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Italian panettone
Panettone is more than just bread. It is a classic Italian celebration treat that fills your home with the aromas of orange, raisins and lemon. Perfect for those who want to try Italian baking at home.
Variations
In this recipe, you can use chocolate chips, nuts or decorate the top with chocolate icing. Try adding candied fruit for variety.
Secrets of tenderness and taste
For best results, always use good butter and let the dough rise well. This will significantly improve the texture of the panettone.
Tips on ingredients
Pay attention to the quality of the yeast to get a light, airy dough. Use fresh eggs and milk for optimal flavour.
Small culinary nuances
Let the dough rise twice for better flavour and texture. Also, remember to control the temperature for even rising.
Ingredients for the recipe
Ingredients
Khutorok Premium Wheat Flour 1kg
500 g
Yasensvit Molodylni Chicken Eggs С0 10pcs
4 pcs
Selianske Sweet Cream Butter 72.5% 180g
150 г
Khutorok White Crystalline Sugar 800g
120 g
Dr.Oetker Instant Dry Yeast 7g
7 g
Galychyna Pasteurized Milk 2.5% 870g
120 ml
Bakalland Jumbo Raisins 100g
100 g
Pripravka Himalayan Pink Salt 200g
½ tsp
Mriya Vanilla Sugar 10g
10 g
Orange Spain
zest — 1 tsp
Sto Pudiv Candied Fruit Mix 150g
80 g
Captain Morgan Dark Rum 40% 0.7l
2 tbsp
Preparation steps
01
Preparation of raisins and candied fruit: Rinse the raisins and pour rum or cognac over them for 30 minutes, then dry and mix with a small amount of flour so that they are evenly distributed in the dough.
02
Leaven: Dissolve the yeast and 1 tablespoon of sugar in warm milk, add 2 tablespoons of flour. Stir, cover with a towel and leave in a warm place for 20-30 minutes until the leaven rises.
03
Dough: Beat the eggs with the remaining sugar, salt, vanilla and zest. Add the starter, then gradually add the flour, kneading a soft, elastic dough. Finally, add the softened butter and knead until it is completely incorporated into the dough (10–15 minutes).
04
First rise: Cover the dough with a towel and leave in a warm place for 1.5–2 hours. When it has doubled in size, knead gently and add the raisins and candied fruit.
05
Shaping: Place the dough in a panettone mould (tall round or paper). It should fill the mould to about ⅓. Let it rise for another hour — to the edge of the mould.
06
Baking: Bake at 180 °C for about 40–50 minutes, until the top is golden brown. If it starts to brown too quickly, cover with foil.
07
Cooling: Turn the finished panettone upside down (like a babka), pierce it with skewers and hang it between pots so that it does not settle. Leave it like this for 2–3 hours.
08
Tips: To make the dough more fragrant, add a few drops of orange or rum essence. Do not overdry the panettone: it should remain slightly moist inside. Store in an airtight container for up to 5 days, or freeze some for later consumption.
Where to order ingredients
Select the required ingredients in one of the stores
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