Traditional Panettone is a beloved Italian Christmas bread that has become a symbol of festive indulgence around the world. Characterized by its tall, dome-shaped structure and rich, sweet flavor, this delightful treat is filled with candied fruits, raisins, and sometimes even chocolate. The origins of Panettone date back to ancient Milan, where it was first created as a special holiday dessert. Today, this iconic pastry is not just enjoyed during the holiday season but is cherished year-round, often shared among family and friends. In this article, we will explore the history, ingredients, and the art of crafting the perfect Traditional Panettone at home.
Ingredients
4 people
500 g of wheat flour (T45)
160 g of soft butter
120 g of candied fruit
12 cl of warm milk
12 cl of lukewarm water
1 large handful of raisins
2 eggs
75 g of brown cane sugar or cassonade
2 egg yolks- 20 g melted butter
15 g baker’s yeast
1 pinch of salt or fine salt
Material
Pastry robot
Cling film
Traditional oven
Cooling rack
Tea towel- Panettone mold
Preparation
- Preparation :
- Cooking :
- Waiting:
- Preheat the oven to 200°C.
- Grease a high-sided mold.Line it with baking paper, leaving an excess of 7 to 8 cm.
- Dissolve the yeast in the warm milk and lukewarm water.
- In a food processor, combine the flour and salt, then add the yeast mixture.Knead for 1 minute.Add the whole eggs one at a time, kneading after each addition.
- Cover and let rest for 30 minutes.Incorporate the egg yolks, brown sugar, and softened butter.Knead for 5 minutes.
- Cover with cling film and let rest for 2 hours.
- Add the candied fruit and raisins.
- Mix well and pour the batter into the mold.Let it rise for 1 hour.
- Make a cross on top of the panettone.
- Brush the top with melted butter.
- Bake at the bottom of the oven for 40 minutes.Remove from the mold and place on a rack.
- Allow to cool.
Advice
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