Panettone Nika Belotserkovskaya
8 servings
300 minutes
Nika Belotserkovskaya's panettone is the embodiment of Italian festive spirit, a tender and aromatic dessert that transports us to cozy Christmas evenings. Its roots trace back to the history of Lombardy, where panettone became a symbol of family celebrations. The airy dough filled with candied fruits and nuts is enriched with soft citrus notes from lemon zest. Careful kneading makes the texture elastic and porous, while slow fermentation reveals its rich flavor. Panettone pairs perfectly with a cup of coffee or dessert wine, and its delicate, slightly sweet dough beautifully complements morning breakfasts and festive dinners. Each slice is a journey into a world of comfort and delight.
1
Separate the eggs into 2 eggs + yolk. Keep the white for greasing the cake.
- Chicken egg: 3 pieces
- Chicken egg: 3 pieces
2
Mix flour (150 grams), milk, sugar (1 spoon), and yeast for the starter, cover with plastic wrap, and let it sit for an hour. The starter should rise well.
- Wheat flour: 550 g
- Milk: 250 ml
- Sugar: 170 g
- Dry yeast: 11 g
3
Grate the lemon zest on a fine grater, trying not to touch the white part of the lemon.
- Lemon zest: 1 piece
4
Mix with the remaining sugar, butter (melted), and eggs. Very well, for a few minutes, a mixer can be used.
- Sugar: 170 g
- Butter: 100 g
- Chicken egg: 3 pieces
5
Mix the flour (400 grams) with salt and pile it on the table, gradually adding the starter and starting to knead. You can also knead in a processor. The dough should not stick to your hands. We need at least ten minutes. We need the gluten to 'develop' in it. It should become elastic and stretch almost like chewing gum. It is also important not to 'over-knead' it — the gluten starts to break down at some point. Knead it so that it is slightly moist and slightly sticky to the hands. Do not knead it to a completely smooth state.
- Wheat flour: 550 g
- Salt: pinch
6
Add a mixture of nuts and dried fruits - make a well in the dough and gradually add them, mixing well.
- Candied fruit: 250 g
7
Make a ball from the dough. Grease a large bowl with oil, cover it with plastic wrap, and forget about it for another hour and a half. It will increase in volume by about twice.
- Butter: 100 g
8
Again, place it on a floured surface and knead it a little, but just a bit, we need to slightly 'deflate' it.
9
Grease the mold with oil and place our dough in it, pressing down slightly, and forget it for an hour! Don't forget to cover the pot with plastic wrap. It should rise again to about twice its size.
- Butter: 100 g
10
Whip the egg white with a spoon of water and carefully and evenly coat the surface of the cake. Place the mold in a preheated oven at 180 degrees for an hour. After about 25 minutes, the top will bake - immediately cover it with foil, otherwise it will burn.
- Chicken egg: 3 pieces
11
Remove from the oven and carefully run a long knife around the edges inside the pan to prevent sticking, then let it cool slightly. Remove and cool completely on a rack.