Panettone
10 servings
240 minutes
An alternative to Russian kulich is Italian panettone. Unlike kulich, panettone is much airier, has a loose crumb and, as a result, turns out to be a light and harmless dessert. Italians put a lot of spices and candied fruits in it - you won't be stingy either.
1
Mix milk, eggs, yolks, vanilla, and the zest of lemon and orange.
- Milk: 180 ml
- Egg yolk: 3 pieces
- Chicken egg: 2 pieces
- Vanilla extract: 2 teaspoons
- Oranges: 1 piece
- Lemon: 1 piece
2
In the mixer bowl, add flour, sugar, yeast, and salt, and mix with the hook attachment.
- Wheat flour: 490 g
- Sugar: 105 g
- Dry yeast: 8 g
- Salt: 1 teaspoon
3
Gradually pour in the egg mixture and knead the dough.
4
Add softened butter and knead the dough for about 5 minutes. It should be soft and sticky.
- Butter: 115 g
5
Lightly grease a clean bowl with vegetable oil, transfer the dough into it, cover with oiled film, and place in a warm spot for 90 minutes.
6
Mix the dried fruits and soak them in rum. Let them absorb until the dough rises for the first time.
- Raisin: 70 g
- Dried cranberries: 70 g
- Candied orange peel: 70 g
- Rum: 60 ml
7
Mix dried fruits with rum into the dough, folding until they are combined.
8
Place the dough in a paper mold for Easter cake with a diameter of 18 cm or in several smaller molds. They should be filled to 2/3. Put in a warm place for 1 hour or more until the dough rises above the edge of the mold.
9
Send the panettone to an oven preheated to 180 degrees for 40 minutes. To check its readiness, insert a skewer into the center and pull it out - it should come out clean.
10
Insert two long skewers into the hot panettone through the paper form parallel to each other and the table. Turn the panettone upside down and hang it on the skewers over a large pot. It should not touch the sides or bottom of the pot. Allow it to cool completely.