Special ep. – panettone

When you don’t know how to make brioche, what do you do? You make panettone. 🙂

On one of the few times I tried to make a brioche, it grew, looked impeccable, but had no taste. Because I forgot to put salt in it. :))) It’s just that this year I discovered some candied fruits in the fridge and as it would have been indicated to be used before they expired, I started looking for recipes.

Panettone is an Italian brioche, originally from Milan, with a cylindrical shape and containing raisins, candied orange peel and/ or chocolate.

I used a recipe that promised fabulous results, with minimal effort, overnight. 😀 That’s because, of course, I read diagonally and I missed the part where the dough was leavened about 3 times. :))) In addition, I started it in the middle of the day and finished baking after midnight. Never again!!!

Well, the recipe: 85g 000 flour with a pinch of yeast and 74g of cold water mix in a bowl and leave to rise overnight (8-12 hours).

In the morning the leaven is mixed with the other ingredients: 269g 000 flour, 57g lukewarm water, 2 large eggs, 57g soft butter, some vanilla and orange essence or 1 sachet of vanilla sugar, 1 tablespoon yeast, 1 teaspoon salt, 67g sugar . With the mixer or hand, until it is homogeneous and a soft and smooth dough comes out. Mine came out slightly sticky, but I didn’t stress too much about kneading…

Leave to ferment, covered, another 1-1.5 hours (it should increase, but not necessarily double its amount).

Then mix it with candied fruit: 85g raisins, 64g chopped dried apricots, 85g cranberries, 71g candied pineapple, 2 tablespoons grated orange peel or lemon. I put about half the amount, because I thought it was too much and I combined some leftover apricots, candied orange peel (found in Lidl), candied pineapple and papaya.

Put the dough in a higher tray and let it rise – again! – for about an hour.

Well, and as if it wasn’t enough, the baking requires also several phases: 10 minutes in a preheated oven, at 200 degrees C, then 10 minutes at 190 degrees and then 20-35 minutes at 175 degrees. 🙂 Basically from medium to high heat, at the beginning, then turn the oven to low. If the peel burns too quickly, cover it with aluminum foil.

You can cut it after it cools, otherwise it becomes brittle. 🙂 It can be frozen sliced and heated in the microwave or on the toaster.

PS: If you start cooking panettone, round off the quantities, mine are from the Americans. 16 servings x 65g x 200 calories should come out…

PS2: Jamie Oliver has 2 pudding recipes with panettone leftovers. 🙂

See here all the disasters in the kitchen.

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