Italian Panettone
Panettone is a famous Christmas dessert from Italy. Due to its similarity to Kulich (Easter bread), it can also be prepared for Easter. The result is very delicious: the dough turns out fragrant, soft and tender. In this recipe, I used paper molds and fresh yeast for the first time.
- Total cooking time
- not set
- Number of servings
- 3
- Recipe difficulty
- 4 / 5
Ingredients
for 3 servings
- milk 200 ml
- butter 100 g
- sugar 150-180 g
- vanilla sugar 10 g
- egg yolks 5
- raw yeast 25 g
- candied peel 200 g
- orange
- 1/4 tsp salt
- flour 380-400 g
- egg white 1
- sugar 30 g
- almond flour 40 g
- sliced almonds
Instructions
Step 1 of 31
Zest the orange (use only the zest).
Step 2 of 31
Chop the candied fruits.
Preparing the starter
Step 3 of 31
Warm the milk until lukewarm (avoid hot).
Step 4 of 31
Add 1 tbsp sugar.
Step 5 of 31
Add the yeast.
Step 6 of 31
Mix.
Step 7 of 31
Add 100 g of flour and mix.
Step 8 of 31
Leave the starter to rise (it took me 20 minutes).
Dough preparation
Step 9 of 31
Mix the egg yolks with salt.
Step 10 of 31
Add vanilla sugar and sugar.
Step 11 of 31
Mix.
Step 12 of 31
Add the starter.
Step 13 of 31
Mix.
Step 14 of 31
Add all the remaining flour.
Step 15 of 31
Mix.
Step 16 of 31
Add the butter.
Step 17 of 31
Mix.
Step 18 of 31
Cover the mixture with plastic wrap.
Step 19 of 31
Leave to rise (it took me 2.5 hours).
Step 20 of 31
Mix the dough again (knead for at least 10 minutes, by hand also about 10 minutes).
Step 21 of 31
Add candied fruits and zest.
Step 22 of 31
Mix.
Step 23 of 31
Divide into molds, filling them halfway.
Step 24 of 31
Let rise. Place in an oven preheated to 180 degrees. Bake until golden brown (about 25–30 minutes).
Glaze Preparation
Step 25 of 31
Mix the sugar with the egg white.
Step 26 of 31
Add almond flour.
Step 27 of 31
Mix.
Step 28 of 31
Remove the panettone from the oven (without turning it off).
Step 29 of 31
Cover with glaze.
Step 30 of 31
Sprinkle with almond flakes. Return to the oven. Bake for 5–7 minutes.
Step 31 of 31
According to the rules, the panettone should be pierced, flipped over and left to cool (for more airiness). I flipped one over, others not. I didn't notice any particular difference.