euromaxx series: Christmas Specialties - Part 2
December 13, 2010Ingredients:
For the first batch of dough:
75 milliliters water
2 grams fresh yeast
For the panettone dough:
400 grams sugar
250 milliliters milk
1 lemon peel
1 orange peel
1 vanilla pod
3 eggs
9 egg yolks
300 grams butter
400 grams raisins
200 grams candied lemon peel
200 grams candied orange peel
Preparation:
Day 1:
Day 2:
Pour the cooled milk through a sieve and add to the first dough mixture along with 3 eggs and 850 grams of flour. Knead for about 20 minutes in a food processor. Beat 9 egg yolks with 400 grams of sugar until creamy.
Gradually add the mixture of sugar and egg yolks to the dough and knead until the entire mixture has been absorbed. Next add salt and butter and knead for another 20 minutes. Add raisins, candied orange peel and lemon peel. Carefully fold the dried fruit into the mixture until even throughout -- no longer than a few minutes.
Divide the dough into portions -- enough for about five medium-sized panettoni. Fill paper collars with the dough and let sit in a warm place for another 8 to 12 hours.
Day 3:
The bottom line: