Only a few days to go before Christmas! To get you fully into the holiday spirit, Bruxelles Secrète brings you THE gourmet, traditional recipe for panettone with candied fruit, from renowned chef Philippe Conticini . So grab your aprons and get ready to make the most delicious Christmas treat of all!
Ingredients for the panettone
For the leaven :
- 50g T45 flour
- 30g fresh baker’s yeast
- 45g warm water
For the dough :
- 15g fresh baker’s yeast
- 50g liquid cream
- 70g orange blossom water
- 590g T45 flour
- 25g potato starch
- 150g sugar
- 3g fleur de sel
- 1 teaspoon fir tree honey
- 2 vanilla pods
- 20g olive oil
- 6 egg yolks (120g)
- 90g butter at room temperature
- 60g currants
- 60g candied orange cubes
For the finishing touch :
- 1 egg
Preparation of the Panettone
- Start by preparing the leaven by mixing all the ingredients in a bowl and placing in the oven at 30° for 40 minutes to rise.
- Pour the sourdough, yeast, cream, orange blossom water, flour, cornflour, sugar, fleur de sel and honey into a bowl.
- Start kneading.
- Dissolve the vanilla bean seeds in the olive oil and set aside. Soak the raisins in hot water.
- Gradually add the egg yolks to the bowl, still kneading. Knead in the butter a little at a time.
- Finally, add the vanilla oil and seeds, drained raisins and candied orange.
- Wrap the dough in cling film and leave overnight in the fridge.
- The next day, weigh out 500g of Panettone dough and, on a floured work surface, shape into a ball and place in a baking tin.
- Leave to rise in the oven at 30° with a container of hot water until doubled in size.
- Brush with egg yolk.
- Preheat oven to 145° fan oven.
- Bake for about 1 hour, then cool on a wire rack.
Bon appétit!
💡 S ecret Brussels tip: enjoy with vanilla ice cream for extra indulgence!
Read more on Bruxelles Secrète: the simple recipe for traditional Christmas shortbread.
