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This year, for the first time, I’m cheating on my favorite egg yolk loaf with panettone. Although it is an Italian Christmas pastry, it is essentially the same as our usual kulicz. What differs is the proofing process itself. For panettone it extends to 10-12 hours, so the dough ferments, panettone does not get stale for a long time. And be sure to add rum (in my case, cognac) to the dough. As I wrote in the recipe for the kulich, it contributes to the fermentation of yeast. And in this dough is not so much. And also does not let the finished product longer do not stale.
For those who think there’s not enough sugar in the recipe, I don’t recommend increasing the amount. The yeast will quickly become over-fermented and the effect will not be what you were expecting.
One last thing before we get down to this recipe. The dough takes a very long time to rise, unlike our usual heap dough. But it turns out very airy, porous and not so heavy. In the classic version, the cooking process stretches for two days. It was very important to me to shorten the process and optimize it for today’s rhythm of life. However, all the variant where you bake panettone and leave it to rise for a couple of hours still turns this magical pastry into our traditional kulich. I use dry quick yeast and knead the dough in the evening and leave it for 10-12 hours until morning. In the morning, all that’s left is to transfer the dough to the molds and let the panettone rise for another 3-5 hours. So the net “working” time with the dough is only about 30 minutes.
- Raisins grind with cold water, add cognac and warm water, stir a few times so that the raisins absorbed the water and alcohol.
- Add yeast, sugar and zest to the sifted flour and mix.
- In a separate bowl beat eggs, honey and water. Pour into flour.
- Mix well and begin to knead the dough.
- As soon as the dough becomes homogeneous add 1 tablespoon of room temperature butter.
- Knead the dough well. If you use a mixer to knead – knead for about 8-10 minutes.
- Drain raisins and add them to the dough. Stir.
- Grease a large saucepan with butter and transfer the dough into it. Put it in a warm place without draughts for 10-12 hours. It should increase 3 times.
- Transfer the dough to a lightly floured table. We divide it into 2-3 parts, make a ball of each and put it into forms so that the height would be about 1/3 of the form. Smaller diameter molds are not suitable, because then the “juiciness” of the panettone is lost. I have 3 molds with a diameter of 14 centimeters.
- We put in a warm place, waiting for the dough to rise. The dough should rise by 3 times. Keep in mind that, unlike loafs, the dough will not “grow” as it bakes. It will take about 3-5 hours.
- Bake in a convection oven at 160 degrees for about 40 minutes. In a top+down oven at 180 degrees for 40 minutes. Check readiness with a skewer. It will remain damp, but without sticking dough.
Let the ready panettone cool. Bon appetit!
