Panettone

L'Antro dell'Alchimista
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Panettone Recipe
16
820
50

Description

Ragged cuts of homemade pasta are coated in a prosciutto and cannellini bean-studded tomato sauce that's fragrant with celery, onions and garlic. With a touch of heat from crushed red pepper and a dash of sugar to round out the sauce's acidity, it's thickened with a bit of pasta water before it gets finished with a whirl of olive oil and a sprinkle of Parmesan cheese.

Ingredients

  • 450 grams strong flour
  • 80 grams sugar
  • 100 grams butter
  • 4 egg yolks
  • 60 grams milk
  • 130 grams water
  • honey
  • 10 grams malt (can be substituted in equal amounts with honey)
  • 4 grams yeast (fresh brewer’s)
  • salt
  • 1 vanilla pods
  • 1 teaspoon lemon
  • orange peel
  • candied fruit
  • raisins
  • chocolate chips

Directions

  1. Preparing the yeast starter:
  2. Dissolve 2 gr. of brewer’s yeast in 50 gr. of warm water, add 50 gr. of flour, and mix well (the mixture will be rather soft). Cover the container and let it rest for approximately 8 hours in a warm area.
  3. After this time, the starter will be full of air bubbles. Add an additional 50 gr. of flour and 50 gr. of water at room temperature. Combine well and set it aside to rest for an additional 6 to 8 hours.
  4. The result will be a starter full of air bubbles, ready to be used.
  5. First Kneading Phase:
  6. Dissolve an additional 2 gr. of brewer’s yeast in 30 gr. of water at room temperature.
  7. Add the yeast and water mixture to the starter with 200 gr. of flour, 50 gr. of sugar, 50 gr. of softened butter, 2 eggs, and 40 gr. of milk at room temperature.
  8. Knead the dough until it is uniform in consistency and allow it to rise until it doubles in size (approximately 2 to 3 hours).
  9. Final Kneading Phase:
  10. Add 150 gr. of flour to the dough with 50 gr. of softened butter, 30 gr. of sugar, 20 gr. of milk at room temperature, 10 gr. of salt, 10 gr. of honey, 10 gr. of malt (or 20 gr. of honey if you substituted), 2 egg yolks, the seeds of a vanilla pod, and the grated lemon and/or orange peel, if desired.
  11. Knead the dough thoroughly until it is uniform in consistency and elastic. Next, add the candied fruits, raisins, chocolate chips, or anything you decided to use.
  12. Combine well and knead the dough by hand on the work surface for a final time.
  13. Let the dough rest for 20 minutes, then shape the dough into a ball and place it in the appropriate panettone mold.
  14. Completing the process:
  15. Let the dough rise until it reaches the top of the mold (approximately 3 to 4 hours). If you wish, after the dough has risen completely and right before baking, make an incision in the shape of a cross, and place some butter in the incision.
  16. Bake at 180C for 40 minutes, or until a toothpick inserted in the center comes out clean, place two skewers in the cake and allow it to cool upside down, resting on the skewers.
  17. The next day, use white chocolate to ice the cake and chocolate shavings to decorate it.
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NutritionView more

820Calories
Sodium15%DV360mg
Fat48%DV31g
Protein35%DV18g
Carbs40%DV120g
Fiber16%DV4g

PER SERVING *

Calories820Calories from Fat280
% DAILY VALUE*
Total Fat31g48%
Saturated Fat17g85%
Trans Fat
Cholesterol265mg88%
Sodium360mg15%
Potassium280mg8%
Protein18g35%
Calories from Fat280
% DAILY VALUE*
Total Carbohydrate120g40%
Dietary Fiber4g16%
Sugars34g68%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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