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Ingredients: (for 4 panettones - paper molds 11 cm x 8.5 cm) • 250 g dried fruits (soak for 24 hours) • 1 orange or 2 small ones (juice + zest) • 40 g rum • Preferment (30 minutes in warmth): • 180 g milk • 20 g fresh yeast (7 g dry yeast) • 1 tsp sugar • 100 g strong flour (more information about the flour below) • First dough (12 hours in the refrigerator or in warmth until it increases by 2.5 times): • all of the preferment • 30 g sugar • 2 eggs (1 whole) • 130 g strong flour (more information about the flour below) • Second dough (2-3 hours in warmth): • first dough • 100 g sugar (if you like it sweeter, you can add a bit more sugar) • 1 egg (1 whole) + 3 yolks • 2 tsp vanilla sugar • 300 g strong flour (more information about the flour below) • 1/2 tsp salt • 130 g butter + soaked candied fruits • Macarooning (for 4 kulichs): • 60 g powdered sugar • 30 g nut flour • 30 g egg white • 20 g cornstarch • Decoration: • Almond petals, powdered sugar IMPORTANT! To make panettone, you need to use "strong" flour (with a protein content above 13 g). Preparation: For the preferment, combine milk, sugar, and yeast in a bowl, then add the flour and mix. Cover with plastic wrap and place in a warm spot for 30 minutes. Next, prepare the first dough. Combine all ingredients for the first dough in a bowl and mix until homogeneous, then add the flour. Cover the bowl with plastic wrap and refrigerate for 12 hours. After that, prepare the second dough: add the ingredients for the second dough to the first dough taken out of the refrigerator. It's easiest to knead the dough using a stand mixer. The dough should become smooth and very elastic. Then switch the mixer attachment to a hook and add pieces of cold butter to the dough (add 2-3 pieces during the kneading process). When the dough is ready, perform the gluten window test (the dough should be elastic and stretch to a very thin state without breaking). Next, add the previously soaked dried fruits, mix, and let the dough rise for 2-3 hours (cover the bowl with plastic wrap and place it in an turned-off oven + place a glass of boiling water next to it for about 40-50 minutes). After that, perform stretchings of the dough (stretch the dough and shake it). Do a second stretching after 40-50 minutes. The dough should increase at least by 2.5 times during this time. Then divide the dough into 4 equal parts. Using a spatula and your hands, form balls and place the dough into molds. Then cover them with plastic wrap and place them in the oven with a glass of boiling water to rise for about 1 hour. For the macarooning, combine all ingredients together and mix until homogeneous. Then pour the macarooning into a piping bag and use it to "coat" the kulichs, sprinkling almond petals on top. Bake for about 35 minutes at 170°C. But adjust according to your oven. And one final important moment! Using long sticks, we must hang the panettones upside down so they do not collapse until completely cooled. Enjoy your meal! #reinavelcheva #byvelcheva #cocinamolecular #flowers

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Wednesday 26 August 2026 15:47:15 GMT

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