Panettone Curbside Cooking Class - December 16, 2020

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Watch video first TAKE NOTES, gather all ingredients, watch video again while baking along. Pause/rewind, as necessary.

Print Recipe

 

Preferment (Day 1)

A	5	oz	Italian 00 Flour
B	0.03	oz	Instant Yeast
C	0.1	oz	Granulated Sugar
–	3	oz	Water

Fruit Mixture (Day 2)

D	9	oz	Raisins
E	6	oz	Candied Orange Peel
F	1.5	oz	Rum

 Panettone Dough

                                 Dough 1

G	2.8	oz	Egg Yolks
–	5.6	oz	Water
H	2.4	oz	Granulated Sugar
S	0.3	oz	Salt
I	0.15	oz	Instant Yeast
J	8.6	oz	Italian 00 Flour
K	1.6	oz	Softened Unsalted Butter
—	8.13	oz	Preferment (above)
			Dough 2
L	0.4	oz	Vanilla Extract
M	2	oz	Orange Zest/Lemon Zest
N	2.8	oz	Egg Yolks
O	2.4	oz	Granulated Sugar
P	8.6	oz	Italian 00 flour
Q	7	oz	Soft Unsalted Butter

 Finish (Day 2 or 3 *)

R

2

oz

Cold Unsalted Butter

 

 

*NOTE: If you do not have time to finish your panettone on Day 2, you may extend it to Day 3 by allowing dough to rise slowly in the refrigerator overnight. See Video for detailed Instructions.

Watch video first TAKE NOTES, gather all ingredients, watch video again while baking along. Pause/rewind, as necessary.

Video Link: See your order confirmation email or your order history

 (You must be logged into your Gio Culinary Studio account to view)

 

Yield: 2 Large Panettone or 30 mini Panettone (mini molds not included but available HERE)

Total work time. About 1.5 hours hands on,  2 -3 days Preparation and Baking

What’s included with curbside pickup:

• All ingredients needed (pre-measured)*
• Printable Recipe
• 2 Large Panettone Molds
• Skewers for hanging Panettone
• Video Access for 365 days after reservation.
• Unlimited follow up questions and support. 

*Not Included, but will be needed:

• Stand Mixer with Dough-hook 
• Plastic Wrap
• Common Kitchen utensils
• Bench Scraper
• Sharp Paring Knife or Lame
• Sheet Pan or Cookie Sheet
• Kitchen Scale
• Probe Thermometer
• A Small Sauce Pot
• Optional Mini Panettone Molds  (if you want to make minis)

Pick up date: Wednesday December 16 , 2020 between 5:00pm and 7:30pm

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Note: You must be logged into your account to view the video and the recipe. 

Everything you need ! With Video Instruction.

Learn to make  the most famous Italian Christmas bread, Panettone!  100% hands-on, from scratch, in your own kitchen, and on your own time.

Please Note: This class requires some time commitment and patience to achieve the best results.

This is not a difficult recipe but it is a long processes taking two – three days to accomplish. The first day is only a little work, the second day is the most work . You may spread the process out to three days,  which will be explained in the video. The majority of  time is simply waiting for the dough to rise, which is required several times during the process . Believe me, it’s worth it, and so much better than even the best store-bought brands.

Lessons Includes:

• Brioche dough mixing method
• Dough starters
• Types of yeast
•  Types of Flour
• Fermentation time and Temperatures
• Packaging Ideas

Step 1. Reserve your spot

Step 2. Pick up your  pre-measured ingredients and supplies on the date listed.

Step 3. Watch the Video First, TAKE NOTES

Step 4. Gather all and organize your ingredients and equipment

Step 5. Cook along with the video, pause and rewind as much as you like.

 

Yield: 2 Large Panettone or 30 mini Panettone (mini molds not included but available HERE)

Total work time. About 1.5 hours hands on,  2 days Preparation and Baking

Total work time. About 1.5 hours hands on,  2 days Preparation and Baking

What’s included with curbside pickup:

• All ingredients needed (pre-measured)*
• Printable Recipe
• 2 Large Panettone Molds
• Skewers for hanging Panettone
• Video Access for 365 days after reservation.
• Unlimited follow up questions and support. 

*Not Included, but will be needed:

• Stand Mixer with Dough-hook 
• Plastic Wrap
• Common Kitchen utensils
• Bench Scraper
• Sharp Paring Knife or Lame
• Sheet Pan or Cookie Sheet
• Kitchen Scale
• Probe Thermometer
• A Small Sauce Pot
• Optional Mini Panettone Molds  (if you want to make minis)

Pick up date: Wednesday December 16 , 2020 between 5:00pm and 7:30pm

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Please Note: Some classes may run longer  depending on the size of the class and level of participation.