Tanya Novak · Pastry Journal

Panettone Yeast version

My enriched, yeast-raised festive bread. The formula below makes 1,500 g of unbaked dough, including fruit; the baked weight will be lower.

Ingredients — 1,500 g dough

• Preferment · T45 flour — 88 g
• Preferment · Fresh baker's yeast — 14 g
• Preferment · Cold water — 53 g
• Dough · T45 flour — 353 g
• Dough · Ice-cold water — 96 g
• Dough · Cold egg yolks — 201 g
• Dough · Sugar — 144 g
• Dough · Salt — 8 g
• Dough · Butter — 240 g
• Dough · Cold rum — 45 g
• Dough · Vanilla — 6 g
• Dough · Orange flavouring — as needed
• Dough · Candied fruit or raisins — 252 g

My method

1. Mix the preferment ingredients with cold water and ferment in the refrigerator for several hours.
2. Mix the preferment, flour, ice-cold water, cold rum, vanilla, orange flavouring and salt until a strong dough forms.
3. Gradually add cold yolks and sugar in small portions.
4. After half the yolks and sugar are incorporated, begin adding cubed butter in small batches. Avoid overheating.
5. If the butter stays in hard cubes, soften it with your fingers into a paste before incorporating.
6. If the dough overheats, especially in a spiral mixer, use manual stretch-and-fold. A strong dough stretches and resists tearing; if it stretches but tears easily, it is overworked and should not be used.
7. Add the fruit only after all yolks, sugar and butter are incorporated.
8. Divide and shape within 30–40 minutes after mixing.
9. Place in paper moulds and proof for one hour in a warm, humid place at 25–28°C.
10. Refrigerate overnight.
11. Move to a warm place at 27–29°C for several hours, until the volume reaches 2.5 times its volume at the start of the final proof.
12. Bake at 145°C with fan. A 500 g piece takes 40–45 minutes; judge completion by time and colour.

The orange flavouring is added as needed and is not included in the 1,500 g total. Baking time and crust colour guide doneness; 500 g pieces take 40–45 minutes at 145°C in a fan oven.