Italian Panettone (Panettone)
- warm water - 150 ml
- yeast - 8 g (fresh)
- flour - 200 g
- sugar - 0.5 tsp
- butter room temperature- 300 g
- warm milk 50 ml
- fresh yeast - 60 g
- flour - 700 g
- sugar - 190 g
- vanilla extract or seeds
- salt - 1.5 tsp
- yolks - 12 pcs
- cold milk - 200 ml
- Raisins - 100 g
- Cranberries - 100 g
- Candied orange peels - 100 g
- Rum - 80 ml
A feature of the preparation of dough for panettone is the long fermentation of the dough. First, it is kneaded, after three hours it is crushed, and only then it is sent to the refrigerator. So the preparation begins in the evening.
Dried fruits are also prepared in the evening.
For steam you need:
1. Dissolve fresh yeast in warm water.
2. Add sugar and flour. Mix.
3. Cover with a towel and leave on the table for 3 hours.
4. After this time, mix the dough slightly so that the formed gas comes out. And cover again.
5. Now leave the dough in a cool place overnight.
1. Mix raisins and cranberries. Pour hot water(not boiling water) Rinse under running water.
2. Pour everything with rum.
3. Choose dishes with a wide bottom so that the rum covers all the berries. During the night, it will completely absorb into them.
Main dough:
The night has passed, and it's time to prepare the main test.
1. Dilute yeast in 50 ml of warm milk. Mix and leave for 15 minutes. They must be activated.
2. In the meantime, sift the required amount of flour.
3. In a deep bowl, grind the yolks with sugar.
4. Add salt + vanilla extract + cold milk (200 ml) to this mixture
5. Introduce diluted yeast and dough (which was made yesterday) into the yolk-milk mixture. Start adding flour there. Mix well all the time. If you work in a planetary mixer, mix at medium speed for 5 minutes. Hands will take longer. The dough will be quite liquid and sticky. Go on!
6. The dough has become smooth, homogeneous, which means that it's time to introduce butter.
7. This should be done gradually and slowly. Throw in one cube of butter first. Knead the dough so that it completely dissolves in it. Then the next piece, and so on until the end. All 300 g.
8. When all the oil has been mixed into the dough, it is necessary to knead it well and for a long time. It took me 15 minutes on medium speed on the planetary mixer. Manually, of course, it will take a little more.
9. At the end, the dough will still stick to your hands, but it will become elastic, a little viscous.
10. In the last minutes, add soaked dried fruits and candied fruits.
11. Transfer the dough to a large bowl.
12. Leave in a warm place without drafts for 3 hours. During this time, it should rise and increase by 3 times. This is the “forest” that should be obtained after proofing the dough.
13. After proofing, knead the dough well. Constantly wet your hands in vegetable oil so that it does not stick so much.
14. Divide it into portions.
15. From each form a ball, and fill in the forms. Attention! You only need to fill 1/3. The dough will rise a lot.
16. Leave blanks for 2 hours. After the dough has risen, you can make cross-shaped cuts on top. With a sharp knife or scissors.
17. According to tradition, panettone is not lubricated with yolk. It is replaced with melted butter, or a cold cube is placed on top. (This option didn’t “roll” for me. The oil moved out during baking and began to burn at the bottom of the oven. It is better to grease it with melted)
18. Bake at a temperature of 170 C. It will take from 30 - 50 minutes. It all depends on the size of the product. Check, as always, with a wooden stick.
19. Another feature of panettone is its cooling method.
They need to be hung up, having previously been pierced through with wooden skewers, and hooked between two pots or bowls.
That's all! These are such wonderful products. Structured, tender and fragrant! Bon appetit.
Cooking according to the recipe from Bruno Albouze (original)
Panettone traditional Italian ( www.youtube.com/watch?v=psVOZyKMqGs)
Yield: Three 1.7 lbs (800g) or 30 individual Panettones / 2.6 oz each (80G). Prepared 4 days in advance.
Forms Required: 6.7×4½" (17×11.5cm) or 7×3" (18×7.5cm) or customized paper forms.
The ideal temperature for your kitchen when making bread should be around 75/80ºF (24/27ºC).
starter ( yeast dough). The day before the start of the panettone dough mixing process.
0.6 cup warm water (150 ml)
4 grams active dry yeast or 8g fresh yeast
1 teaspoon (4 g) salt
0.8 cup (200 g) flour
Mix water and yeast, then add flour and salt. Mix in a mixer on low speed for 3 minutes and 5 minutes on medium speed until smooth. Form a ball and put the dough in a greased Plastic container, cover with cling film and let rise three times, about 3 hours. Punch down the dough, roll into a ball, place in a container and refrigerate overnight or at least 10 hours. Take the starter out of the refrigerator 2 hours before mixing the panettone dough.
Pickling a mixture of dried fruits / The day before starting the process of mixing the panettone dough.
8 oz (240g) raisins
6 oz (180g) candied orange peel, diced
6 oz (180g) candied lemon zest, diced
1/3 cup (80 ml) cognac or dark rum, or orange juice
zest of 2 oranges and lemons
Mix all ingredients together and refrigerate overnight.
Panettone Dough
1 oz / 4 packets (30g) active dry yeast* or 2 oz (60g) fresh yeast
3 tablespoons (50 ml) warm milk
* It is not necessary to activate the yeast in the liquid when using instant yeast (add it directly to the dry ingredients) and save the milk and add it to the dough.
10 oz (300 g) starter
4.7 cups (700g) all-purpose flour
0.9 cups (190g) granulated sugar
2 vanilla pods, seeds only or 1 teaspoon (5 ml) vanilla extract
1 tablespoon (14g) salt
0.8 cup (200 ml) whole milk, chilled
12 egg yolks (200g), chilled
20 tbsp (300 g) butter, softened but not melted
Marinated dried fruit mixture, chilled.
From me Knead the dough. Let it come up (suitable for a very long time!) Put it into molds (large 800g - 1 pc; medium 600g - 2 pcs; small 400g - 2 pcs) and let it go (suitable for a very long time!). Make a cut, put pieces of frozen butter.
Bake at t 180 (I baked all these forms for 1.5 hours.) The dough is heavy.
Preparations for Easter are in full swing. Only a few days left, and I'm still searching delicious recipes Easter cakes. Today I'm making Italian sourdough panettone, a traditional pastry baked in Italy for Christmas. The site already has one recipe for making panettone, which is prepared with sourdough combined with industrial yeast. New recipe I decided to cook exclusively on Levito Madre.
History of panettone
There are many legends around the history of its origin, and it is still unknown who exactly came up with the recipe for panettone. According to one version, it was invented by the poor Milanese baker Antonio, who gave the name to the pastry. Pan di Antonio. And according to another version, the assistant cook Tony became the creator of panettone, whose name is associated with the name Pane di Tonio.But whatever the origin of panettone, it is still the most delicious Italian pastry.
There are a lot of panettone recipes in Italy. Each baker adheres to his own developed recipe, which for him is the best version.
Therefore, you should not compare panettone recipes, arguing that one of them is the most correct.
Preparation of sourdough for panettone
2 days before baking the panettone, it is necessary to prepare the starter, refresh it and reduce the acidity. I do this at 12 o'clock in the morning so that at 7 in the morning I can start updating the sourdough.
First feeding of the starter
To do this, first take 25 grams of sourdough, add 50 grams of water and 100 grams of wheat flour premium. Mix everything, knead a tight ball and make a cross-shaped incision on top. Wrap the finished sourdough in a clean cotton cloth and place in a deep bowl. Do not cover the top with anything. Leave it in this form for 7-8 hours at a temperature of +30°C.
I put my sourdough in the oven under the light bulb, where I maintain a temperature of + 30 ° C. At this temperature, yeast works well, and lactic acid bacteria do not develop. Thus, after several such feedings, we will completely remove the acid from the starter.
The second refreshment of Levito Madre
7 hours have passed and I start the second feeding of the sourdough at 7 am. To do this, I need 125 grams of the previous sourdough. Then you need to add 50 grams of water and 100 grams of flour. Knead again, form a tight ball and make a cross-shaped incision.
We wrap the finished sourdough in a clean cotton cloth and transfer it to a deep container. We do not cover the top with anything. And again leave at a temperature of + 30 ° C. Its ripening time is now 4 hours.
Third Feeding of the Sourdough
4 hours have passed and again you need to feed the sourdough according to the previous scheme: 125 grams of sourdough + 50 grams of water and 100 grams of flour. I feed at 11:00.
Knead again into a tight ball, make a criss-cross cut and then wrap in a clean cotton cloth. Transfer this bundle with sourdough to a bowl and put it in a warm place where the temperature is kept at +30°C. I have this oven with the bulb on. After 3 hours, you will need to feed the starter again.
The last feeding of Levito Madre
It's been 3 hours and I'm feeding the sourdough for the fourth time. I do this at 3:00 pm. The feeding scheme is the same: 125 g of sourdough + 50 g of water + 100 g of flour. Knead into a tight ball, make an incision and wrap in fabric. I put it back in the bowl and put it in a warm place.
After 3 hours, the sourdough will be ready so that you can put dough on it on panettone.
Dough for panettone
I start making dough at 6 pm (6 pm). For the dough you will need the following ingredients:
- 125 g Levito Madre sourdough with 50% moisture content;
- 120 g of water;
- 50 g of yolks (this is approximately 3 yolks);
- 65 g sugar;
- 250 g of premium wheat flour;
- 85 g softened butter.
First, combine the starter and water. Then, in a separate bowl, mix the yolks with sugar until fluffy. Combine the egg mixture with the sourdough and mix everything. Then add flour and knead until smooth. The dough will seem too wet, but don't add any more flour. Once the dough is smooth, gradually add the softened butter.
Continue kneading the dough until it is smooth and uniform.
For kneading, use a planetary mixer or dough mixer. I kneaded with my hands, it is quite difficult and it took about 20 minutes.
After kneading, transfer the dough to a deep bowl, cover with a film on top and place in a warm place where the temperature is + 28-30 ° C for 12-15 hours. I put the bowl in the oven with the light on. During this time, the dough should triple in size.
Italian panettone dough
My dough was ready in 13 hours. And at 7 o'clock in the morning I started kneading the dough on panettone. For this you will need the following ingredients:
- all dough;
- 65 g flour;
- 60 g sugar;
- 4 g salt;
- 78 g of yolks (this is approximately 4 yolks);
- 10 g vanilla sugar or 1 vanilla pod;
- 100 g of softened butter;
- 88 g raisins;
- 88 g dried apricots;
- 175 g candied oranges.
Please note that all cold ingredients must be used to knead the dough.
Follow this step by step guide:
- First, in a separate bowl, beat the yolks with sugar, vanilla and salt until fluffy.
- Add the resulting mixture to the dough and mix everything.
- Then add flour and knead into a smooth dough. The dough is very wet, sticky to hands, but after active kneading it will become smooth and elastic.
- After 20 minutes of kneading, add the softened butter in batches to the dough. And continue kneading until the oil is completely incorporated into the dough.
- At the very end of the batch, add raisins, dried apricots and candied fruits. Add only clean and dry dried fruits to the dough. They must first be poured with boiling water and left for 10 minutes. Then drain the water and dry.
- Transfer the finished dough into a bowl and leave to ferment for 45 minutes at a temperature of + 28-30 ° C.
Preparation of molds for panetone
In the meantime, you need to prepare the forms for the panettone. I will use regular paper molds, which need to insert long wooden skewers. We do this in order to hang the panettone upside down after baking and leave to cool in this form.
I will have 3 forms: one form is 8 cm high and 12 cm in diameter, and 2 forms are the same - 8 cm high and 10 cm in diameter.
Filling out forms with tests
After 45 minutes, transfer the entire dough to the work surface and divide it into the desired number of parts. Each part of the dough must be rounded with a plastic scraper. Then cover the rounded blanks with a film and leave to rest for 20 minutes.
After 20 minutes, you need to shift the dough into molds, filling them 1/3. Cover the molds from above with a film and leave for 8-12 hours at a temperature of +28-30°C. Forms filled with dough, I immediately put on a baking sheet, and send to the oven for proofing under the light bulb.
panettone baking
It took my panettone 12 hours to get well spaced. The dough filled almost the entire form. Now you can start baking. I preheated the oven to 140°C with convection and put the panettone pan on the middle rack. I bake for 40-50 minutes. I check readiness with a toothpick.
Remove the panettone from the oven and immediately hang upside down. I leave them to cool in this form until the morning. Once they have cooled, remove the skewers.
I decided to weigh the finished panettone. The average size of 2 panettones turned out to be 240 g, the largest - 385 g.
This panettone is made without the use of industrial yeast. Its structure is very porous, and the crumb is moist, airy and fibrous. And it has no equal in taste and smell. Prepare such a panettone according to this recipe. You will definitely like it!
Always cook with a good mood, and you will definitely succeed! If you have any questions - write in the comments. And I wish you inspiration in the kitchen and bon appetit!
| Preparation time | 30 minutes |
| Passive time | 3 days |
| Portions |
pieces |
Ingredients
Opara
- 125 g sourdough Levito Madre(humidity 50%)
- 120 g water
- 50 g yolks
- 65 g sugar
- 250 g premium wheat flour
- 85 g butter 82.5%(softened)
Dough
- the whole dough
- 65 g flour
- 60 g sugar
- 4 g salt
- 78 g yolks
- 10 g vanilla sugar
- 100 g butter(softened)
- 88 g raisins
- 88 g dried apricots
- 175 g candied oranges
Ingredients Opara
|
In continuation of the Easter theme, I am happy to share my new discovery - the Italian Christmas panettone muffin. In recent years, it has gained great popularity in Ukraine, some housewives even started baking it instead of the usual paska. I definitely wouldn’t change the usual taste of homemade panettone cake for anything, but I’ve wanted to try cooking for a long time.
There are many stories and legends that reveal the secret of the origin of Panettone. Starting from religious and ending, as always, love :)
I will not repeat and retell them, especially since the truth is still not found. But does it really matter if such a wonderful bread or cake was born?! (Many argue that just its name comes from the Milanese dialect, from the word "panatton", which means "big / great bread")
Panettone your way appearance reminds us of our Easter cake. The difference is the lack of glaze and a cross-shaped incision on top.
In terms of taste and texture, panettone is very light and porous, unlike Easter cake, which is more like sweet bread.
Also, rum must be mixed into it. This allows the finished product not to become stale for a long time, and gives a subtle aroma of alcohol.
The composition includes flour (with a high protein content, the so-called "strong"), butter, a large amount of yolks, sugar, a lot of raisins and candied citrus fruits. Other sweet fillers such as cranberries, lemon zest, and vanilla are also popular.
If I had a great-aunt, or an Italian fourth cousin :)), then I would certainly write that this is the most real panettone of all real ones. But no....
There are hundreds of recipes now, all of them are similar to each other. I chose this one and cooked on it for the first time.
I was amazed by the smell and interesting, unusual structure of the finished product. Winter-like spicy, rich, multifaceted and porous. A thin plume of rum and orange peels penetrates through it, the aftertaste and the smell of butter.
Its taste is unique, and although it has an outward resemblance to Easter cake, inside they are completely different.
So the recipe:
Opara:
- warm water - 150 ml
- yeast - 8 g (fresh)
- flour - 200 g
- sugar - 0.5 tsp
Dough:
- butter at room temperature - 300 g
- warm milk 50 ml
- fresh yeast - 60 g
- flour - 700 g
- sugar - 190 g
- vanilla extract or seeds
- salt - 1.5 tsp
- yolks - 12 pcs
- cold milk - 200 ml
Filling:
- Raisins - 100 g
- Cranberry - 100 g
- Candied orange peels - 100 g
- Rum - 80 ml
A feature of the preparation of dough for panettone is the long fermentation of the dough. First, it is kneaded, after three hours it is crushed, and only then it is sent to the refrigerator. So the preparation begins in the evening.
Dried fruits are also prepared in the evening.
For steam you need:
1. Dissolve fresh yeast in warm water.
2. Add sugar and flour. Mix.
3. Cover with a towel and leave on the table for 3 hours.
4. After this time, mix the dough slightly so that the formed gas comes out. And cover again.
5. Now leave the dough in a cool place overnight.
Filling:
1. Mix raisins and cranberries. Pour hot water (not boiling water) Rinse under clean running water.
2. Pour everything with rum.
3. Choose dishes with a wide bottom so that the rum covers all the berries. During the night, it will completely absorb into them.
Main dough:
The night has passed, and it's time to prepare the main test.
1. Dilute yeast in 50 ml of warm milk. Mix and leave for 15 minutes. They must be activated.
2. In the meantime, sift the required amount of flour.
3. In a deep bowl, grind the yolks with sugar.
4. Add salt + vanilla extract + cold milk (200 ml) to this mixture
5. Introduce diluted yeast and dough (which was made yesterday) into the yolk-milk mixture. Start adding flour there. Mix well all the time. If you work in a planetary mixer, mix at medium speed for 5 minutes. Hands will take longer. The dough will be quite liquid and sticky. Go on!
6. The dough has become smooth, homogeneous, which means that it's time to introduce butter.
7. This should be done gradually and slowly. Throw in one cube of butter first. Knead the dough so that it completely dissolves in it. Then the next piece, and so on until the end. All 300 g.
8. When all the oil has been mixed into the dough, it is necessary to knead it well and for a long time. It took me 15 minutes on medium speed on the planetary mixer. Manually, of course, it will take a little more.
9. At the end, the dough will still stick to your hands, but it will become elastic, a little viscous.
10. In the last minutes, add soaked dried fruits and candied fruits.
11. Transfer the dough to a large bowl.
12. Leave in a warm place without drafts for 3 hours. During this time, it should rise and increase by 3 times. This is the “forest” that should be obtained after proofing the dough.
13. After proofing, knead the dough well. Constantly wet your hands in vegetable oil so that it does not stick so much.
14. Divide it into portions.
15. From each form a ball, and fill in the forms. Attention! You only need to fill 1/3. The dough will rise a lot.
16. Leave blanks for 2 hours. After the dough has risen, you can make cross-shaped cuts on top. With a sharp knife or scissors.
17. According to tradition, panettone is not lubricated with yolk. It is replaced with melted butter, or a cold cube is placed on top. (This option didn’t “roll” for me. The oil moved out during baking and began to burn at the bottom of the oven. It is better to grease it with melted)
18. Bake at a temperature of 170 C. It will take from 30 - 50 minutes. It all depends on the size of the product. Check, as always, with a wooden stick.
19. Another feature of panettone is its cooling method.
They need to be hung up, having previously been pierced through with wooden skewers, and hooked between two pots or bowls.
That's all! These are such wonderful products. Structured, tender and fragrant! Bon appetit and I will be glad to see you in my Instagram profiles :)
panettone- a sweet Italian pastry with raisins and candied fruits soaked in rum. This is a traditional cake that is baked at Christmas. I really liked this pastry and I cook it on Easter- Christ Sunday, traditionally decorating with icing with confectionery sprinkles.
The history of this delicacy is quite interesting and, like most culinary legends, is shrouded in mystery. So, in the 15th century, at the court of Duke Louis Moreau, an unpleasant incident occurred at the court confectioner - a cake with marzipan burned, which was supposed to complete the festive meal. There was no time to correct the situation and I had to succumb to the persuasion of an apprentice named Tony, and serve for dessert the magnificent bread that he baked for the servants, borrowing raisins and candied fruits from the Duke's bins. Unexpectedly for the confectioner, this bread made a splash among the nobility and the duke himself was subdued by its taste. He went to the court kitchen to find out the name of this incredibly luxurious delicacy. But the unfortunate confectioner was confused and could not think of anything more original than simply answering that this is pan de Toni bread. This is how the birth of this famous pastries according to one of the legends.
Classic recipe panettone quite laborious and lengthy. You need to stock up on the best ingredients and have 72 hours left! Of course, at home panettone used for baking wheat flour from soft varieties of wheat - Manitoba. Such flour has no analogues in Ukraine yet, unfortunately, but we will try to bring our pastries closer to the famous panettone on flour of the highest quality, which only with panettone you can find in your region. An important characteristic and distinctive nuance of Manitoba flour is its high content of protein (proteins) of about 14.3%, while our wheat flour contains only 11.5%. It is this characteristic that affects the quality of baking and its ability to rise with repeated kneading, releasing a large amount of gluten.
Panettone is a sweet Italian pastry with raisins and candied fruits soaked in rum. This is a traditional cake that is baked at Christmas. I really fell in love with such pastries and I cook them for Easter - Christ's Sunday, traditionally decorating with icing with confectionery sprinkles. The history of this delicacy is quite interesting and, like most culinary legends, is shrouded in mystery. So, in the 15th century, at the court of Duke Louis Moreau, an unpleasant incident occurred at the court confectioner - a cake with marzipan burned, which was supposed to complete the festive meal. There was no time to correct the situation and I had to succumb to the persuasion of an apprentice named Tony, and serve for dessert the magnificent bread that he baked for the servants, borrowing raisins and candied fruits from the Duke's bins. Unexpectedly for the confectioner, this bread made a splash among the nobility and the duke himself was subdued by its taste. He went to the court kitchen to find out the name of this incredibly luxurious delicacy. But the unfortunate confectioner was at a loss and could not come up with anything more original than simply answering that this is pan de Toni bread. This is how the birth of this famous pastry, according to one of the legends, happened. The classic Panettone recipe is quite laborious and long. Stock up on the best ingredients and have 72 hours to spare! Of course, in the homeland of Panettone, special wheat flour from soft wheat varieties - Manitoba - is used for baking. Such flour has no analogues in Ukraine yet, unfortunately, but we will try to bring our pastries closer to the famous panettone on the highest quality flour that you can find in your region. An important characteristic and distinctive nuance of Manitoba flour is its high content of protein (proteins) of about 14.3%, while our wheat flour contains only 11.5%. It is this characteristic that affects the quality of baking and its ability to rise with repeated kneading, releasing a large amount of gluten.
| Portions |
Ingredients
For Big:
- 100 grams wheat flour
- 15 grams Pressed yeast alive
- 80 ml Warm water
For the first batch
- 125 ml Warm water
- 2 pcs. egg yolks
- 50 grams Sugar
- 250 grams Wheat flour
For the second batch
- 50 grams Sugar
- 2 pcs. egg yolks
- 1 pinch Salt
- 25 grams Butter
- 1 tbsp Vanilla sugar or vanilla extract
- 2 tbsp Sour cream
- 100 grams wheat flour
- 2 tbsp Honey
- 1/2 tsp ground cardamom
For filler
- 150 grams Raisins
- 150 grams Candied fruits assorted as desired
- 50 grams Rum or cognac
Ingredients For Big:
For the first batch
For the second batch
For filler
|
|
Instructions
Let's prepare the ingredients for the Biga dough! It is she who is used in baking and is a typical technology of Italian bread baking. Such a dough is already more like a piece of dough than the usual liquid dough or sourdough with the consistency of liquid sour cream. Biga - "lives" in the refrigerator from a day to 2 weeks. During this time, lactic acid bacteria develop in it, almost like in sourdough, but its taste is more delicate and rich, not so sour! Biga significantly improves the taste of baked goods. Bread on its basis remains fresh for a long time and does not go stale! We need water, flour and yeast. I used compressed live yeast.
When the dough starts to ball up and pull away from the sides, it's time to add the softened butter. Knead the dough well again until it absorbs the butter completely.
Panettone - Italian sweet bread with candied fruits, dried fruits. It is believed that this is exclusively Christmas baking. But many Italians claim that panettone is baked in Italy for both Christmas and Easter. Panettone is lighter and more porous than our usual Easter cakes and pastas, more juicy and tender, rich. It is customary to soak candied fruits and dried fruits for panettone in rum, this gives a special flavor. It can be prepared with both yeast and sourdough.
But Colomba is just Easter pastries in Italian traditions. It is prepared in the shape of a dove, decorated with almond icing, sugar cubes and almonds or almond flakes. Candied orange peel and zest are traditionally added to colomba.
In this recipe, we will decorate the panettone like a colomba, but we will leave the shape familiar to our Easter cakes - a cylinder.
After posting this recipe on my social media, I received hundreds of enthusiastic messages and comments about the unreal taste and magical texture of the resulting panettone. This Italian muffin does not give a chance to remain indifferent to literally anyone, even the most inveterate "unlovers" Easter baking highly appreciated panettone. And how pleased I am that with my participation so many families and people have decorated their festive table such deliciousness and beauty!
If you are not yet very familiar with yeast dough, I recommend reading first.
Flour for panettone is of great importance, namely, the protein content in 100 g of flour. Most often in supermarkets you will find flour with 10-11 g of protein per 100 g. For baking, it is recommended to use "strong" flour with a protein content of about 13 g. Such flour can be found in Metro or other hypermarkets, it is called Manitoba, and also at Nordic there is flour with such protein content. You can try making panettone with plain white flour, but the process will be much more labor intensive and the end result may still be different from the original. It is categorically impossible to replace wheat flour with another type of flour;
All products for panettone should be at room temperature by default, except for milk, which is heated to a maximum of 35°C.
Ingredients:
200 g candied fruits and dried fruits (I have candied oranges, cranberries, raisins, dried apricots)
150 dried fruit rum
Opara
200 ml milk
12 g live yeast (or 5 g dry)
70 g strong flour
50 g sugar
Dough
5 yolks
100 g sugar
1 tsp vanilla extract (can be replaced with vanilla sugar or vanilla bean seeds)
zest of 1 orange
a pinch of salt
1 tsp turmeric
350-400 g strong flour
70 g softened butter
Decoration
80 g almond flour
whites of 2 eggs
50 g sugar
10 g vanilla sugar
Almond
almond petals
Sugar sprinkles (sold in confectionery stores or).
Soak dried fruits in rum at least overnight. Candied fruits can not be soaked.
Combine warm milk, yeast (crush live), sugar and flour. Stir, cover with cling film and put in a warm, quiet place (locker or turned off non-hot oven) for 1-2 hours. During this time, the dough will increase by 2-3 times and a foam cap will appear on it. If this did not happen, then the yeast did not work, there is no point in working with such dough further. 
Add yolks, sugar, vanilla extract, zest, turmeric, salt, oil to the dough. Mix. Sift flour, knead the dough and knead it for 15-25 minutes. At first, the dough will be quite liquid - this is normal, as you knead it, gluten (gluten) will begin to develop in it, and it will stop sticking to your hands, it will become homogeneous, elastic and tender. We check the dough for gluten windows: the dough stretches well to a translucent thickness. 
Lubricate a large bowl (taking into account the increase in dough by 3-4 times) vegetable oil odorless, put the dough in it, cover with a film and put in a warm, quiet place for 2-3 hours. 
Drain excess rum from soaked dried fruits, mix them with 1-2 tbsp. flour (so they are evenly distributed in the dough). Knead the raised dough with your hands, add dried fruits, candied fruits, knead so that they are distributed over the dough. If the dough becomes a little wet from dried fruits and starts to stick to your hands, you can sprinkle it with just a little bit of flour.
Arrange portions of the dough into molds, filling them by ⅓, no more. Put the forms on a baking sheet, cover with a damp towel or film and put in a warm place for proofing for 2-3 hours. Now the dough will rise more slowly due to the presence of candied fruits in it. 
Combine almond flour with proteins, sugar and vanilla sugar, mix well.
Preheat the oven to 160-170°C. After proofing, gently brush the Easter cakes with the almond-protein mixture, sprinkle with almonds and/or flakes, thermostable sugar. 
Bake Easter cakes for about 40 minutes (medium size panettone). If the top browns much earlier, you can cover the cakes with foil. Check readiness with a toothpick by sticking it vertically into the panettone hat, it should be dry.
Remove the panettone from the oven and cool upside down: close to the bottom of the mold, pierce each panettone with two skewers crosswise and hang on these skewers.
Store panettone in an airtight container so they stay fresh for up to 7-10 days.
Phew, I didn't seem to forget anything. If you have questions, feel free to ask them in the comments.
Ingredients
- 200 g candied fruits and dried fruits (candied orange, cranberries, raisins, dried apricots)
- 150 dried fruit rum
- 200 ml milk
- 12 g live yeast (or 5 g dry)
- 70 g strong flour
- 50 g sugar
- 5 yolks
- 100 g sugar
- 1 tsp vanilla extract (can be replaced with vanilla sugar or vanilla bean seeds)
- zest of 1 orange
- a pinch of salt
- 1 tsp turmeric
- 350-400 g strong flour
- 70 g softened butter
- Decoration
- 80 g almond flour
- whites of 2 eggs
- 50 g sugar
- 10 g vanilla sugar
- Almond
- almond petals
- Thermostable sugar topping
