Carlos Lieja

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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

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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.

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Ingredients

8 portions

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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.

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Christmas Panettone

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.

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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.