Panettone with raisins and candied fruit
Source: https://www.meranermuehle.it/rcp_recipe/panettone-with-raisins-and-candied-fruit
Total time
20 Minutes
Baking/cooking time
40 Minutes
Rest time
2 Hours
30 Minutes
Difficulty
challenging
Ingredients
Ingredients for 2 panettoni of 500 g each
| 500 | g | Mix Panettone |
| 200 | g | water (16–17°C) |
| 1 | tablespoons | honey |
| 6 | egg yolks (100 g), chilled | |
| 160 | g | butter, at room temperature |
| 200 | g | raisins |
| 150 | g | candied fruit |
Preparation
- Pour the mix into the bowl of a stand mixer, add the water and honey, then attach the dough hook and start mixing. Knead for about 5 minutes until the dough is smooth and homogeneous. Add the egg yolks and knead for 4 minutes, then increase the speed and knead for another 2 minutes, until the dough detaches from the sides of the bowl.
- Add the butter and knead for 3 minutes at medium speed, then 1 minute at high speed, until the dough is smooth and homogeneous. Add the raisins and candied fruit, and knead briefly at low speed until well incorporated. Cover the dough and let it rest at room temperature for 30 minutes.
- Divide the dough into two equal portions, shape each into a smooth ball, and place them into paper molds seam side down. Cover with plastic wrap and let rise for 2 hours, until the dough has almost reached the top edge of the mold.
- Preheat the convection oven to 160°C.
- Remove the plastic wrap and let the dough sit for about 5 minutes, so that a light crust forms on the surface. Score the dough in a cross pattern with a sharp knife or razor blade and place a small piece of butter in the center.
- Bake the panettone on the middle rack for about 40 minutes. If it becomes too dark during baking, cover it gently with aluminum foil.
- Immediately after baking, insert four short skewers or two longer ones (wooden or metal) into the bottom of the paper mold. Turn the panettone upside down and let it cool completely suspended between two pots, or resting the skewers on the edges of a large bowl. This prevents the soft dome from collapsing.
New
Mix Panettone
Una raffinata miscela per creare i tipici dolci delle festività: il Panettone natalizio. Il lievito madre, ottenuto dalla migliore farina di grano tenero, conferisce a questi dolci il loro inconfondibile aroma. Cuocere il Panettone in casa può essere una vera sfida, ma con questa miscela del Molino Merano si va sul sicuro. Provatelo e sorprendete i vostri cari con una specialità italiana fatta in casa - ne saranno entusiasti!
Il preparato contiene, oltre alla miscela per l'impasto, anche la ricetta esatta e la tipica forma di carta.
Per il panettone: aggiungere acqua, 1 cucchiaio di miele, vaniglia e buccia d'arancia a piacere, oltre a 5 tuorli d'uovo, 160 g di burro e 200 g di uva passa.
500 g
€3.85
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