Almond Panettone
- Час приготування: 150 min
- Складність: complex
- Кількість інгредієнтів: 17
Інгредієнти:
- High-grade wheat flour 1000 g
- Sugar 150 g
- Salt 15 g
- Egg yolks 5 pcs
- Fresh (compressed) yeast 50 g
- Butter (82% fat) 150 g
- Vanilla sugar 10 g
- Almond praline 20 g
- Milk (2.5% fat) 350 g
- Candied orange jelly pieces 280 g
- Zest of one orange
- Almond sticks 180 g
- Almond flour 100 g
- For the glaze:
- Almond flour 100 g
- Cornstarch 35 g
- Sugar 200 g
- Egg whites 120 g
Кроки приготування:
- Preparing the starter: Warm the milk until it is lukewarm. Add the yeast, a tablespoon of sugar, and 200 g of the flour (taken from the total amount). Let it sit for 15–20 minutes to allow the yeast to activate. Beat the egg yolks with the remaining sugar until smooth.
- Dough preparation: Mix the remaining sifted flour, salt, and vanilla sugar. In a large bowl, combine the dry ingredients with the prepared starter. Gradually add the egg yolks mixed with sugar and knead the dough until uniform. Next, gradually incorporate the chilled, cubed butter, as well as the almond praline and orange zest. Knead the dough until it becomes smooth and elastic.
- Adding the filling and fermentation: Gently fold the orange jelly pieces into the dough. Cover with a towel and leave in a warm place for 1.5–2 hours to ferment.
- Shaping: Shape the dough and place it into the mold, filling it to approximately two-thirds of its volume. Cover with a towel and let it rise for another 80–150 minutes for the final proof.
- Baking: Preheat the oven to 180°C. Pipe the almond glaze onto the top of the panettone using a pastry bag, then sprinkle with almond sticks and powdered sugar. Bake at 165–170°C for 30–35 minutes until a golden crust forms.
- Almond glaze: Mix all the dry ingredients. Add the egg whites and mix until smooth. Pipe the glaze in a circle over the panettone, without touching the edges of the mold.
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