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Hello, I am Casayun.
In this video, I will show you how to make perfect panettone at home.

Panettone can be difficult to make, but don't worry.
The recipe I'm going to show you today can be followed by anyone.
And you can fully feel the unique flavor and texture of Panettone in this recipe.
Enjoy!


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Panettone
Paper mold 14x14x10cm for 2 pieces
Poolish
Water 120ml (½ cup)
Instant dry yeast 5g (1 tsp)
All purpose flour 135g (¾ cup + 1 Tbsp)

Main dough
All purpose flour 340g (2 cups + 2 Tbsp)
Sugar (granulated ) 50g (3 Tbsp + 2 tsp)
Salt 5g (1 tsp)
Egg yolks 4 (68g)
Orange juice 80ml (¼ cup + 1 Tbsp)
Honey 10g (1 Tbsp)
Vanilla extract 2 tsp
Rum (or orange liqueur) 2 Tbsp
Poolish whole
Unsalted butter 70g (room temperature)

Filling
Dried fruit 120g (60g raisins, 60g candied orange peel)
Chocolate chips 120g (semidark)

I highly recommend using a scale to measure the bread dough ingredients.
Please note that measuring cups is not a perfect measuring method for making bread.


1. Prepare in advance 1) Soak the dried fruit in 3 Tbsp of water and 1 Tbsp of rum overnight. 2) Prepare the Poolish. Put all the Poolish ingredients in a clean bowl and mix well without lumps. Cover the top and wait until it has at least doubled in volume. (About 12 hours)
2. The next day, in a clean bowl, add flour, sugar, and salt and mix lightly. Add the rest of the ingredients.
3. Transfer it to the workbench and start kneading the dough. Use the heels of your hands to push down and outward, folding and turning the dough (about for 1015 minutes). Divide it in half and add the filling to each dough. Put the dough in different bowls, cover the top and let it rise in a warm place for at least 22,5 times in volume. (About 22,5 hours / The time may vary depending on the temperature of the working environment.)
4. Transfer the dough to the workbench. Fold the dough several times from the edges to the center and round it. Transfer the dough to the Panettone paper mold. Let it rise in a warm place until the dough rises to the height of the mold. (About 2,53 hours)
5. Before baking, carefully brush the top with egg wash and make a large crossshaped cut. Place a piece of butter in the center. Bake in an oven preheated to 170 degrees for about 30 minutes. (Turn the dough in the oven at 20 minutes of baking.)
6. Pass the long stick through the bottom of the bread and hang it upside down to cool the baked panettone for at least 6 hours.

Thank you for watching





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