👨‍🍳 조리법

1. 1

   Activate the yeast: In a small bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is alive and active.

   ⏱️ 10 minutes
2. 2

   Make the 'Biga' (pre-ferment): In a large bowl, combine 100g of the flour with the activated yeast mixture and mix until just combined. Cover the bowl tightly with plastic wrap and let it ferment at room temperature for 12-18 hours, or until it's bubbly and has doubled in size. This slow fermentation develops complex flavors.

   ⏱️ 12-18 hours
3. 3

   First Dough Mix: To the bowl with the biga, add the remaining flour (400g), 4 of the eggs, half of the sugar (100g), and the salt. Mix with a dough hook on low speed until a shaggy dough forms. Increase speed to medium and knead for about 10 minutes, until the dough starts to pull away from the sides of the bowl. It will be sticky.

   ⏱️ 15 minutes
4. 4

   Incorporate Butter (First Addition): With the mixer on low, gradually add half of the softened butter (100g) a tablespoon at a time. Wait until each addition is mostly incorporated before adding the next. Continue kneading on medium speed for another 10-15 minutes until the dough becomes smoother and more elastic. Cover the bowl and let it rest in a warm place for 2-3 hours, or until doubled in size.

   ⏱️ 25 minutes kneading + 2-3 hours rising
5. 5

   Second Dough Mix: Gently punch down the risen dough. Add the remaining 4 eggs, remaining sugar (100g), vanilla extract, and the remaining butter (100g). Knead again on medium speed for 15-20 minutes. The dough will be very soft and sticky, almost like a thick batter. This is normal. It should become smooth and slightly glossy.

   ⏱️ 20 minutes
6. 6

   Add Fruits: Gently fold in the candied citrus peel and raisins. Be careful not to overmix, as this can break down the fruit. Cover the bowl and let the dough rise again in a warm place for 2-4 hours, or until it has nearly doubled.

   ⏱️ 2-4 hours rising
7. 7

   Prepare for Baking: Lightly grease and flour a 1kg (2.2lb) or 1.5kg (3.3lb) panettone mold (a tall, cylindrical paper mold). Gently transfer the dough into the prepared mold, filling it about two-thirds full. Cover loosely with plastic wrap and let it proof for another 4-8 hours at room temperature, or until the dough has risen to about 1-2 cm below the rim of the mold. The dough should look airy and domed.

   ⏱️ 4-8 hours proofing
8. 8

   Bake the Panettone: Preheat your oven to 180°C (350°F). If the top of the panettone starts to brown too quickly, you can loosely tent it with aluminum foil. Bake for 50-60 minutes. The panettone is done when it's deeply golden brown on top and an instant-read thermometer inserted into the center registers 90-93°C (195-200°F).

   ⏱️ 50-60 minutes
9. 9

   Cooling: Immediately after removing from the oven, the panettone must be cooled upside down to prevent its delicate structure from collapsing. Skewer two long metal knitting needles or wooden dowels through the sides of the panettone, about 1-2 cm from the base, and suspend it over a counter or sink using bowls or racks. Let it cool completely, which can take several hours.

   ⏱️ 4-6 hours