If you are a fan of Panettone but give up preparing it at home because it is too complex, I could give you an alternative solution. In fact, today I will cook for you a very simple panettone which, unlike the original, does not require continuous and difficult kneading. I want to clarify that this recipe is typical of my land, Veneto, and has been baptized "Nadalin".
Video of the Recipe
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Identity Card of the Recipe
- 299 KCal Calories per serving
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Ingrediants
For a star-shaped panettone with a diameter of 24 cm
- 300 g of Manitoba flour
- 1 pinch of salt
- 100 g of sugar
- 50 g of butter
- 120 g (2 medium) of eggs
- 100 ml of milk
- 12 g of brewer's yeast
- 140 g of re-milled durum wheat semolina
For coverage
- 40 g of egg white
- 30 g of almonds
- 20 g of pine nuts
- 50 g of granulated sugar
Materials Needed
- Large bowl
- Transparent film
- Star mold with a diameter of 24 cm (capacity: 600 g)
- Sieve
- Wooden spoon
- Fork or whisk
- Pastry board
Preparation
- In a bowl, combine the sifted Manitoba flour and the re-milled durum wheat semolina.
- In a glass, dissolve the brewer's yeast in warm, slightly sweetened milk with a spoonful of sugar.
- Pour the yeast into the center of the flour.
- Meanwhile, melt the butter and mix everything with the eggs and the remaining sugar.
- Combine the liquid obtained with the rest of the ingredients, add the salt and mix thoroughly and for a long time until you get a dough that can be molded with your hands. If necessary, add a little more flour.
- Place the ball of dough in the bowl and cover with cling film. Leave the dough to rise in a warm place for about 3 hours or more, until doubled in volume.
The right place for leavening
The ideal is to let the dough rise at a temperature of 40 ° C: some modern ovens are equipped with the appropriate "leavening" function, able to keep the temperature constant. Those who do not have this function can preheat the oven to 180 ° C for a couple of minutes: the bowl with the dough will then have to rise in the turned off (but lukewarm) oven for 3 hours.
Alternatively, you can put a saucepan of hot water in the oven.- After 3 hours, remove the leavened dough from the bowl and work it quickly on the work surface. Insert the dough into a star mold with a diameter of 24 cm. For a homogeneous leavening, it is advisable to make a central ball with a part of the dough and, with the remaining dough, to obtain many smaller balls to be inserted in each point of the star.
Alternatives
For the preparation of the Nadalin, the Venetian tradition suggests the use of a star mold or a simple round pan. Therefore, those who do not have the appropriate star mold can use a pan with a diameter of 24 cm, suitably greased and floured.
In this recipe we used a star-shaped paper mold, which does not need to be greased and floured.- Let the dough rise in the mold in a warm environment for a couple of hours or until the dough comes out of the pan.
- Preheat the oven to 180 ° C.
- Lightly beat the egg white with a fork and brush it gently on the surface of the star. Spread the sugar grains, whole almonds and pine nuts over the cake: the egg white will act as a glue. Some versions suggest instead of blending sugar, almonds and pine nuts before making the topping over the beaten egg white.
- Cook the Nadalin at 180 ° C for 30-35 minutes. Leave to cool in the mold and serve.
Alice's comment - PersonalCooker
With pride I present to you my Wonder, the Nadalin, which in some way can be considered the progenitor of the Pandoro! A good compromise to make a great impression at Christmas, without wasting too much time for preparation! Happy Christmas everyone!
And don't miss my recipe for gastronomic panettone !!Nutritional values and Health Comment on the recipe
The Simple Panettone is a sweet pastry product rich in carbohydrates (simple and complex), with a decent protein portion and a good lipid ration (mainly saturated).
The cholesterol of Nadalin is not excessive but still well present; the fibers are contained in medium concentration. This food is not suitable for ordinary nutrition and is not suitable for the diet against overweight, type 2 diabetes mellitus and hyperlipemia.
The average portion of Panettone is 30-40g (90-120kcal).
