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Panettone

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Ingredients

Adjust Servings:
3 egg
2 egg yolk
1 cup of raisin
1/2 cup of rum
1/2 cup of water
30 g fresh yeast
1/2 cup of sugar
4 cups of wheat flour
1 teaspoon of salt
vanilla
1 orange orange zest
1 lemon lemon zest
1 cup of butter
1 cup of candied fruit
1/2 cup of chopped almonds

Nutritional information

82 g
Protein
237 g
Fat
679 g
Carbs
6205
Calories

Panettone

TRADITIONAL Italian DESSERT

Features:
  • Oven
Cuisine:
  • 4 hour
  • Serves 6
  • Medium

Ingredients

  • 3 egg
  • 2 egg yolk
  • 1 cup of raisin
  • 1/2 cup of rum
  • 1/2 cup of water
  • 30 g fresh yeast
  • 1/2 cup of sugar
  • 4 cups of wheat flour
  • 1 teaspoon of salt
  • vanilla
  • 1 orange orange zest
  • 1 lemon lemon zest
  • 1 cup of butter
  • 1 cup of candied fruit
  • 1/2 cup of chopped almonds

Directions

Interesting Facts:

Legend of Toni: One popular legend surrounding the creation of panettone involves a young Milanese baker’s assistant named Toni. According to the legend, Toni saved a disastrous batch of dough by adding eggs, butter, and candied fruit, resulting in the creation of panettone.

Life Hacks for Preparation:

1. Soaking the Fruits: Soak the raisins and candied fruit in rum or orange juice beforehand to plump them up and infuse them with flavor.

2. Proper Kneading: Knead the dough thoroughly to develop gluten and ensure a light, airy texture in the finished panettone.

3. Warm Proofing Environment: Ensure the dough proofs in a warm, draft-free environment to encourage proper rising. You can achieve this by preheating your oven to a low temperature and then turning it off before placing the dough inside to rise.

4. Patience with Proofing: Allow the dough to proof for sufficient time, as this is crucial for achieving the characteristic tall and fluffy texture of panettone.

5. Cooling Upside Down: After baking, cool the panettone upside down to prevent it from collapsing and help maintain its tall shape.

Steps

1
Done

preparation of raisins

1. In a small bowl, soak the raisins in rum or orange juice for at least 1 hour.

2
Done

The dough

1. In a bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the sugar and flour. Make a well in the center and add the yeast mixture.
3. Add the eggs, egg yolks, salt, vanilla extract, and citrus zest to the flour mixture. Mix until a sticky dough forms.
4. Add the softened butter gradually, mixing until fully incorporated.
5. Drain the soaked raisins and add them to the dough along with the candied fruit and chopped almonds. Mix until evenly distributed.
6. Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 2 hours or until doubled in size.

3
Done

preparing the panettone

1. Punch down the risen dough and transfer it to a panettone mold or a large panettone paper mold.
2. Let the dough rise again for another 1-2 hours until it reaches the top of the mold.
3. Preheat your oven to 350°F (175°C). Bake the panettone for 40-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
4. Remove the panettone from the oven and let it cool completely before slicing and serving.

Enjoy your homemade delicious panettone!

Chef Hanna

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