Panettone Rhum Raisins is a delightful twist on the traditional Italian Christmas bread that combines rich flavors and textures. This luxurious version features the classic fluffy, dome-shaped bread infused with the warm, aromatic notes of rum and studded with plump raisins. Originating from Milan, panettone has become a beloved festive treat around the world, and this rum-soaked variation adds an extra layer of indulgence. Whether enjoyed during the holidays or as a special treat year-round, Panettone Rhum Raisins is sure to impress with its irresistible taste and inviting aroma. In this article, we’ll explore how to make this delicious dessert, along with tips for perfecting your panettone baking skills.
Ingredients
8 people
500 g of wheat flour (T45)
6 eggs
300 g butter
200 g of raisins
200 g of bread dough
15 g salt or fine salt
25 g caster sugar or granulated sugar
25 g of honey
25 g baker’s yeast
5 cl of Negrita rum
5 cl of whole milk
1 vanilla pod
For the macaronade
3 egg whites
90 g flaked almonds
30 g of brown cane sugar or cassonade
Material
Pastry robot
Traditional oven
Cooling rack
Preparation
- Preparation :
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- Begin by soaking your raisins in Negrita rum.
- In the mixer bowl, combine the flour, salt, sugar, honey, and baker’s yeast. Add the fermented dough, followed by the eggs, vanilla beans, and milk. Start kneading with the paddle attachment at medium speed for 3 minutes. Gradually incorporate the softened butter. Form the mixture into a ball and allow the dough to rise until it doubles in size, about one hour.
- Fold the dough and incorporate the rum-soaked raisins. Place the dough into your panettone mold and let it rise again.
- Meanwhile, prepare your macaronade by mixing the almonds, egg whites, and brown sugar. Once the panettone has risen, spread the macaronade on top of the dough.
- Bake the panettone in an oven preheated to 170°C for 1 hour.
- Once baked, remove the panettone from the mold and transfer it to a rack to cool before enjoying.
