These buns's learned in class last year for Christmas. This is a abriochado bread with dried fruit soaked in liquor. It is a bread that is reminiscent Italian Panettone. Mandarin is named, Italian-style pastries. It is an option for those wishing to try something similar to but simpler panetón elaborate, and very tasty too.
dried fruits soaked in liquor, usually rum or brandy for several hours to soften and absorb the liquor. The combination of dried fruit can be to your taste: black or yellow raisins, blueberries and red (blueberries and cranberries), peach apricot, figs, etc. It is preferable, raisins base combined with other fruit.
Most of these rolls he distributed among friends, and I think everyone was very happy with these muffins, soft and aromatic. So here I give you the recipe and I invite you to try them too.
are very appropriate for a delicious Christmas breakfast, accompanied by a nice cup of hot chocolate.
If made in mini panettone molds are also very beautiful:)
Happy week!
Ingredients:
For 13 rolls of 100 grs. approx.
500 grs.
strong flour 8 oz.
instant dry yeast 3.5 grams.
75 g salt. butter at room temperature
25 grs.
milk powder 2 eggs 4 egg yolks
20 grs. honey
40 grs.
sugar 180 grs. water (add the water slowly, you may need less, depending on the liquid absorption capacity of flour. My high gluten flour contains and absorbs too much water).
also need:
200 grs. raisins (50 grams per subtituí dried blueberries)
50 grs. dried apricots, diced peaches (or use dried cranberries)
A little rum or brandy enough to soak the dried fruit (which are all slightly covered in liquor)
A lightly beaten egg for brushing before baking.
Icing sugar for dusting once cold.
Prepared
1. Place dried fruit in a little rum or brandy, which barely cover. They are left to soak for at least 6 hours or overnight. Drain and set aside. Generally it is not liquor, because the fruit is absorbed.
2. In the bowl of bread dough machine (if kneading by hand I warn which is a sticky and difficult, so be patient) place all ingredients except butter and dried fruits. Knead down speed until approx integrated whole. 2 or 3 minutes.
3. Increase speed and add the butter, knead until dough is smooth, shiny and very supple. It will be necessary to stop the mixer and with a spatula scrape the walls of the bowl. This can be done several times if necessary.
4. When the dough is smooth and elastic, add the cherries and knead for two or three minutes at low speed. If desired, place the dough on a floured board, and integrate nuts manually.
5. Form a ball, place the dough in a greased container, cover and let ferment 1 hour.
6. Elapsed time, we fold and stretch the dough, and let ferment 30 minutes.
7. On floured board, place the dough, and carefully divided into portions of 100 grams.
8. Bowling each serving and let stand covered 30 minutes.
9. Back to bowling and place in capacillos or molds or baking sheet with some separation. Cap. Allow to ferment until double in size, approx. 1 hour (at 26 C). The lower the temperature, the longer the fermentation, so be patient in this cold weather:) If you notice the surface begins to dry out a bit, spray a little water.
10. After the final fermentation, brush with beaten egg and bake at 190 C for 15 minutes. (Time and temperature approx. Every oven is different, so you always have to be pending).
10. Remove from oven and cool on rack. Once cooled, you can sprinkle with icing sugar.
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