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TRADITIONAL PANETTONE RECIPE: AN UNMISSABLE ITALIAN CAKE
Panettone is a traditional Italian cake that has become an essential part of year-end celebrations, especially at Christmas. This delicious and light cake, filled with candied fruits and raisins, is known for its airy texture and rich flavor. If you want to prepare homemade panettone for the holidays, here’s the full recipe.
INGREDIENTS FOR HOMEMADE PANETTONE
You will need the following ingredients:
DOUGH
- 500 grams of type 00 flour
- 100 grams of sugar
- 1 packet of dry yeast (or 25 grams of fresh yeast)
- 150 ml of warm milk
- 3 eggs
- 100 grams of softened butter
- 10 grams of salt
- 1 tablespoon of vanilla extract
- Zest of 1 orange and 1 lemon
- 200 grams of candied fruits (orange, lemon)
- 150 grams of raisins
- 50 grams of powdered sugar (for decoration)
FOR THE SYRUP
- 100 ml of water
- 50 grams of sugar
PREPARING
Making panettone begins with preparing the dough. Combine the flour, sugar, and salt in a big bowl. Then, make a well in the center and add the dry yeast. Warm the milk until it is lukewarm and pour it into the well with the eggs and vanilla extract. Gently mix the ingredients until you get a homogeneous dough.
Add the softened butter gradually and continue kneading for 10 to 15 minutes until the dough is smooth and elastic. If the dough is too sticky, you can add a little flour, but make sure it remains soft.
Let the dough rise at room temperature for 1 to 2 hours, or until it doubles in size. This will allow the yeast to work properly and give the panettone its airy texture.
INCORPORATING THE CANDIED FRUITS AND RAISINS INTO THE PANETTONE
Once the dough has risen, deflate it by folding it over itself several times. Add the chopped candied fruits and raisins, then knead the dough lightly to distribute them evenly. You can also add a little orange flower water to enhance the flavor of the panettone.
Shape the dough into a ball and place it into a panettone mold (preferably a tall mold, like a paper one). Cover the dough with a clean cloth and let it rise for another hour until the dough rises again.
BAKING
Preheat the oven to 180°C (350°F). Before putting the panettone in the oven, you can brush it with a little milk or egg yolk to give it a nice golden color while baking. Place the cake in the preheated oven and bake for 40 to 45 minutes, or until it is golden brown and a knife inserted into the center comes out clean.
Once the baking is complete, let the panettone cool at room temperature for several hours. If you have a cooking thermometer, the internal temperature should be about 90°C (194°F).
DECORATING AND SERVING
Once your panettone has cooled, you can decorate it with sifted powdered sugar for a festive touch. To add more flavor, you can also brush it with syrup. To prepare this syrup, heat the water and sugar in a small pot. Gently soak the panettone with this flavored syrup.
You can serve panettone as it is, or with whipped cream or vanilla ice cream. Panettone keeps well for several days or even a week if stored in a cool, dry place.
CONCLUSION: PANETTONE, AN ESSENTIAL CAKE FOR YEAR-END CELEBRATIONS
Making panettone at home is a true pleasure, and it makes a wonderful gift to share with your loved ones. With its light texture and distinctive flavor from the candied fruits and yeast, this Italian cake will add a festive and delicious touch to your holiday meals. Try this traditional recipe and offer your guests a delightful journey to Italy!