Panettone este un cozonac tipic italienesc umplut cu fructe uscate si coaja confiata de citrice pe care de mult timp doream sa il fac, iar azi m-am incumetat, finally :) Pentru ca am avut oua de tara, cozonacul a iesit de o culoare galbena superba, si foarte aromat. La noi a avut un real succes, pentru ca ne plac cozonacii densi (nu cei super pufosi si aerati) si aromati, umpluti cu multe bunatati :)

Ingrediente (2 buc):

Mai intai intr-un castron amestecam stafidele si coaja de citrice cu romul si extractul de vanilie si 2-3 lingri de apa. Ideal e sa o facem peste noapte, pentru ca stafidele sa se rehidrateze bine.

Separat intr-un bol mare inmuiem drojdia in laptele caldut, o lingura de zahar si 2 de faina si lasam amestecul 10-15 min, sa se umfle si sa faca bule. Dupa acest timp, incepem sa adaugam faina, putin cate putin. framantand bine (manual sau folosind robotul cu carlig pentru aluat)

Adaugam ouale, unul cate unul, zaharul brun, sarea, untul topit si racit. Framantam aluatul bine de tot pana devine moale si pufos (aprox 7-8 min cu robotul sau 15 manual).

Facem o bila din aluat, il punem intr-un bol mare uns cu ulei si il lasam aprox 1h 30min la crescut, pana isi dubleaza dimensiunea, apoi incorporam fructele uscate.

Impartim compozitia in 2 si o repartizam in 2 forme pentru cozonaci (ideal rotunde, insa merg de oricare aveti) unse cu putin ulei, ii ungem cu galbenus si presaram migdale deasupra. Coacem cozonacii Panettone aprox 60 de min in cuptorul preincalzit la 170C, pana trec testul scobitorii. Pofta mare!

Galerie foto

ENGLISH VERSION 

Panettone is a classic Italian sweet bread I’ve been wanting to make, and today I finally got the time to do it :) Because I had some free range eggs from the countryside, it came out with a wonderful yellow color, very tasty and fluffy. My family loved it because we are fans of dense sweet bread :)

Ingredients (2 pcs):

  • 500 g plain flour
  • 250 ml full fat milk
  • 100 g butter, melted and chilled
  • 1 sachet of dry yeast
  • 200 g brown unrefined sugar
  • 3 free range eggs
  • 200 g candied citrus zest (cubes)
  • 200-250 g brown raisins
  • 1 tsp vanilla extract
  • 2 tbsp rum essence
  • 1/2 tsp salt
  • almond flakes (for the topping)
  • 1 egg yolk (for greasing)

First mix the raising, citrus zest, rum and vanilla extract in a bowl with 2-3 tbsp water, let them soak, ideally overnight. Separately mix the warm milk, yeast, 2 tablespoons of flour and 1 tablespoon of sugar and let it all sit for 10-15 min. Then gradually start adding the sugar while kneading by hand or with a stand mixer).

Add the eggs, one by one, brown sugar, salt, melted and chilled butter. Knead well until the dough becomes smooth and elastic (approx 7-8 min with a stand mixer or 15 min manually).

Roll the dough into a ball, place it in a bowl that’s been greased with oil, cover with clingfilm and let it rise approx 1 h 30 min, until it doubles in size. Then fold in the dried fruit mixture.

Divide the dough in 2 and place in 2 paper Panettone cases (ideally round, but any shape works) , then bake them for approx 60 min in the preheated oven at 170 C, until a skewer inserted in the center comes out clean. Enjoy!

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