Panettone — is a sweet, soft, and airy cake, similar to brioche. Inside, it is filled with lemon and orange zest, candied fruits, and raisins, chocolate chips… There are countless variations. The name panettone comes from the Italian word panetto, which translates to small cake. The augmentative suffix -one changes the meaning to "big cake".
велиииикий торт!
Panettone is the most famous Italian Christmas cake, but in Ukraine, it is mentioned before the Easter holidays. Buying it in a supermarket is the easiest way, but we chose to make it ourselves. So, we will tell and show you how we prepared Italian panettone in a Ukrainian way ;)
We will need:
For the starter:
90 g of flour (we chose the Manitoba variety, as it will yield especially elastic, soft, and airy dough. We will use this Manitoba flour at all stages of preparation)
dried yeast on the tip of a knife
80 ml of cold water
набір для опари
For the filling:
85 g of raisins
25 ml of cognac
85 g of candied oranges
zest of fresh lemon and orange
10 drops of almond extract
2 tablespoons of honey
набір для начинки
For the dough:
the entire starter for the dough (above)
400 g of Manitoba flour
140 ml of warm water
1 tablespoon of dried yeast
75 g of sugar
4 g of salt
5 egg yolks at room temperature
120 g of butter with a fat content of at least 82%
набір для тіста (на фото - готова біга (опара/закваска, яку почали робили ввечері напередодні дня випічки)
The evening before: preparing the starter
The starter for panettone, or biga, as the Italians call it, is prepared the day before baking. It is essentially a fermented starter, thanks to which the dough will triple in volume the next day.
We combine the ingredients for the starter in a bowl and mix with a fork until a homogeneous mixture is obtained. Cover with plastic wrap and leave in a warm place for 8-12 hours.
вимішана опара
накриваємо харчовою плівкою
Also, in the evening before, we soak the filling for the panettone.
In a small bowl, we mix honey, almond extract, orange and lemon zest, candied fruits, and previously rinsed raisins.
цедра цитрусових
Add 25 ml of cognac (dark rum can be used). Mix thoroughly, cover with a lid, and send to sleep in the refrigerator.
змішані інгредієнти начинки. Відправляємо на ніч в холодильник
Day 2: shaping the dough
The first rise of the dough
In the bowl of a food processor (or another large and deep bowl), we mix the dough starter (biga) prepared the day before, half of the flour (200 g), warm water (140 ml), yeast (1 tbsp), sugar, and egg yolks. Mix with a spatula until homogeneous, or knead with a dough hook on low speed for 5 minutes. Cover with plastic wrap and leave for 1 hour in a warm place to rise. If everything is done correctly, at this stage the dough will triple in volume.
змішуємо все в чаші кухонного комбайну
виливаємо в чисту ємність, накриваємо харчовою плівкою
The second rise of the dough
тісто після першого підйому, інгредієнти, які додаємо на цьому етапі
When an hour has passed, we remove the plastic wrap and add the remaining 200 g of flour to the dough. Gently mix in the processor (it can also be done manually with a spatula). After adding the flour, the dough may seem shaggy and dry, but that’s okay; it’s an indicator that we are doing everything right. We let the dough rest for another 10 minutes.
тісто в'язке, прилипає до гаку
Next, slowly and gradually add the prepared mixture of honey, candied oranges, zest, and raisins to the dough.
додаємо начинку
Beat with the food processor for about 5 minutes on low speed. As a result, a sticky dough forms. If it does not stick to the hook or is too wet, a small amount of flour can be added.
Cut the butter into small cubes and add a few pieces to the dough, continuing to mix.
вводимо масло
Transfer the dough to a clean, greased container, cover with plastic wrap, and let it rest for another hour to an hour and a half, or until it doubles in volume.
перекладаємо для підйому
The third rise of the dough
тісто виросло і готове до перекладання у форми
We leave the dough in the mold in a warm place for about one to one and a half hours. Or less if it has risen to the top of the mold. Since we messed up with the size of the mold, we were guided by time, leaving the dough to rise for an hour and a half.
виклали в форми, чекаємо росту
The top of the future panettone is brushed with egg yolk, and with a sharp knife, we make cross-shaped cuts (in the center), placing a piece of butter in them.
декорування
We sprinkle more chocolate chips on top. We move on to baking.
Baking
Preheat the oven to 190 degrees. We use the upper and lower heating elements, turning on the convection mode. We bake the panettone at this temperature for 10 minutes, reduce the temperature to 175 degrees, and then bake for 40 minutes. If the top starts to brown too quickly, we can wrap it in foil.
After baking, the panettone should acquire a dark brown color. We remove it from the oven, pierce it parallelly with two skewers or pins, retreating 3-4 cm from the base, turn it upside down, and hang it in a deep pot or mixing bowl until completely cool. This way, the panettone will retain its volume.
ось ця процедура описана у абзаці вище
The finished panettone can be stored in a dry, cool place for up to 1 week after baking. But it is unlikely that this pastry will last that long. It will simply be eaten. Enjoy! ;)
