PANETTONE

Potrebno je:
400 gr oštrog brašna
175 gr omekšalog maslaca
75 gr šećera
10 gr suvog kvasca (1 kesica)
3 kašike tople vode
2 velika jaja
1 narandža (samo korica)
1 limun (samo korica)
1/2 kašičice ekstrakta vanile
1/2 kašičice soli
80 gr suvog grožđa
60 gr sušene papaje i manga (30 gr papaje, 30 gr manga)
50 gr crne čokolade
40 gr maslaca

Količina testa koja se dobije u receptu je dovoljna za Panettone kalup visine 15 cm.

Pomešati 125 gr prosejanog brašna s kvascem i šećerom i napraviti udubljenje u sredini.

Jaja dobro umutiti sa vodom, pa sipati u brašno i žicom za mućenje ili mikserom dobro sjediniti masu.

Posuti malo brašna po površini mase, pokriti krpom i ostaviti na toplom mestu oko sat vremena, da masa naraste i postane penasta i puna mehurića.

Kada masa naraste, dodati omekšali maslac (u komadima) pa, mikserom ili žicom, umutiti dok se ne sjedini, pa uz postepeno dodavanje brašna, umesiti mekano testo.

Testo prebaciti na radnu površinu posutu brašnom pa nastaviti s mešenjem testa nekih 10ak minuta, dok testo ne postane glatko i prestane da se lepi za ruke.

Možda će biti potrebno i malo više od 400 gr brašna, ali ne mnogo više.

Pokriti posudu prozirnom folijom (ili krom) i ostaviti na sobnoj temperaturi dok se ne udvostruči (2 do 2,5 sata).

Bitno je da prostorija ne bude previše topla, jer će maslac u testu početi da se topi.

Nakon što se testo udvostručilo, premesiti ga lagano, pokriti ponovo i ostaviti još sat – sat i po, da ponovo naraste.

U međuvremenu uzeti suvo i kandirano voće i čokoladu i dobro promešati s jednom kašičicom brašna, kako se ne bi lepilo jedno za drugo.

Testo ponovo staviti na pobrašnjenu radnu površinu, premesiti blago, staviti voće i čokoladu na testo i mesiti dok se ne rasporedi ujednačeno po celom testu.

Oblikovati testo u valjak (ako koristite kalup za veknicu 30x10 cm) ili loptu (ako koristite pravi kalup za Panettone) i staviti ga u kalup obložen papirom za pečenje.

Raseći površinu testa jednom vertikalno i jednom horizontalno (ne previše duboko), pokriti prijanjajućom folijom i ostaviti da se ponovo udvostruči.

Premazati testo otopljenim maslacem, staviti komadić maslaca na sredinu reza i peći 10 minuta, u rerni zagrejanoj na 200˚C, izvaditi i premazati ponovo s malo maslaca, pa vratiti u rernu, smanjiti temperaturu na 180˚C i peći još 25–30 minuta (oko 40 minuta ako koristite kalup za Panettone).

Obavezno proveriti čačkalicom da li je Panettone pečen.

Ohladiti potpuno pre služenja.

Recept je isproban u okviru ovomesečnog kruga Fresh From The Oven, međunarodne igre za food blogere.

This month’s Fresh From The Oven challenge was to make Panettone.

I had Panettone earlier, but never made one myself, and I can tell you, it was quite a challenge. :)

Unfortunately, I didn’t manage to find a proper Panettone mould, or anything similar, so I had to bake it in a regular loaf tin.

My oven had something against me, apparently, so my Panettone was in a real danger of being scorched, but luckily, I saved it. :)

It was worth it, completely, as the bread is so flavourful and so tasty that it is a sheer pleasure of eating a slice with a cup of black coffee, hot and strong. :)

PANETTONE

(Based on involved version from "Great British Bake Off: How to Bake")

You will need:

400 grams strong white bread flour

175 grams softened unsalted butter

75 grams caster sugar

10 grams dried yeast

3 tablespoons lukewarm water

2 large free range eggs

1 orange (finely grated zest)

1 lemon (finely grated zest)

1/2 teaspoon vanilla extract

1/2 teaspoon salt

80 grams sultanas

60 grams candied papaya and mango (30 grams papaya, 30 grams mango)

50 grams dark chocolate chips

40 grams unsalted butter to finish

Makes enough to fill a 15cm tall cake tin or panettone mould. Bear this in mind if improvising with smaller round tins.

Mix 125 grams of the weighed flour with the yeast and sugar in a large mixing bowl or the bowl of an electric mixer and make a well in the centre. Mix the two whole eggs with the water and pour into the well.

Using your hands or a dough hook, mix the flour into the liquid to make a smooth thick batter.

Sprinkle a little of the remaining weighed flour over the top of the batter to prevent a skin forming and leave in a warm place for around an hour or until the batter is very bubbly.

Next, add the softened butter and work in with your fingers or the dough hook on a slow speed.

Beat until the butter is incorporated with no streaks.

Turn out the dough onto a floured surface and knead thoroughly by hand for ten minutes (or use the dough hook for 3–4 minutes) working in the remainder of the weighed flour to make a satiny soft, pliable, non-sticky dough.

Depending on the flour, you may not need it all or you may need a little more.

I needed about 2 tablespoons more.

Cover the bowl with cling film and leave to rise at room temperature until doubled in size (about 2 to 2.5 hours).

Do not leave in a very warm place as the butter will melt.

After about 2.5 hours, uncover the dough and punch down to deflate.

Cover and let it double in size again (1 to 1.5 hours).

Meanwhile combine the sultanas with the candied fruit and chocolate chips.

Stir in a teaspoon of flour to stop it clumping in the dough.

If you have a Panettone mould, great, if you don’t, bake it in a bread loaf tin (10 cm wide, 30 cm long), turns out great anyway.

Prepare the tin by lining with parchment paper.

Punch down the risen dough again and turn onto a floured surface; sprinkle the fruit and chocolate mixture on top and work into the dough gently until evenly distributed.

Shape the dough into a log (or a ball, if using a proper Panettone mould) and gently drop into the prepared tin.

Cut a cross into the top and lay a sheet of clingfilm loosely over the top of the tin and leave for another hour or so until doubled in size again.

Towards the end of the rising time, preheat the oven to 200˚C.

When ready to bake, melt 15 grams of the butter for finishing and brush it over the risen dough.

Put a knob of butter in the centre of the cross.

Bake for 10 minutes or until just starting to colour, then brush again with melted butter.

Reduce the temperature to 180˚C and bake for a further 25-30 minutes (about 40 minutes, if using a Panettone mould) until a good golden brown and a skewer inserted to the centre comes out clean.

Remove from the oven and place the tin on a wire rack.

Allow to cool for a few minutes before teasing it out of the tin.

Cool completely before slicing.