Panettone este un cozonac tipic italienesc 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, foarte aromat si pufos. La noi a avut un real succes, asa ca il voi face si de Paste :)

Ingrediente (2 buc):

Mai intai intr-un castron amestecam stafidele si coaja de citrice cu romul si semintele de la pastaia de vanilie. 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), iar la final incorporam mixul de fructe uscate. Facem o bila din aluat, il punem intr-un bol mare uns cu ulei si il lasam aprox 1h 30min la crescut.

Impartim compozitia o repartizam in 2 forme rotunde pentru cozonaci unse cu putin ulei (am folosit unele de hartie, le gasiti in Carrefour). Coacem cozonacii Panettone aprox 50 de min in cuptorul preincalzit la 170C, pana trec testul scobitorii. Pofta mare!

ENGLISH VERSION 

Panettone is a classic Italian sweet bread I’ve been wanting to make for a long time, 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 and I think I’ll make it again for Easter :)

Ingredients (2 pcs):

  • 500 g whole purpose white flour
  • 250 ml full fat milk
  • 100 g butter, melted and chilled
  • 1 sachet of dry yeast
  • 175 g brow unrefined sugar
  • 3 free range eggs
  • 200 g candied citrus zest (cubes)
  • 100 g brow raisins
  • 1 vanilla bean
  • 2 tbsp rum essence
  • 1/2 tsp salt

First mix the raising, citrus zest, rum and vanilla beans in a bowl, let them soak. 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), and in the end fold in the dried fruits mixture. 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.

Divide the dough in 2 and place in 2 paper Panettone cases, then bake them for approx 50 min in the preheated oven at 170 C, until a skewer inserted in the center comes out clean. Enjoy!

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