Italian Christmas Cake "Panettone"
The lush and sweet Panetton is a traditional Italian Christmas cake, without which no festive feast on the Apennine peninsula can be done.
- 30 g baker's yeast (fresh);
- 670 g of flour;
- 260 g of sugar, 5 g of salt
- 4 eggs
- 60 ml of milk;
- 200 grams of butter;
- 200 ml of drinking water
- 200 g of raisins (soak for 1 hour and squeeze);
- a few peeled kernels;
- 2 orange peel;
- 200 g lemon and orange candied fruit.
For the broth, mix the yeast and 1/3 of the flour, add warm milk. Close and place in a warm place for 30-40 minutes. Pour another 1/3 of the flour into the bowl. Separate the whites from the yolks, whip the whites slightly. In a bowl of flour, transfer the boil, yolks and whipped whites. Pour in warm water and knead the dough until elastic. Close and place in a warm place for 3 hours. Then add the last part of the flour, 1/3 of the sugar, melted butter. Mix well, put the dough in a warm place for 2 hours.
Put the remaining sugar and salt in the dough. Vigorously mix 20 minutes. When the dough becomes elastic and stops sticking, add the zest, raisins and candied fruits.
Gently mix with a wooden spoon to distribute all the additives evenly over the dough.
Lubricate 4 special parchment cups (as for Easter cakes) with oil and sprinkle with a small amount of flour. Divide the dough into four equal parts.
Spread the dough. Put in a warm place until it doubles, for 2 hours. Cut a cross in the middle of each panettone with a wet knife and put 1 tbsp. l. butter.
Put a few almond kernels on top. Bake the panettone in a preheated 1800C oven 40-45 minutes. Check the readiness by piercing the middle of the panettone with a toothpick - it should go dry.
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