Special equipment: Panettone molds (straight-walled paper
cake pans), or several empty
coffee tins
To make the Biga: In a
mixer with a dough hook, dissolve the yeast with warm water; then add the sugar and let rest 5 minutes. Add the flour and mix on low until smooth. Cover and let rise until it triples in bulk.
To make the
Dough—1st Stage: In a small cup, dissolve yeast in warm water and let sit 5 minutes. Add it to the biga and mix with the dough hook. Add the yolks, sugar and 1 1/3 cups flour and mix 5 minutes on medium speed until shiny and smooth. Cover and put in a warm spot (70 degrees F) and let rise again until it triples in bulk.
After it has tripled, make begin the 2nd Stage: Add the 3 1/2 cups flour,
honey, half the butter, 1/3 cup of the sugar, the 9 yolks, and the milk.
Knead with the dough hook on medium speed, add the remaining sugar, salt, and
vanilla extract. Knead 5 more minutes.
With the mixer running, add 10 tablespoons butter, one tablespoon at a time. The dough should look smooth and shiny and pull away from the sides of the bowl. Place it on a work surface and
schmear it with the remaining tablespoon of butter and add the orange
peel and
citron and knead by hand until blended. Shape into a ball and place in a covered bowl and let double in bulk.
Turn the dough out onto a work surface and divide into 2 balls. Place the chopped almonds on a surface and roll the balls in them to coat well; then roll the balls in powdered sugar to coat heavily.
Place each ball in a buttered panettone
mold (straight walled paper cake pan). Let rise covered for 1 hour or until it springs back when poked and risen past the rim. Sprinkle well with powdered sugar again.
Preheat oven to 350 degrees F and bake for 45 to 50 minutes until golden brown. To cool, stick 2 skewers through the base of the paper mold and suspend the bread upside down by resting the skewers on 2 containers which are taller (higher) than the bread.
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By Gonetobeach
on January 31, 2012
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I cannot believe people had trouble with this recipe. When you have trouble rising, make sure your yeast is active, and make sure it's rising in a warm place.
This is the best sweet bread I have ever had. My family begged for it. I made one version just like the recipe, then another for my Mother with no candied fruit (she hates that stuff. She ate her entire loaf in less than a week. I don't eat a lot of sweets, and even made the best bread pudding I've ever had out of leftovers. It's easy to make --- I didn't have a mold so used two loaf pans. It was still beautiful, but I had to watch the baking to make sure it got done. Dont miss out on this incredible Triestine because some had trouble with it! I found it easy!!!
By suprgrl
Santa Cruz, CA
on December 02, 2011
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This recipe should be rated for "intermediate pastry chefs" or "very experienced home cooks", that said, this is a bread to lust after. This is an expensive bread to make, but worth the expense. I think the other thing about this recipe is that unless you don't follow the recipe and rising times carefully, you will be unhappy. The crust and crumb are delicious! The powered sugar is almost like candy on the almonds. I am not fond of citron but I like it in this bread. Try it toasted, with butter! This is definitely for a special occasion or to give as a gift. I have never seen it at a Bakery in the U.S. so the only way to get it is to make it, or get it as a gift.
By loanrangerwest
Prescott, AZ
on November 21, 2011
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I am really disappointed. I wanted to make this for Christmas gifts and even ordered the paper molds on the internet. In addition, the ingredients are not cheap. I spend an entire Sunday on this project and the final two rising just did not rise. I would love to know what I did wrong!
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