¡Hola!

Parece que estas accediendo a este sitio desde un
país de habla hispana.

¿Te gustaría que te dirijamos a la versión en Español?

Si, vamos a www.kiwilimon.com

No, continue in the English site

Carlos Lieja

Recipes:

2 Photos

Upload your Photo

Carlos Lieja

Christmas Panettone

Name: Christmas Panettone
Prep time: 165 min
Cook time: 165 min
Yield: 8
Cuisine: Italiana
Ingredients: 1 on yeast, 11 gr; 1/2 cups Water, warm; 1 cup dried fruit; 1/2 cups brandy; 4 cups flour; 1/2 cups sugar; 1 teaspoon salt; 3 eggs; 1/2 cups butter, melted; 1 tablespoon honey; 1 tablespoon Orange zest; 1/4 cups chocolate chip; 3 tablespoons butter; 1 egg, to varnish; to taste powdered sugar, To present; to taste walnut, To present

45 mins

Low

4 comments

Carlos Lieja

	280
Favorites

Collections

Glider

Super List

Upload a picture

To print

Christmas is an incredible time and what better to enjoy it in the company of your loved ones with an spongy Italian bread, made of nuts, which give a delicious and unique to the dough. The panettone is perfect to give and surprise in this special time.

Learn more about Carlos Lieja

Ingredients

8 portions

Select all ingredients

Preparation

Preheat the oven to 180 ° C.

Hydrate the yeast with water, let stand 10 min. Reserve.

In a bowl mix the nuts with the brandy and let marinate for 30 min.

In a bowl mix flour with sugar, salt, hydrated yeast, egg, knead for 10 minutes to obtain a homogeneous mass.

Add butter, honey, orange zest, knead until smooth and firm.

On a floured surface spread the dough, add the macerated fruits, the chocolate sparks and wrap so that it is integrated.

Place the dough on a bowl, previously greased and leave to ferment for 1 hour or until it doubles its volume.

On a floured surface, place the dough and remove excess air.

Place on a deep steel casserole, leave to ferment for 30 minutes more and varnish with egg. Make a cut in the shape of a cross with the help of a sharp knife, insert 3 tablespoons of butter on the cross; Bake for 40 min.

Unmold and decorate with icing sugar, nuts and a ribbon around it.

PRESENTATION

On a wooden base, served with a cup of lungo coffee.

TIPS

The typical Italian panettone is characterized by a wrapping paper that also serves to shape it, another incredible option is to bake it in a deep aluminum pan.

Print recipe for:

Christmas Panettone

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

Rate this tip

Ratings (4)

Carlos Ahumada

29/12/2020 21:55:42

El panettone tradicional se deja levar por dos días. Una hora y media es poquísimo tiempo. ¿Cómo es posible obtener la suavidad y ligereza típica del panettone en ese tiempo? Pero, vaya, haré la prueba y, según el resultado, reevaluaré la receta.