Chef Terry shows how to make Panettone

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

Start by making a sponge: in a mixing bowl, combine 1 cup of flour, 5 ounces of water, and 1/4 teaspoon of instant rise yeast. Stir and let it sit for 4 hours.

After 4 hours, the sponge should be soft. Load it into a mixer with a hook attachment.

Add 2 cups of flour, 4 tablespoons of room temperature butter, the rest of the yeast (1 packet), 1 egg, 2 egg yolks, and 1/3 cup of honey to the mixer.

Start mixing on low speed, then increase to medium for about 5 minutes until a nice, slightly sticky dough forms.

Spray a bowl with cooking spray and turn the dough into it, shaping it into a ball. Cover with a tea towel and let it rise for 1 to 1.5 hours.

Prepare the mix-ins: cut up dried mango, and combine it with golden raisins and dried blueberries. Soak them in orange liqueur and hot water for about 30 minutes.

After the dough has risen, check its surface. Make a small cut in the dough with a serrated knife and place a little piece of butter on top.

Preheat the oven to 350°F and bake the panettone for 50 minutes to 1 hour, checking for doneness with a temperature of 190°F. If it browns too much, cover with aluminum foil.

Once baked, let it cool before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens