#panettone #christmas #incucinaconpaolina
Hello friends! Today I offer you my recipe for a typical Christmas dessert, the classic panettone! The recipe for panettone that I am proposing involves kneading by hand because as you know I do not use a mixer in my recipes. But if you want to simplify the work and shorten the times you can use the planetary mixer. I'll explain how you have to proceed: make the first leavened dough in a bowl as you can see in the video. After 1 hour, mix the flours with the sugar, egg yolks and water in the bowl of the planetary mixer. Operate the hook to begin stringing the dough and after 10 minutes add the first leavened dough in two batches, continue to knead for a few minutes. Add the aromatic mix and let it absorb, then add the salt and start adding the soft butter a little at a time, incorporating it well. Now add the candied fruit and raisins and after a few minutes bring the dough to the table, make folds and put it in the bowl for the first long leavening. The rest of the procedure is like what you see in the video.
important!!! The panettone must rest upside down for at least 5 hours before being tasted. The next day will be even better!

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Ingredients
⭐ For the first leavened dough
Water 100g
Manitoba flour 100 g
10 g fresh brewer's yeast (4 grams is enough if you use dry yeast)
1 teaspoon of sugar
⭐For the aromatic mix
Grated zest of 1 orange
Grated zest of 1 lemon
1 tablespoon of honey
Vanilla (seeds from 1 pod)
Rum 10 g
⭐ For the dough
First leavened dough
200 g of Manitoba flour
200 g of flour type 0 (with proteins 12 or 12.5)
Sugar 120 g
Salt 5 g
5 yolks
Water 90ml
Soft butter 120 g
Raisins 100 g
Candied fruit 60 g

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