Panettone is a delicious Italian Christmas dessert, with a fluffy, aromatic dough filled with dried fruits and raisins. Its preparation requires time and patience, but the final result is worth it. It is perfect for sharing with family during the holidays.
The recipe for Panettone involves patience and dedication in its preparation, from doubling the volume of the dough in a warm environment to carefully incorporating the raisins.
The dough rests for hours, allowing the flavors to meld and developing its characteristic fluffy texture.
Finally, when baking it, an intoxicating aroma arises that invites you to enjoy it in the company of loved ones, honoring an Italian culinary tradition.
Panettone
Ingredients
30 grams of Brewer's yeast
50 milliliters of Water
70 milliliters of Warm milk
40 grams of Sifted flour
1 tablespoon of Sugar
1 Orange zest
1 Lemon zest
600 grams of Sifted strong flour
300 grams of Sugar
200 grams of Margarine (salt-free)
¼ teaspoon of Salt
1 tablespoon of Lemon essence
1 tablespoon of Orange essence
1 tablespoon of Almond essence
1 teaspoon of Panettone essence
5 Eggs
100 grams of Black raisins
100 grams of Golden raisins
Panettone paper molds
Preparation
Step 1 : Begin by crumbling the yeast into a bowl and adding the water, milk, flour, and sugar, mixing well.
Step 2 : Cover with plastic wrap and place in a warm spot for about 30 minutes, until it doubles in volume.
Step 3 : In another bowl, combine the margarine, sugar, salt, lemon zest, orange zest, and essences, mixing everything thoroughly.
Step 4 : Add the eggs one at a time, mixing after each addition, then incorporate the flour.
Step 5 : Next, add the prepared foam and knead for about 5 minutes.
Step 6 : Transfer the dough to a floured bowl, cover with a kitchen cloth, and let rest in a warm place for approximately 2.5 hours, until it doubles in size.
Step 7 : Score the dough with a pair of kitchen scissors to make a cross on top.
Step 8 : After resting, transfer the dough to a work surface, degas it, and add the well-drained raisins.
Step 9 : Knead the dough a few times until the raisins are well incorporated.
Step 10 : Divide into 2 balls, place in the molds, flatten with your hand, brush with beaten egg, make a cross cut with scissors, and let rest in a warm place until they triple in size, about 2-3 hours.
Step 11 : Finally, bake at 160°C until golden brown.
Step 12 : Brush with glaze or shiny gel before enjoying.
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