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Patented Pannetone

December 8, 2020Cole Whitney
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AdvancedGlucose DE42Glycerol MonostearateInstaferm GoldNon-Diastatic Malt PowderVanilla BeanVital Wheat Gluten

A classic pannetone satisfies more than just a holiday craving, but the addition of glycerol monostearate into the mix creates both a tastier sweet bread, and has the added bonus of shortening the prep time and extending shelf life so you can keep snacking away all week long.

Ingredients

  • Sponge:
  • 125g (½ cup) Whole Milk
  • 11g (4 tsp) Instaferm Gold Yeast
  • 180g (1 ⅓ cup) Bread Flour
  • Dough:
  • 120g (½ cup) Whole Milk
  • 70g (⅓ cup) Water
  • 5.5g  (2 tsp) Instaferm Gold Yeast 
  • 445g (3 cups + 3 tbsp) Bread Flour
  • 200g (4 each) Whole Eggs
  • 120g (6 each) Egg Yolk
  • 70g (⅓ cup) Whole Milk Yogurt
  • 20g (1 tbsp 1 tsp) Glucose DE42 Syrup
  • 14g (1 tbsp) Salt
  • 1 Vanilla Bean, Scraped
  • 10g (1 tbsp + 1 tsp) Vital Wheat Gluten 
  • 6g (1 tsp) Glycerol Monostearate
  • 3g (¼ tsp) Non-Diastatic Malt Powder
  • 220g (1¼ cups) Sugar
  • 10g (4 tsp) Citrus Zest
  • Your choice; lime, lemon, orange, grapefruit all work
  • 175g (¾ cup) Butter, Room Temperature
  • Filling:
  • 330g (1⅓ cup) Dried Fruit
  • Any combination of these will work: raisins, currants, cherries, candied citrus peel, figs, dates.

Equipment

  • Stand Mixer with Dough Hook
  • 10 Inch Bundt Pan or 5 Inch Paper Panettone Molds

Timing

Active Time: 1 Hour

Total Time: 6 Hours

Yield

1 – 2 Loaves

  • Create Sponge

    In a stand mixer fitted with a dough hook add the ingredients for the sponge. Mix the  whole milk, Instaferm Gold, and bread flour until it forms a dough.

    Cover and allow this sponge to rest for 2 hours.

  • Begin Mixing Dough

    In the bowl of a stand mixer add the sponge, whole milk, water, Instaferm Gold, bread flour, whole eggs, egg yolk, whole milk yogurt, glucose DE42 syrup, salt, vanilla bean, vital wheat gluten, glycerol monostearate, and non-diastatic malt powder.

    Mix on low until a loose dough is formed and then increase the speed to medium low. Mix for 7 minutes.

    Add the sugar and citrus zest at this moment and mix for 1 minute.

  • Add Butter & Proof

    Once the sugar is mixed in add the butter in three increments. Mix until combined, this will take about 5 minutes.

    Proof this mixture for 1 hour.

  • Add Fruit, Pour into Vessel

    Once this mixture has proofed, fold in the dried fruit.

    Depending on the vessel you cook this in will determine the size. A 10 inch bundt pan can handle the entire recipe. A traditional paper mold 5 inch paper mold will require the recipe to be divided into two portions.

    Allow the dough to proof for 2 hours.

  • Bake, Cool, & Serve

    In this time preheat the oven to 350°F.

    Once the dough has proofed place it in the oven and bake for 1 hour and 20 minutes or until it reaches an internal temperature of 205°F.

    Allow the panettone to cool completely before slicing and serving.

Summary
recipe image
Recipe Name
Patented Pannetone
Author Name
Modernist Pantry
Published On
2020-12-08
Preparation Time
1H0M
Total Time
6H0M
Average Rating
0graygraygraygraygray Based on 1 Review(s)

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Comments (2)

Michael Piecyk

February 14, 2022 2:57 pm

Where is the amount of butter in this recipe?

Scott Guerin

February 14, 2022 4:52 pm

The amount is right below the citrus zest in the recipe. The amount is 175g (3/4 cup)

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