Gastronomic Panettone

Among the many dishes we find on Christmas tables, the recipe for Panettone Gastronomico is enjoying great success.

Let’s see together how to prepare this tasty recipe using Manitoba Flour.

Ingredients

for a 750 g mold

Preparation

Prepare the poolish

Put the Manitoba flour and sugar in the bowl of the mixer. Next, dissolve the yeast in the water and add it to the flour, mixing well with the help of a whisk or wooden spoon. After covering with a dampened tea towel, let it rise for about 1 hour in a warm place. Break the eggs to be used in the dough into a bowl, cover with plastic wrap and transfer to the refrigerator.

Dough processing

Add flour to bowl with poolish and knead with hook. Add the water and allow to string together, after which pour some of the eggs over the dough. Always let it set into a string before adding the rest of the eggs. Continue working until the dough completely pulls away from the sides of the bowl. Add the salt and butter in two or three additions at this point. Allow the dough to set again.

Lightly roll the dough on a work surface and place in a bowl. Cover with plastic wrap and let rest in oven off with light on for 1 hour. Return the dough to the work surface again and knead one more time. Then transfer it to a 750 g paper loaf pan, cover with foil and a damp tea towel. Once again, place everything in the oven (off and with the light on) until the panettone is at the rim of the ramekin (5 to 7 hours).

Baking and Stuffing

Once the panettone is removed from the oven, turn it on to 160°. Next, cut the dome slightly off the panettone with a small cross. Bake and bake for about 40 minutes. Finally, take it out of the oven and let it cool completely.

Remove the paper ramekin and cut the panettone horizontally. Stuff according to your taste with spreadable cheese, cherry tomatoes and arugula, grilled vegetables, sliced or smoked salmon.

Thanks to Maddalena of Cucina Scacciapensieri for the recipe.