PANETON O PANETTONE NAVIDEÑO EL MEJOR DE TODOS DELICIOSO Y MUY FÁCIL PANETONE

An easy recipe for a sweet and fluffy panettone and I'll show you how to prepare it. It's very easy to make and you won't be able to resist, it's a delight. INGREDIENTS: For 2 1-kilo panettones: 1 kilo of strong or all-purpose wheat flour = 1000g, plus a little more for dusting when kneading 4 eggs 400 ml of warm milk = 32 tablespoons 160 g of unsalted butter or margarine = 8 tablespoons 1 1/2 cups of sugar = 330 g = 18 tablespoons 2 tablespoons of panettone or orange essence 1 teaspoon of salt 60 g of fresh baker's yeast or 20 g of dried yeast 350 g of candied fruit 150 g of raisins 500 g of chocolate chips (if you want to make them with chocolate) Zest of 1 orange 1 beaten egg for brushing the panettones before baking 2 1-kilo panettone paper molds, 18 x 18 cm 10cm PREPARATION: Sourdough starter: sponge (ingredients removed from the ingredients above) 100g all-purpose wheat flour (from the flour we'll be using) = 5 tablespoons 100ml warm milk (from the milk we'll be using) = 8 tablespoons 40g sugar = 2 tablespoons 10g fresh yeast (from the yeast we'll be using) In a bowl, place the warm milk and crumble the fresh yeast into it. Add the flour and sugar and mix well until you have a smooth, pasty dough. Cover with plastic wrap and let it rest and develop, which can be ½ hour or 1 hour, and then it's ready to use. You can also make it the night before and store it in the refrigerator until the next day. Sift the flour and set aside. In a large bowl, place the sifted flour, make a hole in the center, add the starter, eggs, sugar, a little milk, butter or margarine, panettone or orange essence, and yeast, and begin mixing. When the ingredients are well combined, add the salt and continue mixing until it is incorporated into the flour. As the dough becomes soft, add the rest of the milk. The dough should be soft and very sticky (uncomfortable to work with). Knead inside the bowl if possible until smooth, keeping in mind that it will always be sticky due to its softness. Sprinkle the counter with flour and transfer the dough to the counter and knead for 10 minutes, beating, folding, and kneading continuously with a spatula or scraper to make it easier. To make it round, grease a bowl with oil or butter, or sprinkle a little flour over it. Place the dough ball in a warm, draft-free place, cover it with a cloth or plastic wrap, and let it rest for 1 hour, or until it doubles in size. Now, place it on the counter, deflate, and roll out the dough. Add the candied fruit and raisins. Roll it tightly and cut it into two parts. Knead each part a little so the fruit spreads throughout the dough. Shape each part into a ball. Place the dough balls in each of the panettone molds and let them rise for 1 or 2 hours, or until they double in size. Place them in a warm, draft-free place. They should have doubled in size and reached the edge of the mold or a little more. Brush with beaten egg, make a cross cut in the middle with a knife or scissors, and place pieces of butter in the cuts. Bake in the oven at 180°C for approximately 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. When the time has elapsed and it's golden brown, remove from the oven, pierce each panettone with long skewers or long, thin sticks, and let them cool, surface-side down, for at least 8 hours. After the time has elapsed, remove the skewers and they're ready to eat. Enjoy! #TemperoseFlavors #ChristmasRecipes #CakesandDesserts