There are about two weeks left until the bright Easter holidays, which the Ukrainians dream of finding under a calm sky. Many housewives have already started planning what they will cook. And if you already made kraffin last year, a delicious hybrid of croissant and muffin, this time bake an airy Italian panettone. theLime shares a proven recipe with you.
Ingredients: flour (430 g), sugar (150 g), vanilla sugar (1 teaspoon), dry yeast (7 g), egg yolks (150 g = 8 units), milk (190 g), honey (25 g) , butter (180 g), lemon (1 piece), raisins (100 g), candied fruit (100 g), brandy (50 ml).
To make an airy Italian panettone cake, the weight of the products must be measured with special precision: you will need kitchen scales.
The eggs are put in the fridge in advance so that they are at room temperature. We separate the proteins from the yolks: we only need the yolks.
The butter is also removed from the fridge in advance to soften it.
Sift the flour through a sieve into a deep bowl. Then add the sugar and vanilla sugar, as well as the dry yeast. Mix all the dry ingredients with a blender.
In another bowl, combine the yolks and honey. Heat the milk a little and pour in the yolks, then mix. Pour the liquid ingredients dry and mix with a blender.
Then add soft butter to the dough in portions and continue kneading the dough with your hands: it takes about 10 minutes.
Wash the lemon well under running water, wipe with a towel and remove the skin. Add it to the dough and mix for another 5 minutes. Collect the dough in a layer, cover with cling film and place in a warm place with no drafts. The dough should grow well: it will take 3 to 6 hours.
Meanwhile, wash the candied fruit and raisins and pour in some boiling water. If you want, you can add a little brandy or rum. Leave the fruit in this state for several hours. Then pour them into a colander to drain off excess liquid and spread on paper towels.
Knead the leavened dough again with a blender or by hand. Then add the nuts and mix again.
We place paper shapes for Panettone on a baking tray – no need to grease them with anything, and if you use other shapes – grease them with oil. Divide the dough into each shape, filling one-third.
Place the dough with the dough in a warm place for about 1-1.5 hours. For example, in a preheated oven at 50 ° C. During this time, the dough should increase slightly in size.
Then heat it to 180 ° C and bake the panettone cakes for about 25-30 minutes – if small or about 40-45 minutes – if large. Remove and allow to cool.
You can decorate the top with icing or melted chocolate. Serve an appetizing Italian panettone cake and enjoy the taste.