Homemade Panettone

November 28, 2021
A Panettone is a Christmas classic. The good choice is to make it at home and save a lot of money, and have a fresh homemade panettone!
[anĂșncio]

PREPARATION TIME

120

Recipe Yield

10

LIKES

COMMENTS

A Panettone is a Christmas classic. The good choice is to make it at home and save a lot of money, and have a fresh homemade panettone!

Ingredients

Homemade panettone sponge

  • 200 grams of wheat flour
  • 20 grams of dry bread yeast
  • 200 milliliters of warm water

Homemade panettone dough

  • 800 grams of wheat flour
  • 150 grams of caster sugar
  • 5 tablespoons of powdered whole milk
  • 1 pinch of salt
  • 10 yolks
  • 6 tablespoons of honey
  • 200 milliliters of warm water
  • 3 tablespoons vanilla essence
  • 15 milliliters of panettone essence
  • Zest of 2 oranges
  • Zest of 2 tahiti lemons
  • 160 grams of unsalted margarine

Homemade panettone filling

  • 350 grams of candied fruit

Instructions

  1. To prepare the sponge: Mix the 3 ingredients together until a very thick, sticky dough is formed.
  2. Add a little more water if necessary if the flour is not incorporated.
  3. Cover with plastic wrap and let it rest for 30 minutes.
  4. In the bowl of the mixer, dilute the honey in the warm water and add the vanilla and panettone essences.
  5. In a separate bowl, add the wheat, sugar, salt, powdered milk, egg yolks and the previously prepared sponge.
  6. Mix coarsely until it forms a “farofa”.
  7. Then pour the “farofa” into the liquid mixture and let it knead in the mixer with the heavy dough hook until the dough is smooth and comes loose from the sides. (approx.10min)
  8. Add the margarine little by little and beat until the dough is veined.
  9. Take a small portion of the dough with your hands lightly greased with sunflower oil and stretch it carefully, the dough should open until transparent without tearing.
  10. At this point add the orange and lemon zest and beat until incorporated.
  11. The dough should be soft and sticky, and should always be handled with hands greased with sunflower oil.
  12. Pour the dough onto a surface greased with sunflower oil, spread with your hands and scatter the raisins and candied fruit.
  13. Roll out until they are well distributed.
  14. Shape the dough into a ball and place it in a large greased bowl.
  15. Let it rest for about 1? hours.
  16. After it has grown, return it to the greased surface and divide it into equal parts.
  17. Take the first mold as a base, the dough should be halfway up the paper mold.
  18. Wait for the dough to grow to the edge of the pan.
  19. Do not let it grow longer than that, because it will still grow in the oven and may overflow.
  20. With a cutter or scissors make crosswise cuts in the surface and place a small piece of margarine in the center.
  21. Bake in a preheated oven at 200 degrees Celsius for 20 to 30 minutes.
  22. Place a pan with water on the bottom rack to keep the oven moist.
  23. Do the toothpick test, if it comes out clean remove the pan and place on a rack to cool.
  24. When completely cool, pack them in plastic bags.

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