Receita Solta

Discover the Delicious Traditional Brazilian Panettone

RS

Por

Master Receita Solta

Discover the Delicious Traditional Brazilian Panettone
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories580 kcal

Resumo para quem tem pressa

"This traditional Brazilian panettone celebrates the technique of artisanal baking by combining a rich fermented dough with warm milk, butter, and honey with a generous distribution of candied fruits and raisins. A classic recipe that perfumes the whole house with citrus and buttery notes."

Discover the Delicious Traditional Brazilian Panettone

O Que Você Precisa Saber

- A esponja prévia de fermento biológico com leite morno ativa as leveduras garantindo crescimento vigoroso - A sova mecânica ou manual por 10 minutos cria a elasticidade necessária para reter os gases da fermentação - O mel adicionado à massa preserva a retenção hídrica resultando em um miolo macio por vários dias

Ingredients

Main Course

  • 1 kg of all-purpose flour
  • 300 g of sugar
  • 100 g of butter
  • 10 g of salt
  • 30 g of biological yeast
  • 500 ml of warm milk
  • 4 eggs
  • 200 g of candied fruits
  • 100 g of raisins
  • 1 tablespoon of honey

Instructions

Main Course

1

In a large bowl, mix the warm milk, yeast, and 2 tablespoons of sugar. Let it rest for 10 minutes until foamy.

2

Add the eggs, melted butter, remaining sugar, and honey to the yeast mixture.

3

Incorporate the wheat flour and salt gradually, mixing well until you get a homogeneous dough.

4

Knead the dough for about 10 minutes, until it is elastic and smooth.

5

Add the candied fruits and raisins, mixing until distributed evenly throughout the dough.

6

Let the dough rest covered in a warm place for about 1 hour, or until it doubles in volume.

7

Após o descanso, modele a massa em formato de bola e coloque na forma de panettone já untada.

8

Let the dough rest again for 30 minutes, until it rises again.

9

Preheat the oven to 180°C (350°F).

10

Bake for approximately 60 minutes or until the surface is golden and a toothpick inserted in the center comes out clean.

11

Let it cool before unmolding and serving.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Discover the Delicious Traditional Brazilian Panettone com perfeição.

COMPRAR INGREDIENTES

Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.

Chef Tips

- Mantenha o leite morno a cerca de 36°C para não escaldar o fermento biológico vivo durante a primeira mistura - Unte as mãos com manteiga ou óleo vegetal para manipular a massa úmida com facilidade sem adicionar excesso de farinha - Asse o panettone na grade mais baixa do forno a 180°C para permitir que o miolo asse sem queimar a calota

Variations

- Adicione raspas finas de casca de laranja-baia e limão-siciliano junto à manteiga para reforçar os aromas cítricos - Incorpore meia xícara de castanhas-de-caju picadas para conferir textura crocante ao interior macio do pão - Faça um corte em cruz na parte superior da massa antes do forno e coloque uma noz de manteiga no centro

Substitutions

- As frutas cristalizadas e uvas-passas podem ser substituídas por 300 g de gotas de chocolate forneável meio amargo - A manteiga sem sal pode ser substituída por margarina culinária com pelo menos 80% de lipídios na composição - O açúcar refinado pode ser substituído por açúcar cristal ou açúcar demerara triturado fino

How to Store

Store the fully cooled panettone inside an appropriate tightly closed plastic bag for up to 6 days at room temperature. Keep in a dry place away from direct sunlight to avoid premature drying.

Can You Freeze It?

Freeze the panettone cut into wide slices wrapped individually in plastic wrap for up to 60 days in the freezer. To consume, heat the frozen slice in the toaster or electric oven at 160°C for 5 minutes.

What to Serve With

It pairs excellently with a full-bodied espresso, cinnamon cappuccino, or a glass of muscatel sparkling wine. It is also excellent served with a thin layer of butter with fleur de sel or fig jam.

Frequently Asked Questions

Can I use dry active yeast instead of fresh?

Yes, replace the 30 g of fresh yeast with 10 g (1 packet) of instant dry yeast, activating it the same way in warm milk.

Is it mandatory to use a bakeable paper mold?

The paper mold helps provide support and the classic vertical shape, but you can use tall aluminum molds that are very well greased.

How to prevent candied fruits from sinking into the batter?

The panettone dough is structured by the gluten from kneading; toss the fruits in a spoonful of flour before mixing to fix them well.

Why did the panettone become dry after baking?

Excess time in the oven or a very hot oven dehydrates the dough; remove as soon as the crust is golden and the central toothpick comes out clean.

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