Have you always dreamed of making your own panettone at home, but you never had the chance? The right moment is now! Follow the advice of the pastry chef Andrea Tortora and bake the best Panettone at home. To make it even more delicious, enrich your homemade Panettone with chocolate and candied pears and prepare to amaze your family and friends!

00:00 PRESENTATION
00:09 FIRST DOUGH
01:15 DOUGH PROCESSING
01:30 DOUGH LEAVENING
01:41 SECOND DOUGH
02:00 AROMATIC EMULSION
03:22 CANDIED PEARS AND CHOCOLATE
03:42 – DOUGH FOLDING
04:08 FIRST ROUNDING
04:22 SECOND ROUNDING
04:37 SECOND LEAVENING
04:49 BAKING
05:10 PANETTONE RESTING
05:37 – FINAL PRESENTATION

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★ INGREDIENTS AND RECIPE: https://ricette.giallozafferano.it/Pa...

★ INGREDIENTS:

FIRST DOUGH (for a 1 kg mold)

Allpurpose flour, strong (15g protein) 1 and 2/3 cups (200g)
Water (at 24°C/75°F) 1/2 cup (100g)
Butter (soft) 1/3 cup (70g)
Sugar 1/4 cup (58g)
Sourdough starter (refreshed 3 times, every 3 hours) 1 and 3/4 oz (50g)
Egg yolks (about 3, small and yellow) 3 tbsp (48g)

SECOND DOUGH
Candied pears 4 oz (110g)
Milk chocolate chips 4 oz (110g)
Butter (soft) 1/2 cup (105g)
Allpurpose flour, strong (15g protein) 2/3 cup (75g)
Sugar 1/4 cup (58g)
Egg yolks (about 3, small and yellow) 3 tbsp (48g)
Fine salt 1/2 tsp (4g)

AROMATIC EMULSION
Water 1 and 3/4 tbsp (25g)
Orange paste 3/4 oz (20g)
Honey 1 tbsp (20g)
Vanilla pod (seeds) 1
Malt (paste) 1/2 tsp (2g)

TO COOK
Butter to taste

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