Panettone with limoncello
Elena Raymond
Time of realization: 2 days
Degree of difficulty (from 1 to 5): 4
MOTHER YEAST it must be nice in strength, so the main advice is to refresh it every day using the same flour chosen for the recipe, at least for a week, doubling it at room temperature, or always let it grow warm, that is 28 ° C covered with film and check that it doubles in 3 hours. At the end of this procedure, we will have the yeast ready and in strength to be used in the recipe. The same day that we decide to make the first dough of the panettone we will have 3 consecutive refreshments at a distance of 3-4 hours.
For those who have the LICOLI I will also put the version with li.co.li. even if as a licolist I advise you to transform a part of it into solid as I did, first of all for the optimal outcome of the panettone and for a more controlled management of times. The transformation I made it into two refreshments by adding flour until you have the consistency of the solid, I did a little by eye because having had the solid for a long time I was able to understand how much flour I should have added. A roadmap for daily refreshments, as outlined in multiple recipes online, is this:
8 hours: 00 First refreshment with 1: 1 proportion between yeast and flour (for example 30 g of pm + 30 g of flour + 15 g of water)
12 hours: 00 Second refreshment with a ratio of 1: 2 between yeast and flour (30 g of pm + 50 g of flour + 30 g of water)
16 hours: 00 Third and last refreshment with a ratio of 1: 2 between yeast and flour
20 hours: 00 First dough.
Ingredients for 1 panettone of 1 kg
1st dough
175 g of solid sourdough refreshed as above (hydro 50%)
or
120 of refreshed li.co.li (in this case add 60 g of extra flour)
or
a biga (made with 100 g of strong flour with W 360/380, 25 g of fresh brewer's yeast and 50 g of water)
The biga must be used when it has doubled, then mix the flour, water and brewer's yeast, place in a bowl covered with film and let it rise in a warm place until doubled.
100 g of strong 00 flour (W360 / 380 I used the Panettone Z from Molino Dallagiovanna)
50 g of granulated sugar
120 g of egg yolk
60 g of softened butter
2nd Dough
All the previous dough
100 g of 00 strong flour (W 360/380 I used the Panettone Z from Molino Dallagiovanna)
60 g of granulated sugar
30 g of acacia honey
120 g of egg yolks
4 g salt
5 g of aromatic mix
100 g of softened butter
100 g of candied lemon
100 g of chopped white chocolate cut with a knife
the Sal de Riso recipe includes 200 g of candied lemon since the family are not very fond of candied fruit I found a compromise so I replaced half of their weight with good quality white chocolate, I chose Lindt Filling
For the Sorrento Limoncello Scented Cream
300 g of fresh cream
450 g of white chocolate
50 g of Sorrento limoncello the zest of an organic lemon (preferably from Sorrento)
For decoration
100 g of white chocolate to be used to make the chocolate chips grated lemon peel (my variant) icing sugar (if you like)
candied fruit and lemon peel curls
Small consideration I believe that the limoncello cream is really great for a 1 kg panettone I recommend you prepare it the day before so that it cools well otherwise it will be too liquid.
With this quantity I stuffed 2 just to make them less sweet, but they are personal tastes.
Method
As I mentioned for the procedure, I followed more or less the one foreseen for Maestro Morandin's panettone.
For the 1st dough
In the bowl of the mixer put the chopped sourdough, (or the licoli or the biga) the granulated sugar, the flour and all the egg yolks. Start the planetary mixer with the hook first at low speed and when all the ingredients have blended and incorporated, increase the speed a little and bring to stringing.
You will see the dough creamy at the beginning, then in many small lumps, it is normal not to worry then slowly it will start to string together, it will take about 10-15 minutes at an average speed.
When it is perfectly strung and smooth you can add the ointment butter, three times in chunks.
When you have finished adding all the butter, remove all the dough from the mixer, it is important that the dough must be perfectly smooth, elastic and homogeneous, strung, all attached around the hook and the walls of the mixer clean.
Turn the dough over on the pastry board, if you want you can detach a piece that will serve you as a "leavening indicator", I did not use it simply because with the cell I was able to check my dough, then pirlat it and put it in a large bowl because will have to triple in volume, and you will place the piece that will be our "leavening indicator" in a graduated container to calculate its growth, I recommend the tall and narrow container, or a glass where you will mark the level with a marker, an elastic or some Scotch tape. Cover both with plastic wrap, and put them to rise in a warm place trying to maintain a constant temperature between 25/26 ° C.
If we can, our dough will be ready in about 13/14 hours.
Calculate the times to ensure that this phase is carried out at night. If it happens that the dough is not ready, wait, do not rush.
The next morning, after the first dough has tripled its volume, we can proceed with the second dough. I placed all the ingredients, bowl and hook, including the night before, in the fridge, remember that the butter must be an ointment.
I also recommend that you deflate the leavened dough by adding the leavened indicator to it and place it in the refrigerator for 30 minutes, in order to lower the temperature.
For the 2st dough
Place the first dough with the flour in the bowl of the planetary mixer and let it absorb well until stringing, it will take about 15-20 minutes at medium speed.
It is very important that the dough is perfectly strung because in the second phase the ingredients will be inserted all together, so after making sure that you have reached a perfect string, put the sugar, salt, butter and egg yolks in the mixer bowl. , honey and aromatic mix. Restart the mixer and bring it to string again, it will take about 15 minutes at medium speed. Mix well until you reach an elastic and homogeneous consistency, and check if it has a nice veil is ready, I closed the dough below 22 ° C, then reduce the speed to a minimum, pour into the mixture candied lemon and shredded white chocolate . One thing that helped me a lot in stringing was the aeration of the dough. That is, alternating moments of rest with fast and short hook turns, 15-30 seconds of rest, two or three turns of the hook, up to shorten the times, that is to repeat this operation more quickly, this helped me to achieve a perfect string and to have a nice veil. Continue to knead until the suspensions are well distributed in the dough.
Remove the dough, place it in a bowl and let it rest for an hour in a warm place covered with cling film. After this period, turn it over onto the smooth or aluminum surface, and let it point to the air for about 15 minutes. After that, weigh the necessary quantity according to the cups available. Using a 1 kg baking cup I used all the dough but if you use smaller ones remember that you must always put 10% more weight so we will put in the 500 g, 550 g cup.
Then form the dough with the pirlatura method, I chose that of the master Morandin, and let it rest for another 15 minutes.
Then proceed to a new pan, and place in the cup previously placed on a baking sheet.
Leave to rise, always covered with cling film, at a temperature of about 28/30 ° C until the dough has reached about 2 cm from the edge of the cup.
It will take about 6/8 hours to be ready. My dough is perfectly leavened in exactly 7 hours.
When it's time to bake, heat the oven to 160 ° C static, leave our panettone in the air without film so that it can form a thin skin on the surface that we will incise crosswise with a blade, and then place in the center small pieces of butter.
We can also proceed with the scarping, that is, after having incised a cross, always detach the 4 edges with a blade, place the small knobs of butter in the center, and reposition the edges towards the center.
Bake in the hot oven, placing the pan in the lowest position of the oven taking into account the height that the panettone will have during cooking. Our panettone is cooked when it reaches the heart, that is in its center, the temperature of 94 ° C. It will take about 40-45 minutes, as mentioned above you will need a probe thermometer to measure the temperature accurately and without errors.
When it is cooked, take it out of the oven and skewer it at the base with the special irons to be able to turn it upside down, and leave it in this position for at least two hours.
After this period, it is possible to turn the panettone and remove the irons, but before packing it it is necessary to proceed with the filling.
For the limoncello cream
Boil the cream with the lemon peels in a saucepan, as soon as it comes to a boil remove from the heat, drain with a sieve to remove the peels and pour in the shredded white chocolate, melt, stirring constantly and blend with a mixer, add the limoncello, the cream must be smooth and silky, let it cool completely before using it, once cold with the help of a wooden ladle, used on the handle side, make a dozen holes (Sal De Riso recommends 18 but I think are too many) so it will be easier to carry out the filling operation, fill the holes with the cream, using a pastry bag, as already specified, the cream in my opinion is very liquid I think the amount of cream should be decreased a little, of at least 50-100 g, for the final filling, in fact, I had to add another 200 g of white chocolate to a part of the cream, so at about 100 g, which I had set aside, in order to have such a consistencyto be able to spread it on the surface to make the glaze.
I decorated with white chocolate shavings (made from a chocolate bar and a potato peeler) and grated lemon peel.
Sprinkle with icing sugar if you like and decorate with candied lemons and curls of fresh lemon peel.
It is still necessary to wait at least 10 hours of cooling and at least three days to cut the first slice, of course I could not resist, in fact the slice was affected, but I think we understand the goodness of this masterpiece anyway.
Finally, our panettone is ready and once it is cold enough, if it is a gift or if you want to enjoy it at parties, you can keep it in a polypropylene bag for food.
If you want to keep it for several weeks, in the case of this stuffed recipe, or for a classic panettone that can also be kept for 2 months, it is necessary to spray inside the bag with pure alcohol at 95 °, obviously I have sprayed some limoncello di Sorrento as advised by the master Sal De Riso, this in addition to aromatizing it will reduce the risk of mold forming.
For the cream, do not worry, the alcohol of the limoncello will guarantee its conservation for at least 3-4 weeks.
