Panettone al Barbera d'Alba

flavio_campaniolo

Preparation time

2 ore e 30 minuti

Difficulty

Chef Stellato

Cooking time

45 minuti

Servings

8

Lievitazione

12 ore

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Prepara un panettone artigianale unico con Barbera d'Alba. Scopri tutti i segreti per un dolce morbido e profumato, perfetto per le festività natalizie. Seguendo i nostri passaggi dettagliati, otterrai un risultato di qualità da pasticceria direttamente a casa tua!

Ingredients

• Manitoba flour
  250 g
• Whole milk
  120 ml
• Butter
  60 g
• Granulated sugar
  50 g
• Honey
  20 g
• Fresh yeast
  8 g
• Vanilla extract
  5 ml
• Egg yolk
  4 u (68 g)
• Orange zest
  to taste
• Lemon zest
  to taste

Procedure

0. The recipe is divided into two main phases (first and second kneading) to ensure optimal leavening and an impeccable result.

1. Dissolve 8g of fresh yeast in 120ml of lukewarm milk (no higher than 37°C). In a large bowl, sift 250g of Manitoba flour and add 50g of sugar. Combine 2 egg yolks and the milk with the dissolved yeast. Knead until smooth.

2. Add 60 g of soft butter a little at a time, working the dough until it is elastic and no longer sticks to your hands.

3. Shape the dough into a ball, cover the bowl with cling film and leave to rise in a warm place (26-28°C) for about 2-3 hours, until doubled in volume.

4. In a bowl, whisk together 2 egg yolks, 1 tablespoon honey, the grated orange and lemon zest, and the vanilla extract. Set aside.

5. Add 100 g of Manitoba flour and 80 g of sugar to the first leavened dough. Knead until combined.

6. Gradually pour in 80 ml of Barbera d'Alba wine, stirring until well incorporated.

7. Combine the egg yolk, honey, and flavoring mixture, continuing to mix until evenly distributed.

8. Add 70 g of soft butter in small pieces, waiting for each piece to be absorbed before adding the next.

9. Add 100 g of soaked and well-squeezed raisins, kneading gently to distribute them evenly.

10. Add a pinch of salt and knead the dough until smooth and uniform. Combine all the ingredients.

11. Weigh out 750 g of dough and transfer it to the panettone mold. Cover with cling film and let it rise in a warm place (26-28°C) for 6-8 hours, or until the dough reaches the rim of the mold.

12. Preheat oven to 180°C (static). If you'd like to decorate, prepare the glaze by mixing 1 egg white with 2 tablespoons of powdered sugar. Gently brush the surface and decorate with almonds and granulated sugar.

13. Bake the panettone for 45-50 minutes. After 20 minutes, cover with aluminum foil if the surface tends to brown too much.

14. Check if it's cooked by inserting a long toothpick into the center: it should come out dry.

15. Once baked, pierce the base of the panettone with two steel skewers and turn it upside down. Let it cool upside down for at least 6 hours to prevent it from collapsing.

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Creation date Dec 31, 2024

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