An Idea for Christmas – Homemade Panettone! 🇮🇹 Italian cake

Panettone is a Christmas sweetbread sold in Italy and many other countries, but have you ever tasted homemade panettone? Join me to see how to make your very own!
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00:00 Intro
00:40 Biga
01:23 First dough
02:32 Second dough
04:07 Proofing and Baking
05:07 Tasting!
06:07 Outro

Panettone - ingredients:
"Biga" (pre-fermentation dough):
– 80 g flour
– 4 g dry yeast
– 10 g sugar
– 80 g milk
First dough (to add to the biga):
– 370 g flour
– 100 g butter
– 100 g sugar
– 2 egg yolks
– 1 egg
– 150 g water
– 3 g dry yeast
Second dough (to add to the first dough):
– 100 g flour
– 50 g sugar
– 1 egg yolk
– 1 egg yolk
– 5 g salt
– 20 g butter
– Zest of 1 orange
– Zest of 1 lemon
– 1 tsp vanilla extract
– 120 g raisins
– 60 g candied orange peel

Procedure:
1. Prepare the “biga” (pre-fermentation dough) by combining 80 g flour, 4 g dry yeast, 10 g sugar, and 80 ml milk in a small bowl or container. Cover it and let it rest at room temperature for 2 hours (or 12 in the fridge)
2. Combine the “biga” with 370 g flour, 100 g room-temperature butter, 100 g sugar, 3 g dry yeast, 2 egg yolks, 1 whole egg, 180 ml water; knead for at least 10 minutes, then let it proof for 4 hours
3. In the meantime, also soak 120 g raisins in cold water
4. Add 100 g flour, 50 g sugar, 1 egg yolk, 1 egg, 5 g salt, 20 g room-temperature butter, the zest of 1 orange and 1 lemon, 1 tsp vanilla extract and knead for 5-10 minutes, then add in the raisins and 60 g candied orange peel
5. Transfer the dough to a mould and proof for another 2 hours in a warm place (e.g. oven)
6. Bake at 160°C for 50-60 minutes
7. Pierce the bottom of the panettone from side to side with two skewers, so you can hang it upside down for at least a couple of hours (ideally 6 or more); enjoy!
Note: I used a disposable 900 g mould, 18 cm diameter. You can also use a panettone cake tin (same diameter).

Credits:
Duomo di Milano picture: By Jiuguang Wang - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index...

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