For the homemade series, here’s a soft and wonderfully scented lemon and cherry yeast-risen star.
It’s not made with sourdough, I know, but if the dough is right and the ingredients are added correctly, even those unfamiliar with big leavened goods can proudly say, “I made it!”
Now, let’s talk about our yeast-risen star that I prepared using candied lemon peels made by me and well-drained cherries in syrup; I can assure you that the flavor is wow! The combination of lemon and cherries is very, very good.
I could have glazed my star with white chocolate or with the glaze from the venetian, but I preferred to leave it natural, with a light dusting of powdered sugar.
To have a softness that lasts a few more days, for this dough, start from the poolish that needs to mature overnight and then knead and bake on the same day.
Always keep in mind that aside from everything, the leavening depends a lot on how warm the environment is; since I baked while still wearing short sleeves, between the first and second rise, I baked everything in just under 5 hours.
If you prepare the lemon and cherry yeast-risen star a couple of days before serving it and store it in a food bag, it will remain soft. The alternative is to warm it for a few minutes in a turned-off but warm (not hot) oven or in the microwave.
READ IMPORTANT TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 1 Hour 30 Minutes
- Portions: 2.2 lbs
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year
- Energy 239.08 (Kcal)
- Carbohydrates 36.36 (g) of which sugars 17.56 (g)
- Proteins 4.85 (g)
- Fat 8.60 (g) of which saturated 5.04 (g)of which unsaturated 3.26 (g)
- Fibers 0.98 (g)
- Sodium 60.88 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- lemon zest (1 lemon)
- 0.7 oz acacia honey
- 1 tbsp rum (for desserts)
- vanilla (seeds from 1 pod)
- 0.5 oz fresh brewer's yeast
- 2.8 oz Manitoba flour
- 1.8 oz water (warm)
- 3.5 oz all-purpose flour
- 5.6 oz Manitoba flour (+ poolish)
- 6.3 oz water
- 3.5 oz granulated sugar (preferably superfine)
- 3.5 oz butter (soft)
- 2 egg yolks
- 1.8 oz granulated sugar (preferably superfine)
- 1.8 oz Manitoba flour
- 1.1 oz all-purpose flour
- 0.88 oz butter (soft)
- 1 tsp fine salt (level)
- 2.8 oz cherries in syrup (well-drained)
- 3.5 oz candied lemon
Tools
For this dough, you need a stand mixer and a 2.2 lbs star-shaped panettone mold
- Mixer
- Panettone Mold
Steps
Heat all the ingredients in a saucepan over low heat. Turn off, cover, and place in the fridge.
Dissolve the brewer’s yeast in warm water, add the sifted flour and form a ball. Place in a covered container to rise overnight at room temperature (if your kitchen temperature is high, place the container in the fridge and take it out at least 2 hours before starting the first dough).
Poolish just made and covered
The poolish is ready when the dough starts to sag.
Place the poolish in the stand mixer bowl with water and give a few turns with the paddle to hydrate it. Then add the first yolk, followed by part of the flour and half of the sugar, and knead.
Flip the dough and continue with the addition of the other yolk, flour, and sugar.
Ensure the dough does not lose the bond, working at a speed of 1.5.
At the end of the first dough check that the gluten has formed with the windowpane test.
Transfer the first dough into a high-sided container and mark the starting and ending levels. It must triple (do not look at the top of the dome, but where it starts).
While the dough is rising, drain the cherries from the juice, pat them dry, and cut the candied lemon peels into small cubes (if using store-bought peels, this is not necessary).
Place the first dough in the mixer, give a few turns to get the bond back, and then add, as with the first dough, a yolk, half the flour, and half the sugar; bond it, flipping if necessary (as with the first dough) and proceed with the second yolk, flour, and sugar. Add the soft butter in small pieces in two/three times, also add the salt, bond it and finally pour in the panettone aroma while ensuring not to slacken the dough.
Pour the panettone aroma in several batches, always ensuring it is well incorporated into the dough without losing the bond. Always finish with the windowpane test.
Add the candied lemons and well-drained and patted cherries incorporating them with a few low-speed hook turns.
Spread the dough on a lightly greased surface and let it rest for about twenty minutes.
Proceed with a few folds.
Dough before shaping
Dough shaped.
Let the dough rise in the mold until it reaches the edge.
To know when it’s ready, place a piece of spaghetti or a toothpick on the mold; this way, it will be easier to know when it’s ready for the oven.
Bake in a preheated oven at 356°F for about 35/40′
– It’s ready when the probe thermometer reads 201°F at the center or if you don’t have a probe thermometer, when the skewer comes out clean.Out of the oven, turn the star upside down using skewers and let it cool completely.
Tips:
Weigh all the ingredients, keep the spatulas handy, separate the yolks so they are ready when you add them. If it’s more convenient, after reading the recipe and steps, you can also pre-weigh the flour and sugar. The same goes for the salt; this way, you won’t waste time weighing!
If you want to glaze the star, do so only when it is completely cool. You can see here
If you want to glaze the star, you must do it before baking. You can see here for the method.
