Panettone
A recipe for Panettone, a traditional Italian Christmas pastry, originally from Milan
Ingredients
| FOR OPARA: |
| yeast (fresh) 30 g |
| flour 2 tbsp. |
| sugar 1 tbsp. |
| milk (slightly warm) 4 tbsp. |
| FOR THE DOUGH: |
| flour 500 g |
| milk 180 ml |
| salt 1 tsp. |
| sugar 60 g |
| melted butter 80 g |
| orange water 2 tbsp. |
| eggs 2 pcs |
| vanilla sugar 1 sachet |
| FOR THE FILLING: |
| candied fruit (orange/lemon) 60 g |
| raisins (mixed) 100 g |
| dried fruits (prunes, apricots, cranberries) 100 g |
| nuts (almonds, walnuts) 60 g |
| FOR DECORATION: |
| egg 1 pc |
| salt 1 pinch |
| sugar 1 pinch |
| flaked almonds 30 g |
Instructions
Step 1
Place all the ingredients for the opah in the bowl of a food processor, stir with a spoon, cover and leave for 20-30 minutes until the yeast is activated and bubbling.
Step 2
Add the ingredients for the main dough and knead the dough on low speed for 8 minutes. Make sure there are no pieces of dough left on the edges of the bowl. Switch the food processor to medium speed and knead the dough for another 4-5 minutes until it is uniform and shiny. The dough should be slightly sticky. Cover the bowl with a lid and leave the dough in a warm place for an hour until it has doubled in volume.
Step 3
Finely chop the ingredients for the filling. Place the dough on a floured surface, divide in half, spread the filling over both halves and mix. Form two balls and place them in the baking molds. Cover and leave for another hour until the dough has risen to ¾ of the molds.
Step 4
Preheat the oven to 160 °C (convection). Whisk the egg with the salt and sugar. Brush the panettone 2-3 times with the egg mixture and sprinkle with flaked almonds. Bake in the oven (middle level) for 30-35 minutes until golden brown.
