The dough has been rising for about an hour and a half, an hour and 45 minutes, it’s doubled in bulk. We’re ready to unwrap it. Now what we will do first is punch it down, gets all the air out quickly. Slightly flour our countertop, and we’ll turn it out. At this point, we don’t really want to work it all that much. We just want to knead it enough. We’re going to take our raisins and our candy peel, and we want to work that into the dough. We’re going to knead it into the dough, get it evenly incorporates. Some of it is going to poke out. It’s going to loosen on the countertop. That’s fine. You just kind of work it back in a little bit more. Just a little bit kneading. You can see it’s kind of breaking out a little bit here at the front. You don’t really worry about it. Just make sure you kind of get it evenly incorporated.
Now I haven’t given you all of the ingredients. I haven’t given you all the amounts of the ingredients. You just click below here. It says click here for more information or click here for recipe. Click that. It will open another page. The recipe will show up. You can look at the recipe while you’re watching me.
Ok, so that’s pretty much incorporated. Now, you just want to form this into a nice ball. I’ve prepared our pan. So this is the panettone pan. It is round. It’s a little bit taller than a regular cake pan. I’ve put parchment paper in it just because this is going to rise and you want to be able to keep it kind of round. At the same time, you don’t want the pan to engulf the entire thing. You can use a coffee can if you don’t have a panettone pan. If you’re having a difficulty finding one, just make sure that you line it with the parchment paper. That way, it comes out very easily.
So we take our dough ball. Place it in the bottom of the panettone pan, just like that. Cover this with a damp tea towel. Let it rise for about an hour. It’s again double in bulk once more and then it’s ready to go in the oven.
Here we are. An hour has passed. It doubled in bulk. And we’re ready to go into the oven, so the first thing we do is, score the top of the panettone. You want to cut an X, not just allows it to expand a little bit more once it goes into the oven. So very carefully, and you need to use a really sharp knife. And you don’t want to be messing around too much with the top of the panettone. Then we’re going to put on some butter. I just got a little bit of melted butter here. Coat the top. So you just slip this into the oven.
So there we go, a beautiful panettone. We’ll leave that in the pan for about five minutes. And then we’ll take it out and cut off the first slice.
So this will just slip out of the pan. Leave it on the rack to cool. Slice it up. Add a little bit of butter. I like to toast it and have it for breakfast. It’s just incredible. And give it a try at home.
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