Panettone by Adriano

[MAGNIFICENT PANETTONE BY ADRIANO]

Panettone by Adriano

Category: Easter

Ingredients
strong flour	1125 g
yolks	5 pieces.
eggs	6 pcs.
sugar	360 g
butter	350 g
salt	15 g
acacia honey (liquid and light)	2 tbsp. l.
barley malt syrup	1 tsp (not necessary)
fresh yeast	18 g
chopped vanilla	1 tsp
zest of 1 orange and lemon
raisins	300 g
candied fruit	200 g

Cooking method

• 
  
• 
  
• 
  
• MAGNIFICENT PANETTONE BY ADRIANO
  
• It is important to remember the following: you need to use a strong flour like manitoba. Flour should not come into contact with fats (yolks, butter), otherwise gluten will develop poorly. Flour should only be added when the fat has already been mixed into the dough. After that, the fermentation process should take place at a temperature of 28-30 degrees. (8-9 hours)
  
• 
  
• 1. The first dough Biga (biga. This is a special dense dough that looks like a ready-made piece of dough, and not sour cream, like our usual dough. It is left to come up for 18-48 hours. During this time, lactic acid bacteria develop in it, like in leaven, but its taste is softer, not so sour.):
  
• 200 grams of flour, 90 GRAMS of water, 2 grams of yeast. Knead everything together, cover with foil and leave at a temperature of 18 degrees. 18-19 hours.
  
• 2. Second brew. Put the flavored dough (poolish): 100 grams of water, 50 grams of flour, 4 grams of yeast, finely grated orange peel, put in a sealed container in the refrigerator (temperature 5 degrees).
  
• 
  
• THE NEXT DAY MORNING .
  
• 
  
• First batch dough... Remove the second dough from the refrigerator 30 minutes before using it and keep it at a temperature of 30 degrees. After that, mix the second dough with 100 grams of flour, 10 grams of sugar, 1 yolk (if using a mixer, speed 1). Cover with foil, put in a warm place for 1 hour (should double).
  
• Second batch dough... Combine the first dough of biga, 1 egg, 50 g flour, 20 g sugar with the dough of the first batch and knead (speed of 1.5 mixer) until a smooth dough is formed. After 30 minutes, prepare the third dough: 30 grams of warm water, 25 grams of flour, 12 grams of yeast. Put everything in a warm place for 30 minutes.
  
• Third batch dough... Combine the dough of the second batch with 1 yolk, 1 egg, 1 tsp. malt (optional), stir in 150 grams of flour, 30 grams of sugar and 2 tbsp. l. honey, add a third dough. Mix well. Move to a warm place until it doubles in size.
  
• Fourth batch dough... Add 3 yolks, 150 grams of sugar, vanilla and 100 grams of flour to the dough of the third batch. Knead until it completely interferes and dough begins to form, then add 4 eggs, 150 g of sugar (crushed in a mixer with lemon and orange zest), 300 g of flour and salt (the technology for introducing products is this: the egg is first mixed with flour when porridge, salt and a small amount of flour are added, everything is kneaded again until all the ingredients are mixed). The dough should form a ball around the mixer hook. When everything is well mixed (speed 1.5 Kenwood), add softened butter.
  
• Then we add the remaining 300 g of flour, everything is kneaded, laid out on the table and stirred there (fold 2-3 times) until it stops sticking.
  
• 
  
• Dough folding is a technique that helps develop the gluten network that holds the dough. The more developed gluten is, the thicker the dough: careful kneading and folding helps develop gluten.
  
• To fold, the dough must be carefully laid out in a cake on a table dusty with flour, and then with the help of a baking scraper or just with your hands, gently but persistently pull, bending the ends of the dough to the middle like an envelope or in a circle. Turn right side up and rest.
  
• Depending on the strength of the dough (the stronger, the less) one or more folds are made.
  
• Then add raisins, previously soaked in warm water with rum) and candied fruits dusty with flour.
  
• Divide the dough into 2 parts, place in a hermetically sealed container in the refrigerator (temperature 4 degrees) until morning (proofing in the refrigerator improves the structure and taste, enhances the leaven). Late in the morning, take it out of the refrigerator, let it warm for an hour, then divide it into pieces weighing 1200 g (2 pieces), work a little by hand with the dough (folding), round and fold into shapes (1 kg). Cover with foil, let it rise at a temperature of 30 degrees until it reaches the edge of the mold (4-5 hours), remove the foil for 30 minutes. Lubricate a razor (sharp knife) with butter and cut with a cross (make a shallow, subcutaneous incision - the razor should not go into depth, parallel to the surface). Put a piece of butter in the center. Gently help open the cut (4 sides). Bake for 15 minutes at 200 degrees, then 35-40 minutes at 160 (test of the splinter).
  
• Cool, as usual, upside down. To do this, stick two knitting needles near the base, fix them on two chairs, hanging the panettone upside down until it cools down.
  
• Keeps tightly closed for 15-20 days.
  
• 
  
• Almond coating (optional):
  
• 
  
• Mix 70 grams of proteins with 75 grams of almond flour, 100 grams of sugar, 10 grams of corn flour or starch, a few drops of almond essence. Apply panettone quickly to the surface 15-20 minutes before the end of baking, sprinkle with pearl sugar and place in the oven.
  
• 
  
• 
  
• I haven't covered it yet, tomorrow I'll try to pour sugar fondant from Tortyzhka.
  
• Here in the cut
  
• 
  
• 
  
• 
  
• And here the structure is visible better, but there are photo flaws. The color is distorted in this picture, see previous. The color turned out to be light yellow, something like this stains rice with turmeric (curry)
  
• 
  
• 
  
• What can I say. Panettone's not like that. They have it somehow impregnated. This one is very similar to our very rich cake. Just what I respect so much in kulich: oiliness, smell, sweetness. Everything about this panettone suits me (though I would also add a cardamom, I really respect this smell). I am glad that another one has appeared in my cake recipes.
  
• It is very pleasant to work with the dough, large forms were allowed to stand for 6 hours at 30C And of course: the larger the cake, the more oily, juicy and aromatic.
  
• Recommend.
  
• 
  
• 
  
• It was a revelation for me what metomarphoses pass with this test after folding.
  
• I'll tell you briefly, on the second day of playing with Adriano's panettone dough, I kneaded the dough (for the fourth time) and got a little scared, since the dough was liquid.
  
• Thank you very much katyac, thanks to her quick advice, I didn't add additional flour. I dumped the dough onto the board and started folding. Imagine my amazement when, after the second addition, the dough turned from liquid to elastic and smooth.
  
• 
  
• Before folding:
  
• 
  
• 
  
• 
  
• After folding:
  
• 
  
• 
  
• 
  
• I put it in 2 plastic molds, and in the refrigerator. Tomorrow afternoon I'll bake.
  
• 
  
• 
  
• Everything, baked panettone over Adriano, has not yet been cut and glazed. By weight - light, foamy, smell - light smell of citrus, liqueur and raisins. For the taste, I'll tell you later.
  

[detailed pictures of how to fold the dough]

What can I say. Panettone's not like that. They have it somehow impregnated. This one is very similar to our very rich cake. Just what I respect so much in kulich: oiliness, smell, sweetness. Everything in this panettone suits me (though I would also add a cardamom, I really respect this smell).

Bella from Italy writes:

"If you have never eaten Pandoro, I must warn you that fresh Pandoro, like Panettone, has a moist crumb. Balls roll out of it noticeably. Let's say, slightly wetter than bread. But not in appearance. It should look like airy. "

"Manitoba - High Gluten Flour" (for those who went to read the link katyac)

And here is the recipe and the main thing detailed pictures of how to fold the dough for PANETTONE FROM ADRIANO

🔗

In any case, I will make Easter cake according to my recipe: where can I go without it?

I wonder if there is a similarity in taste between Adriano's panettone and your recipe (if it is very similar to Michel's panettone recipe)?
Or does the laboriousness of Adriano's recipe pay off with its special taste?

I wonder if there is a similarity in taste between Adriano's panettone and your recipe (if it is very similar to Michel's panettone recipe)?
Or does the laboriousness of Adriano's recipe pay off with its special taste?

If we compare the Easter cake according to my recipe and the Panettone from Adriano, then of course there is a difference in taste.
1. My cake is saturated with different spices (cardamom, star anise, cloves, nutmeg), so it has a completely different aroma (non-traditional for Ukraine), but that's what I like about it. Plus, it has nuts, which also adds a nice touch.
2. The cake is also oily, but since it did not undergo a long fermentation (as in the case of panettone), it does not have this viscosity, softness inherent in sourdough bread. It hardens faster than the leavening panettone. The most delicious on the second day, and the more the panettone is, the tastier it is.
Since this year I first baked a cake with sourdough (in this case, panettone), I want to build something in between panettone and my cake recipe, that is, include sourdough and long fermentation, add spices, saffron ( or maybe pumpkins for color), make a cake with milk (or whey).

In general, boom to think
Tomorrow I'm baking Colombo, maybe a 2-day squat around a cake will pay off with the properties of baking that I want to achieve? We'll see.

I baked a yeast penettone yesterday. God, this is so delicious !!!! Such an orange taste
It turned out to be an openwork and beautiful Easter cake, but I would like it even more airy.

dough: (rose 40 min)
125 ml water
1 pack of dry shivers. (11 g)
150 g flour

Dough
Opara
50 g butter
50 g margarine
3/4 Art. Sahara
vanilla
1 egg + 1 yolk
flour to the desired consistency (bed on the eye, thin dough)
zest of 1 arelsin
1 glass of candied fruits - orange, mandar, raisins, papaya
orange. I have no liquor)))

I dream of baking with sourdough, but with wheat flour my leaven dies ... (rye hop)

I baked a yeast penettone yesterday. God, this is so delicious !!!! Such an orange taste
It turned out to be an openwork and beautiful Easter cake, but I would like it even more airy.

Or it can be airier: make the dough a little liquid, put less in a mold and give more time for proofing.

[PANETTONE BY ADRIANO]

Good evening!
I think my information will be useful for those who want to cook panettone from Adriano, but doubt their abilities
The batch was carried out in HP Kenwood BM 250
Program 8 "Dough" - 30 min. kneading + 1 hour rise
Program 9 "Pasta dough" - 14 min. kneading

original recipe on Adriano's website:
🔗

on how to make your own paper forms:
🔗

PANETTONE BY ADRIANO

strong flour 1125 gr (regular, premium + 5 tsp gluten)
yolks 5 pcs (chilled)
eggs 6 pcs (chilled)
sugar 360 g
butter 350 g (softened, but not melted)
salt 18 g
honey liquid and light 2 tbsp. l. (2 tablespoons molasses + 30 g sugar)
barley malt syrup 1 tsp (wheat malt 1 tsp)
dry yeast 18 g
chopped vanilla 1 tsp (packaged 2-3 pcs.)
orange and lemon zest 70 g (6 small oranges + 1 lemon + lemon juice)
raisins 200 - 300 g
candied fruits 200 g

Introduce all ingredients in the order in which they are written.
Unfermented MALT, not to be confused with fermented MALT, which you put in rye bread. If not, there is nothing to replace, just skip this step.
https://Mcooker-enn.tomathouse.com/in...=9131.0 Reply # 562
It must be borne in mind that flour should not come into contact with fats (yolks, butter)otherwise gluten will not develop well. It should be added when the fat has already been mixed into the dough.
After that, the fermentation process should take place at a temperature of 28-30 degrees.

FIRST DAY
8-9 am
First dough Biga (dense dough, similar to a finished piece of dough)
200 g flour
90 g water
2 g yeast.
Knead everything together, cover with foil and leave at a temperature of 18 degrees.

18-19 p.m.
Second flavored dough (poolish):
100 g of water
50 g flour
4 g yeast
orange peel -15-20 g
put in a sealed container (volume 250 ml) in the refrigerator (temperature 5 degrees).

SECOND DAY (8-9 am)
1 kneading dough (program
Remove the second dough from the refrigerator 30 minutes before using it and keep it at a temperature of 30 ° C.
After that, mix:
second brew
100 g flour
10 g sugar
1 yolk
Cover with foil, put in a warm place for 1 hour (should double).

Dough 2 kneading (program
dough of the first batch
first brew biga,
1 egg,
50 g flour
20 g sugar
Knead until a smooth dough forms.
Leave to rise for 30 minutes.

After 30 minutes, cook
third brew:
30 g warm water
25 g flour
12 g yeast
Put everything in a warm place for 30 minutes.

3 kneading dough (program
second batch dough
third brew,
1 yolk,
1 egg,
150 g flour + 1 tsp. malt,
30 g sugar
2 tbsp. l. honey
Stir well, divide in two and place in a warm place until it increases three times.

From now on, we work with the two parts of the test in turn. This means that we divide all the components that are written below by two. This is only due to the capabilities of this HP, or rather, to the inability to knead the entire dough at once.

4 kneading dough (program 9)
third batch dough
3 yolks,
150 g sugar + vanilla
100 g flour
Knead until completely mixed and dough begins to form.

Then add (program 8 - mix only):
4 eggs,
150 g sugar + lemon and orange zest (50 g),
400 g flour
salt 15 g
the technology of product introduction is as follows:
1) 1 egg
2) 1/4 part of sugar with zest, until it is fully combined with the dough - the dough should stretch (gluten bonds)
3) 1/4 flour with salt, again until it is completely combined with the dough - the dough should stretch (gluten bonds)
In this way, stir in all the eggs and flour. The dough should be viscous (stretch) and glossy.

Then add (program 9):
350 g butter
now add the softened butter. Knead until the butter is mixed in.

Raisins and candied fruits + 50 g flour
at the end of the batch, add raisins, previously soaked in warm water with rum (white wine) and candied fruits, sprinkled with flour
The dough should lag behind the bowl.

Two options:
1. Place the dough in a hermetically sealed container in the refrigerator (temperature 4 ° C) until morning - to improve texture and taste.
But no more than 15 hours
2. Let stand for 1 hour and then proceed to the "third day"

THE THIRD DAY
Remove the dough from the refrigerator early in the morning, let it warm for an hour, then divide into pieces weighing from 500 g (6 pieces) to 750 g (4 pieces) on a table greased with vegetable oil (no flour !!!)
Let the workpieces rest for 10 minutes.
Grease hands with vegetable oil. Do not use flour!
Fold the dough gently (turn the piece upside down and round), arrange it into shapes and cover with plastic.
The dough should be at a temperature of 30 degrees and should reach the edge of the mold (4-5 hours, possibly more).
Remove the film for 30 minutes. Lubricate a razor (or a sharp knife) with butter and cut with a cross (make a shallow, "subcutaneous" cut, that is, the razor should not go into depth, but parallel to the surface). Put a piece of butter in the center. Gently help open the cut (four sides).
Bake in a well preheated oven.

Weight Shape Baking time
550-600g 13.5 cm, h = 10.5 cm 200 ° C - 10 min., 160 ° C - 20 min.
750 g 16 cm, h = 10.8 cm 200 ° C - 10 min., 160 ° C - 25-30 min.

Cool, as usual, upside down. To do this, stick two knitting needles near the base, fix them on two chairs, hanging the panettone upside down until it cools down.
Keeps tightly closed for 15-20 days.

Almond coating
Mix 70 g of protein with 75 g of almond flour, 100 g of sugar, 10 g of corn flour or starch and a few drops of almond essence. Apply panettone quickly to the surface 15-20 minutes before the end of baking, sprinkle with pearl sugar and place in the oven.

Or it can be airier: make the dough a little liquid, put less in a mold and give more time for proofing.

I'll do it for the farewell, I'll try. I baked it for the second time in milk, it turned out just an orange paste, not a panettone. Much better on the water.
I dream of making it with sourdough. to make it more moist, just take the rye leaven

Hello everyone!
I would like to share my experience in making "magnificent" panettone from Adriano
Disappointed and disappointed again. And don't think: I have more experience in baking than enough otherwise I would not have dared to take on such a recipe. So: I did not deviate from the instructions even a step, but what happened was NOT a panettone! No, it turned out very tasty, but it's KULICH!
For the sake of comparison, I cooked according to two recipes according to my own proven and according to Adrianovsky. The verdict is not to change yourself! But it was interesting to try.

Check out my step-by-step instructions for Panettone.
I deliberately found Adriano's website and studied his recipe and comments on it on his forum - it was hard (Italian and English are still not native languages).
But it was worth it!
Be sure to visit his website and see the photos.

Hello! Tell me, what should happen to the big? So I plucked up courage, mixed the first dough, it turned out to be a dense dough (it should be so? 0 Put it on the balcony .. What next? What should be with him tomorrow?

Yes, biga is dense. As it matures, it will begin to bubble, rise, and then fall off slightly. This will signal the readiness of the bigi.

Thank you!!!! She's growing !!!!!! So little yeast, it seems cool on the balcony, but it just grows! Maybe put in the refrigerator for the night on the door?

Maybe put in the refrigerator for the night on the door?

No, don't.

The dough turned out gorgeous !!!!!!! And now I'm at a crossroads. At 14 o'clock she put the dough in the refrigerator. I will be able to bake either tonight or tomorrow after 2 days, but this will be the dough for a day in the refrigerator ... then it’s impossible? Will it stand for 5 hours today and start baking? What's the best? Undead? or stand?

I think that the dough will not last in the refrigerator. Still, the fermentation processes slow down. Bake tomorrow. If you bake today, then you need another hour to warm the dough ... then the dough will stand in the refrigerator even less.

Well, either arrange a "night" watch.

In general, there was a night watch! At 8 pm I took the dough out of the fridge, at 9 pm I put it in tins, it went up until 1 am in the oven with a light bulb! It turned out beautiful, I don’t know inside yet! Very very light !!!!

I am sure that both the inside and the taste - everything will be great!

Will there be photos? ..

I baked Easter cakes according to this recipe. It turned out very tasty, fluffy, exactly what I wanted!

Thank you Lyulyok, Adriano, the translator who made the translation.
My panettone.
Now this is my recipe forever)))) I have long dreamed of achieving such a cake taste. Simply delicious. It seemed to me that the biga didn't work out, she didn't puff))). But everything worked out, thank God.

Thanks again to Leela for the recipe! This year I baked again. And she gave away almost everything. Everyone who has tried them praises these panettone very much. They are also my favorite!

Fabulous pastries! Today I finally tried it. Thank you very much for the recipe to the author!

Hello. I baked for the first time using this recipe.
It turned out six Easter cakes in standard paper (extended) forms.
dough each had 320-350 grams. Those with more dough seemed more tasty. And the little ones are drier. But, I do not exclude that the matter is in the time and temperature of baking. Probably 200 degrees, this is too high a temperature for them. I forgot to put on the convection at first and they began to brown very quickly.
The taste was very pleasant. Light, fluffy, tender. I will probably repeat them next year.
But the brown crust around, this is apparently the result of too high a temperature.