Panettone - Italian Christmas Bread
2. December 2014
I always liked Panettone not only because it was a little exotic, but also because of its different and fluffy structure compared to Christmas or cuddly ... It could be said that it is a common dough, but different technology also causes a different, very soft and fluffy structure.
What's more, anyone who fights knitting Christmas every year will surely be delighted to have a job facilitated by a neat, fluffy hill in a nice, festive, decorative paper form designed for Panetton baking.
The recipe seems to be time consuming, but it's only a long rearing that can take place overnight or when you're at work, so read the recipe and with light management, this can be a piece of cake even for those more busy.
And on the other hand, for the fanciers who have a lot of time, there is a great recipe from Maškrtnice , which I would love to try as soon as my time options allow, because the resulting panettes look amazing.
Postup
In a small bowl, mix the rum with raisins and two spoonfuls of hot water. Let the raisins rest for a while, mix them occasionally and let the liquid soak up. If you have time, even overnight.
Mix flour, sugar, yeast, salt, lemon peel and vanilla sugar. In the second bowl, prepare and mix well the eggs with lukewarm water and honey. Now combine the two mixes and use a robot with a kneading hook or manually make a slow smooth dough. Gradually start adding butter over the spoon. Always add more when the previous one has worked well.
Rinse the soaked raisins with the remaining liquid, mix them with the bark and the melted butter melt. Mix this mixture carefully into the dough and let the dough rinse covered with the foil ideally at room temperature until it has tripled its volume. Approximately 12 - 15 hours.
Swing the swollen dough to a swollen roll, divide into two pieces. Always spread the dough a little on the rectangle and turn all the corners to the center. So you create a free sphere that you place by joining towards the bottom of the paper mold on the panettone. Cover both molds with a dough with a dry and clean cloth and let it warm in a warm place for about 3-5 hours until the dough rises to the edge.
Preheat the oven to 185 ° C / 165 ° C with hot air. Someone on the surface cuts into X-shaped, but not a condition. You can also put a piece of chilled butter on top of the dough to the center of the cut, or sprinkle the surface with sugar pearls or almonds.
Bake until the sponge comes out just after it is wet and slightly wet, about 60 - 70 minutes. After baking, it is a good idea to cross the two skewers through the paper form approximately 2 cm high from the bottom and panetton to hang upside down, for example, into a larger pot, to ensure a cool down that will help the dense, fluffy dough structure.
