Panettone Recipe
This is probably the quintessential Italian Christmas dessert. What is Christmas without Panettone?
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Calories: 8398kcal
Ingredients
- 1.5 kg all purpose flour sifted
- 20 g dry yeast this certainly depends on the kind of yeast and the country, so look at the flour and see exactly what kind of yeast you have & take the instruction from there
- 250 ml lukewarm water
- 7 tablespoons melted butter
- 200 g white sugar
- 3 tablespoons honey
- 1 teaspoon salt
- 4 egg yolks at room temperature
- 1 whole egg
- ½ cup candied citron peel finely diced
- ½ cup seedless raisins
- ½ cup pine nuts
Instructions
- Combine yeast with 1 cup of water and add to 1 cup of flour in mixing bowl, mixing thoroughly.
- Put the dough on a floured surface and knead for about 10 minutes, make a ball with the dough and put in floured bowl; cover with a cloth or some cling wrap and let it stand in a warm place for an hour.
- Put 1 cup of flour in a separate mixing bowl and now add about ½ a cup of lukewarm water as well as the dough ball.
- Make a new ball with this mixture, cross with a knife and put the ball in a floured bowl, cover with a cloth or cling wrap and set aside in a warm place for 2 hours.
- After this, once again put 1 ½ cups of flour and ½ cup of lukewarm water to another clean bowl with the dough ball, knead mixture on floured surface for 10 minutes and now put in a really big floured bowl, cover with cloth and allow to stand for 2 more hours.
- Put the butter and salt in large mixing bowl, add the egg yolks and the ball of dough, and mix with your hands until the dough becomes a smooth again; there is nothing wrong with using a food processor here if you like!
- Combine sugar, honey, 3 tablespoons of lukewarm water and add dough mixture, beat with spoon or processor until dough is smooth and glossy.
- Mix about ½ of the rest of the flour with the dough, put on floured bread board, knead for 2 – 3 minutes and finally add the rest of the flour & knead for about 20 – 25 minutes, then add raisins, pine nuts and citron peel, knead for about 5 – 10 minutes to incorporate everything well; cut the dough in half, and roll each half into a ball.
- Bake in a deep, well greased baking and cover the bottom layer with about 3 layers of wax paper.
- Cover with cloth or cling wrap and allow to stand in a warm place for about 6 hours.
- Make a cross with a knife on top of the dough, and place in 180 C oven, and bake but put a small cup of water in the oven to help the cake to rise and make the crust glossy.
- After the first 10 minutes, enlarge cross marks and drizzle about 2 tablespoons of butter into the cross, bake for 20 to 25 minutes more, then reduce heat to 160 C and bake about 40 minutes longer.
- The cake will be ready when a skewer comes out clean – allow the cake to cool on a wire rack.
Serving: 200g | Calories: 8398kcal | Carbohydrates: 1535g | Protein: 192g | Fat: 165g | Saturated Fat: 64g | Cholesterol: 1155mg | Sodium: 3274mg | Potassium: 2978mg | Fiber: 54g | Sugar: 318g | Vitamin A: 3725IU | Vitamin C: 4mg | Calcium: 411mg | Iron: 78.6mg
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