Finally I made it !!!!!
were at least 3 years that I wanted to do ...... This year I managed to find time to try to make the cake I also (of course I owe special thanks ai miei amici che si sono adoperati per trovarmi gli stampi... che da noi non si vendono e.... se non hai amici dotati di pasticceria...... è dura procurarseli!!).
e così..approfittando del fatto che questo Natale l'ho passato a casa (finalmente...), mi sono detto:::"ah...Da'.....se non fai il panettone quest'anno... non lo fai più""!!!!
naturalmente ho ascoltato il "mio consiglio disinteressato"..... ^__-
ma.... quale ricetta provare???? ogni anno esce una ricetta più o meno nuova...... (e tutte ottime!!!)... mah!!!!!
ed ecco inspiration: the talented Federica posted a recipe for panettone made with yeast (which in turn was inspired by this recipe taken by the equally mythical blog Morena )
obviously thank you both (smuack!!)
then .... along with the reverence due diligence process and their valuable advice .... I started to "cake "!!!!
will carry almost their full recipe (I have done practically to the letter, my only differences: the last batter I used the bread machine and the latest rise has required a couple more hours )
Ingredients Total (for 2 Panettoni from 750 grams)
685 g strong flour
95 grams of water
6 gr of fresh yeast 180 g sugar
70 g egg yolks 270 grams of whole egg
150 gr soft butter
3.5 grams of flavor cake (or 3 orange and lemon 3 - 1 vanilla)
7 g salt 250 g raisins
100 gr candied orange
50 grams of cedar candy
The first three mixes are really easy and can be done easily by hand without the use of the planet.
FIRST MIXING 8:45 am:
20 grams of water
3 g yeast 1 g sugar 30 g flour
Mix all together and allow to double in warm place (about one hour).
second dough at 9.45 am;
Dough previous
10 grams of egg yolk
27 g water 55 g of flour
4 grams of sugar
Mix all together and put back to double. (another hour)
(put the yolk in a small bowl, and advanced and keep in the refrigerator covered with foil.)
THIRD MIX 11.30:
Dough previous
50 grams to 10 grams of water
egg 100 g flour 3 g baking powder
5 grams of sugar
Knead again and put everything right again to double (about two hours).
FOURTH MIX at 13:15:
Dough previous
500 g flour 50 g egg yolks 270 gr
eggs 170 g sugar 150 g
butter
7 grams of salt
candied raisins
put the dough in the bowl above, eggs and egg yolks, sugar and half the flour (take from 2-3 tablespoons) .. mix well to obtain a homogeneous mass .. add the remaining sugar and flavorings; work string until the mixture well and in the meantime soak the raisins. Combine the softened butter to the dough a bit 'at a time, alternating with remaining flour and leave it to absorb a lot of the other .. .. add salt to bring back to stringing. Now add the candied fruit (possibly broken) and dried raisins work .. just enough to mix everything .. divide the dough, form 2 balls and put them to rest covered in a lightly floured plate for 30-40 minutes, then pass them in the molds the ball by trying to reform the pirlatura (put your hands with your palms facing each other as to applaud, support them in the sides of the ball by moving your hands at the same time .. one forward and one backward trying to round up the dough), cover with a foil and let rise until the heat arrives at the edge: about 4 hours
turn the oven to 175 degrees. With a razor blade to cut a cross (you can use a sharp serrated knife not smeared butter), place the butter and bake for cuts 45 minutes. (Cover with aluminum in the case, those too) ... Once the baked panettone should chill them hanging upside down (Bring knitting needles are steel skewers long enough to move from side to side .. bury it about 2 cm from the base and out the other side) When cold wrap well in plastic-transparent paper and seal them until the proper time to eat!
During cooking I covered them with foil after about 30 minutes.
The flavor was very good .... only that I believe I have come a bit 'aciutti. (I have them "bagged" as soon as cold .... and we've eaten the next day). In my opinion I would have to cook them a little 'less than 45 minutes.
however I have them served with a muscat cream ... and I have been very appreciated!!
a hug and see you soon!!
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