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I have the best, airy, juicy and fibrous Panettone recipe from a confectioner, a detailed recipe with all the subtleties of preparation. Improved version of the recipe!
Ingredients:
- Candied fruit (cranberries, raisins, mango) - 250 g
- Cognac (for soaking) - 100 ml.
- Hot water (for soaking) - 100 ml.
- Milk - 270 ml.
- Live yeast - 40 g (or 20 g dry)
- Flour - 620 g
- Sugar - 220 g
- A pinch of salt
- Yolks - 14 pcs.
- Butter - 230 g
- Honey - 2 Art. l
- Vanilla drops and drops of Rum - 3 drops each
Preparation:
I pour candies with alcohol and hot water, cover with a film and leave for several hours.
I will first boil the milk and let it cool to room temperature. Then I add 1 tbsp. l. sugar, yeast, a little flour from the total amount, so that the mass becomes like liquid sour cream. Cover with cling film and leave for 5-10 minutes.
I beat the egg yolks with a mixer until fluffy for a few minutes. I pour in the yeast, mix with a spatula.
I mix flour with sugar and a pinch of salt. Pour in the mixture and mix with a mixer until smooth.
I add oil at room temperature, mix.
I also add honey and mix. Cover with film and put in a warm place.
I put it in the oven at 40 degrees for 2-3 hours, the dough should rise like this.
I add candied fruit and vanilla drops and drops of rum, mix with a mixer for 10 minutes.
I fill the molds with dough to 1/3. Cover with cling film and leave in the oven at 49 degrees for 1,5 hours. I bake in an oven heated to 180 degrees for about 25-30 minutes.
If desired, I decorate the cooled ones.
They turn out very soft, try it!
