Panettone - фото рецепта

Here is a recipe for the Italian cake "Panettone", traditionally baked for Christmas and Easter. Translated from Italian, "panettone" means "luxury bread", as this pastry contains a lot of raisins and candied fruits. In Italy, Panettone has many origin stories, but what remains unchanged is that the birthplace of this fragrant and sweet cake is Milan. The dough for Panettone takes a long time to prepare, but it is necessary. Fermentation occurs over 12-15 hours, allowing all the flavors to blend nicely. Here's what I usually do: I prepare the dough around 7-8 pm, and by the morning, the dough is ready. I then place it in a mold (or in several small molds), let it rise for another 3-4 hours, then bake it. In Italy, for Easter, this cake is sliced into cubes, pan-fried in butter until golden brown, grappa is added and lit on fire. It is usually served in a glass, topped with a scoop of vanilla ice cream and a drizzle of olive oil. Amazing, right? I think it's worth a try!

1 1/4 cups
Candied Fruits
2/3 cup (citrus)
1 tbsp (light)
2 1/2 - 2 3/4 cups
3/4 cup (6 oz warm + 2 tbsp hot)
3/4 cup
1 tsp (1 1/2 tsp dry)
1/2 tsp
Lemon Zest
2 tbsp
Vanilla Sugar
1 tbsp
3 (room temperature)
2 tbsp (liquid)
1 cup (2 sticks softened + 1 tbsp melted)
To make Panettone, in a small bowl, combine raisins, rum, and 2 tbsp of hot water. Stir periodically until the raisins become plump and well soaked.
In the bowl of a stand mixer, add flour (about 2 1/4 cups), lemon zest, sugar, yeast, salt, and vanilla sugar. Mix everything well on the lowest speed of the mixer.
In a separate bowl, whisk together eggs, warm water, and honey. If the honey has crystallized, melt it in a water bath.
Attach the dough hook to the mixer, increase speed to medium, and pour in the egg mixture. Mix until smooth.
Add the butter to the dough one tablespoon at a time. Increase speed and knead the dough for 8 minutes until it becomes smooth and elastic.
Drain the remaining liquid from the raisins, mix them with candied fruits, and add 1 tbsp of melted butter.
Using a wooden spoon, fold the raisins and candied fruits into the dough.
Place the dough in a large bowl, cover with plastic wrap, and leave at room temperature for 12-15 hours.
The dough should triple in size.
Prepare the panettone mold. I used a 9.5-inch springform pan. You can use several smaller molds. Line the bottom with parchment paper, grease the sides with butter, and dust with flour.
Remove the risen dough from the bowl to a floured surface (add about 3/4 cup flour). Shape the dough into a ball and place it in the prepared mold.
Do not add too much flour; the dough should remain soft and slightly sticky.
Cover with a damp towel and let it rise in a warm draft-free room. The dough should rise to the edges of the pan, which will take 3-5 hours. When the dough has risen, make a cross-shaped incision in the center and place a piece of cold butter in the middle.
Bake the Panettone in a preheated oven at 375°F. Check for doneness with a wooden skewer; it should come out slightly moist but not wet. My cake was ready in about 40 minutes, smaller cakes will bake faster, and the type of oven (I have a regular gas oven) also plays a significant role.
My cake got a little too browned (I missed it by a bit), it should have been taken out of the oven about 5 minutes earlier. But still, it was delicious!
Once the Panettone is done, remove it from the oven, poke it in several places with wooden or metal skewers, and let it cool.
You can decorate the Panettone with royal icing, or simply dust it with powdered sugar. Your luxurious Italian holiday cake is ready!

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