One of the best panettone in Madrid.
If a few years ago they had told you that you would replace (or accompany) the nougat and the shortbread with a panettone, you would have refused, but yes, you have also fallen in the end. Because all those who have said "I'm not panettone" have ended up falling asleep when they try a real panettone. Not all of them are made with raisins or candied fruits (although there are also delicious ones with those ingredients) nor do they all have the same sponginess. In panettone, as in everything, there are qualities. And for some years now in Madrid it has been known that one of the best panettone is the one made by hand by Oriol Balaguer in his centennial bakery, The Duchess.
The master pastry chef is a personal fan of this traditional Italian Christmas dessert. “Since I started in this world of the pastry trade, I have been passionate about naturally fermented doughs,” he tells us. “I always said that I enjoy making the fermentation dough just as much as when I dedicate myself to working on a chocolate”. And in that sense, panettone is the most complex product in terms of fermentation. “The process is exciting. It generates adrenaline”, Balaguer says. “I love its complexity. It is a challenge to enter the workshop and start the process; you need a lot of experience and try numerous panettone”.
"Il Panettone!".
Some of that adrenaline and passion that has poured into his panettone, available at the little duchess (in three flavors gianduia with chestnut, fruit and chocolate), has caught on and the sweet is increasingly popular in Spain. “Apart from Italy, where I consider that there has been a more special and magical story with panettone it is in Spain, especially in the last two years”, confirms Balaguer. "Possibly because we are doing very well and there are more and more professionals who dare to enter this field." According to Oriol Balaguer, panettone “is magical and brings happiness”. "It's getting into every home fast." Why? "Because we are making a good panettone." And to continue expanding this popularity, the pastry chef shares with Traveler his artisan sourdough panettone recipe.
First impasto/kneading ingredients:
- 550g of water
- 1000g Of flour
- 250g mother yeast
- 340g of sugar
- 300g of butter
- 200g of egg yolks
Second impasto/kneading ingredients:
- 150g of sugar
- 20g of salt
- 30g of honey
- 240g of yolks
- 220g of butter
- 1 vanilla stick
- 400g sultana raisins
- 400g candied orange in cubes
- 200g cubed candied lemon
Crunchy Ingredients:
- 100g almond powder
- 100g hazelnut powder
- 400g of sugar
- 20g corn starch
- 120g of clear
ELABORATION:
Mother yeast:
- Knead the mother dough 3 times with intervals of 3 hours and 15 minutes.
- Always letting the dough ferment at a mother temperature of 26ºc.
First kneading:
- Knead all the ingredients until you get a elastic dough but not completely smooth.
- Ferment the dough 10/12 hours. At 26 / 28ºC.
Second kneading:
- Lightly work the first impasto until it begins to have structure.
- Knead until the dough begins to be slightly thin and firm.
- Add sugar, salt at intervals. Add the honey.
- Gradually add the yolks. Finally add the plastic butter. Work until you get an elastic dough. Add the fruits to first gear.
- Weigh at 500 g. Rest 1 hour at 28ºc., bolear and place in the molds.
- Ferment for 8 hours at 28ºC.
- Bake: at 170ºc. and cook for 33 minutes.
- Chill 8 hours and wrap.