PANETTONE

CLASSICO
 Candied orange....................................................... 3000g
MAKES APPROX. 24KG OF DOUGH (24 PANETTONES) Candied citron......................................................... 2000g
Raisins......................................................................1000g

Once you have hydrated your sourdough starter three * This recipe uses Molino Quaglia Petra flours.
times, make your first ball of dough the night before
you are ready to use it. Once it is ready, put the dough from the previous
evening in the bowl of a stand mixer and prepare the
on-the-day dough. Add the flour to the overnight dough
OVERNIGHT DOUGH and wait for the gluten to form a structure.
Sugar.........................................................................1750g
The dough has to be well developed or it won’t be
Water at 85°F (30°C).......................................................1L
elastic. Add the egg yolks and cream, then wait until
Egg yolks...................................................................1250g
they are fully incorporated. Add the sugar and honey,
Natural starter........................................................ 2000g
followed by the butter, liquid butter, salt and vanilla.
Panettone flour*...................................................... 4000g
Once the dough has absorbed all the butter, add the
Egg yolks...................................................................1250g
candied fruit.
Water at 85°F (30°C)................................................... 0.5L
Butter....................................................................... 2500g
Place the dough in a container and leave it to rest for
approx. 1 hour. Once the dough has proofed, make it
Put the sugar, water and some of the egg yolk in the
into panettones of your preferred weight and roll these
bowl of a stand mixer. Mix for a few minutes, then add
using the “pirlatura” technique.
the natural sourdough starter and flour. Before you add
any other ingredients, it is extremely important to leave
Put the panettones into molds and leave them to rise at
the dough to bind so the gluten forms a structure. Once
85°F (30°C) for 4-5 hours, or at room temperature for
this structure has formed, add the eggs and remaining
as long as needed.
water.
When the dough has absorbed the liquids, add the
Start the baking process gently by baking at 300°F
butter.
(150°C) for 10 minutes so the panettones swell.
All the ingredients have to be added to the dough at
Finish the process at 340°F (170°C), but don’t let
room temperature to avoid any sudden temperature
the panettones get any hotter than 198°F (92°C) in
changes that might damage the cells in the starter’s
their middles. As soon as they are baked, turn the
yeasts and lactic bacteria.
panettones over. Because the gluten is unstable, they
Once you have finished kneading, the dough should be
might start to shrink. By turning them over, you can
smooth and compact. To stop the dough from drying
cool the gluten’s structure to make it rigid.
out and developing a crust, brush it with butter before
you put it in the dough proofer at a maximum of 79°F
The cold panettones have to be kept in specially
(26°C) or leave it at room temperature until it has
designed bags for the next 12 hours to make sure they
tripled in size.
don’t come into contact with air and dry out.
The dough must have tripled in size by the morning.

ON-THE-DAY DOUGH ** Crème pâtissière:

Panettone flour*.......................................................1500g Egg yolks ......................................................................75g

Sugar.......................................................................... 450g Sugar .........................................................................87.5g
Honey..........................................................................150g Potato starch ...............................................................75g
Egg yolks.....................................................................750g UHT Whole milk .........................................................250g
Crème pâtissière**................................................... 500g Heavy Cream 36% .......................................................50g
Butter......................................................................... 500g NOROHY Organic Madagascan vanilla bean.................2g
Clarified butter...........................................................250g
Salt..............................................................................120g
NOROHY........................................................................40g

This recipe is brought to you by:

An original recipe by: @norohyvanille Reproduction and distribution Photo credits:

Rolando and Francesca Morandin norohy.com prohibited, except for private use. Studio des fleurs