Golden Orange Panettone with Chocolate Sauce

Golden Orange Panettone
Golden Orange Panettone

Week 8 brings us a wonderful bread – The Golden Orange Panettone with Chocolate Sauce. I have to confess that I’ve never had a Panettone before probably because I am not a huge fan of dried or candied fruit but I absolutely love making bread. Let’s just say that this recipe is what I would call EPIC! Five pages long and so many steps that I actually wrote my time line in the book. I should call this post The Week of the Panettone. Yup, the whole process took a week. There wasn’t a lot of work to do but a lot of time was spent babysitting the bread as it rose. Oh, and since the recipe called for candied orange peel, I decided to make that too. I’m too cheap to pay $20 for a little container of it.

So here we go. Sunday – make the biga. Biga is a pre-ferment used in a lot of Italian breads. Think sour dough starter. The thing is, it needs to be made in advance and in this case, 3 days in advance. Just flour, water and yeast.

Biga Ingredients
Biga Ingredients
Biga
Biga

Into the refrigerator it went for the 3 days after sitting 6 hours.

On Tuesday, I figured it was a good day to make the candied orange peel. I found an easy recipe on line and even though it wasn’t difficult, again, this took most of the afternoon.

Oranges
Oranges

Orange is my favorite color, by the way. I peeled the oranges then cut the peels into strips and boiled and drained them 3 times. Why 3 times? Hell if I know but that’s what the recipe said to do. After the third round of boiling and draining, I combined the sugar and water, brought that to a boil and put in the peels. They needed to simmer for about an hour or until the pith part of the peel became translucent. Some of the recipes I found said to scrape the pith away but I liked that the recipe I used said not too. Less work.

Orange Peel Strips
Orange Peel Strips
First Boil
First Boil
Simmering in Sugar Syrup
Simmering in Sugar Syrup
Candied Orange Peel
Candied Orange Peel
Orange Segments
Orange Segments

The orange looks like a giant paw print. Don’t you think?

Anyway, candied orange peel, done. Now it’s Wednesday and it’s time to combine the flour mixture to create dough starter or sponge and then the dough. To make the sponge, the biga was added into more flour, egg yolks, yeast, water and of course some Lyle’s Golden Syrup. I love that stuff! Rose said to use 78 grams of the biga but mine only weighed 75 grams.

Biga 3 Days Later
Biga 3 Days Later
Not Quite 78 Grams
Not Quite 78 Grams
Biga Chunks
Biga Chunks
Dough Starter (Sponge)
Dough Starter (Sponge)

I found that mixing the starter was pretty easy although I had some reservation about the biga getting incorporated but no problem. After all that was combined, I mixed together the dry ingredients of the actual dough. Time to put the dough to bed for 24 hours with it’s cute little flour blanket.

Flour Blanket
Flour Blanket

The week is just flying by! Now it’s Thursday and time to get things put together. I soaked the golden raisins the day before in Triple Sec and orange oil along with some vanilla. Drunken raisins! First I needed to mix the dough together and add the wet ingredients and butter.

Flour Blanket Next Day
Flour Blanket Next Day
Mixed Dough Resting
Mixed Dough Resting

Once that was done, it was finally time to put my candied orange peel where it was supposed to go along with the drunken raisins. Phew! This dough was so silky and smooth. I smile every time I work with dough because it just feels so nice in your hands. Formed it into a rectangle and put the peel and raisins on it, sealed it up and got ready for the first rise.

Orange Peel, Raisins and Raisin Liquid
Orange Peel, Raisins and Raisin Liquid
Adding the Fruit
Adding the Fruit
Time to Rise
Time to Rise

It took a little longer to double in size because my house isn’t that warm, I like it that way, but dough doesn’t. It took around 3 hours to double but it did and then into the fridge for an hour.

3-1/2 Hours Later
3-1/2 Hours Later

After a total of 2 hours in the refrigerator, it was finally time to fold the dough into a nice little package. 

Time to Fold
Time to Fold
Folded and Ready for Fridge
Folded and Ready for Fridge

Into a plastic bag it goes for a nice rest in the refrigerator for up to 2 days. I think besides loving PW (plastic wrap), Rose really likes gallon size freezer bags.

So now it’s Saturday. Are you still with me? Good because I’m almost finished. Rose suggested to bake the panettone in a paper panettone mold about 6×4″ but I couldn’t find them anywhere and really didn’t feel like ordering them. She also said you could use a coffee can but didn’t have that. Or you could use a soufflé dish. Nope, didn’t have that either. Hmm, what in the hell can I use. Well, I have a little 6″ cake pan and I have flashing. Yup, the same stuff I’ve used in a couple other recipes. Off to the basement to cut a piece of flashing about 4″ wide by about 19″ long. I paper clipped the ends then lined the bottom and sides with parchment. Would it work? It better.

My Panettone Mold
My Panettone Mold

Time to take the dough out of the fridge and shape it to fit in the “mold”. Once the dough was in the mold, it needed to rise again until it almost reached the top of the mold. Mine took around 4 hours, again because it’s not too warm in the house. The last hour or so, I set the mold on top of the cable box. Nice and warm there. Actually, I do have the Brod and Taylor proofing box but I was too lazy to dig it out.

Ready for 1 More Rise
Ready for 1 More Rise

Finally, time to bake! Woo hoo! I made a cross cut on the top of the dough and into the oven for 30 minutes. After 30 minutes, a foil tent went on top and baked for another 30 minutes. I took it’s temperature, talk about babysitting, and it wasn’t quite done so another 10 minutes to go. Done perfectly! I took it out to cool then unmolded it after about 30 minutes. I didn’t have a pillow, like Rose suggested to sit it on, really? A few towels will work just fine and there it sat until it was completely cool.

Hot from the Oven
Hot from the Oven
Resting on It's "Pillow"
Resting on It’s “Pillow”

 The last step was to make a chocolate sauce which was pretty easy so no pictures. It’s a drizzle of chocolate. 

So what’s the verdict? Since I’ve never had panettone before, I wasn’t sure what to expect and with the orange peel and raisins, I had my reservations but oh lord, is it good!! I used a couple slices for my beauty shot and when I was done shooting the picture, I devoured the 2 pieces in about 5 minutes. So moist, not too sweet and really with all the orange peel in it, not overwhelming at all. Yeah, it’s kind of a pain to make and I totally understand why it’s only made around the holidays but I would definitely give up another week to make it again. My best buddy Jenifer stopped by and I gave her a couple pieces. Her reaction? It’s wonderful! She really liked the orange in it too. Thanks for a wonderful recipe, Rose. It’s a winner!

Next week will be easy, hell anything would be easy after this week but it will be Gingersnaps. Yup, more cookies but that’s not a bad thing.

 

25 Comments

  1. Hi Glori, I’ve had panettone before, but they have always been so sweet, I thought it was a cake. Little did I understand that Panettone is bread. You are right when you say that this recipe is epic. Your pics are great and I especially love the dough shots. You’re very resourceful with the aluminum flashing. Congratulations on your success.

  2. Glori.. your flashing is become its own character in your post! Its beautiful, I’m so jealous of everyones beautiful dome top (grrrr). I feel like you, I never thought I be looking forward to a cookie recipe, but after the 1 week baking, we are ALL looking for a a Q&E recipe to re-group I think.

  3. Funny post Glori! “Hell anything will be easy after this week” LOL. This recipe is epic indeed. I’ve had panettone before from the store and also have made them before. This is by far the best recipe. I made candied orange as well!

  4. Great looking Pannetone, Glori!! I also love how airy the inside looks. Mine is wrapped in plastic wrap for its 8 hour nap. Looking forward to cutting it tonight.

  5. That flashing has turned out to be a good deal! I like the idea of not having to scrape the pith. That took a long time and was messy. I see a pattern with the last rise in the mold, those who let it rise longer had a better crumb. Well, done!

  6. Hello, Glori–what a beautiful job! I made my own candied peel too! I also improvised a panettone mold, only with parchment paper. Isn’t it delicious? I will have my post online by tomorrow. I loved baking the panettone, but will enjoy a simpler assignment this week!

  7. That flashing! I think you’ve got value for money and a gold medal for ingenuity.

    Your panettone looks wonderful too.

  8. who knew the flashing would be the gift that keeps on giving? your panettone looks beautiful. i love the idea of leaving the pith on when candying the peel–after all the pith is where all the flavinoids are! would you be willing to share where you found the recipe? i’ve only seen ones that have you scrape or cut off all the pith.

  9. I love orange too. Warm colors make me feel alive.

  10. Glori, what are wonderful idea in making your own for the heights for your panettone and your Panettone looks wonderful it makes me want to go make another one it looks delicious great pictures also to.

  11. Awesome. I think I’m going to have to get me some flashing!!

  12. Your homemade panettone pan is awesome! Such ingenuity 🙂 I skipped this last week but am so impressed by everyone else’s loaves that I must try this recipe.

    Your candied orange peel is gorgeous too!

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