Vidjeh prije neki dan u trgovinama su se vec pojavili gotovi Panettoni..Bozic nije bas tako blizu,tako da sam danas imala vremena napraviti jedan probni Panettone jer nekako za Bozic me vise privuce Stollen,pa na ovaj predivni kolac zaboravim.
Vrijeme mi je islo na ruku,bilo je toplo s malo vlage u zraku sto je pripomoglo tijestu da jos bolje dobije na prozracnosti i lakoci.
Potrebne namirnice:
450gr brasna
+brasno za pobrasniti radnu povrsinu
225gr maslaca,sobne temperature
120gr secera
100gr kandirane korice limuna i narance
1 zlicica vanila extrakta
2 sredne velicine jaja
5 zumanjaka
rendana korica od 1 limuna i 1 narance
30gr svjezeg kvasca
30ml toplog mlijeka
70gr suhih grozdica
70gr suhog ribizla
1 zlicica soli
1/4 zlicice morskog orascica
U toplo mlijeko staviti kvasac ,otopiti ga i dodati zlicu secera i zlicunbrasna..ja tako uvijek radim,mada ne mora i sam kvasac u mlijeku ce se aktivirati,no meni je sigurnije ovako.
U dublju zdjelu prosijati brasno ,dodati morski orascic,svjeze rendanu koricu limuna i narance.
U drugu dublju posudu staviti jaja,zumanjke,vanila extrakt i jako mekani,gotovo otopljen maslac.
Kada se kvasac aktivirao,sipati ga u brasno,polako mijesajuci dodavati i ostale tekuce/mokre sastojke...mijesiti rucno ili mikserom dok se ne stvori fino elasticno tijesto,koje se ne lijepi za posudi i ruke.
Ja tijesto ostavim u istoj posudi u kojoj sam mijesila jer je ostala masna od samog tijesta tako da samo stavim prozirnu foliju i ostavim na stranu da se poveca volumen.
Pripremim u meduvremenu kandiranu koricu i ostale sastojke.
Nadoslo tijesto istresem na pobrasnjenu povrsinu ,malo rastegnem rukama i pospem kandiranu koricu narance i limuna ,grozdice ili sta tko vec dodaje,ponovo laganim pokretima premijesim tijesto i stavim u pripremljen kalup za pecenje.
Moj kalup je bio 20cm ,promjera,ali sam ga nadogradila sa obrucem za torte kako bi mi Panattone rastao u visinu ,a ne u sirinu !!
Peci u predhodno zagrijanoj rerni na 190c oko 15 minuta,zatim smanjiti temperaturu na 180c i jos nastaviti pei 30-ak minuta.
Prohladiti Panattone u kalupu ,isjeci i posluziti,posut secerom u prahu !
*****
Panettone
450gr flour
225gr butter
120gr caster sugar
2 medium eggs
5 medium egg yolks
grated zes of 1 orange/lemon
30gr fresh yeast
30ml milk
1 tsp salt
1/4 tsp ground nutmeg
100gr candied peel
70gr sultanas
70gr raisins
*icig sugar for dasting
....Wisk the eggs,egg yolks and vanilla extract together in a bowl.
In a seperated bowl beat together the butter and all but 1 TSP of the sugar for 4-5 minutes.
Add the beaten egg mixture to the butter and sugar,beating allthe time.
Heat the milk then crumble the yeast on top and add 1Tbsp of sugar,!Tbs of flour...leave to activate and froth.
Sift the flour salt and ground nutmeg in a bowl.Make a well in the centre and pour the milk and yeast mixture into it.
Work into dough,then fold in the butter and egg mixture until smooth.
Knead on a floured surface for 8-10 minutes.
Shape into a ball then place in a floored bowl and cover with film.Leave to rise in a warm place for 1 hour...turn it out onto a floured surface and knead for 2 minutes.
Knead the risins and sultanas into the dough along with the candied peel.
Place in a springform cake tin and cover with film(clean wrap).Leave for 2 hours in a warm place.
Preheat the oven to 190c(fan170C)
Wrap the outside of the cake tin with aluminium foil,so that it come 10cm above the rimof tin.
Transfer dough to the oven,reduce the temperature to 180c after 15 minutes and bake for a future 30 minutes.
Remove from the oven and leave to cool in the tin for 15 minutes.
turnout onto wire rack to cool completely.
dust with the icing sugar,then slice into portions and serve from a plate.
reade more...
Vrijeme mi je islo na ruku,bilo je toplo s malo vlage u zraku sto je pripomoglo tijestu da jos bolje dobije na prozracnosti i lakoci.
Potrebne namirnice:
450gr brasna
+brasno za pobrasniti radnu povrsinu
225gr maslaca,sobne temperature
120gr secera
100gr kandirane korice limuna i narance
1 zlicica vanila extrakta
2 sredne velicine jaja
5 zumanjaka
rendana korica od 1 limuna i 1 narance
30gr svjezeg kvasca
30ml toplog mlijeka
70gr suhih grozdica
70gr suhog ribizla
1 zlicica soli
1/4 zlicice morskog orascica
U toplo mlijeko staviti kvasac ,otopiti ga i dodati zlicu secera i zlicunbrasna..ja tako uvijek radim,mada ne mora i sam kvasac u mlijeku ce se aktivirati,no meni je sigurnije ovako.
U dublju zdjelu prosijati brasno ,dodati morski orascic,svjeze rendanu koricu limuna i narance.
U drugu dublju posudu staviti jaja,zumanjke,vanila extrakt i jako mekani,gotovo otopljen maslac.
Kada se kvasac aktivirao,sipati ga u brasno,polako mijesajuci dodavati i ostale tekuce/mokre sastojke...mijesiti rucno ili mikserom dok se ne stvori fino elasticno tijesto,koje se ne lijepi za posudi i ruke.
Ja tijesto ostavim u istoj posudi u kojoj sam mijesila jer je ostala masna od samog tijesta tako da samo stavim prozirnu foliju i ostavim na stranu da se poveca volumen.
Pripremim u meduvremenu kandiranu koricu i ostale sastojke.
Nadoslo tijesto istresem na pobrasnjenu povrsinu ,malo rastegnem rukama i pospem kandiranu koricu narance i limuna ,grozdice ili sta tko vec dodaje,ponovo laganim pokretima premijesim tijesto i stavim u pripremljen kalup za pecenje.
Moj kalup je bio 20cm ,promjera,ali sam ga nadogradila sa obrucem za torte kako bi mi Panattone rastao u visinu ,a ne u sirinu !!
Peci u predhodno zagrijanoj rerni na 190c oko 15 minuta,zatim smanjiti temperaturu na 180c i jos nastaviti pei 30-ak minuta.
Prohladiti Panattone u kalupu ,isjeci i posluziti,posut secerom u prahu !
*****
Panettone
450gr flour
225gr butter
120gr caster sugar
2 medium eggs
5 medium egg yolks
grated zes of 1 orange/lemon
30gr fresh yeast
30ml milk
1 tsp salt
1/4 tsp ground nutmeg
100gr candied peel
70gr sultanas
70gr raisins
*icig sugar for dasting
....Wisk the eggs,egg yolks and vanilla extract together in a bowl.
In a seperated bowl beat together the butter and all but 1 TSP of the sugar for 4-5 minutes.
Add the beaten egg mixture to the butter and sugar,beating allthe time.
Heat the milk then crumble the yeast on top and add 1Tbsp of sugar,!Tbs of flour...leave to activate and froth.
Sift the flour salt and ground nutmeg in a bowl.Make a well in the centre and pour the milk and yeast mixture into it.
Work into dough,then fold in the butter and egg mixture until smooth.
Knead on a floured surface for 8-10 minutes.
Shape into a ball then place in a floored bowl and cover with film.Leave to rise in a warm place for 1 hour...turn it out onto a floured surface and knead for 2 minutes.
Knead the risins and sultanas into the dough along with the candied peel.
Place in a springform cake tin and cover with film(clean wrap).Leave for 2 hours in a warm place.
Preheat the oven to 190c(fan170C)
Wrap the outside of the cake tin with aluminium foil,so that it come 10cm above the rimof tin.
Transfer dough to the oven,reduce the temperature to 180c after 15 minutes and bake for a future 30 minutes.
Remove from the oven and leave to cool in the tin for 15 minutes.
turnout onto wire rack to cool completely.
dust with the icing sugar,then slice into portions and serve from a plate.
