Homemade Hand Kneaded Panettone

Hand kneaded panettone is the traditional homemade panettone with raisins and candied fruit, soft and yummy, perfect for Christmas!

Homemade Hand Kneaded Panettone

Hand kneaded panettone is the traditional homemade panettone with raisins and candied fruit, soft and mouthwatering. Along with pandoro it is one of the most beloved Christmas desserts, it requires a few steps but you will see how satisfying it is! Christmas is approaching, it's time to think about desserts and dishes for the holiday table. Of course, those who prefer panettone without candied fruit can simply omit this ingredient. While those with a chocolate sweet tooth can add chocolate chips.

A few tips before you begin:

• there are three stages of rising, respect them all and keep the dough covered and in a warm place.
• you need to knead vigorously to give the dough the right consistency and promote rising.
• if you want to let it rise overnight, about 8 hours, better decrease the amount of yeast, so 5g of fresh brewer's yeast instead of 10g. This applies only to the last stage of rising.
• yeast substitutions: 10g of fresh brewer's yeast can be replaced with 3g of dry brewer's yeast or 120g of refreshed sourdough.
• to use the planetary mixer you can follow the same steps at medium speed, this is only a suggestion because the recipe is prepared specifically for kneading by hand.

Send me any photos of your hand kneaded panettone and if you liked the recipe share it with your friends!

You might also be interested in: Bavarian cream with panettone, pears and almond milk

Ingredients: for 8 persons

• 150 ml water including 30 ml warm for the first step
• 16 g honey
• 10 g fresh brewer's yeast or 3 g dry brewer's yeast
• 215 g manitoba flour of which 40 g for the first stage
• 140 g sugar of which 120 g for the second stage
• 3 egg yolks including 2 for the second stage
• 120 g butter 60 g melted for second stage and 60 g softened for third stage
• 225 g flour 00 including 50 g for third step
• 1 ml orange flavor 0.5 ampoule
• 1 ml vanilla flavor 0.5 ampoule
• 100 g candied fruit
• 150 g raisins

Preparation:

How to make: Hand kneaded panettone cake

Homemade Hand Kneaded Panettone

First step:

① First let's prepare the leaven. In a bowl we pour 30 ml lukewarm water and 1 tablespoon honey, mix well and crumble 10 g brewer's yeast. We dissolve while stirring, and finally add 40 g of flour (possibly manitoba). When everything is mixed we cover with plastic wrap and let rise for about 30 minutes, until it has doubled in volume.

Step two:

① In a bowl we pour water and 120 g sugar, stir and add the yeast, mixing well, then add 2 egg yolks and 60 g melted butter. We start adding 350 g flour half 00 and half manitoba, incorporate little by little always kneading by hand or with a ladle.

② When it thickens we bring the dough to the work surface and work well with our hands adding all the flour, we have to work vigorously for at least 10 minutes, being a hand kneaded panettone this step is very important for it to be soft.

The dough should be very smooth and if by pulling it a little we manage to form a thin layer, it is ready.

③ Now let's form a ball and put it in a bowl, cover with plastic wrap and a cloth, let it rise at least 2 hours, the dough should double in volume.

Third step:

① Let's soak 150 g raisins in cold water, take the risen dough and open it, add one egg yolk and 20 g sugar, half a vial of orange, half a vial of vanilla. Let's mix and then start adding 60 g softened butter, incorporating a small piece at a time. We also add 50 g flour as needed, then knead again on the table for a few minutes. We open the dough and add the raisins and 100 g of candied fruit, adding them one handful at a time and continuing to knead.

② Finally, we put the dough in a 750 g panettone mold and then place it on a baking sheet, cover it with a plastic bag and let it rise for about 4 hours, until it has doubled in volume.

③ With a knife, we carve the surface crosswise, spread the flaps and put a piece of butter in the center.

④ We bake the first 10 minutes at 190 C° and then 35-40 minutes at 170 C°.

⑤ Once baked, we skewer the panettone near the base with wooden toothpicks and place it upside down in a pan, covered with a cloth until completely cooled. This way it stays soft and does not run the risk of deflating. When it is cold, we remove the toothpicks.