Verification: 050a1b6211c4994e



450 г муки высшего сорта (хлебной) + для вымешивания
«>• 450 g flour (bread) + for kneading
• 1 hour. L. salt
• Brown sugar — 75 g
• 1/4 x 7 g sachet of dry yeast
• orange peel — 1 pc
• lemon peel — 1 pc
• Egg — 1 pc
• 4 egg yolks from
• 1 hour. L. vanilla extract or vanilla sugar sachet
• 150 ml of warm milk
• Butter — 175 g (softening and diced)
• 75g sultanas
• 125 g candied citrus
• 1 protein for glaze (optional)

• deep round silicone mold diameter 18-20,5 cm

Cooking method:
1 Sift the flour and salt into a large bowl, to mix the sugar, yeast, zest. Make a well in the center of the groove. Stir egg with yolk, vanilla extract and sugar and pour into the flour with warm milk. Knead the dough. Knead on a floured surface until elastic. Gradually add the butter pieces and continue to knead until smooth. Sformuyte ball and place in a container pripylennuyu flour. Wrap with cling film and leave for 3-4 hours to approach to increase by half.

2 Knock coming up the dough and knead again, adding chopped raisins and candied fruit. Put the dough into shape, make an incision crossed on top, cover with cling film and leave for 1-2 hours to approach to increase in the amount of three times.

3 Preheat the oven to 200 ° C. Brush the dough protein (can be a little loose plugs to foam) and bake for 15 minutes. Reduce the temperature to 180 ° C and keep the oven 40-45 minutes more, until the panettone has risen and is golden brown. Cool in the form of 10 minutes, turn on the grill and leave until cool.

About the dish:
At 10 persons
Preparation time: 30 minutes
Test Approach: 4-6 hours
Preparation time: 55 minutes — 1 hour
Oven temperature: 200 ° C and 180 ° C
In Italy this kind of cake is served with a tiny cup of very strong espresso or a glass of sweet wine such as Marsala.

Sweet pastry suited for longer than meat. Avoid the temptation to put the dough in a warm place approach, since due to melting butter, it will be in bold. The milk must be lukewarm, not hot, otherwise the yeast will die and panettone rises.

The origin of panettone:
This cake invented in Milan, adored in all of Italy. Usually it is baked for Christmas. In this time of grace to adorn the windows of pastry numerous diverse panettone in a snow-white glaze filled with chocolate cream and candied fruit.


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