Homemade Panettone? It can be done! We offer you the recipe for Panettone with brewer's yeast for a fragrant, soft, and wellblended resu and bake a perfect Panettone, ready to be tasted! So, have a little patience and calculate the rising times well... your homemade Panettone is on the way!
★ 00:18 BIGA PREPARATION
★ 01:21 DOUGH AND LEAVENING
★ 05:41 CANDIED FRUIT AND SECOND LEAVENING
★ 09:07 BAKING
★ 10:17 COOLING AND CUTTING
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★ INGREDIENTS AND RECIPE: https://ricette.giallozafferano.it/Pa...
★ INGREDIENTS (10 servings)
FOR THE BIGA
Manitoba flour 1 and 3/4 oz (50g)
Fresh brewer's yeast 0.10 oz (3g)
Malt or honey or sugar 1 tsp (1g)
Whole milk at room temperature 1 oz (30g)
FOR THE FIRST DOUGH (FOR A 750G MOLD)
Manitoba flour 0.9 oz (25g)
cake flour 3.9 oz (110g)
Fresh brewer's yeast 0.14 oz (4g)
Eggs 3 oz (85g)
Sugar 1.4 oz (40g)
Soft butter 1 and 1/2 oz (45g)
FOR THE SECOND DOUGH
Cake flour 2.6 oz (75g)
Eggs 1.86 oz (53g)
Egg yolks 1 oz (30g)
Sugar 1 and 3/4 oz (50g)
Butter 1 and 1/2 oz (45g)
Lemon zest 1
Vanilla bean 1
Candied orange 3/4 oz (20g)
Candied citron 3/4 oz (20g)
Raisins 2 oz (60g)
Salt up to 0.1 oz (3g)
TO BAKE THE PANETTONE
Butter to taste
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