Panettone is a sweet yeast cake that traditionally served in Italy for Christmas. Panettone dough in addition to flour, contains butter and eggs, which makes it very thin, delicate texture. In addition, the recipe involves the inclusion of dried fruit, chocolate chips, candied fruit, lemon or orange zest, and before serving the panettone, you can pour amaretto.
Italian Christmas bread is said to be from Milan. Hundreds of millions sold in Italy a few weeks before Christmas panettoni (panettoni). At home, on top of Easter cake, traditionally the father or head of the family makes a cruciform incision, as a good omen for the coming year. To this day Panettone carries a special aura of love, joy and good luck.
Time: –Difficulty: medium Quantity: one Easter cake Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Raisins – 1 cup
- Hot water – 2 tablespoons
- Rum – 2 tablespoons
- Flour – 3 and 3/4 cups
- Dry yeast – 1/2 teaspoon
- Sugar – 2/3 cup
- Salt – 1/2 teaspoon
- Vanilla – Half a pod (scrape off seeds)
- Lemon zest – 1/4 teaspoon
- Eggs – 3 pieces
- Honey – 1 tablespoon
- Cool water – 2/3 cup
- Softened butter – 160 grams
- Chilled Butter – 1 Tbsp
- Melted butter – 1 tablespoon
- Candied citrus fruits – 2/3 cup
Recipes with similar ingredients: raisins, rum, flour, vanilla pod, lemon zest, eggs, honey, candied fruit, panettone
Recipe preparation:
- In a shallow bowl, pour the raisins with rum and 2 tablespoons hot water, leave to soak, stirring occasionally (you can leave overnight).
- In another bowl, until smooth, mix flour, sugar, yeast, salt, lemon zest, vanilla.
- Beat eggs, warm water, honey in a medium bowl. Pour egg mix in flour, mix all the ingredients. Then add softened butter, knead well, the dough should be smooth and elastic. Cover the bowl with plastic wrap, leave for about 12 to 15 hours until the dough increases three times.
- Drain raisins, mix with candied fruit and 1 tablespoon melted butter.
- Flour the work surface with flour, stretch the edges a little dough away from the center, then form a bun, seam down. Place in a greased baking dish, cover with a damp with a kitchen towel and leave in a warm room for up to 5 hours (until the dough comes out just above the top of the mold).
- Preheat the oven to 190 degrees C.
- Using a serrated knife, make an incision at the top of the dough letter “X” Put 1 tablespoon of chilled butter in center and bake for 60 to 75 minutes.
- Remove from oven and allow to cool completely. For storage panettone, wrap tightly in cling film or foil. Kulich can stored at room temperature for one week. In the article You will read what to do with vanilla pods.
