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The flavor of this panettone is as good as its appearance ... It is a sweet bread of Italian origin that is made with raisins and candied fruit to serve during the Christmas holidays. Although it has a somewhat long production process, the result is worth it, because we get a spongy and very tasty bun.
Start making the starting mass the day before. Mix the flour, yeast and water and form a sticky dough. Leave it refrigerated for at least 12 hours. Then take it out of the fridge and in case you have not grown much, leave it until an hour before using it.
Mix this dough with the rest of the ingredients except the candied fruit and knead it. Everything is simplified if we have a mixer if not, do not despair or add more flour than indicated. The dough will be elastic, moist and will stick. So the best thing is to knead carefully, little by little. At the end add the chopped fruit, mix well. Let it ferment and double the size.
Preheat the oven to 180 ° C.
After this time degasses the dough by pressing with your hands a little. Divide into two, three or four pieces. Depending on the size of the one we want to make the panettones. Put it in the molds. They should cover between 1/3 and 1/2 of the mold. We let ferment again.
When they have risen to 3/4 of the mold, paint with egg, add sugar on top and bake between 30 and 40 minutes (depends on the size of the panettone).
TIPS
You can accompany it with a rich wine or hot chocolate.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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Ratings(4)
Lourdes Ruiz
19/12/2018 17:47:18
Me gustan mucho sus recetas ojalá me puedan seguir mandando gracias
Brittany Bolaños
07/12/2018 08:26:16
Se puede sustituir la harina de fuerza por harina común
nubia yanci arauz
18/12/2017 07:59:40
La harina de fuerza es harina fuerte de panadería, usualmente usada en pan tipo baguette, la masa de arranque se conoce también como masa madre,lleva levadura y varias harinas, en YouTube hay varias forma de hacerla. Saludos desde El Salvador.
Maria de la Torre
10/12/2017 21:47:36
No entiendo qu es Harina de fuerza? Y Masa de arranque?
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