Panettone
Instructions
Sift the flour into a Bowl by placing it in fontana, and make a recess in the Center.
Add the crumbled yeast and Unbind with warm milk.
Knead everything together and let it sit in the mixture for 15-20 minutes, until the surface cracks will form.
Gently melt the butter in a small saucepan, then mix in the sugar, salt, nutmeg and egg yolks.
Knead the mixture until it is well inflated, then embed the leavened dough.
Knead until you have a dough soft, smooth and homogeneous that you leave it sit for 20 minutes.
Cut the candied fruit into cubes, mix almonds and raisins, is soften in warm water and squeezed, and incorporated everything to pasta; Let rise again for 15-20 minutes.
Cover the oven dish with a sheet of parchment paper, imburratela and lean over a cake ring.
Also coated the inside of the ring with buttered parchment paper.
Place in prepared pasta ring and let it sit for 20-25 minutes.
After this time, Cook the cake in a preheated oven (190-200 degrees) for 80-90 minutes.
Check the panettone baking by inserting a toothpick in the dough.
Homemade panettone should be consumed during the day.
If you want to keep it for a few days, fragrant rivestitelo with a layer of apricot glaze and then with a fondant icing.
---ADVICE.
Now famous even abroad, in Italy is panettone Christmas cake.
Its preparation is rather long and laborious, so generally you should purchase it ready-made pastry or packed, given that industrial products have achieved excellent levels of quality.
Ingredients and dosing for 10 persons
- 650 g of flour
- 40 g of brewer's yeast
- 25 cl of milk
- 200 g of butter
- 150 g of sugar
- 1 teaspoon of salt
- == 1 lemon (zest)
- 1 rub of nutmeg
- 6 egg yolks
- 80 g of candied orange
- 100 g of candied citron
- 150 g of sultanas
- 80 g of almonds
- Butter for the pan