Quick panettone: very easy


Quick panettone: very easy

The quick panettone is a more practical way to make Christmas yeast at home: the recipe also for beginners.

Ingredients for 8 people

  •  300
  •  340 cal x 100g
  •  low
  • Manitoba flour 400 g
  • Flour (00) 100 g
  • Brewer’s yeast 15 g
  • Sugar 100 g
  • Eggs 2
  • Yolk 1
  • Butter 150 g
  • Water 150 ml
  • Oranges (grated zest) 1
  • Vanilla (aroma in vials) 1
  • Chocolate (drops) 100 g
  • Candied fruit 50 g
  • Salt as needed
by Irene Cirillo 

The fast panettone is a homemade variant of the classic Christmas cake, which requires a lot of technique and dexterity in making it. With this recipe you can begin to try your hand at this wonderful art of leavened products and bring a personalized panettone to the table. You can practice preparing several versions: with candied fruit, without, with raisins or with chocolate chips. In the end, taken the hand, your panettone will certainly be worthy of the Christmas table.

Quick Panettone preparation

  1. Sift the flours, yeast and sugar in the bucket of the planetary mixer, add all together the whole eggs and the yolk, 100 grams of soft butter into small pieces, the grated orange zest, a pinch of salt, the vanilla flavor and one part of lukewarm water.
  2. Operate the planetary mixer and let it work at low speed, add the remaining lukewarm water slowly and let it mix until you get a fairly elastic mixture.
  3. At this point, turn the dough over on the work surface and beat it vigorously a couple of times on the surface.
  4. Add the candied fruit and the chocolate chips and begin to fold the dough until they are well blended evenly. Shape into a ball tightly closed on the underside and leave to rise in a lightly greased bowl, cover with cling film and leave in the oven off with the light on for about 2 hours.
  5. Take the dough, quickly form it with your hands into a new ball and transfer it to a panettone mold. Let rise again until doubled in volume.
  6. Once swollen, cut the surface in an X shape and place small pieces of butter inside. Place the panettone in a hot oven at 200 ° C and lower the temperature to 190 ° C after 15 minutes. Let it cook for 10 minutes and then place a bowl full of water inside the oven so that the panettone does not dry out.
  7. Let the panettone cook for about 30 minutes at 180 ° C and cover with aluminum foil if necessary to prevent it from browning too much.
  8. Once cooked, remove from the oven, take two or more aluminum sticks and skewer the base at a height of about 2 centimeters from the bottom, making them come out both on one side and the other. Arrange books or pots of the same height and place the panettone upside down by placing the toothpicks on the supports.
  9. The panettone must cool completely in this position without touching the top.

Once cold, turn it upside down, remove the toothpicks and serve.

 


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