Classic Italian panettone with raisins and candied fruits
Miscellaneous / / January 01, 2021
Panettone is a delicate and delicious Italian pastry that can replace ordinary Easter cake. It will take several days to cook, but the result is worth it.
Mix warm water with the rest of the first dough into a hard ball. Place in a bowl, cover with plastic wrap and refrigerate for 18–20 hours.
All the flour that is needed for the cakes can be mixed with gluten, and then divided into parts. This will help the dough rise better.
After 9 hours, after placing the first dough, mix warm water with the rest of the ingredients for the second dough.
Cover with plastic wrap and refrigerate for 8-10 hours.
Remove the second brew from the refrigerator and leave at room temperature for 30 minutes.
Mix the second dough with the ingredients for the first kneading dough, cover with foil and leave warm for an hour. During this time, the dough will double.
Mix the first batch of dough with the first dough and the ingredients for the second batch. Use a mixer to smooth the dough.
Cover with plastic wrap and leave the dough warm for half an hour.
Mix the ingredients for the third brew. Leave it warm for 30 minutes.
Combine the dough of the second batch with the third dough and the components for the dough of the third batch and knead with a mixer.
At this point, you can add malt for richer flavor and aroma.
Leave the dough of the third batch warm for an hour. During this time, it will increase approximately threefold.
Add some of the ingredients for the fourth batch of dough - yolks, 150 g sugar, vanilla and 100 g flour to the mass. Knead with a mixer.
Combine 400 g of flour with salt, and the zest with sugar. Divide these mixtures into four equal portions.
Add an egg, по zest with sugar, ¼ flour and salt to the dough one by one. Continue whisking, adding the ingredients in the same order.
After about 15 minutes, when the dough is smooth, add 350 g softened butter and knead with a mixer until smooth.
While the dough is kneading, pour boiling water over the candied fruits with raisins, leave for 5 minutes, then blot with paper towels and mix with the remaining flour.
Add the raisins with candied fruits to the resulting dough and knead again. Transfer to a bowl, cover with plastic wrap and refrigerate for 10-12 hours.
Place the dough on a work surface greased with vegetable oil, do not use flour.
Divide the dough into 6 pieces of 500 g or 4 pieces of 750 g. Round each piece and let sit for 10-15 minutes.
Grease the molds with vegetable oil and put the rounded blanks in them. Make sure that the forms are about a third complete.
Cover the molds with plastic wrap and leave warm for 5 hours. The dough will rise again.
At the top of each panettone, make a shallow cruciform incision, open the edges like petals, put a piece of butter inside and close.
Bake at 200 ° C for 10 minutes, then lower the temperature to 160 ° C and cook for another 20-30 minutes.
Place the finished panettone on a wire rack, top down. Stick toothpicks or wooden skewers closer to the "bottom".
Cool while hanging, otherwise the panettone will be crumpled.
When the panettone is cool, cover them with icing and garnish with sprinkles.
6 best cake icing recipes