Панеттоне з родзинками
1
Panettone is a true treasure of Italian confectionery art that can transport you to the cozy atmosphere of a Christmas day. It enchants with its delicate structure, which thanks to a long rise, remains fresh and moist. Making panettone is more than just a culinary process; it is a journey into the world of traditions and flavors. Thanks to raisins and candied fruits, you will feel as if you're in a sunny province of Lombardy, meditatively watching the dough rise. Every slice of this bread brings pleasure not only by its taste but also by the awareness that you managed to make something genuinely exceptional, ready to be served on a festive table.
Variations
- Instead of raisins, you can use dried apricots, figs, or even chocolate chips
- Lemon or orange zest adds individuality and a citrus note to each recipe
- Spices - cardamom, nutmeg - give the dough a special depth of flavor
Secrets of tenderness and flavor
- The key condition is alternating warm rises and cold nights in the refrigerator for flavor development
- During baking, place a pot of water at the bottom of the oven to ensure the necessary humidity
- Turn the dough several times during kneading to form soft folds that contribute to a light structure
Ingredient tips
- All ingredients should be at room temperature before mixing for dough consistency
- Fresh yeast is better than dry - they provide a more natural taste and better dough rise
- Rinse and thoroughly dry the raisins and candied fruits on a paper towel beforehand
Nuances of culinary art
- Homemade panettone is stored for 2-3 days, factory-made - for several months
- Shaping panettone requires special molds for 1.3 kg, available in specialized stores
- Do not open the oven door for the first 15-20 minutes of baking to prevent the dough from falling
Ingredients for the recipe
Ingredients
Kyivmlin Premium Wheat Flour 1kg
800 g
Diamant White Crystalline Sugar 1kg
300 g
Bilo Selyanske Sweet-Cream Butter 72.6% 180g
150 g
Galychyna Pasteurized Milk 2.5% 870g
250 ml
Kvochka Homemade Chicken Eggs C0 10pcs
3 eggs + 2 egg yolks
Lvivski Drizhdzhi Pressed Baker's Yeast 42g
40 g
Golden Raisins
150 g
Pineapple Cubes Mix 8-10mm
100 g
Dried Apricots Turkey №8
150 g
Mriia Vanilla Sugar 35g
20 g
Kotanyi Dessert Orange Peel 20g
1 tbsp
Champion Ground Cardamom 8g
0.5 tsp
Eco Ground Nutmeg
1 tsp
Preparation steps
01
Preparing the starter — Crumble the yeast, add 2 tbsp of sugar and 4 tbsp of warm milk, mix. Add 2 tbsp of flour. Leave for 15-20 minutes to activate.
02
Initial mixing — Sift 2 cups of flour into a bowl, add warm milk, mix. Pour in the starter, knead until smooth. Cover and leave in a warm place.
03
Kneading the main dough — Beat the eggs with yolks, pour into the dough. Add soft butter in cubes, sugar, 3 cups of flour and spices. Knead with a mixer until smooth.
04
First rise and refrigeration — Transfer the dough to a bowl, cover. Leave in the warmth for 2 hours. Then place in the refrigerator overnight.
05
Adding dried fruits — Take out the dough, rinse and dry the raisins, candied fruits, apricots. Knead the dough, gradually adding the dried fruits. Distribute among molds up to 1/3 of the height.
06
Завершающий подъем — Накройте формы и оставьте в теплом месте на 2 часа до края формы.
07
Baking and Cooling — Brush the tops with egg yolk or milk, optionally make a shallow cross-shaped cut, then bake in a preheated oven at 170–180°C for 35–45 minutes until golden brown. If the tops brown too quickly, cover with foil. Cool the finished panettone, preferably upside down. Time: 45 min. Indicator: Golden top, skewer comes out clean, crumb is soft and stringy.
Where to order ingredients
Select the required ingredients in one of the stores
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