Slow and Easy Panettone Recipe

• μερίδες: 14 servings
• συνολικός χρόνος: 1 day 6 hours

Υλικά

400 grams All-Purpose Flour (divided)

175 grams Cultured Buttermilk, divided

125 grams Egg Yolks

200 grams Dried Cherries

100 grams Bourbon

75 grams Hazelnuts, crushed and toasted

75 grams Sugar

12 grams Salt

10 grams plus a pinch Instant Yeast

150 grams Butter, cold but softened

1 egg

Zest of 1 lemon

Οδηγίες

For the Biga : The night before you plan to bake, combine 200g flour, 125g buttermilk, and a small pinch of yeast in a medium bowl with your hands until all of the flour and yeast is hydrated and no clumps remain. Cover tightly with plastic wrap and let sit at room temperature for 12 to 16 hours. The biga should double in size.

For the Soaker : At least a day before you plan to bake, combine dried cherries, bourbon and lemon zest. Allow to sit, covered, at room temperature overnight until the fruit absorbs the alcohol. Shake periodically to make sure your cherries hydrate evenly.

For the Dough : Place remaining 200g flour, all of the biga, egg yolks, remaining 50g buttermilk, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until dough is fully incorporated and smooth. About 4 minutes.

When the initial mix has come fully together into a smooth ball, add sugar and salt. Continue mixing on slow speed until dough is once again smooth, about 4 minutes.

When dough has once again come together, turn mixer to medium-high speed and knead until dough forms a slightly stiff, but stretchy and elastic ball, about 4 minutes.

Return mixer to slow speed and add butter in small pieces. Mix until butter is fully incorporated into dough, scraping down sides of work bowl with a spatula as necessary. When butter is fully incorporated, dough should feel looser, and stretchier than before, but not greasy. About 10 minutes. If dough continues to feel greasy but you can't see any pieces of butter in the bowl, allow dough to continue to mix on slow speed until the oily feel has fully dissipated, up to 5 minutes longer.

When butter is fully incorporated, drain any excess liquid from the soaked cherries. Add cherries and toasted hazelnuts to the dough. Mix on low speed until your dough re-forms into a coherent ball with cherries and nuts evenly distributed throughout.

Using a dough spatula, transfer dough to a lightly floured work surface, shape into a ball, and place the ball seam-side down into the panettone mold. If you wish to make smaller panettona, divide dough now into the number of pieces you desire and place into appropriately sized molds. The ball of dough should fill somewhere between a quarter and a third of the mold.

Beat egg well and brush over the top of the panettone. Lightly but securely cover your filled panettone mold with plastic wrap. Allow to proof in a warm, slightly humid place until the dough fills the mold roughly 2/3 high, 10 to 12 hours.

1 hour before you plan to bake, adjust oven rack to lower-middle position and preheat oven to 350°F/180°C (325°F/165°C for a convection oven). When the panettone has appropriately risen, apply a second coat of egg wash, place it on a rimmed baking sheet, and place in oven.

Bake panettone until the tops are a deep, golden brown, and a pastry tester or knife pushed into the center comes out clean, approximately 45 minutes, rotating the loaf midway through the bake.

When done, allow to cool for at least 2 hours and up to overnight. Stored in a plastic bag, panettone will stay moist and fresh for at least 4 days.

Διατροφή

• Μέγεθος Μερίδας: Makes 1 large panettone,
• Θερμίδες: 325 kcal
• Συνολικά Λιπαρά: 15 g
• Κορεσμένα Λιπαρά: 7 g
• Ακόρεστα Λιπαρά: 0 g
• Χοληστερόλη: 134 mg
• Νάτριο: 437 mg
• Συνολικοί Υδατάνθρακες: 41 g
• Διαιτητικές Ίνες: 2 g
• Συνολικά Σάκχαρα: 16 g
• Πρωτεΐνη: 7 g