Description
The romantic story goes that panettone (pan di Antonio) for his beloved came up with Milanese Baker's apprentice by the name of Antonio. Panettone is a kind of Italian cake, only the Italians eat it at Christmas. And we have cakes an indispensable attribute of the main spring holiday! The snow melts, bloom young fragrant buds will come to life all of nature will come Easter... but it is dried in a warm place flour, moved children raisins, and on the shelf waiting for its time a new form... a Real panettone is baked only on sourdough. That is why it is different from the usual cakes a more delicate, unobtrusive taste and weightlessness crumb. In this recipe I want to share with you my experience cooking fine Italian panettone.
Ingredients
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Sourdough
160 g
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Flour
440 g
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Water
150 g
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Butter
150 g
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Yolk egg
6 piece
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Sugar
100 g
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Salt
0.5 tsp
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Dry milk
10 g
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Honey
1 tsp
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Vanilla essence
1 ml
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Raisins
150 g
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Prunes
150 g
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Powdered sugar
200 g
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Egg white
200 g
Cooking
1 Day. With lunch or evening to feed the starter 2-3 times with an interval of 3-4 hours. Overnight starter to feed and keep in a dense form (soft dough) at room temperature. Sourdough has risen strongly and smells good.
Day 2. In the morning making the first batch: 290 g flour (sieved) 160g sourdough 3 egg yolks 100 g water 70 g sugar 75 g butter room temperature to Mix the elasticity up to 30 minutes. Cover with film and leave in a warm place 30° for approximately 10 hours until the dough will triple. You may need more or less time, this will depend on the strength of your starter.
I made a batch at 9 am. In 7 hours my dough rose almost four times...
A second batch. In 16 hours I made the second batch. For this, our first test added: 150 g flour (always sift, and several times!!!) 30 g of sugar 10 g of milk powder 3 egg yolks 50 g of water a half-teaspoon of salt teaspoon honey 75 g butter at room temperature, a drop vanilla essence (vanilla pods over, and it would certainly be better than her) it is necessary to Knead very long, at least an hour. Use a mixer with hooks (albeit for half an hour he can burn out) or hands or a bread machine on the dough mode is a perfect companion for kneading. The dough early in the kneading.
This should get the dough very elastic.
Add dried fruit: 150 g raisins 150 g of prunes. All variations with dried fruit, candied fruit and nuts are limited only by your capabilities.
Again good promises to a uniform distribution. Cover with cling film and leave in a warm place for 30 minutes.
Prepare the shapes. At the bottom of each to put oiled paper circle. Inside also wrap an oiled parchment. Fill with dough to 1/3. Proving in a warm humid place (I cover with package) to rise the dough three times. I put in 18 hours of proofing.
Small panitanki )))
After three hours the product has increased three times. Put to bake in a preheated 180 degree oven. In the first few minutes of baking to create steam. Small penatonic baked quickly - in 15 minutes.
Large cakes were baked for 30 minutes. Leave them in the turned off oven for another 5-10 minutes, remove and cool. For me, the most difficult to cool the cakes. On the side they immediately begin to wrinkle, as very very soft, so I chilled vertically. Thank God, they fell off.
For the glaze in a water bath while stirring the heated whites and powdered sugar to 80-85 degrees.
Whisk to firm peaks.
And here you see my attempts to make mastic crocuses )))
Mastic with me are not friends, so do not judge strictly. Want a little of the first spring flowers!
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