16 December, 2014
PanettonePanettonePanettone
For a 24 cm diameter panettone:
800 g flour
approx. 2 cups of soy milk, warm
200 g vegan sugar
200 g vegan margarine
3 1/2 teaspoons dry yeast
200-250 g raisins
100-150 g candied orange peel (and / or lemon)
zest of an orange / lemon (optional)
2 teaspoons lemon essence (or vanilla)
1/2 teaspoon salt
1/4 teaspoon turmeric, for the color
Mix one teaspoon of sugar with the yeast in 1/2 cup warm soy milk. Allow to ferment for 10 minutes.
Dissolve the sugar in soymilk. Add the remaining ingredients (except raisins and candied orange) and mix. The dough should be elastic and soft but should not stick to the hands. Add a little bit more flour or soy milk if needed.
Knead for about 10 minutes.
Cover with a kitchen towel and let it rise, in a warm place, for 2-3 hours.
Add the candied peel and raisins and knead again for about 5 minutes.
Put the dough in the baking form (greased with a little bit margarine and dusted with flour). Let it rise until it doubles in volume (1-2 hours).
Bake at medium heat (175 C), in a pre-heated oven, approx. 45-60 minutes. Do not open the oven door during this time!
Check with a straw if it is baked inside otherwise continue baking a few minutes longer.
Allow to cool in the baking form.
Pentru un panettone cu diametrul de 24 cm:
800 g faina
aprox. 2 cani lapte de soia, cald
200 g zahar
200 g margarina
3 1/2 lingurite drojdie uscata
200 – 250 g stafide
100 – 150 g coaja confiata de portocale (si/sau lamaie)
coaja rasa de la o portocala/lamaie (optional)
2 lingurite esenta de lamaie (sau vanilie)
1/2 lingurita sare
1/4 lingurita curcuma (turmeric), pentru culoare
Se amesteca o lingurita de zahar cu drojdia in 1/2 cana lapte cald de soia. Se lasa sa fermenteze 10 minute.
Se dizolva zaharul in laptele de soia. Se adauga restul ingredientelor (cu exceptia stafidelor si coajei confiate) si se amesteca mine. Aluatul obtinut trebuie sa fie elastic, moale dar sa nu se lipeasca de maini. Se mai adauga putina faina sau lapte de soia daca este nevoie.
Se framanta aprox. 10 minute.
Se acopera cu un servet de bucatarie si se lasa la crescut, intr-un loc caldut, timp de 2-3 ore.
Se adauga stafidele si coaja confiata si se framanta, din nou, timp de 5 minute.
Se aseaza aluatul in forma de copt (unsa cu putina margarina si tapetata cu faina). Se lasa in continuare sa creasca pana cand se dubleaza in volum (1-2 ore).
Se da la cuptor (incalzit in prealabil), la foc potrivit (175 C), aprox. 45-60 minute. Nu se deschide cuptorul in acest timp!
La sfarsit se incearca cu un pai daca este copt inauntru. In caz contrar se continua coacerea inca cateva minute.
Se lasa la racit in forma.
