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Panettoncino

Meet Panettoncino of useful suggestions to be used with various toppings for refreshments and buffets. The recipe is from Adriano and found here!

I've fallen and made the mini-size!

Ingredients:

• 425 grams of flour from the supermarket manitoba
• 165 grams of whole milk
60 g butter 30 g sugar
• 1 egg and 1 egg yolk
• 9 grams of yeast
• 6 grams of salt
• 1 / 2 teaspoon of malted barley (or if you have nn 1 tablespoon honey)

Procedure:

prepared the night before a polish with 6 grams of yeast, 150 grams of milk and 75 grams of flour. Knead quickly and cover with plastic wrap. Place in refrigerator until the following morning.

The next morning brought the container with the polish at room temperature and in the meantime prepare a 2nd lievitino remained with the yeast, malt, and 15 grams of warm milk 1 tablespoon flour. Let

double warm.

doubling the dough mixes the two together by adding half the flour and 1 egg. Do amalgamanere well with the hook at low speed and then add the egg yolk, remaining sugar and a dusting of flour and then soak well.

Add the remaining sugar and salt. Take string and then add the butter.

Knead on medium speed until the dough is smooth and pearly.

Round the mass and allow to double to 28 ° C. Inverse

the dough and lay it on the floor with a rolling pin to obtain a rectangle. Give a fold to 3 (you can see more photos of Adrian here! !).

Roll the dough and roll it again on the long side, forming a long strand.

Divide the loaf into pieces of 100 grams each, and still rolled up on itself and form a ball.

Place the dough balls in the cups for cake 100 g brush the surface with egg white mixed with a little milk and leave to rise until the dough does not come with a finger from the edge.

Brush before baking and bake at 170 ° C for 20 minutes.

taken from the oven and stuck to the base with wooden skewers and overturned leaving them to cool upside down as it does for the cake.

Let cool for several hours and put into the refrigerator for at least 30 minutes. Free the Panettone from paper cups and slice to slice about 1 cm. Stuffed and recompose the Panettone.