Making panettone at home is almost impossible! Most of the time the dough does not maintain its volume and deflates during cooking, or it does not come out as we expect it to be and, despite the effort made to knead and reshuffle for days, we are disappointed with the result. And so one wonders, is it really worth making panettone at home? Yes, but not with the classic recipe, which requires particular temperatures and leavening chambers that we do not have at home. So?
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Making panettone at home is almost impossible! Most of the time the dough does not maintain its volume and deflates during cooking, or it does not come out as we expect it to be and, despite the effort made to knead and reshuffle for days, we are disappointed with the result. And so one wonders, is it really worth it making panettone at home? Yes, but not with the classic recipe, which requires particular temperatures and leavening chambers that we do not have at home. So?
Here is the complete recipe for making a dough similar to that of panettone, of which I personally guarantee the result. The only thing you must always pay attention to is the temperature and cooking times: leaving them 2-3 more minutes in the oven means transforming fluffy panettone in bricks to be pulled against the wall (I say this because the first time I made them it went exactly like this).
Ingredients for about 8 panettoncini:
- 500 g of flour 1 (possibly stone ground)
- 15 g of yeast (from the cube)
- 250 g of milk (including soy)
- 70 g of butter (or 50 g of extra virgin olive oil)
- 2 eggs
- 100 g of cane sugar
- 2 pinches of salt
- 100 g of chopped candied cherries (or for those who don't like candied chocolate chips)
- 50 g of crumbled walnut kernels
- 1 egg + a drop of milk for brushing
- brown sugar for decoration
Preparation:
Dissolve the yeast in the warm milk until you get a homogeneous liquid, pour it into a bowl over the sifted flour, add the sugar and knead quickly to mix all the ingredients.
Add the butter in chunks (at room temperature), the eggs, the salt and knead again until the dough is elastic and smooth; then add the candied cherries (or chocolate chips), the crumbled and remixed walnuts to distribute them evenly.
Then oil a bowl, lay the dough on it, cover it with cling film and let it rise for about 3-4 hours in a warm place, away from drafts.
Once the dough has risen, take it back and - touching it as little as possible - make some single portions of about 80-100 g each, arrange them in the cups for mini-panettone (they can be found in large stationery shops or in supplied household items), cover them with a cloth and let them rise for another 40 minutes.
At this point, preheat the oven a 220% (static), brush the surface of each panettone with a beaten egg diluted with a drop of milk and bake for only 8-10 minutes (or until the surface of the panettone is golden brown).
Once cooked, take out of the oven, sprinkle with brown sugar, leave to cool and serve!
photos and texts: Verdiana Amorosi
www.lacucinadiverdiana.com
READ also:
Panettone with sourdough (vegan recipe)
Homemade panettone: classic recipe and with chocolate chips
