Panettone according to the recipe of the Italian chef! Delicate and fragrant Easter Panettone cake. This recipe for Easter will please everyone who loves homemade holiday baking. A very delicate dough that simply melts in your mouth and an incredible aroma characteristic of Christmas and Easter baking am-am homemade goodies | @am-am1001
All the links that I promised))
flour pastabella.prom.ua/p131137674...
aromatic paste pastabella.prom.ua/p156369819...
orange jam pastabella.prom.ua/p154252784...
how to calculate how much dough you need to put in the form vkusnye-zametki.com/vypechka/...
• Як приготувати Вишню, ...
Recipe and preparation:
💛 1-step
Leaven
water 80 g (warm)
flour 65 g (00)
yeast 15 g (live)
sugar 10 gr
Proofing: 1 hour - a warm place at 25°C
💛 2 step
Filling
golden raisins 50 gr
dark raisins 50 gr
candied cherries 60 gr
candied oranges 25 gr
Alcohol, or orange juice, or tea 60 gr
Proofing: all the time of dough preparation - a warm place of 25°C
💛3 step
The first dough
flour 260 g (00)
water 70 g (warm)
1 egg (64 g)
sugar 80 gr
butter 60 g (soft)
Kneading: 10-15 minutes - intensive
Proofing: 3 hours - a warm place at 25°C
💛 4th step
The second "Aroma" dough
butter 60 gr
1 egg + 1 yolk (74 g)
sugar 60 gr
flour 130 g (00)
honey 30 gr
aromatic paste 5 gr
1/2 teaspoon of salt
💛 Step 5
Combine the first and second dough
Kneading: 5-10 minutes - intensive
Proofing: 1.5 hours - a warm place at 25°C, turning the dough every 30 minutes
1 knead- enter the filling from infused fruits
2 knead- introduce orange paste
3 knead- rebounding with twisting
💙 Formation
Form 13 cm. diameter 8 cm. height
The total weight of the dough is 1150 g, divided into 3 parts of 385 g each (for a mold the size of mine, it is better to divide it in half)
butter in the center of 3 pieces
💙Final endurance - 5 hours
Baking - 170°C 45-50 minutes (oven preheated)
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Sincerely, Tanya ❤️
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