I love having it for breakfast.
Secret for a good Panetonne is sour dough (biga), which needs to be at least 24 hours old.
Ingredients:
'Biga'
180 g flour
1/2 cup water
1/2 teas yeast
Other ingredients:
3 large eggs
125 g butter, very soft
315 g bakers flour
75 g sugar, caster
5 teas yeast
2 teas vanilla
1 teas lemon oil, or lemon zest
270 g dried fruit with candied citron
Method:
Prepare biga from first 3 ingredients - it will look hard - cover and let it rest 24 hours in a warm spot.
Next day, add all ingredients (except dried fruit) to biga and knead for 10-15 minutes. Using bread maker is OK. Let it rest for 1 hour.
Prepare 2 baking tins (20-22 cm), line with baking paper which needs to be higher than tins; that should support dough and allow Panetonne to rise tall.
After 1 hour, punch and knead the dough adding dried fruit to it. Shape into 2 balls and place in prepared tins. Let it double in size.
Preheat the oven, and before baking cut the top of Panetonne. Bake 45+ minutes on 180*C. If top starts to darken too fast cover with al-foil.
When ready, take it out and place on a cooling rack. Dust with icing sugar.
Pocetno tijesto (‘biga’)
180 gr brasna
125 ml vode
1/2 male kasike suhog kvasca
Ostali sastojci:
3 velika jajeta
125 gr putera, omeksalog
315 gr brasna za kruh/hljeb
75 gr secera, sitnog
5 malih kasika suhog kvasca
2 kasicice vanila ekstrakt
1 kasicica limun ulja (ili ribana korica)
270 gr suhog voca, ukljucujuci kandiranu koru narandze i limuna
Nacin:
1. Od prva 3 sastojka, umijesite pocetno tijesto dan ranije i ostavite nadolaziti preko noci, pokriveno prozirnom folijom. Izgledace poprilicno tvrdo.
2. Sutradan, od svih ostalih sastojaka (osim suhog voca) umijesite tijesto zajedno sa pocetnim tijestom. Mozete koristiti masinsko mijesenje ili rucno.
3. Ostavite nadolaziti oko 1 sat na toplome mjestu.
4. Premijesite tijesto, dodajte suho voce po vasem izboru (grozdjice, kandirana korica narandze…).
5. Oblikujte 2 ‘lopte’ koje cete staviti u pripremljene posude za pecenje (vidi objasnjenje*). Ostavite na toplome bar 1 sat.
6. Ugrijte pecnicu/rernu (180*C), pa pred samo pecenje zasijecite tijesto po povrsini (po vasoj zelji).
7. Pecite oko 45 min – ukoliko pocne brzo tamnjeti, povrsinu zastitite al folijom.
Peceno posuti secerom, ili ukrasiti smjesom bjelanjak/secer u prahu i ostaviti na resetku da se prohladi.
*Panettone je tradicionalno ‘visok’ kruh. Taj oblik cete dobiti tako da posudu za pecenje oblozite papirom koji ostavite da bude visi od same posude.
Recept i sastojci su jednostavni, ali pocetno tijesto je zaista kljucno u dobijanju one istinske teksture kruha/hljeba.