Making a panettone at home is one of the hardest undertakings. It will be almost impossible to achieve the result of a king of traditional artisan panettone like Fausto Bertolini, owner of the "Casa del dolce" in Cologna Veneta, winner of Panettone Day this year and awarded by a jury chaired by Iginio Massari, king of Italian pastry chefs. By carefully following the recipe proposed by Bertolini, you can happily try your hand at the Christmas spirit, in the difficult undertaking, being aware that the result, even if not perfect, will still have always been a great victory.
Doses for the pre-dough:
selected flours G 600
natural yeast G 150
strong flour G 150
G 1 brewer's yeast
350 g water
fresh egg yolks G 100
butter (pastry art) G 200 ù
total G 1551
Procedure:
Mix the flours, the natural yeast, the brewer's yeast, the egg yolks and the water for about 20-25 minutes. When the dough is smooth and dry, add dairy butter keeping the dough temperature at 26-27 degrees. Leave to rise covered by a cloth so that the dough does not take on humidity in an environment at a temperature of 27-29° for about 12-14 hours or in any case until the quadrupling of the initial volume
Doses for the dough:
pre-dough G 1551
selected flours G 400
60 grams of water
sugar 150 grams
fresh egg yolks G 150
pastry art butter G 160
G 300 raisins
candied citron 150 grams
Candied orange 150 grams
flavor as needed
Procedure:
Mix the pre-dough with the flour and water for about 20-25 minutes until a smooth, dry dough is obtained. Add the sugar making sure it is absorbed well, then the egg yolks, the dairy butter and finally the raisins and candied fruit which will have been previously heated in order to obtain a final dough temperature of 30°.
Leave the dough to rest for 45-60 minutes covered with a cloth, then prepare one-kilo portions and place them in the appropriate molds, still covered with a cloth, at a temperature of 29-30 degrees and leave to rise for 4-6 hours.
Cooking time:
for a one kilo panettone put in the oven at 180 degrees for 50-55 minutes. At the end of cooking, stick the panettone at the base with two steel skewers and leave them to cool for a long time upside down so they don't lose their shape.
