Panettone
Easter Dishes
450 Minutes
550 Calories
One night before baking:
Mix:
3/4 cup (90 g) flour
1/2 tsp of yeast
1/3 cup (80 g) of warm water
Mix and leave overnight:
1/2 tbsp lemon zest (1 lemon)
1 tbsp orange peel (1 orange)
2 tablespoons of honey
2 tsp vanilla extract
Soak in water:
1/2 cup raisins and candied nuts
baking day
For the dough you will need:
3 cups (384 g) flour (divide in half)
1/2 cup (135g) warm water (neither cool nor hot)
1 tbsp of yeast
1/3 cup (67 g) sugar
1 tsp (8 g) salt
5 egg yolks (room temperature)
8 tablespoons (113 g) softened butter
For the topping:
1 beaten egg
A small thin piece of butter
A night before baking, mix yeast with flour and pour warm water. You will get a thin mass, which you should cover with kitchen cellophane, cover with a blanket or a blanket and leave in a warm place all night (8-10 hours). In the morning you will find a puffy, sticky mass.
Mix vanilla, orange and lemon zest with honey in a small bowl. Cover with cellophane and set aside.
Place raisins in a separate bowl, pour water and leave overnight.
Baking day:
Place the mass that has risen overnight in the bowl of a mixer and mix half of the flour taken from 3 cups by hand. Add yeast and warm water (if it "bites" on the ribs). When you have mixed the flour well by hand, knead the dough for 5 minutes with a food processor, cover with cellophane, cover with a blanket and leave for 1 hour in a warm place to rise well.
When risen, mix in the remaining flour by hand. You should get a dense, brittle dough and rest for 10 minutes.
While the dough is resting, add salt and sugar to the egg yolks (at room temperature) and beat for 5 minutes to get a fluffy, creamy texture. After that, mix the honey mixture until you get a homogeneous mass.
Mix the egg mass slowly with the dough. Soon the dough will become sticky, knead for at least 5 minutes with a dough kneader to make it soft and uniform. If you notice that the dough is too wet and does not stick, add a little flour.
Time to mix in the butter! Cut into medium cubes and add to the dough one by one while kneading. When the butter is completely melted, add raisins (without water, of course!). Shape the dough into a ball and transfer it to a clean bowl.
Cover, place in a warm place and wait for 2 hours until doubled in size.
When the dough rises, transfer it to the baking form (the room should be warm and the surface should not be too cold) and smooth it with your hands. Give the dough a rectangular shape, roll it from top to bottom, then from left to right. (see video). After kneading for 1 minute, rest for 10-15 minutes and repeat this 3 times.
Finally, give the dough a round shape and place it in a paper baking form.
Wait for another 2 hours.
Beat 1 egg and brush the dough with a kitchen brush. With a paring knife, carefully cut the surface twice in the middle to make a cross and place a small piece of butter in the middle.
10 minutes before baking, heat the oven to 190 degrees, set the convection mode to evenly distribute the temperature, and when you start baking, lower it to 170 degrees.
When the panettone is browned, we recommend covering it with aluminum foil so that it doesn't get too dark. Baking takes about 40-50 minutes. Finally, at least check with a match whether the pascha is completely baked or not.
Be sure to cool it and eat it!
happy Easter!
Mix:
3/4 cup (90 g) flour
1/2 tsp of yeast
1/3 cup (80 g) of warm water
Mix and leave overnight:
1/2 tbsp lemon zest (1 lemon)
1 tbsp orange peel (1 orange)
2 tablespoons of honey
2 tsp vanilla extract
Soak in water:
1/2 cup raisins and candied nuts
baking day
For the dough you will need:
3 cups (384 g) flour (divide in half)
1/2 cup (135g) warm water (neither cool nor hot)
1 tbsp of yeast
1/3 cup (67 g) sugar
1 tsp (8 g) salt
5 egg yolks (room temperature)
8 tablespoons (113 g) softened butter
For the topping:
1 beaten egg
A small thin piece of butter
A night before baking, mix yeast with flour and pour warm water. You will get a thin mass, which you should cover with kitchen cellophane, cover with a blanket or a blanket and leave in a warm place all night (8-10 hours). In the morning you will find a puffy, sticky mass.
Mix vanilla, orange and lemon zest with honey in a small bowl. Cover with cellophane and set aside.
Place raisins in a separate bowl, pour water and leave overnight.
Baking day:
Place the mass that has risen overnight in the bowl of a mixer and mix half of the flour taken from 3 cups by hand. Add yeast and warm water (if it "bites" on the ribs). When you have mixed the flour well by hand, knead the dough for 5 minutes with a food processor, cover with cellophane, cover with a blanket and leave for 1 hour in a warm place to rise well.
When risen, mix in the remaining flour by hand. You should get a dense, brittle dough and rest for 10 minutes.
While the dough is resting, add salt and sugar to the egg yolks (at room temperature) and beat for 5 minutes to get a fluffy, creamy texture. After that, mix the honey mixture until you get a homogeneous mass.
Mix the egg mass slowly with the dough. Soon the dough will become sticky, knead for at least 5 minutes with a dough kneader to make it soft and uniform. If you notice that the dough is too wet and does not stick, add a little flour.
Time to mix in the butter! Cut into medium cubes and add to the dough one by one while kneading. When the butter is completely melted, add raisins (without water, of course!). Shape the dough into a ball and transfer it to a clean bowl.
Cover, place in a warm place and wait for 2 hours until doubled in size.
When the dough rises, transfer it to the baking form (the room should be warm and the surface should not be too cold) and smooth it with your hands. Give the dough a rectangular shape, roll it from top to bottom, then from left to right. (see video). After kneading for 1 minute, rest for 10-15 minutes and repeat this 3 times.
Finally, give the dough a round shape and place it in a paper baking form.
Wait for another 2 hours.
Beat 1 egg and brush the dough with a kitchen brush. With a paring knife, carefully cut the surface twice in the middle to make a cross and place a small piece of butter in the middle.
10 minutes before baking, heat the oven to 190 degrees, set the convection mode to evenly distribute the temperature, and when you start baking, lower it to 170 degrees.
When the panettone is browned, we recommend covering it with aluminum foil so that it doesn't get too dark. Baking takes about 40-50 minutes. Finally, at least check with a match whether the pascha is completely baked or not.
Be sure to cool it and eat it!
happy Easter!