{"id":21347,"date":"2017-12-29T08:36:31","date_gmt":"2017-12-29T07:36:31","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21347"},"modified":"2020-03-18T21:25:50","modified_gmt":"2020-03-18T20:25:50","slug":"panettone-2017","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2017\/12\/panettone-2017\/","title":{"rendered":"Panettone 2017"},"content":{"rendered":"<h3><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2017\/12\/Panettone5.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: left; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"Panettone5\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2017\/12\/Panettone5_thumb.jpg\" alt=\"Panettone5\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/><\/a><\/h3>\n<p>I love the Italian Christmas cakes Pandoro and Panettone. And as my <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">sweet Starter<\/a> is happily active it was no question that I would bake one of this cakes for Christmas eve. And when i found the lovely mini panettone forms for little cakes of 50g each the decision was quickly made. Panettone it would be this year.<\/p>\n<p>My recipe for panettone yields an amount that fits for 3 normal sized cakes or for 30 mini ones. But forming so many minis was a bit to much, even for me and so I went for 2 big and 10 mini Panettone.<\/p>\n<p>I tweaked the recipe a bit, too. I increased the liquid and butter amount but reduced the raisins a bit. The resulting cake was incredible light with a crumb that can easily be shredded into long strands and so tender that it seems to melt in the mouth.<\/p>\n<p><!--more--><\/p>\n<h1><u>Panettone<\/u><\/h1>\n<p>yields 3 big Panettone or 2 big ones and 10 mini panettone<\/p>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/?p=10758\">Sweet Starter<\/a><\/p>\n<ul>\n<li>60g <a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">Sweet Starter<\/a> (freshly made or at 2-3 time refreshed the day before)<\/li>\n<li>60g flour Type 550<\/li>\n<li>30g water<\/li>\n<\/ul>\n<p>First dough<\/p>\n<ul>\n<li>100g flour Type 550<\/li>\n<li>80g Water<\/li>\n<li>15g egg yolk<\/li>\n<li>25g sugar<\/li>\n<li><a href=\"https:\/\/www.hefe-und-mehr.de\/?p=10758\">Sweet Starter<\/a><\/li>\n<\/ul>\n<p>Second dough<\/p>\n<ul>\n<li>60g flour Type 550<\/li>\n<li>25g egg yolk<\/li>\n<li>20g sugar<\/li>\n<li>5g soft Butter<\/li>\n<li>all of the first dough<\/li>\n<\/ul>\n<p>Third dough<\/p>\n<ul>\n<li>125g raisins<\/li>\n<li>all of the second dough<\/li>\n<li>250g flour Type 550<\/li>\n<li>5g Salt<\/li>\n<li>20g honey<\/li>\n<li>Seeds of 1 Vanilla bean<\/li>\n<li>grated Orange peel of 1\/2 Orange<\/li>\n<li>greated lemon peel of 1\/2 lemon<\/li>\n<li>185g Egg<\/li>\n<li>65g Water<\/li>\n<li>75g sugar<\/li>\n<li>225g Butter<\/li>\n<li>100g candid orange peel (chopped)<\/li>\n<li>50g candid lemon peel (chopped)<\/li>\n<\/ul>\n<p>accessories<\/p>\n<ul>\n<li>Paper Panetonne molds (big ones with an diameter of 13,4 cm and height of 9 cm, Mini-Form with Diameter of 6 cm, Height of 4,5\u00a0 cm)<\/li>\n<li>6 30cm long skewers<\/li>\n<\/ul>\n<p>Mix all ingredients for the Sweet starter and let it rise for 2-3 hours at 30\u00b0C until the volume doubled.<\/p>\n<p>First dough: Mix all ingredients to form a homogenous dough. Ferment for 1.5-2 hours at 30\u00b0C until the volume doubled.<\/p>\n<p>Second dough: Mix first dough with the other ingredients for the third dough and ferment it for 1.5-3 hours at 30\u00b0C until the volume doubled.<\/p>\n<p>In the meantime pour boiling water of the raisins and let them soak for 15 min. Strain them and pat them dry between kitchen tissue.<\/p>\n<p>Third dough:\u00a0 In a stand mixer mix the third dough with flour, honey, spices, water salt and egg yolk and knead for 5 min at slow speed. And another 6 on fast speed until medium gluten development.<\/p>\n<p>Now add 20g sugar and mix on slow speed for one minute.<\/p>\n<p>Add another 20g sugar and continue mixing for one minute. Continue like this until all sugar is incorporated.<\/p>\n<p>Continue mixing on medium speed until full gluten development (about 7-10 min). Now add the butter and knead until the butter is fully incooperated (about 2 min). Now add the raisins and the candid lemon and orange peel and knead shortly at slow speed.<\/p>\n<p>Ferment for 4 hours at room temperature. The volume should triple in this time.<\/p>\n<p>Now grease the counter and your hands very well with butter to prevent the dough to stick. Divide the dough into 3 equal parts (about 500g) and shape into balls. Place in the paper mold.<\/p>\n<p>Proof for 10\u2013 20 hours until it reach the top of the mold(Proofing time depends on room temperature and strength of the starter).<\/p>\n<p>Prior to baking cut a cross in to panettone and place a pieces of butter (about 5g) in the middle of the cross.<\/p>\n<p>Bake at 160\u00b0C for 40-45 min with steam. The Mini-Panettone needs about 20 min.<\/p>\n<p>Direct after baking hang them upside down between two chairs or into big pots and let them cool hanging for at least 4 hours.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love the Italian Christmas cakes Pandoro and Panettone. And as my sweet Starter is happily active it was no question that I would bake one of this cakes for Christmas eve. And when i found the lovely mini panettone forms for little cakes of 50g each the decision was quickly made. Panettone it would [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21345,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19,2],"tags":[97,400,390,118,328,364],"class_list":["post-21347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","category-besondere-gelegenheiten","tag-butter","tag-zitronat","tag-weihnachten","tag-ei","tag-rosinen","tag-sweet-starter"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=21347"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21347\/revisions"}],"predecessor-version":[{"id":21349,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21347\/revisions\/21349"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21345"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=21347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=21347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=21347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}