Italian
Panettone
by Bruno Barbieri Chef · 513K subscribers on YouTube
In this second part of the panettone recipe, Bruno Barbieri adds all the ingredients to the rested starter and guides through the shaping process including the classic spezzatura and filatura techniques.
- Difficulty
- hard
Ingredients
10 items- Pasta da Lancio (Starter)prepared in part 1, rested 12 hours
- Flour
- Zucchero (Sugar)
- Uova Intere (Whole Eggs)
- Butterdi malga (mountain pasture butter)
- Canditi (Candied Fruits)preferably Italian candied fruits
- Water
- Tuorli d'Uovo (Egg Yolks)from free-range eggs
- Salt
- Vaniglia (Vanilla)vanilla bean or extract
Method
- Insert the starter dough into the mixing bowl.
- Add flour, sugar, whole eggs, butter, and candied fruits (canditi).
- Add water.
- Add egg yolks.
- Add salt and vanilla.
- Mix until the dough becomes shiny and smooth.
- Perform the 'spezzatura' (breaking) technique to develop the gluten structure.
- Perform the 'filatura' (spinning) technique to further strengthen the dough.
- Place the dough into a paper panettone mold (pirottino).
- Let it rise for about 20 hours before baking.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
