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Time: 3 ore più riposo
Ingredients for 1 kg of panettone
For the poolish
100 g Mix Big Leavened Molino della Giovanna gluten free
100 g of gluten-free rice milk
12 g of fresh brewer's yeast
For the dough
250 g Mix Big Leavened Cheese Molino della Giovanna gluten free
200 g poolish
120 g water
10 g fresh brewer's yeast
130 g of sugar
140 g of butter
30 g of rum
120 g of sultanas raisins gluten free
70 g candied orange
5 whole eggs
50 g of acacia honey
1 bourbon vanilla berry
grated lemon zest
To prepare the panettone two processing steps are needed:
The poolish: pour in a bowl 100 g of gluten-free mix, add the water to the yeast, mix well all hand-kneaded directly into the bowl.
The dough will be smooth and creamy, left to rise in a bowl covered with foil for 4 hours in the fridge.
Mix the gluten-free mix, in the planetary mixer, together with the sugar and to the poolish after the rest period.
Let the whole mix well until all the ingredients are well crumbled.
Then add the whole eggs and work the dough always with the planetary; when you have finished it must be homogeneous, add the soft butter,a piece at a time waiting for it to be absorbed before proceeding with another.
Soak the gluten-free raisins previously rinsed under running water, then grate the rind of 1 lemon and put it all aside. Add the gluten-free raisins and the candied orange to the mixture and place it in the planetary; add the seeds of 1 vanilla bean, lemon zest, add salt, honey, waiting for it to be absorbed by all the dough. Then pour it into two 500 g molds, dividing it into two equal parts. br>PHASE 2
When the dough has doubled its volume, it will be about 4/6 hours, and the panettone is carved with the classic cross.
Place in the center of the cross 10 g of butter and bake the panettone in a static oven preheated to 165 ° C for about 50 minutes to 1 hour, placing it in the lower part of the oven in order to get the right boost when cooking and bake a small bowl with water (this will favor the right humidity of the oven when cooking). Once cooked, use a stick to pierce it in the lower part and turn it upside down for about 1 hour; after the rest time you can serve it.