Panetton

Italian holiday baking Panettone - Italian pastry made from sweet yeast dough, flavored with egg yolks, raisins, nuts, candied fruits. Traditionally prepared for Christmas. The recipe is so good that I have been preparing pancetton for Easter for many years as Easter cakes. The dough is cooked relatively quickly and it turns out very tasty and beautiful. Raisins can be pre-soaked in cognac for the night, then it will swell very well. Instead of lime juice for a protein cap, you can use lemon juice. When baking, you must take into account the peculiarities of your oven. In my oven, it is difficult to bake high dishes, since the top ten is very low, so I did not let the dough rise very much and covered the forms with foil, so as not to burn the top.

Italian holiday baking Panettone - Italian pastry made from sweet yeast dough, flavored with egg yolks, raisins, nuts, candied fruits. Traditionally prepared for Christmas. The recipe is so good that I have been preparing pancetton for Easter for many years as Easter cakes. The dough is cooked relatively quickly and it turns out very tasty and beautiful. Raisins can be pre-soaked in cognac for the night, then it will swell very well. Instead of lime juice for a protein cap, you can use lemon juice. When baking, you must take into account the peculiarities of your oven. In my oven, it is difficult to bake high dishes, since the top ten is very low, so I did not let the dough rise very much and covered the forms with foil, so as not to burn the top.

Ingredients:

• Flour, wheat 400 g
• Milk 100 ml
• Sugar vanilla 1 tsp.
• Eggs chicken 6 pcs.
• Yeast, fresh 40 g
• Butter 150 g
• Salt 1 pinch
• Sugar 100 g
• Lemon 1 pc.
• Candied fruit 70 g
• Cognac 60 ml
• Almond 50 g
• Black raisins 100 g
• Salt 1 pinch
• Sugar 100 g
• Lime juice 2 tsp.

Instructions

• Step 1 Prepare flour, yeast, butter, milk, sugar, eggs, raisins, almonds, candied fruits, lemon.
• Step 2 Raisen with boiling water and pour cognac.
• Step 3 Melt butter and chill.
• Step 4 In warm milk (36-37 degrees) crush the yeast, add a pinch of sugar and leave for 10-15 minutes. Yeast must "come alive" and foam.
• Step 5 Sift the flour twice in a bowl.
• Step 6 Add the salt, sugar, vanilla sugar, stir and pour in the milk with the yeast. Mix.
• Step 7 Pour in the cooled butter.
• Step 8 Add 4 eggs and 2 yolks. Mix. The remaining 2 protein is put aside.
• Step 9 Add raisins detached from cognac to the dough. Put the candied fruits cut into smaller pieces.
• Step 10 Fry the almonds in a dry frying pan, chop with unbroken knives. Add the almonds to the dough together with the lemon rind.
• Step 11 Gently mix the dough - thick, sticky and very resilient.
• Step 12 Cover the dough with a clean towel and place in a warm place for 40 minutes.
• Step 13 "Beat" the dough with a spoon and leave for another 10 minutes. Prepare forms for baking.
• Step 14 I grease my forms on the sides with butter, and on the bottom I put some parchment paper. At 1/3 fill the forms with a test. Wait in a warm place.
• Step 15 When the dough rises almost to the brim to put in a hot oven. Bake for about an hour at 180 ° C. Remove from molds and allow to cool down on the side.
• Step 16 Whisk the remaining proteins with a pinch of salt to sharp peaks, gradually add sugar. Pour the lime juice. Spoon the protein mass on top of the prepared panettone. You can dry the cap a little in a warm oven.
• Step 17 Decorate as desired.