četvrtak, 27. prosinca 2012.
Daring bakers December-Panettone
The december 2012 Daring bakers challenge was hosted by Marcellina of Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread.
I absolutely loved Panettone made by Marcellina recipe, it was great. I made half batch and than baked Panettone in a muffin pan so I got 12 little Panattones that I shared with my friends.
3,5 g active dry yeast
40 ml warm water
35 g flour
3,5 g active dry yeast
25 ml warm water
90 g flour
30 g sugar
60 g butter, room temperature
2 egg yolks
75 g sugar
2 tablespoons honey
1 tablespoon vanilla extract
1 teaspoon lemon essence
1/2 teaspoon salt
115 g butter, room temperature
210 g flour + 50 g for kneading
FILLING AND FINAL DOUGH:
125 g rasins
40 g candied strawberrys, sliced in small pieces
40 g candied apricots, sliced in small pieces
grated zest one lemon
2 tablespoons flour
For the sponge: Mix the yeast and water in a small bowl and allow to stand until creamy, about 10 minutes. Mix in the flour. Cover with plastic wrap and allow to double in size for about 20 to 30 minutes.
First dough: Mix the yeast and water in a large bowl and allow to stand until creamy. Mix in the sponge and beat well with wooden spoon. Stir in the egg, flour and sugar. Mix in the butter well. Cover with plastic wrap and allow to double in size, about 1-1 1/4 hours.
Second dough: Be sure to have first dough in a large bowl. With the wooden spoon mix in egg, egg yolks, sugar, honey vanilla and lemon essences and salt. Mix in the butter. Than add flour and mix until smooth. At this stage the dough will seem a little to soft. Turn it out and knead it on a well-floured surface until it sort of holds its shape. Don t knead in too much flour but you may need as much as 50 g. Be careful, the excess flour will affect the finished product. Oil a large bowl lightly, plop in your dough and cove with plastic wrap. Let the dough rise for two hours in a warm place and then place it in a refigerator over night.
Next day soak the raisins, apricots and strawberrys in water 30 minutes. Drain and pat dry with paper towels. Now take your dough and cut it in half. Combine all filling ingredients and mix well. Press one portion of dough into an oval shape. Sprinkle over one quarter of the filling and roll up a dough into a log. Press out again into an oval shape and sprinkle over another quarter of the filling. Roll into a log shape again. Cut the dough in to six equal pieces and shape each into a ball and slip into your prepared muffin tin furred with muffin paper cup. Repeat with the second portion of dough. Cut an X into the top of each panettone and allow to double in size. This will take about 4 hours. When the dough has only about 30 minutes left to rise preheat your oven to 200 C. Just before baking crefully cut the X into the dough again and place in a knob of butter. Place your panettone in oven and bake them for 10 minutes. Reduce the heat to 180 C and for another 10 minutes. Reduce the heat again to 160 C and bake for 25 minutes until the tops are browned and a skewer inserted in panattone comes out clean.
Cooling your panettone is also important. Lie your panettone on their side cusioned with rolled up paper towels.