Panettone!
-3 recipes
Panettone!
ingredients
servings
4
Manitoba flour
150 oz
Semiskimmed milk
100 fl oz
Fresh brewer's yeast
5 oz
White sugar
10 oz
Type 0 wheat flour
350 oz
White sugar
120 oz
Butter
100 oz
Semiskimmed milk
40 oz
Eggs
2 unit
Fresh brewer's yeast
10 oz
Chocolate chips
50 oz
Raisins
100 oz
Grated orange peel
2 oz
Desserts from Italy
Panettone!
Panettone!
ready in
12 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A simple recipe for a dessert that will not make you regret the one packaged!
preparation
step 1
First of all we prepare the leavening product by dissolving the 5 gr of yeast in 100 ml of warm milk, adding the 10 gr of sugar and the 150 gr of flour. (Note, you can also use flour 0 or 00).
step 2
Knead with a spatula and then with your hands, creating a pallet that we will leave to rise for at least two hours.
step 3
Meanwhile, put the raisins in a bowl and add the liqueur or orange juice, let it macerate covering the bowl with the film.
step 4
Let's start the leavening and put it in the bowl of the mixer with the eggs slightly beaten, half the warm milk in which we have melted the yeast and the orange zest. Add the flour, sugar and a pinch of salt.
step 5
We begin to knead at low speed, when the dough is tied add the butter into small pieces, little by little. The dough will seem sticky.
step 6
Let it knead at medium speed for five to ten minutes, until a more tied dough is obtained. If it were too hard, let's add the milk we kept aside. Lay down on the work surface and distribute the raisins and chocolate chips.
step 7
We create a pallet by kneading the dough to distribute the filling. Let's rise until doubling. My left it to rise for six hours, inside the oven off.
step 8
I portioned and placed in the paper cutters, but you can also use a cake pan. Also in this case let it rise until doubling, I put them to leaven at 23 and I baked them the following morning.
step 9
Brush with the beaten egg or butter, if you want to add some almonds to flakes or sugars before baking in a hot oven at 180 degrees for 30 minutes.
step 10
To make them cool, squeeze with a skewer's iron a little less than half a centimeter from the base and place on a support (I used two boxes of cereal), letting them cool upside down. This helps him not to lose the alveolation.
step 11
Let it cool completely before removing and cutting!
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