Panettone
Almond Glaze, Chocolate, Candied Lemon, Candied Orange, Sliced Almonds
Pastry Chef Danielle Seipp of Vernick Coffee Bar at Four Seasons | Philadelphia
Adapted by StarChefs | January 2024
INGREDIENTS
Sponge:
450 grams granulated sugar
600 grams egg yolk
1 kilogram bread flour
400 grams starter
650 grams butter
Almond Glaze:
125 grams almonds, skin removed
800 grams granulated sugar
70 grams cornstarch
6 egg whites
To Assemble and Serve:
250 grams bread flour
100 grams granulated sugar
150 grams egg yolk
30 grams kosher salt
150 grams butter
12 grams vanilla bean
600 grams chocolate
300 grams candied lemon
300 grams candied orange
Pearl sugar
Sliced almonds
METHOD
For the Sponge:
In the bowl of a stand mixer fitted with a whisk attachment, add sugar and 400 grams water. Mix until sugar is fully dissolved. Add yolks, flour, and starter. Mix on low speed 15 minutes, or until the dough reaches high gluten. Replace whisk attachment with paddle attached. Working in batches, add butter, mixing 10 minutes, or until the dough returns to high gluten. Let dough rest 15 hours, or until tripled in volume. Set aside.
For the Almond Glaze:
In a food processor, pulse almonds and 125 grams sugar until a fine consistency is achieved. Transfer to a mixing bowl and stir in remaining sugar and cornstarch. Slowly incorporate egg whites until a thick paste is achieved. Set aside.
To Assemble and Serve:
In the bowl of a stand mixer fitted with a paddle attachment, add Sponge and flour. Mix 10 minutes on low speed. Add sugar and egg yolks, then mix additional 5 minutes, or until the dough returns to high gluten. Add salt, butter, and vanilla. Continue to mix 10 minutes on low speed. Add chocolate and candied citrus. Mix until just combined. Transfer dough to a floured work surface and let rest 1 hour at room temperature. Once proofed, divide dough into 750-gram portions. Form into desired shape and let sit 30 minutes at room temperature. Reshape dough in rounds and place in desired panettone mold. Let sit 6 hours, or until dough has tripled in size. Heat oven to 320°F. Brush dough with desired amount of Almond Glaze. Sprinkle with pearl sugar and sliced almonds. Let sit additional 20 minutes, then bake 1 hour. Remove from oven and hang upside down for at least 6 hours.
