MY WINNING PANETTONE RECIPE
When I joined Ecole Internationale de boulangerie in 2021, I had the chance to work alongside Thomas Teffri Chambelland, author of Panettone and sourdough pastries. I really enjoyed making panettones and improving my baking skills in this amazing location. During the summer holidays, I asked Thomas if he would mind me registering myself for the panettone french competition..
I was definitely not expecting to end up at the Coppa Del Mondo, three months later, representing France alongside Thomas-Teffri-Chambelland and another french baker (Franck Collas).
I’ll share with you today the full recipe, including some baking tips so that you can re-create the recipe that took me to the 6th position at the Coppa Del Mondo Del Panettone 2021.
November 2021, Lugano.
Coppa del mondo del Panettone.
Caramelised Honey and vanilla Panettone.
Ingredients
Orange paste
60gm fresh orange
60gm white caster sugar
Aromatic Fruit mix (Caramelised Honey/ Vanilla infused cream)
80 grams honey
150 grams cream
2 vanilla pods
6 grams lemon zests
6 grams lime zests
6 grams orange zest
620 grams raisins
620 grams candied citrus of your choice (I use half orange, quarter lemon, quarter cedar)
First dough (Primo impasto)
1000 grams Panettone flour (W 350+. P/L 0.5-0.7)
480 grams water
480 grams lievito madre (panettone starter)
435 grams white caster sugar
580 grams egg-yolks
620 grams butter
Second dough (Secondo impasto)
350 grams Panettone flour (W 350+. P/L 0.5-0.7)
150 grams honey
180 grams egg-yolks
25 grams salt'
280 grams butter
115 grams orange paste
3560 grams first dough
This is the base recipe, based on 1000 grams of flour on the first dough. It will yield about 6.150 kilos of dough, making 6 panettones weighted at 1020 grams each.
Method
Day 1
Aromatic fruit mix (Caramelised Honey/ Vanilla infused cream)
Warm up the cream in a small pot, stop before it boils.
Cut the vanilla pods in half, scrape the seeds and infuse it all into the cream for a minimum of 30min.
Remove the vanilla pod, scrape as much seeds as you can and keep it for another use (vanilla sugar, vanilla powder etc…).
In another pot, bring the honey to 140ºC, it will start bubbling, and slowly change color to a darker deeper brown.
Deglaze the honey with the infused cream.
Pour over the raisins and candied fruits, mix well. Add the zest and mix again.
Let it cool down then keep in cold until the next day.
Orange paste
Wash your orange and cut it in quarters
Add it to a blender with the sugar and mix until smooth.
Store in cold until the next day.
First dough (Primo impasto)
In a diving arm mixer, add the flour, water, panettone starter and half of the egg-yolks. Mix for 5’ and 20”. You’re looking for an extensible dough, looking smooth. Perform a window pane test before adding any other ingredients. (This is one of the most important step, the better you mix now, the easier it will be to incorporate the rest of the ingredients.)
Slowly add the remaining egg-yolks over the course of 12 minutes. If the dough doesn’t look smooth at the end of the twelves minutes, use the second speed until the dough looks smooth and extensible.
Add half of the sugar and mix for 3’ and 4”.
Add the rest of the sugar and mix for 3’ and 3”
Add the butter and mix for 5’ and 5”
Total mixing time 60’. FDT 26ºC
Let ferment at 28ºC for 10h and 2h at 10ºC
The dough should triple in volume, no more, no less.
zzz…
Day 2
Second dough (Secondo impasto)
Add the chilled first dough to the mixer with the flour. Mix for 5’ and 25” or until the dough is super extensible and looking smooth.
Add the orange paste and honey. Mix for 5’
Add the egg-yolks slowly over the course of 10’
Add the salt 2’
Add the butter 3’ and 5”
Let the dough rest 5min
Add half of the fruits and mix for 3’, add the rest and mix again for 3’ or until the dough looks smooth. (TIP, there’s no chance you’ve over-mixed, if you have issues at this stage, check out my panettone making FAQ)
Take the dough out of the mixer and let it rest 30’
Divide at 1020gm, pre-shape and let rest 15’
Shape using the Pirlatura method. (TIP You can chill your dough 5’ for an easier shaping)
Let the dough prove for 5-7H at 28ºC.
Bake at 165ºC in a deck oven or 145ºC in a convection oven, It should take about 55min, and the internal temperature should be at 93ºC
Using panettone skewers, hang your panettone for 6-12h. Then pack in a plastic bag and store in a dark place place.
Panettone is best enjoyed after 3-5 days in its bag. It should keep for about 2 months.
