Panettone
calories: medium
category: dessert
cost: medium
difficulty: high
preparation time: 02:30
Ingredients
White flour 320 gr.
Raisins 100 gr.
Butter 60 gr.
Castor sugar 75 gr.
Candied citron and orange peels 60 gr.
Yeast 21 gr.
Honey 12 gr.
Eggs 1 whole one and 4 yolks
Grand Marnier as required
Orange essence as required
Salt, butter and flour as required
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Wine Tips
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Raisins 100 gr.
Butter 60 gr.
Castor sugar 75 gr.
Candied citron and orange peels 60 gr.
Yeast 21 gr.
Honey 12 gr.
Eggs 1 whole one and 4 yolks
Grand Marnier as required
Orange essence as required
Salt, butter and flour as required
See our
Wine Tips
for your meals
Preparation
Prepare the mixture with 80 gr. of flour, 18 gr. of yeast in 30 gr. of water and a pinch of salt. Let it rise covered in a warm place (about 25° to 28°) for an hour and a half. In the meantime, soak the candied peels and the raisins in half a glass of Grand Marnier.
When it has risen, put the mixture into a mixer and add the melted butter, the remaining flour, a little at a time, the egg, the yolks and when the dough looks shiny, the sugar dissolved in a little hot water, the honey and a few drops of orange essence.
Mix for a further 5 m. and add the remaining yeast. The dough has to be elastic and sticky (if it is too firm, add a little warm water). Lastly add the raisins and the candied peels without any liquid.
Grease a 10 cm. high mould with butter and flour and add the mixture (up to half way) and let it rise until the dough goes over the edge. Bake in an oven at 250° for 10 minutes then lower the temperature to 165°, cover the Panettone with foil and bake for a further 50 minutes.
The Chef's tips
This cake is served cold and can be enriched with sauces, for example, excellent with chocolate and rum, an orange cream or even with ice-cream. A nice bubbly sparkling wine would go well to celebrate with this cake.
Curiosity
This is a simplified recipe of the Milanese Panettone. The real and proper Panettone is prepared with the mother of the yeast which ferments for 48 hours - this is a batter made from a mixture of wheat flour rich in gluten and yoghurt.vvvv
When it has risen, put the mixture into a mixer and add the melted butter, the remaining flour, a little at a time, the egg, the yolks and when the dough looks shiny, the sugar dissolved in a little hot water, the honey and a few drops of orange essence.
Mix for a further 5 m. and add the remaining yeast. The dough has to be elastic and sticky (if it is too firm, add a little warm water). Lastly add the raisins and the candied peels without any liquid.
Grease a 10 cm. high mould with butter and flour and add the mixture (up to half way) and let it rise until the dough goes over the edge. Bake in an oven at 250° for 10 minutes then lower the temperature to 165°, cover the Panettone with foil and bake for a further 50 minutes.
