Receita de Panetone 😋 (receita fixada nos comentários)

Summary

Learn how to make the perfect homemade panettone and chocotone in this easy-to-follow recipe. Start by preparing the sponge, then mix in eggs, sugar, orange juice, and more. After resting, flavor the dough with lemon, orange, and vanilla zest, and let it rise until doubled in size. Shape your dough, adding chocolate or other fillings, and allow it to ferment until ready for baking. Bake at 180°C for about 40 minutes, and you'll have a delicious, fluffy panettone or chocotone, perfect for the holidays or any special occasion!

Takeaways

• 😀 Start by preparing the sponge: mix yeast with ingredients, cover, and let it rise until doubled in size (around 20 minutes).
• 😀 After the sponge has risen, add egg yolks, honey (or corn syrup), orange juice, sugar, flour, and milk powder.
• 😀 Use a stand mixer with a dough hook on medium-low speed to knead the dough until it reaches the 'Vel' stage (smooth but slightly rough).
• 😀 Rest the dough in the fridge for 20 minutes to relax the gluten and enhance flavor.
• 😀 Flavor the dough with lemon zest, orange zest, and vanilla extract (or panetone essence), then add salt and butter.
• 😀 Continue mixing the dough until it reaches the 'veil' stage, where it forms thin layers when stretched.
• 😀 Once mixed, transfer the dough to an oiled surface (avoid flour, as it will dry out the dough).
• 😀 Shape the dough into the desired portion sizes and let it rest until it doubles in volume.
• 😀 Optionally, place wooden sticks in the dough to hang the panetone upside down while cooling.
• 😀 Score the top of the dough with an 'X' using a sharp knife and apply a bit of butter on top for a golden finish during baking.
• 😀 Bake at 180ºC (350ºF) for around 40 minutes until golden and fully cooked. Let it cool completely before serving.

Q & A

What is the first step in making panettone according to the recipe?

The first step is to prepare the sponge by mixing the ingredients well in a bowl, covering it, and letting it rise until it doubles in volume, which usually takes around 20 minutes depending on the temperature.

Can I use corn syrup instead of honey in this recipe?

Yes, you can substitute honey with corn syrup as mentioned in the recipe.

Why is it important to use high-quality flour for making panettone?

Using high-quality flour is crucial because it ensures the dough reaches the right consistency and texture, contributing to the final product’s quality.

What does resting the dough in the fridge for 20 minutes do?

Resting the dough in the fridge helps relax the gluten and enhances the flavor of the dough, improving the overall texture and taste.

Can I flavor the panettone with other extracts besides lemon, orange, and vanilla?

Yes, you can flavor your panettone with other extracts, but the recipe suggests using lemon, orange, and vanilla or a panettone essence with these artificial flavors.

What is the purpose of adding butter to the dough?

The butter helps to enrich the dough, adding moisture and making it more tender, contributing to the panettone's soft texture.

What should I avoid using when preparing the dough on the work surface?

You should avoid using flour on the work surface as it can dry out the dough, potentially altering its texture. Instead, use oil to grease the surface.

How do I know when the dough is at the right consistency for the panettone?

The dough should be at the 'vel' stage, meaning it is smooth and elastic, and it should easily come together when stretched. If it's still too broken, it means it hasn't reached the right consistency.

What is the best way to shape the panettone and chocotone?

After the dough rises, divide it into portions for your desired panettone size. You can shape one into a chocotone by adding chocolate, and another into a traditional panettone.

Why should I make a cross on top of the panettone before baking?

Making a cross on the top of the panettone helps it to bake evenly and adds a traditional touch to the final product.

How long should I bake the panettone and at what temperature?

The panettone should be baked for about 40 minutes at 180°C (350°F).

Can I use wooden sticks before baking the panettone, and what is their purpose?

Yes, placing wooden sticks in the panettone before baking helps when cooling it down later, allowing it to be inverted and preventing it from collapsing while it cools.