Riley's Panettone

When the sign-up email came for an international dish for his grade's holiday celebration, Riley didn't miss a beat: "Italy. Mom, let's make panettone. You can make panettone, right?!"

"I guess so." [In my head: It's less than $10 as Trader Joe's!] "How about I help you make it?" I suggested.

He agreed. So, I set out looking for a panettone recipe. I looked at one labeled 'easy' and instantly doubted its authenticity. How can you make that delicious, fluffy goodness in three hours total? Then I looked up one that was labeled 'authentic' and it required a week of pre-ferment and that I make a poolish. I only had two days and what is a poolish?

I decided to create our own version. No surprise there. It's somewhere between a Buttery Brioche and a Pane di Pasqua. And I only thought we were going to buy dried fruits for it. Riley informed me, as we were leaving to pick up ingredients, that we were going to candy our own citrus. He selected kumquats, grapefruit, and limes. We did purchase raisins. Phew.

I am proud of Riley. He made this almost completely by himself. There are many, many steps. But it is worth it. Click each header to go to the original post.

Pre-Panettone, Candying Your Own Citrus

Panettone, Part I

This includes preparing the dough before the first rise. This take about 20 minutes. The dough will rise in the fridge overnight. Ours was in there for 10 hours.

Panettone, Part II

This includes preparing the dough before the second rise. This takes about 65 minutes, including 60 minutes of letting it come to room temperature and 5 minutes of actual active time. Back into the fridge for a second rise. It was in there for 9 and a half hours.

Panettone, Part III

This includes preparing the dough for its final rise - in the panettone parchment forms - and baking. This takes 5 hours, including 60 minutes of letting it come to room temperature, three more hours of rising, and an hour of baking.

Panettone, Part IV

This step was one that I was going to skip. Why do I need to hang it upside down?! But then I asked my mom who explained that it's just like an Angel Food cake. If it cools upright, it will compress. So, with all of Riley's hard work, I figured I needed to do this extra step.

Riley did a fantastic job...and created some gorgeous panettone.

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