The Fresh Loaf

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?Favorite Panettone Recipe?

doctorbake's picture
doctorbake

?Favorite Panettone Recipe?

Hi All,

I have tried a number of Panettone recipes over the years, all had good flavor, but were dense and lacked the airy crumb that is characteristic of the best of these.

Do you have a favorite recipe?

Any help will be really appreciated!

 

 

BethJ's picture
BethJ

The only one I've tried was Jim Lahey's from the 2008 December issue of Gourmet magazine.  Regret I no longer have the recipe, but as I recall, it came out quite nicely:  light and airy.

doctorbake's picture
doctorbake

Thanks so much for the reply!

This is one I was able to find and was considering using!

 

pjkobulnicky's picture
pjkobulnicky

... to work the dough such that you have great gluten development before you add the sugar and butter. Most recipes for home bakers don't get that sophisticated and thus the cake'y texture.

 

Paul

doctorbake's picture
doctorbake

Thanks so much!  This is really helpful information.  I think you have just persuaded me to go with the Carol Field recipe She has a starter, first and second dough.  I think this captures your point.

 

pjkobulnicky's picture
pjkobulnicky

In Field's "second dough" Add the first dough, the flour, the salt and the eggs and egg yolks. Work the dough as much as you can. Windowpane if possible. It may strain your mixer. Or do it by hand.  Get that gluten worked up. Then, with the dough back in the mixer, add the sugar, honey, vanilla and butter a bit at a time. I get a much better product that way when i use this recipe.

Paul

liz grieve's picture
liz grieve

Hi  M Wilson has posted some excellent information and recipes for making panetonne on this site  

Happy Baking 

Liz 

doctorbake's picture
doctorbake

Thanks Liz,  I will look up his posts!