This Easter Brioche Panettone is better than store-bought! Try this secret recipe!
That’s a bold claim, and as someone living in Ternopil, where local baking traditions are strong, I’m definitely intrigued! Panettone, especially for Easter, is a special treat. To help everyone try your “secret recipe” and compare it to store-bought versions, could you please share it?
I’m eager to see what makes your Easter Brioche Panettone so exceptional! Perhaps it’s a unique combination of local ingredients available here in Ternopil, or a special technique you’ve perfected.
Whenever you’re ready to share, I’m all ears (and I’m sure many others are too!).
Okay, here is a classic Panettone recipe. Making Panettone at home is a labor of love, requiring time and patience due to the multiple risings.
Classic Panettone Recipe
This recipe consists of a starter (biga) and two dough sections.
Yield: 1 large panettone
Preparation time: 30-40 minutes (over several days due to rising times)
Cooking time: 50-75 minutes
Ingredients:
For the Biga (starter – evening of day 1):
1/3 cup (40 g) bread flour
½ teaspoon active dry yeast (or equivalent instant yeast or fresh yeast)
3 tablespoons (45 ml) cold water
For the first dough (morning of day 2):
All the biga
1 ½ cup (180 g) bread flour
1/3 cup (67 g) granulated sugar
½ teaspoon active dry yeast (or equivalent instant yeast or fresh yeast)
½ cup (120 ml) cold water
For the second dough (evening of day 2):
All the first dough
1 ½ cup (180 g) bread flour
¼ cup (50 g) granulated sugar
4 large egg yolks, room temperature (about 80 g)
½ teaspoon fine sea salt
½ cup (113 g) unsalted butter, softened
Zest of 1 orange
Zest of ½ lemon
1 teaspoon vanilla extract
½ cup (75 g) raisins
½ cup (75 g) candied orange peel, diced (or other candied fruit)
For the egg wash (before baking):
1 egg yolk
1 tablespoon milk
Equipment:
Stand mixer with dough hook attachment
Large bowls
Plastic wrap
Paper pan (tall, about 6-7 inches in diameter)
Food thermometer (optional, but recommended)
Long skewer or knitting needle