Panettone buns.

Method

1. 01

   Now, a little bit about the dough. It will turn out quite liquid compared to ordinary yeast - but more flour is not necessary to add. Figured buns can not be formed, because the dough sticks very well to the hands. Therefore, the form of ordinary balls lubricated with sunflower oil hands and bake.

2. 02

   1. Prepare all the necessary products: flour (sit it is better to sift 2 times), sugar, milk, yeast (if pressed, you need to take 20 grams), salt, vanillin, eggs (you need 1 whole egg and 2 yolks), butter (margarine is better not to replace), vanillin and a little sunflower oil. For addition to the dough: cognac, raisins, orange juice, lemon (only peel is needed).

3. 03

   2. Mix yeast, 1 tsp of sugar, 1 tsp of flour and 1 pinch of salt.

4. 04

   3. Heat the milk to 40 degrees (no more, otherwise the yeast will die). Add to the yeast, mix well. Cover with a towel and leave for 15-20 minutes.

5. 05

   4. We're preparing a dough supplement. Better to do it in advance. Raisins are washed, if very dry, then pre-soaked in boiling water for 30-40 minutes. Scald with boiling water. We pour cognac and juice. We'll leave you 15 minutes.

6. 06

   5. Separate the yolks from the proteins. We'll need one whole egg and 2 yolks. We won't need squirrels. We melt the oil and cool it a little.

7. 07

   6. Well, we beat eggs with a pinch of salt.

8. 08

   7. During this time, the yeast should be activated and a small foam cap should appear on the surface.

9. 09

   8. Add sugar and melted oil to the yeast. Stir it up nicely.

10. 10

    9. Add the whipped eggs. And we mix it up again.

11. 11

    10. Then we add half the flour, which is 180 grams. Stir it again. The dough will be liquid.

12. 12

    11. We squeeze the raisins and mix them with flour.

13. 13

    12. Add raisins, vanillin and lemon peel to the dough. Stir the dough.

14. 14

    13. Then we add the remaining flour and mix the dough. It is better to mix with a spoon or a wooden spatula. The dough will turn out not steep, liquid and will stick very well to the hands. But don't add flour to it!!!

15. 15

    14. Put the dough in a warm place, cover with a towel. This time I took 1 hour to the dough increased by 2 times. When the baking cakes, it took 1.5 and 2 hours.

16. 16

    15. We oil our hands and butter the dough into buns. We lay them out on the pot at a distance of 3-5 cm from each other and leave them for 30 minutes. The dough will do again. Lubricate the top of the buns with vegetable oil and bake in the oven heated to 180 degrees for 15 minutes. The buns should be a smooth brown color.

17. 17

    If you bake cakes, then also cut the dough into portions, then give a rest for 5 minutes and distribute into forms. In the form of dough should come again and increase by 2-2.5 times.

18. 18

    16. This is how the dough increased in 30 minutes.

19. 19

    17. The buns are round and very fragrant. The next day, they taste better than fresh. You're very airy, tender and porous. You can sprinkle powdered sugar or cover with glaze.

20. 20

    18. Enjoy your appetite and enjoy a delicious tea!