Monday, December 2, 2013

Walnut & apricot panettone – My own panettone version

Christmas is coming, and because last year I missed all the Christmas food blogging, now I wanted to be sure not to do so. But since I realized that in the autumn I became addicted to food photos with a darker atmosphere, now I thought it is high time to have some fun…

Walnut & apricot panettone

- 180 ml milk
- 50 g honey
- 25 g yeast
- 100 ml black tea
- 100 g brown sugar
- 100 g sugar
- 140 g butter, at room temperature
- 3 eggs
- 4 egg yolks
- 25 ml rum
- 1 lemon’s zest
- 2 oranges’s zest
- seeds of a vanilla bean
- 585 g flour
- 200 g walnut, toasted & ground
- ½ tsp. salt
- 100 g raisin
- 100 g dried apricot, chopped
- 30 g candied lemon peel
- 30 g candied orange peel

For the top:
- 2 tbsp. apricot jam
- 2 tbsp. powdered sugar
1. Mix the honey into the lukewarm milk and dissolve the yeast in it.
2. Boil the tea until its quantity is reduced to a quarter. Let it cool down.
3. Mix the sugars, the butter, eggs, egg yolks, rum, tea, the yeast mixture, lemon zest, orange zest and the vanilla seeds with an electric mixer, then add the flour, walnut and salt and mix them using the dough hook for the kneading, until the dough releases the sides of the dish (appr. 5 minutes).
4. Cover the dish and let the dough rise for an hour. Then knead the dried and candied fruits into the dough, put it into a panettone mold, and let it rise there for 20 minutes.
5. Bake it in the oven preheated to 160-170°C for 30-40 minutes.
6. Refine the apricot jam in a food processor, boil it and spread it on the top of the hot panettone. Let the panettone cool to room temperature and sprinkle the top with powdered sugar.

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