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
Preparation:
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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