Panettones

Ingredients 12 servings

• 1 kg 0000 Flour

• 250 g. Sugar

• 250 cc. Milk

• 3 Eggs

• 100 g. Margarine

• 50 g. Yeast or (10 g. sachet)

• 30 g. Honey

• 40 cc Sunflower Oil

• C/N Vanilla Essence

• 50 cc Crotta Mistela Wine

This recipe is for 2 (two) loaves of approximately 1kg each.

stuffed :

Quince, Sweet Potato, Dried Fruits, Dulce de Leche, Chocolate Chips. ~

Preparation :

• In a bowl, beat the eggs with the sugar and vanilla essence until foamy.

• Place the yeast in a container with a tablespoon of sugar and milk or water to activate it.

• In a bowl, add the flour, a pinch of salt on the sides (it enhances the flavors), oil, honey, margarine, and the sweet wine.

• Add the beaten eggs, yeast, and milk to the above mixture and knead until you have a firm dough that comes away from your hands...

• We cut the buoys between 950 and 980 grams each and let them rest for about 30 minutes.

• We stretch it into a rectangular shape to better distribute the filling (optional), roll it from one end to the other, and transfer it to the pan (for these loaves, I use 35cm baking pans).

• Once in the molds, beat an egg in milk (browning), brush and sprinkle with sugar,

• When they come out of the molds, place in a preheated oven at 180° to 190° for 35 to 45 minutes depending on the oven, remove, let rest and unmold.

• The filling can be varied: quince paste, sweet potato, quince paste with walnuts, walnuts with almonds, dulce de leche with walnuts, dried fruit, raisins with walnuts, etc., to suit the taste and palate of the diners.

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