Italian cake with candied fruits and almond crust Panettone

Step-by-step cooking

1. Step 1:

   

   First you need to prepare a biga or liquid sourdough. For her, you will need : Water at room temperature. Pressed yeast. Strong flour (protein content of at least 13%, I have "Nordic") Salt.

2. Step 2:

   

   I dissolve yeast in water. I combine flour with salt. I mix everything and knead the dough with a nozzle "paddle" 3 min. at minimum speed, then 5 at medium speed. I put it in a plate, wrap it with a film and leave it at the room. temperature for 3 hours . After the time has elapsed, the mass will increase well. I crumple (if it sticks, lubricate my hands and the work surface with vegetable oil), fold it three times (by letter), round it up, wrap it well with cling film again and put it in the refrigerator for 10-12 hours.

3. Step 3:

   

   After 10-12 hours, the whole biga will be permeated with air bubbles.

4. Step 4:

   

   When the biga is ready, I continue kneading the dough. For him, you will need: The whole biga. It needs to be taken out of the refrigerator 2 hours before kneading the dough. Strong flour (protein content of at least 13%) Milk 3.2% fat content, room temperature. Butter of at least 82% fat content, chilled, but plastic. Chilled yolks. Sugar. Pressed yeast. Do not spare salt. Spices- optional. I have, as usual, vanilla, cinnamon, nutmeg, cardamom.

5. Step 5:

   

   Dilute yeast in milk and leave for 5 minutes. Meanwhile, in the bowl of the combine combine flour, salt, spices, sugar, milk with yeast, yolks and knead for 3 minutes at minimum speed. Then I add the big and continue kneading for 5 minutes at minimum speed.

6. Step 6:

   

   In general, the main difficulty of this test is not to overheat it. It is impossible for the test temperature to rise above 24 degrees. I check, if necessary, send it to the refrigerator for 20 minutes to cool down, and then continue kneading at 2-3 speeds for 10 minutes.

7. Step 7:

   

   I add butter in small cubes and continue to knead the dough. In time, it can be different for everyone. The main thing is not to overheat. Periodically stop the combine and check the temperature.

8. Step 8:

   

   And the main goal is a gluten-free window.

9. Step 9:

   

   Add candied fruits (I have everything as usual :)) There was a recipe, I'll leave a link in the comments. Need 200 g . Anything you like will do. Mix, round, wrap well with cling film and leave for 3 hours at room temperature.

10. Step 10:

    

    The dough will increase well and everything will be permeated with air bubbles.

11. Step 11:

    

    I will bake in special Panettone molds. They are stronger and denser than ordinary paper ones. I like it better that way. If you use the usual ones, it's better to take a darker color. Height 10 cm, diameter 13.

13. Step 12:

    

    I divide the dough into 3 equal parts, 410 g each. I round it up, as if pulling the top and fill out the forms by 1/3. Cover with cling film and leave at room temperature for 2.5-3 hours.

14. Step 13:

    

    And here's how Panettone looks in ordinary forms. You can see how the dough has moved the paper a little. By the way, these forms are 9 cm high, with a diameter of 11, it turned out 4 pieces of 310 g each.

15. Step 14:

    

    When the proofing of the dough is coming to an end, you can prepare an almond crust. For it you will need: Egg white. Almond flour. Sugar. Almond petals.

16. Step 15:

    

    I mix everything (except almond petals) and that's what happens.

17. Step 16:

    

    I gently lubricate the cakes that have come up, sprinkle them with petals and send them to a preheated oven to 180 degrees. Immediately reduce the temperature to 160-165 degrees and bake for 35-40 minutes until golden brown. It all depends on the size. I baked this time for 40 minutes.

18. Step 17:

    

    That's the amount of glaze left. You can safely cook half a portion.

19. Step 18:

    

    Here are such rosy, beautiful cakes turned out. But do not relax, they are very tender and the dough can settle under its own weight. They need to be shamed upside down. I pierce with a skewer (skewers:)) I turn it over and fix it on something suitable.

20. Step 19:

    

    Something like this:) I let it cool completely.

21. Step 20:

    

    And the cakes are ready.

22. Step 21:

    

    Rich, airy, delicate, very fragrant. On top is a crunchy, sweet, almond crust and a lot of delicious, juicy orange candied fruits.

23. Step 22:

    

    And when compressed, the correct cake must necessarily return to its former shape. I hope you like the recipe and it will be useful! All the best and the best to everyone!!