Alongside the preparation of panettone using the +- classic recipe, we also decided to make a simplified version. It will be suitable for those who are short on time for cooking, as the time spent preparing panettone using this recipe takes about 5 hours, 3 of which the dough simply “rests” and rises.
ось такий вийде результат, якшо дочитаєте допис до кінця ;)
We will need:
180 ml of water
3 egg yolks
2 eggs
zest of 1 orange
zest of 1 lemon
10 g of vanilla sugar
500 g of flour (we used Manitoba)
110 g of sugar
1 tablespoon of instant dry yeast
1 teaspoon of salt
120 g of butter with a fat content of at least 82%
230 g of a mixture of dried fruits or other filling to taste (we used candied orange peel and chocolate chips). If using raisins – add 30 ml of dark rum or cognac to them
продуктовий набір
The proportions indicated in this block are calculated for 2 medium-sized panettone. We doubled the amount of ingredients, and we ended up with 4 panettone.
Preparation
Strangely enough, we start the cooking process not with the dough. In a deep container, we add water, egg yolks, whole eggs, fresh citrus zest, and vanilla sugar. Using a mixer, we mix all the ingredients until homogeneous and set aside.
готова яєчна суміш
We poured the mixture into a measuring cup, which will simplify the preparation of the dough itself.
Now we can move on to the dough itself. For kneading, we use a food processor. We place flour, sugar, dry yeast, and salt in the bowl of the processor. We knead “dry,” without adding the egg-water mixture, so that all the dry ingredients mix evenly with each other first.
суміш сухих інгредієнтів
Now we can gradually add the previously prepared egg-citrus-vanilla-water mixture. We will pour it in a thin stream, without stopping the kneading process.
вливаємо яєчну суміш
After 5-7 minutes, the dough will become +- uniform in consistency. We can gradually add the softened butter, cut into cubes.
нарізане вершкове масло
You can use either a water bath or a microwave. The main thing is that the butter is not too cold; otherwise, it will not be able to distribute evenly in the dough.
додаємо масло
After adding the last piece of butter, we continue kneading for another 5 minutes.
We transfer the mixture to a slightly greased container. We used a pot. We cover it with plastic wrap or tightly close the lid and leave it to rise in a warm place for 1 hour and 30 minutes.
викладаємо в каструлю, обмотуємо харчовою плівкою і в тепле місце
While the dough is rising, we prepare the filling. We rinse the raisins, place them in a small container with the candied fruits, and soak them in cognac. We added a few drops of almond extract as well. We leave it to infuse.
One and a half hours have passed, which means our dough has risen, and it’s time to add the filling. In addition to the prepared filling, we also added chocolate drops.
тісто виросло: саме час додати начинку
In general, the filling is the biggest area for improvisation in making panettone. You can add pistachio paste, cranberries, pineapple candied fruits, almond flakes… You can even fill the center of the panettone with liquid chocolate or condensed milk, but that topic deserves a separate blog post ;)
So, we carefully mix the filling so that it distributes evenly throughout the dough. Then we can distribute the dough with the filling into the molds (which we additionally greased with butter).
IMPORTANT! Do not fill the mold more than halfway. The dough will rise again and may simply “spill” over the edges of the mold.
тут ми зрозуміли, що цієї маси забагато для трьох форм. Розприділили на 4
We place them on a baking sheet and send them to the oven, set to a temperature of 30 degrees, for another hour. After that, the dough will rise another 2 times in volume. You can do without the oven: the main thing is to place the molds in a warm place.
We take the baking sheet with the molds out, brush the tops with egg yolk.
саме час декорувати
While we are decorating, we preheat the oven to 180 degrees.
ці красені готові до випікання
Baking
We bake the panettone for 40 minutes in convection mode. If the top starts to brown too much – we cover it with foil (that’s what we did). We check for readiness with a wooden skewer. If the dough does not stick to it – our panettone is ready.
We take it out of the oven, pierce it with two skewers or pins, retreating 3-4 cm from the base, turn it upside down, and hang it in a deep pot or bowl of the processor until completely cool. This way, the panettone will retain its volume.
підвішуємо до вистигання
The finished panettone can be stored in a dry, cool place for up to 1 week after baking. But it’s unlikely that this pastry will last that long. It will simply be eaten. Enjoy! ;)
так виглядає приготоване по цьому рецепту панеттоне всередині
і так ;)
If you decorate the panettone with a ribbon or jute twine, it will make a wonderful gift packaging.
і так)
