PANETTONE MANDORLATO fatto in casa senza planetaria 😉 Impasto morbidissimo fatto a mano Spettacolo

Ingredients

• 60 ml Water (room temperature, for starter)
• 7 g Fresh Yeast (crumbled, active)
• 65 g Manitoba Flour (high‑gluten flour for starter)
• 70 g Sugar (first dough, granulated)
• 60 g Unsalted Butter (softened, first dough)
• 60 g Water (first dough, lukewarm)
• 70 g Egg Yolks (approximately 4 yolks, first dough)
• 240 g Manitoba Flour (first dough, high‑gluten)
• 60 g Manitoba Flour (second mix, high‑gluten)
• 60 g Sugar (second mix, granulated)
• 80 g Egg Yolks (approximately 4 yolks, second mix)
• 5 ml Honey (about 1 tsp, liquid honey)
• 90 g Unsalted Butter (room temperature, second mix)
• 5 g Salt (fine sea salt)
• 42 g Water (lukewarm, second mix)
• 120 g Raisins (seedless, plumped in warm water and drained)
• 90 g Candied Orange Peel (cut into small cubes)
• 30 g Candied Citron (cut into small cubes)
• 1 tsp Lemon Zest (freshly grated from one lemon)
• 1 tsp Orange Zest (freshly grated from one orange)
• 1 tsp Vanilla Bean Seeds (seeds scraped from 1/3 of a vanilla bean)
• 80 g Sugar (for glaze, granulated)
• 2 g All-Purpose Flour (about 1/2 tsp, for glaze)
• 1 g Cocoa Powder (pinch, for glaze)
• 15 g Almonds (toasted, for glaze)
• 10 g Hazelnuts (toasted, for glaze)
• 10 g Sliced Almonds (for topping after glaze)

Instructions

1. Make the starter (lievitino)

   Dissolve 7 g fresh yeast in 60 ml lukewarm water, add 65 g Manitoba flour, stir until smooth, cover with plastic wrap and let sit at room temperature for 1 hour until bubbly.

   Time: PT1H

2. First dough – combine main ingredients

   In a large mixing bowl add the starter, 60 g lukewarm water, 70 g egg yolks (≈4 yolks), 70 g sugar, and 240 g Manitoba flour. Mix until a shaggy dough forms, then add 60 g softened butter in two portions, kneading each time until fully incorporated and the dough becomes elastic and smooth.

   Time: PT15M

3. Cold fermentation of first dough

   Cover the bowl tightly with plastic wrap and place it in the refrigerator. Let the dough rest for at least 12 hours (up to 24 hours) to develop flavor and gluten strength.

   Time: PT12H

   Temperature: 4°C

4. Second mix – enrich the dough

   Remove the dough from the fridge, let it sit at room temperature for 30 minutes, then add 60 g Manitoba flour, 60 g sugar, 80 g egg yolks (≈4 yolks), 5 ml honey, 90 g room‑temperature butter, 5 g salt, 42 g water, 120 g raisins, 90 g candied orange peel, 30 g candied citron, 1 tsp lemon zest, 1 tsp orange zest, and 1 tsp vanilla bean seeds. Knead until the dough is smooth, elastic, and all inclusions are evenly distributed.

   Time: PT15M

5. Fold and shape

   Perform a series of gentle folds: stretch the dough, fold it over itself, rotate 90°, and repeat 3‑4 times. Shape the dough into a smooth ball, place it into a greased panettone mold (or an aluminum loaf pan lined with parchment), and cover with plastic wrap.

   Time: PT10M

6. Second cold fermentation

   Re‑seal the mold and refrigerate for at least 12 hours (up to 24 hours). This allows the dough to rise slowly and develop the classic panettone height.

   Time: PT12H

   Temperature: 4°C

7. Bring to room temperature before baking

   Take the panettone out of the fridge and let it sit at room temperature for another 12 hours (or until it feels soft and slightly puffy). This prevents the dough from cracking when baked.

   Time: PT12H

   Temperature: 20-22°C

8. Preheat oven and bake – first stage

   Preheat the oven to 200 °C. Place the panettone on a baking sheet, insert a small pan of hot water (about 60 °C) on the lower rack to create steam, then lower the oven temperature to 180 °C and bake for 10 minutes.

   Time: PT10M

   Temperature: 180°C

9. Bake – second stage

   Reduce the oven temperature to 170 °C and continue baking for an additional 40 minutes, or until the top is deep golden and a skewer inserted in the center comes out clean.

   Time: PT40M

   Temperature: 170°C

10. Prepare the almond‑hazelnut glaze

    While the panettone bakes, toast 15 g almonds and 10 g hazelnuts, then blend them into a fine paste. In a bowl combine 80 g sugar, 2 g flour, a pinch of cocoa powder, and the nut paste; stir until smooth.

    Time: PT10M

11. Glaze the panettone

    When the panettone is out of the oven, brush the warm glaze over the entire surface, then sprinkle sliced almonds on top for decoration.

    Time: PT5M

12. Cool and store

    Leave the glazed panettone in its mold to cool completely for at least 12 hours before slicing. This rest lets the crumb set and the flavors meld.

    Time: PT12H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g