伝統的な Italian Christmas Panettone

By Luca Balboni
Updated:


This seasonal 甘い bread loaf is 平易な to 準備する and will go 負かす／撃墜する a 扱う／治療する

These Christmas panettone should last 8 to 10 days but might disappear sooner!

These Christmas panettone should last 8 to 10 days but might disappear sooner!

INGREDIENTS

  • 600g manitoba flour
  • 400g Plain flour
  • 200g butter
  • 10g salt
  • 100g sugar
  • 4 eggs
  • 3 egg yolks
  • 30g water
  • 200g milk
  • 50g fresh yeast
  • Fresh vanilla bourbon or another flavour
  • 150g (extra) water

METHOD

Using an electric mixer 連合させる the flour, salt, sugar, yeast, vanilla for 10 minutes and 追加する the milk and water and mix 急速な／放蕩な for 10 minutes. 追加する 1 egg or egg yolk and mix for a その上の 20 minutes until you have a nice dough.

追加する butter one spoon at a time. When the dough is nice and soft, cover it and leave it for at least 2 hours in a hot and 湿気の多い place (30 degrees Celsius). After the dough has grown to 二塁打 of its 容積／容量, break into 500 gram pieces.

Create a ball with your 手渡すs and lay the dough into a paper mould. Leave it growing until the dough is up to the 辛勝する／優位 of the paper mould. Bake at 160 degrees for 35 minutes.

When the panettone is cooked, pierce a metal stick a few インチs from the base through to the other 味方する and hang them upside 負かす／撃墜する. Leave the panettone to 乾燥した，日照りの for 10 hours. 包む them in a plastic 捕らえる、獲得する. They last 8 to 10 days.

Luca Balboni’s Panettoni are 利用できる to buy at LA GELATIERA 位置を示すd at 27 New 列／漕ぐ／騒動, Covent Garden, WC2N 4LA, London.

For more （警察などへの）密告，告訴（状） visit www.lagelatiera.co.uk

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