Panettone by Nikki
Baking and Desserts • Italian
Description
Panettone by Nikki
Ingredients
- Wheat Flour 20 oz
- Milk 10 fl oz
- Sugar 5 oz
- Dry yeast 0 oz
- Butter 5 oz
- Chocolate eggs 3 pieces
- Salt a pinch
- Citrus Zest Mix 1 piece
- Candied fruits 10 oz
- Vanilla salt to taste
Step-by-Step Guide
Step 1
Separate the eggs into 2 eggs + 1 yolk. Keep the egg white for brushing the cake.
Step 2
Mix the flour (150 grams), milk, sugar (1 tablespoon), and yeast for the starter, cover with plastic wrap, and let it sit for an hour. The starter should rise well.
Step 3
Grate the zest finely, trying not to touch the white part of the lemon.
Step 4
Mix with the remaining sugar, melted butter, and eggs. Mix very well for several minutes, a mixer can be used.
Step 5
Combine the flour (400 grams) with salt and place it in a mound on the table, gradually add the starter, and begin kneading. You can also knead in a processor. The dough should not stick to your hands. We need to knead for at least ten minutes. It is necessary for the gluten to 'develop' in it. It should become elastic and stretch, almost like chewing gum. It is also important not to 'over-knead' it — the gluten starts to break down at some point. Knead until it is slightly moist and slightly sticky to the hands. Do not knead it to a completely smooth state.
Step 6
Add the mixture of nuts and dried fruits — make a well in the dough and gradually add them, kneading well.
Step 7
Form the dough into a ball. Grease a large bowl with oil, cover with plastic wrap, and forget about it for another hour and a half. It should increase in volume by about twice.
Step 8
Again, place it on a floured surface and gently press it down, just a little, we need to slightly 'deflate' it.
Step 9
Grease the mold with oil and place the dough in it, pressing down slightly and forget about it for an hour! Don’t forget to cover the bowl with plastic wrap. It should rise again by about twice.
Step 10
Beat the egg white with a tablespoon of water and carefully and evenly brush the surface of the cake. Place the mold in a preheated oven at 355°F for an hour. After about 25 minutes, the top will start to brown — immediately cover it with foil, otherwise, it will burn.
Step 11
Remove from the oven and carefully run a long knife around the edges inside the mold to prevent sticking, and let it cool slightly. Remove and cool completely on a rack.
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