Italian cake with candied fruits and almond crust Panettone

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   First you need to prepare a biga or liquid dough. For it 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 the paddle attachment for 3 minutes. at minimum speed, then 5 at medium. I put it in a plate, wrap it in film and leave it at room temperature. temperature for 3 hours. After time, the mass will increase well. I knead it (if it sticks, grease my hands and work surface with vegetable oil), fold it in three (letter style), round it, wrap it well again with cling film and put it in the refrigerator for 10-12 hours.

3. STEP 3

   

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

4. STEP 4

   

   When the biga is ready, I continue kneading the dough. For it you will need: The whole biga. It must be removed from the refrigerator 2 hours before kneading the dough. Strong flour (protein content of at least 13%) Milk 3.2% fat, room temperature. Butter at least 82% fat, chilled but plastic. Chilled yolks. Sugar. Pressed yeast. Do not skimp on salt. Spices are optional. As usual, I have vanilla, cinnamon, nutmeg, cardamom.

5. STEP 5

   

   Dissolve the yeast in milk and leave for 5 minutes. Meanwhile, in the bowl of a food processor, combine flour, salt, spices, sugar, milk with yeast, yolks and knead for 3 minutes at minimum speed. Then add biga 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. The temperature of the dough should not rise above 24 degrees. I check, if necessary, put it in the refrigerator to cool for 20 minutes, and then continue kneading at speed 2-3 for 10 minutes.

7. STEP 7

   

   Add butter in small cubes and continue kneading the dough. The timing may be different for everyone. The main thing is not to overheat. Stop the processor periodically and check the temperature.

8. STEP 8

   

   And the main goal is a gluten-free window.

9. STEP 9

   

   I add candied fruits (everything is as usual for me :)) There was a recipe, I’ll leave a link in the comments. You 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 rise well and will be riddled with air bubbles.

11. STEP 11

    

    I will bake it in special forms for Panettone. They are stronger and denser than regular paper ones. I like it better this way. If you use regular ones, it is better to take a darker color. Height 10 cm, diameter 13.

12. STEP 12

    

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

13. STEP 13

    

    And here's what Panettone looks like in its usual forms. You can see how the dough moved the paper a little. By the way, these molds are 9 cm high, 11 cm in diameter, so there were 4 pieces. 310 g each.

14. STEP 14

    

    When the dough has finished proofing, you can prepare the almond crust. For it you will need: Egg white. Almond flour. Sugar. Almond petals.

15. STEP 15

    

    I mix everything (except for the almonds) and this is what happens.

16. STEP 16

    

    I carefully grease the suitable Easter cakes, sprinkle them with petals and place them in a preheated oven at 180 degrees. I immediately lower 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.

17. STEP 17

    

    This is the amount of glaze left. You can safely cook half a portion.

18. STEP 18

    

    These are the ruddy, beautiful cakes we got. But don’t relax, they are very tender and the dough can settle under its own weight. They need to be cooled upside down. I pierce it with a skewer (skewers :)), turn it over and secure it to something suitable.

19. STEP 19

    

    Something like this :) Let it cool completely.

20. STEP 20

    

    And the cakes are ready.

21. STEP 21

    

    Rich, airy, tender, very aromatic. On top is a gristly, sweet almond crust and a lot of delicious, juicy candied orange peel.

22. STEP 22

    

    And when compressed, the correct Easter cake must definitely return to its previous shape. I hope you like the recipe and find it useful! All the best and kindest to everyone!!