CHRISTMAS PANETTONE ON THE KAMADO
INGREDIENTS
– 500g of flour
– 2 eggs
– 200cc of milk
– 1 tsp of salt
– 60g of sugar
– 80g of butter
– 1 tsp of vanilla essence
– Optional (included in most panettone recipes): orange blossom or panettone essence
STEP BY STEP
Let’s guide you through using the Kamado and the kneading process; the rest of the recipe depends on your preferred panettone finish.
1. Place 2.5 kg of charcoal, light the Kamado, and leave both the air intake and chimney completely open. This oven-baked recipe requires a temperature of 200 to 220°C.
2. In a bowl, combine the ingredients for the pre-dough. Remember that the milk should be warm, neither cold nor hot. It’s just a splash. Mix well with a spoon, cover with a kitchen towel or film, and let it double in volume (around 15-20 minutes).
3. In a large bowl, place the flour, sugar, lemon and orange zests, and mix. Make a well in the center and add the salt (around the edges, not in the center), eggs, softened butter, warm milk, the risen pre-dough, and vanilla essence. Mix with your hand from the center outwards until everything is combined. Transfer the dough to the countertop and knead for 15 minutes until you get a tender dough. Divide into two balls (if making two half-kilo panettones, otherwise not), cover with film, and let it rest for half an hour.
4. Once risen, flatten each ball to remove air bubbles and roll out on the countertop (with your hand), into a square shape. Place your chosen filling in the center, roll up, and knead a little longer until the nuts, raisins, etc., are well integrated into the dough. Place in the molds, cover with a kitchen towel, and let rise for 1 hour, until they rise above the mold. You can do this in a turned-off oven.
5. Bake for about 30-40 minutes at 200°C. For this, have half of the bottom air intake open until they are golden brown on top. Remove and let cool. You can glaze the top or brush with egg wash.