corridors the super where to shop floor is suddenly populated nougat, marzipan and some tinsel, even shy, but emphatic. This year I hardly bothered to send us the rush to Christmas. My parents were visiting me and my mother could prepare nougat ice cream that had failed before and they certainly loved it. So not only did not mind the anticipation, but I was welcome to have on hand for ice cream nougat. After that, I became blind to the glut of Christmas coming.
Usually, Christmas in my house was opened by mid-November, when J. again a day of shopping with Panettone able to feed a regiment. So, without notice, always start the Christmas atmosphere. Then in the bridge put the decoration, and has begun the final stretch.
A J. I love this sweet, and really is one of the few who bought at Christmas. But this year I have not made much respite. Lately, there are usually some dessert at home by hand, and had not been encouraged to bring one.
On Tuesday, before going to sleep, with the Christmas tree and nativity scene and reigning in the room, I visited the blog of Teresa desserts. I recommend if you do not know him. It's a blogger friend that makes a pastry that I love. And there was, at twelve o'clock reading your wonderful recipe for Panettone. And I could not help getting up and leaving the first mass prepared to make over the next day this wonderful panettone that has filled my house as the smell of Christmas.
I've only used raisins, because it is I had at hand, but if they are candied fruit and chocolate chips, is also delicious. This panettone is not complicated, but requires some planning levied times the mass, so I recommend doing at the weekend. The texture is superesponjosa, and the official taster (almost professional) panettones has ruled that it will no longer buy them, which, together with the binge that has come my little girl is the indisputable proof that this recipe is wonderful. And I have hardly felt the need to change a comma in the original recipe!
Thank you for sharing, Teresa.
Ingredients (for 6-8 people / springform pan 20 cm diameter)
First mass 125 grams of bread flour
85 ml of water 10 grams of fresh baker's yeast
2 eggs, yolks and whites separated
300 grams bread flour 85 grams
softened butter 85 grams water 10 grams
fresh yeast 1 tablespoon baker
orange blossom water
150 grams raisins (soaked in a little brandy and rinsed thoroughly with water afterwards). Optional: other candied fruit, chocolate chips, etc..
1 beaten egg 2 tablespoons milk or paint the surface. Preparation
Pimero
mass.
The night before, mix the yeast with water tibia, and incorporating them into the flour. Mix well and let rise overnight in a large bowl (double in size) covered with plastic wrap. Second
Sift flour dough, forming a volcano in the center and add yeast dissolved in warm water, eggs, butter, sugar, salt, orange blossom water and we have prepared the dough the night before . Mix well with a food processor a few minutes. Add raisins, fruit and chocolate chips if we use it. The batter will be much stickier than bread, but it should be. Put the dough in a bowl covered with a clean cloth dampened with water or with plastic wrap and let double in volume for about 2 hours. After this time, knead a little to remove the air and put in the mold to be used for oil painting. I used a springform pan about 20 cm in diameter and about 9 cm in height. Leave the dough again two hours or so. In my case went all the mold wall and more, with the typical form of panettone. Brush the surface with beaten egg or milk. Bake in preheated oven at 180 ยบ for 35 minutes or until a skewer stuck in center comes out clean.
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