{"id":25185,"date":"2024-12-27T11:22:34","date_gmt":"2024-12-27T09:22:34","guid":{"rendered":"https:\/\/www.recepti.covermagazin.com\/?p=25185"},"modified":"2024-12-27T11:22:35","modified_gmt":"2024-12-27T09:22:35","slug":"slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-panettone","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=25185","title":{"rendered":"Slatki bo\u017ei\u0107ni kruh iz peka\u010da za kruh (kao Panettone)"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-2-.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-25187 size-full\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-2-.jpg\" alt=\"Slatki bo\u017ei\u0107ni kruh iz peka\u010da za kruh (kao Panettone)\" width=\"600\" height=\"402\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-2-.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-2--300x201.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-2--150x101.jpg 150w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/h3>\n\n\n\n<h3 class=\"wp-block-heading\">Slatki bo\u017ei\u0107ni kruh iz peka\u010da za kruh (kao Panettone)<\/h3>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p><strong>Sastojci:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>175 ml vode<\/li>\n\n\n\n<li>50 g maslaca<\/li>\n\n\n\n<li>2 ve\u0107ih jaja<\/li>\n\n\n\n<li>1 vanilin \u0161e\u0107er<\/li>\n\n\n\n<li>4 velike \u017elice \u0161e\u0107era<\/li>\n\n\n\n<li>2 \u017elice mlijeka u prahu<\/li>\n\n\n\n<li>1 \u017eli\u010dica soli<\/li>\n\n\n\n<li>450 gr bra\u0161na<\/li>\n\n\n\n<li>2 \u017eli\u010dice suhog kvasca<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100g ukupno gro\u017e\u0111ica, ribane kore naran\u010de i kore limuna, kandirano vo\u0107e (ako imate)<\/li>\n<\/ul>\n\n\n\n<p><strong>Priprema:<\/strong><\/p>\n\n\n\n<p>Sve sastojke redoslijedom, osim su\u0161enog vo\u0107a kako je navedeno staviti u peka\u010d kruha. Odabrati program za obi\u010dni ili za slatki kruh.<\/p>\n\n\n\n<p>Nakon zvu\u010dnog signala dodati vo\u0107ne sastojke.<\/p>\n\n\n\n<p>Izvaditi topao kruh iz peka\u010da, najbolje ga je staviti na re\u0161etku brzo nakon pe\u010denja kako ne bi ovla\u017eio u posudi.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-3-.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-3--300x200.jpg\" alt=\"\" class=\"wp-image-25188\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-3--300x200.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-3--150x100.jpg 150w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-3-.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-2-1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"201\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-2-1-1-300x201.jpg\" alt=\"\" class=\"wp-image-25189\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-2-1-1-300x201.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-2-1-1-150x101.jpg 150w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-2-1-1.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-300x200.jpg\" alt=\"Slatki bo\u017ei\u0107ni kruh iz peka\u010da za kruh (kao Panettone)\" class=\"wp-image-25190\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-300x200.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone-150x100.jpg 150w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/Slatki-bozicni-kruh-iz-pekaca-za-kruh-kao-Panettone.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Panettone kola\u010d<\/h3>\n\n\n\n<p>Panettone kola\u010d je kola\u010d od dizanog tijesta, oboga\u0107en dodacima poput suhog i kandirnaog vo\u0107a, specifi\u010dnog oblika. Svi koji imaju peka\u010d kruha znaju koliko olak\u0161anje mo\u017ee biti kada ne moraju pe\u0107i sami, nego to odradi peka\u010d. Zato je meni i u ovoj situaciji peka\u010d super, jer ovaj kola\u010d naj\u010de\u0161\u0107e pravim oko blagdana (a ponekad i izme\u0111u) jer se ne moram baviti ovim kola\u010dem, nego drugim stvarima, a dobijem kola\u010d vi\u0161e.<\/p>\n\n\n\n<p>Panettone je ina\u010de kola\u010d koji se u Italiji radi za blagdane, ali je i kod nas popularan. Nekada davno se donosiio iz Italije kao poseban dodatak blagdanskim stolovima, a danas je ve\u0107 i kod nas velika ponuda Panettone kola\u010da.<\/p>\n\n\n\n<p>Za osnovni recept Panettonea potrebno je vremena i klju\u010dno je da dovoljno se di\u017ee tijesto. S obzirom da to peka\u010d dobro odradi, a \u010dak dobije i oblik sli\u010dan Panettoneu ovo je po meni super na\u010din da se dobije Panettone uz zaista malo truda, onoliko koliko treba da se stave sastojci u peka\u010d.<\/p>\n\n\n\n<p>Panettone kola\u010d se u originalnoj recepturi treba dizati du\u017ee vrijeme (dva tri dana), a po\u017eeljno je kontinuirano da je tijesto na toploj i ujedna\u010denoj temperaturi od 25 do 28 stupnjeva kako bi se tijesto udvostru\u010dilo i kako bi se gluten razvio na pravi na\u010din. Panettone je u originalnoj verziji zahtjevan kola\u010d, ovisi o bra\u0161nu, kvascu, kvaliteti maslaca, jaja&#8230; On mora biti prozra\u010dan, rupi\u010dast, mekan. A ustvari na razvoj tijesta i njegovo dizanje ne mo\u017eete puno utjecati.<br>U peka\u010du Panettone se radi br\u017ee, no, dobije se sli\u010dan rezultat, kola\u010d vrlo sli\u010dan Panettone, i okusom i izgledom. Iako se kola\u010d u peka\u010du di\u017ee kra\u0107e, odnosno sat dva umjesto dva tri dana, peka\u010d ima kontroliranu temperaturu kada se tijesto di\u017ee pa se dobije sli\u010dan efekt.<\/p>\n\n\n\n<p>Panettone kola\u010d je u osnovnoj verziji zahtjevan kola\u010d, koji tra\u017ei vrijeme, ne mora se s njim baviti cijeli vrijeme, ali se moraju pogoditi dobri omjeri sastojaka, te puno \u010dekati, a ponekad sama kvaliteta bra\u0161na utje\u010de na rezultat vi\u0161e nego recept.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u0160to se dodaje u Panettone kola\u010d?<\/h3>\n\n\n\n<p>Panettone je ra\u0161iren i popularan kola\u010d, te postoje brojne varijante, dio \u0161e\u0107era se mo\u017ee zamijeniti bagremovim medom, te u nekim receptima ide bagremov med.<\/p>\n\n\n\n<p>Od suhog vo\u0107a, suhe gro\u017e\u0111ice su standardan dio Panettone kola\u010da, kandirano vo\u0107e: kandirani limun, naran\u010da, mandarina, potom naribana korica limuna ili naran\u010de, a mogu se dodavati i marmelade od limuna, naran\u010de, mandarine&#8230;<\/p>\n\n\n\n<p>U Panettone se dodaje i vanilin \u0161e\u0107er ili vanilija, rum&#8230;<\/p>\n\n\n\n<p>Osim o na\u010dinu pripreme i o kvaliteti sastojaka ovisit \u0107e i rezultat. Izaberite fine sastojke, kvalitetne, te \u0107e i njihova aroma do\u0107i bolje do izra\u017eaja. Od bra\u0161na, do kandiranog vo\u0107a i naribane korice limuna, svaki sastojak daje svoje i bitan je za ukupan okus Panettone kola\u010de.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Vrerzije Panettone kola\u010da<\/h3>\n\n\n\n<p>Kod nas se mogu na\u0107i Panettone kola\u010di s raznim sastojcima, sve je popularniji \u010dokoladni Panettone (Panettone koji sadr\u017ei komadi\u0107e \u010dokolade). Verzije Panettone kola\u010da nisu novost, nego se razvoj Panettone kola\u010da razli\u010dito odvijao u raznim dijelovima Italije, ovisno o dijelu Italije prisutan je Panettone s raznim sastojcima. Ako probate doma\u0107i Panettone u jednom dijelu, pa poslije u drugom, skoro \u0107ete imati dojam da se radi o razli\u010ditim kola\u010dima, neka vas to ne iznenadi. S obzirom da je Panettone tradicionalni kola\u010d tako se u njega dodavalo sastojke koji su uobi\u010dajeno prisutni u nekim dijelovima.<\/p>\n\n\n\n<p>\u010cesto se uz naziv Panettone kola\u010da u Italiji dodaje i naziv grada ili regije za koju je taj recept karakteristi\u010dan. Verzije Panettone kola\u010da vam mogu poslu\u017eiti kao inspiracija \u0161to dodati u svoj Panettone kola\u010d.<\/p>\n\n\n\n<p>Naj\u010de\u0161\u0107a je varijanta Panttone milanese sa osnovnim sastojcima na koje smo naviknuti.<\/p>\n\n\n\n<p>Panettone piemontese je ne\u0161to ni\u017ei kola\u010d i u njega se dodaju glazirani lje\u0161njaci.<\/p>\n\n\n\n<p>Panettone valdostana je sli\u010dniji na\u0161oj <a href=\"https:\/\/www.recepti.covermagazin.com\/?p=22731\">pinci<\/a>, ni\u017ei je poput poga\u010de, u njega se dodaje umjesto \u0161e\u0107era ili bagremovog meda, med od kestene zbog \u010dega ovaj ko\u010da ima tamniju boju. Dodaju se smokve, orasi,<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Slatki bo\u017ei\u0107ni kruh iz peka\u010da za kruh (kao Panettone) &nbsp; Sastojci: Priprema: Sve sastojke redoslijedom, osim su\u0161enog vo\u0107a kako je navedeno staviti u peka\u010d kruha. Odabrati program za obi\u010dni ili za slatki kruh. Nakon zvu\u010dnog signala dodati vo\u0107ne sastojke. Izvaditi topao kruh iz peka\u010da, najbolje ga je staviti na re\u0161etku brzo nakon pe\u010denja kako ne [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":25187,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,21],"tags":[635,685,79,109,697,382],"class_list":["post-25185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-deserti","category-peciva_pite","tag-blagdanski-recepti","tag-domaci-recepti","tag-grozdice","tag-kruh","tag-kruh-iz-pekaca","tag-kuharica"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/25185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25185"}],"version-history":[{"count":4,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/25185\/revisions"}],"predecessor-version":[{"id":29600,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/25185\/revisions\/29600"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/media\/25187"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}