients
- 24g sourdough starter
- 24g high-protein bread flour
- 12g water at 28–30ºC
- 57g stiff leaven
- 200ml water at 28–30ºC
- 1/8 tsp instant yeast (optional)
- 83g castor sugar
- 350g high-protein bread flour
- 3 large egg yolks
- 83g soft butter
- 100% initial dough
- 55g water at 28–30ºC
- 16g honey
- 1 tbsp vinalla extract
- 2 large egg yolks
- 168g high-protein bread flour
- 6g salt
- 130g soft butter
- 82g castor sugar
- 40g raisins
- 40g sultanas
- 100g candied orange peel
- 75g candied lemon peel
- 65g shelled pistachios
- 80g castor sugar
- 5g rapeseed oil
- 10g corn starch
- 4g cocoa powder
- 1 large egg white
- pearl sugar to garnish
More Like This
Panettone - Cooking Vacations
cooking-vacations.com
Panettone Recipe | SideChef
sidechef.com
Panettone Recipe - Baking Heritage | Baking Heritage
bakingheritage.com
Easy, Homemade Panettone - How To Make Recipes
howtomakerecipes.com
Traditional Panettone Recipe | Give Me Cookie
givemecookie.com
Panettone | Recipes and Culilnary Tours in Italy | The International Kitchen
theinternationalkitchen.com
Panettone recipe | Good Food
bbcgoodfood.com
Panettone recipe | Good Food
bbcgoodfood.com